Course Content:

Theory:

• Basic calculations.

• Cleaning materials & equipment.

• