Description
Dealing with the guest, quality of performance, and providing service
according to international standards is the basis of the course in which the
trainee gets acquainted with all forms of tools and equipment in restaurants,
and mastering the skills and tactics of dealing with guests
What you'll learn
- Understand and know the role and responsibilities of service personnel in
Arabic and English Prepare before customers arrive
- Knowing the tools used in drinks and foods in Arabic and English
- Knowing the names of
tableware, glass and ceramic dishes, and glassware in Arabic and English
- Prepare the table and place
- implementing the
methods used in serving drinks and food
- Get
close to the guests
- Registration of requests
- Application of safety and hygiene standards
- Avoid accidents
- Knowing the general hygiene conditions
- Know the rules of the restaurant
- What to do at the end of the request
- Clean the table after guests leave
- Submit the invoice
- The ability to
deal with extraordinary circumstances
- Dealing with special cases
Skills
- Recognize the types of
restaurants and the hierarchy of restaurant workers.
- Understand and know the role and responsibilities of service
personnel.
- The ability to determine the stages of preparing the restaurant from opening
to closing.
- Possessing the skills and types of tablecloths and international service
methods in restaurants.
- Gaining skill in the methods used in serving food and serving
hot and cold drinks.
- Ability to deal with unusual circumstances and respond to and address
complaints.
Requirements
