Professional Documents
Culture Documents
1. Service Experience
1. 01 Company Introduction & Mission Statement
1. 02 Benefits Of Training
1. 03 Objectives Of Standards
1. 04 F&B Ethics
1. 05 Achievement Reviews
1. 06 Personal Hygiene
1. 07 Grooming
1. 08 Prevention Of Accidents – First Aid
1. 09 Germs In The Kitchen – Restaurant
1. 10 Do’s & Don’ts
1. 11 Scheduling Staff
1. 12 Safety Regulations
1. 13 Staff Behaviour
1. 14 Staff Responsibilities
2. Beverage Basics
2. 01 Tea
2. 02 Coffee
2. 03 Method Champenoise
2. 04 Alcohol Contend In Wine
2. 05 The White Grapes
2. 06 The Red Grapes
2. 07 Tasting Wine
2. 08 Decanting Wine
2. 09 The Temperature For Serving Wine
2. 10 The Ten Basic Wine Styles – White
2. 11 The Ten Basic Wine Styles – Red
3. Beverage Service
3. 01 Restaurant
3. 02 Bar
3. 03 Kinds Of Beverage Service
3. 04 Alcoholic Beverage Service
3. 05 Aperitifs
3. 06 Beer
3. 07 Cocktails
3. 08 Liqueurs
3. 09 Port & Sherry
3. 10 White – Rose Wine
3. 11 Red Wine
3. 12 Champagne
3. 13 Soft Drinks
3. 14 Serving Fresh/Canned Juice
3. 15 Iced Tea, Iced Coffee
3. 16 Flambé’ Coffee
3. 17 Coffee
3. 18 Tea
4. Food Knowledge
5. Guest Experience
5. 01 First Impression
5. 02 Greeting, Welcome & Seating
5. 03 General Service Rules
5. 04 Service Sequence
5. 05 Taking Restaurant Reservation
5. 06 Order Taking
5. 07 Taking The Order – Room Service
5. 08 Taking Down The Order
5. 09 Order Delivery – Room Service
5. 10 Menu Presentation
5. 11 Bread And Butter Service
5. 12 Service Of Food
5. 13 Adjusting Covers
5. 14 Follow Up
5. 15 Complaint Handling
5. 16 Billing & Payment
5. 17 Check Sequence
5. 18 Clearing Table & Check
5. 19 Placing Of Tooth Picks
5. 20 Cigar Service
5. 21 Cigarette Service
5. 22 Breakfast
5. 23 Behaving During Service
5. 24 Checking On Service
5. 25 Telephone Etiquette
5. 26 Restaurant Booked Out
5. 27 Cancellations And Bookings
5. 28 Clearing And Re-Setting The Table
5. 29 The Fine Art Of Observation
5. 30 Farewell And Departure
5. 31 Restaurant Clearing
6. Restaurant Operation
7. 01 Up-selling
7. 02 Cost Reducing Methods
7. 03 Discipline
7. 04 Team Briefing
7. 05 Training Your Team
7. 06 Tip Distribution
7. 07 Staff Scheduling
7. 08 Performance Appraisal
7. 09 Assignment Of Duties
7. 10 Staff Attendance
7. 11 Ability To Overcome Resistance
7. 12 Check Point For Supervisor
7. 13 Willingness To Serve
7. 14 Capacity To Take Orders From Seniors
7. 15 Cheerful Attitude Towards Work & People
7. 16 Cordial Interaction With All
7. 17 Pride In Work
7. 18 Tact And Initiative
7. 19 Representative Of A Organisation
7. 20 Honesty