In-person training
Free
Formattemp
In progress
"Nuove Frontiere Lavoro", in collaboration with the training organization "Idee Insieme" and thanks to the "Formatemp" fund, publishes a course "Bartender and room service assistant" in presence with the help of laboratory classrooms
The course aims to provide the organizational and food and wine skills appropriate to the professional figure of Hotel Catering Service Assistant, following a line in line with that traced by ISFOL now INAPP. The course is held at the Hall and Bar laboratory of Ideas Together with the equipment and tools necessary for the efficient execution of the course.
Specifically, the Catering Assistant in the . 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 of the tools and practices of BARS and CAFETERIAS
- Knowledge and illustration of the menu
- Taking the order
- Food and wine pairing
- Detection of the Customer satisfaction
GOAL OF THE PROJECT:
The course aims to provide the organizational and food and wine skills needed for professionals in the hotel and tourism sector, following a path aligned 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 room 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: Formattemp
PROMOTING BODY: New Frontiers of Work
IMPLEMENTING BODY: Ideas Together soc.coop.soc.
PRICE: free (funded by Forma.temp)
DURATION: 138 hours of the day 14 APRIL al 17 June 2026 - 28 total classroom days 5 hours;
CERTIFICATE: attendance (min. 70% of total hours)
CLASSROOM LESSONS: the lessons are from Tuesday to Thursday from 09.00am to 14.00pm;
LOCATION OF ATTENDANCE: Via Ferrante Imparato, 192 - San Giovanni a Teduccio (Na)
MEMBERSHIPS: To participate in the course you can contact the laboratory office at the number 081.19810920 (By 13/04/2026 at 5:00 PM)
PARTICIPATION REQUIREMENTS: the course is aimed at candidates for temporary work assignments (both unemployed and out of work) registered and selected by the Employment Agency;
- for foreigners, knowledge of the Italian language and grammar, even if NOT certified;
PARTICIPATION: Those who have joined will be contacted by email or telephone to confirm their participation (by 6:00 PM on April 13, 2026) from April 14, 2026, at 9:00 AM at the headquarters where the Idee Insieme laboratories are located.
INFO: For any further information, please call IDEAS TOGETHER at no. 081.19810920
Course modules
1.1
Dining room and bar services
MODULE CONTENTS:
- 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 for each DINING ROOM AND BAR service.
- BAR Service
Students will practice setting up the BAR counter with the preparation of basic cocktails and coffee service (Mise en Place);
- HALL Service
Students will practice setting tables according to the type of menu and the service to be provided (Mise en Place);
- Types of service
In cooperation with the teacher, students will apply the different types of DINING ROOM AND BAR service appropriately and accurately;
- Restoration of the hall and bar
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 and the bar;
- 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 TEST
2.1
Skills and functions of the service assistant and basic bartending techniques
MODULE CONTENTS:
- Customer service
Greeting customers;
Accompaniment to the tables/Hostess Maître/Barman
- Tabloid reservations
Hostess Management/Maître/Barman
Briefing pre-service
- Mixing Techniques
Build, shake & strain, stir, muddle, layer
-Commodity science
Spirits (vodka, gin, rum, tequila, whisky), liqueurs, bitters, vermouth, soft drinks.
- Taking the order
Menu Presentation (UP SELLING, CROSS SELLING, DOWN SELLING)
Presentations of dishes and cocktails of the day/specials (UP SELLING, CROSS SELLING, DOWN SELLING)
Presentation of wine and cocktail lists (UP SELLING, CROSS SELLING, DOWN SELLING)
Problem Solving (Formulas) (INTOLERANCES, DIETARY REGIMES, COMPLAINTS)
- Service
Provide information about the dining room and bar services
Development of new sales channels
- End of service
Make sure the service was appreciated
Deliver the bill to customers
Payment transactions
To take leave
PLANNED EXERCISES:
Simulations in the room and bar
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 TEST
3.1
Rights and duties of temporary workers
Rights and duties of temporary workers
4.1
Health and safety in the workplace
Health and safety in the workplace