You are on page 1of 10

30381 Sigalo Street Daveyton Ext. 2 Benoni, 1520 South Africa 082 765 9238 samhospitality@yahoo.co.za www.samhospitality.wozaonline.co.

za

Waitrons Short Programmes for Hotels, Restaurants, Lodges, etc We are pleased to present our waitrons training programmes as follows: PREPARE AND CLEAR AREAS FOR TABLE SERVICE - 2 DAY PROGRAMME R1 500 This 2 day programme includes the following: Preparing and Clearing Areas for Table Service Ensuring that linen and service items are ready for service Linen Service items and equipment Common Napkin Folds Preparing and storing condiments and accompaniments Salt and Pepper Butter Sauces and dressings Sugar and sweeteners

Making sure that refuse and waste containers are clean Make sure that dining furniture is ready for food service Restaurant layout Chairs and tables

Types of service Restaurant service Functions and banquets

Laying table settings correctly for food service Type of table setting Setting the table d'hte Setting the banquet cover Setting the la carte cover

Making sure that menus are ready for customer use Working in an organised and efficient manner Clearing, cleaning and storing service items and equipment Clearing service equipment Turning off equipment

Preparing linen for dispatch to laundry or storage Storing food items, condiments and accompaniments Disposing of rubbish and waste food Cleaning and storing service items and equipment China Cutlery Glassware

Leaving dining and service areas clean and tidy Dining area Service areas Cleaning dining and service areas

PROVIDE A TABLE SERVICE - 2 DAY PROGRAMME R1 500 This 2 day programme consists of the following: The 9 steps to success at table service Greeting and dealing with customers in a polite and friendly manner Error! Bookmark not defined. Identifying customers needs and requirements Customers with bookings Customers without bookings Escorting customers to an appropriate table or waiting area Opening the customers napkin Presenting menus to customers Providing accurate information on individual dishes Translating the menus

Politely guiding customers to an appropriate choice Working in an organised and efficient manner Providing customers with the correct table items for the food to be servedError! Bookmark not defined. Adjusting the cover Using appropriate service methods to serve food Use of the service cloth Use of the underliner Use of trays or trolleys Use of service cutlery, silverware and dishes Serving customers orders Carrying plates Ensuring that food served is of the type, quality and quantity required Serving and arranging food Carrying out work with minimum disturbance to customers Keeping customer dining areas and service areas tidy Clearing customer tables of soiled and unrequired service items Two plate clearing method Three plate clearing method Clearing glassware Changing ashtrays Clearing condiments Crumbing down Dealing appropriately with spillages and breakages If a customer is directly affected Removing and replacing soiled table linen Maintaining sufficient stocks of clean linen, service items, condiments and accompaniments Emptying and cleaning refuse and waste containers Practical Exercises

PROVIDE A TABLE DRINK SERVICE - 1 DAY PROGRAMME - R750 This 1 day programme consists of the following: Develop efficient and organised work habits Age limits Bring your own (BYO) Intoxicated persons Provide customers with accurate information on drinks Suggestive selling Promote drinks at appropriate times Correct order takingServe drinks Serving wine Presenting the wine Opening and pouring the wine Champagne and other sparkling wine Presenting Opening and pouring Serving coffee and tea

Coffee Serving tea Service equipment

LAYOUT, SERVICES AND FACILITIES - 1 DAY PROGRAMME - R750 This programme consists of the following: Organisational Layout Facilities and Services Departments New Staff Product knowledge and Customer Service Product Knowledge Professional Conduct Customer Service Selling Services

PREPARE, SERVICE AND CLEAR FUNCTION ROOMS - 4 DAY PROGRAMME R3 000 This programme consists of the following: Setting Up a Function Room Function Sheet Set Up Rooms

Replenishing Function Rooms Inspect Rooms Equipment Inspections Range of Equipment Table Settings

Types of Room and Venue Set Ups Venues Cinema Style Classroom Boardroom Hollow Square U-Shaped

Clearing UP Checking and Storing Equipment Transporting Equipment

Customer Service Dealing with Customers in a Polite Manner Time Limits Working in an Organised Manner

Security and General Housekeeping Securing and Locking Rooms Cleaning and Preparing Rooms Environmental Control Systems

Unexpected Situations Unexpected Situations

RESTAURANT SKILLS PART 1 - 2 DAY PROGRAMME - R1 500 This course is designed to give you a basic understanding of what is required of you, as a waitron. Also we will examine the different equipment that is used for food service. This course is linked to Restaurant Skills Part 2, where the main focus is service skills and procedures. The course includes the following: Essential Requirements Dress and Appearance Compliments and Complaints Knowledge of Your Work Ten Golden Rules Service In General Preparing For Service The Waitrons Approach Explanation of a Cover Selling Basic Restaurant Equipment

