In-person training
Free
Formattemp
"Nuove Frontiere Lavoro," in collaboration with the training organization "Idee Insieme" and thanks to the "Formatemp" fund, is offering a face-to-face "Bar and Dining Room Service Assistant" course.
L'Room and Bar Service Attendant, It falls within the professional economic sector "Food and wine services", in the work process "Hotel and tourist services" in the activity area "Dining room and bar" specified as follows:
- Acquisition and application of work equipment and tools
- Reservation management and customer reception
- Knowledge and illustration of the menu
- Taking the order
- Food and wine pairing
- Detection of the Customer satisfaction
OBJECTIVES: The course aims to provide the organizational and food and wine skills appropriate for professionals in the hotel and tourism sector, following a guideline consistent with that outlined by ISFOL/INAPP.
At the end of the course, students will be able to manage catering and bar services by acquiring the following skills:
- Reservation management
- Customer reception and bar service
- Analysis and identification of customer needs
- Taking the food and wine order
- Sales techniques
- Control of the Customer satisfaction
- Complaints Management
- Development of new sales channels
Students will practice with precise equipment suitable for dining room and bar service.
Multimedia tools will be used in the classroom.
Funding Body: Formatemp
Promoting Body: New Frontiers Work spa
Implementing Body: Idee Insieme soc.coop.soc.
Sponsorship: by the Municipality of Procida (Na)
COST: The course is free (financed by Formatemp);
DURATION: 140 HOURS from day 15 FEBRUARY to 02 APRIL 2021 – 35 classroom days of 4 hours each;
CLASSROOM LESSONS: at the "La Pergola" restaurant (via Salette, 10 - Procida)
from 09.30 am to 13.30 pm from Monday to Friday;
CERTIFICATE: of attendance Formatemp (minimum 70% of total hours including attendance at mandatory lessons);
REGISTRATION: To submit your registration you must register on the website http://www.ideeinsieme.it/index.php/register | e, once you have uploaded your personal documents and CV, type CANDIDATES (by 13/02/2021 at 15.00 pm), or send an email with your CV and documents to: formazione@consorzionuovefrontiere.it
PARTICIPATION REQUIREMENTS: the course is aimed at candidates for temporary work assignments (both unemployed and jobless) registered and selected by the Employment Agency;
SELECTION METHOD: Access to the course will take place through several preliminary steps:
- Correct submission of the required documentation;
- Analysis of the CV submitted;
SELECTIONS: in the event that the number of participants is much higher than the capacity to host them;
REGISTRATION: Participants will be contacted by email and telephone. (by 13/02/2021 at 12:00) to attend the first day of the course on 02/15/2021 at 09.30 am;
TEACHER: thirty years of experience as HEAD SOMMELIER, SOMMELIER, TRAINER for MSC Cruises and MAITRE of prestigious LUXURY HOTELS;
POSTER: Download the playbill of the course with details
Course modules
1.1
Dining room and bar services
- Types of catering
In-depth analysis of catering models - commercial or collective - catering and banqueting;
- Types of bars
An in-depth look at the various types of bars and the specific elements that characterize them;
- Equipment and its use
Focus on equipment related to dining room and bar services, with particular attention to their specific functions and the aesthetic and functional aspect of the equipment;
- HCCP and Food Hygiene
Students will be informed of the main current regulations regarding the prevention of food contamination hazards;
- Reservation and reception
Students are trained in the main activities related to booking and welcoming customers;
- Types of service
Learn more about the various types of restaurant and bar services.
PLANNED EXERCISES:
- Exercises and simulations
Using the equipment provided, participants will practice, simulating the phases of mise en place, room service and table resetting;
- Mise en Place
Students will practice setting tables according to the type of menu and the service to be provided;
- Types of service
In cooperation with the teacher, students will apply the different types of service appropriately and accurately;
- Restoration of the room
With the guidance of the teacher, students will acquire adequate skills to manage all phases of clearing and setting the table, up to the complete rearrangement of the room;
- Customer reservation and reception
Learners will be expected to interact in situations that simulate authentic communication to understand customers' questions and provide appropriate responses; speak freely to express emotions, reactions, etc.; greet customers and respond to greetings (in person and over the phone); introduce themselves; and ask for and provide personal details.
- SIMULATION TEST2.2
Skills and functions of the dining room and bar staff and contextual simulations
- Customer service
Greeting customers;
Accompaniment to the tables/Hostess Maître
- Tabloid reservations
Hostess Management/Maître
Briefing pre-service
- Taking the order
Menu Presentation (UP SELLING, CROSS SELLING, DOWN SELLING)
Presentations of daily/special dishes (UP SELLING, CROSS SELLING, DOWN SELLING)
Wine list presentation (UP SELLING, CROSS SELLING, DOWN SELLING)
Problem Solving (Formulas) (INTOLERANCES, DIETARY REGIMES, COMPLAINTS)
- Service
Provide information about the hotel/restaurant services
Provide information about places of interest near the hotel/restaurant
Development of new sales channels
Accept hotel/restaurant reservations
- End of service
Make sure the meal was enjoyed
Deliver the bill to customers
Payment transactions
To take leave
PLANNED EXERCISES:
Simulations in the room
The class is divided into groups of two. In each group, one student plays the role of the service worker and the other plays the role of the customer. Each group is given materials and a handout briefly summarizing the situation to be simulated. Each simulation is observed by all students, prompted and corrected by the teacher, and finally discussed in plenary at the end.
- SIMULATION TEST3.3
Rights and duties of temporary workers
Rights and Duties of Temporary Workers
4.4
Health and safety in the workplace
Health and Safety in the Workplace