RESTAURANT SKILLS PART 2 - 2 DAY PROGRAMME - R1 500 During the second part of the Restaurant Skills course, we examine the procedures and standards

required for the successful running of a food service operation. This course contains the following: Laying Tables and Covers Carrying The Sideboard Basic Rules Serving the Courses Different Types of Restaurant Service Crumbing Down Changing an Ashtray A to Z Tea & Coffee Service Procedure Relaying Tables Restaurant Station Clearing Procedures Menus

BEVERAGE PRODUCT KNOWLEDGE COURSE - 3 DAY PROGRAMME - R2 250 It is very important for staff to have knowledge of the products available in a beverage outlet. Good Product Knowledge is the key to correct service in a beverage outlet. To help you remember the many products for beverage service, it is best to divide different products into separate groups. Obviously it is impossible to list every single brand available, so only a few examples are given for each group. If you are unsure about a certain item, ask the Food & Beverage Management as they are there to help you. The course includes the following: Basic Spirits Pouring Brands Other Spirits Vermouth Aperitifs Digestives Sherry/ Port Local/ Imported Liqueurs Beer/ Cider Alcohpops Minerals/ Other Minerals/ Mixers Juices Cordials Mineral Water Syrup & Bitters Energy Drinks

SOUTH AFRICAN WINES & SERVICE - 3 DAY PROGRAMME - R2 250 The subject of Wines is very interesting, and this course is designed to give you a basic understanding of Wines and Service. It is also possible to study for many years to get a Diploma

in Wines, or become a Wine Master. The Wines & Service course contains the following: Wine How is it made Blending and Maturation Shelf-life for Wines Cultivars SA Wine Styles Sugar or Sweetness In SA Wines South African Wine Producers and Champagne Wine Legislation SA Wine Competitions, Challenges & Awards Storage and Glasses Serving Temperatures Wine Tasting Terms Climate The Vine and Its Environment Wine Service Procedure Wines and Food Pairing Wines and Cheese

PREPARE AND CLEAR AREAS FOR ROOM SERVICE - 1 DAY PROGRAMME - R750 This 1 Day programme consists of: Clean and maintain service areas and equipment Service Equipment Cleaning Service Areas And Equipment Maintaining Service Equipment Care Of Cleaning Equipment Clean and maintain dining and service items Prepare and store condiments and accompaniments Clean and prepare refuse and waste food containers Correctly dispose of refuse and food Prepare and dispose of used and dirty table and service linen Clean and prepare service areas and equipment for the next shift Reporting unexpected situations Working in an efficient and organised way Working in an efficient and organised way Time management routines

PROVIDE A SILVER SERVICE - 1 DAY PROGRAMME - R750 This 1 Day programme consists of the following: Develop efficient and organised work habits Getting Ready for service

Service items and equipment Service cloths and other linen Meeting customer requirements

Food service Types of food Using service cutlery Service procedure Placing the plates Portioning Presenting the food Serving the food Serving the soup Surplus food and used equipment Clearing finished courses Clearing side plates Clearing soup bowls and underplates Clearing the table

PREPARE AND CLEAR AREAS FOR COUNTER SERVICE - 1 DAY PROGRAMME R750 This 1 Day programme consists of the following: Clean counter areas and service equipment Service equipment Maintaining service equipment Care of cleaning equipment Clean, maintain and position dining furniture for service Cleaning Clean and maintain dining items Store and display food and drinks Promoting sales Prepare and display condiments and accompaniments Clean and check menus Dispose of refuse, waste food and used disposables Clean and prepare refuse and waste food containers Assemble and store dining items, condiments and accompaniments Clean and prepare service areas and equipment Reporting unexpected situations Working in an efficient, organised way

WAITRON TRAINING - 5 DAY TRAINING PROGRAMME - R3 750

DAY 1 & 2 Customer Service & Restaurant Skills Part One Includes: DAY 3 Beverage Product Knowledge Includes: Basic Spirits Pouring Brands Other Spirits Vermouth Aperitifs Digestives Sherry/ Port Local/ Imported Liqueurs Beer/ Cider Alcohpops Minerals/ Other Minerals/ Mixers Juices Cordials Mineral Water Syrup & Bitters Energy Drinks What is Customer Service? Why is the customer important? What are the customer expectations? Essential Requirements Dress and Appearance Communicating with customers Compliments and Complaints Knowledge of your work Ten Golden Rules Service in General Preparing for Service The Waitons Approach Explaination of the cover Selling Basic Restaurant Equipment

DAY 4 Restaurant Skills Includes: DAY 5 South African Wines & Service Includes: Wine How is it made Blending and Maturation Shelf-life for Wines Cultivars SA Wine Styles Sugar or Sweetness In SA Wines South African Wine Producers and Champagne Wine Legislation SA Wine Competitions, Challenges & Awards Storage and Glasses Serving Temperatures Wine Tasting Terms Climate The Vine and Its Environment Wine Service Procedure Wines and Food Pairing Wines and Cheese Laying Tables and Covers Carrying The Sideboard Basic Rules Serving the Course Different Types of Restaurant Service Crumbing Down Changing an Ashtray A to Z Tea and Coffee Service Procedure Relaying Tables Restaurant Station Clearing Procedure Menus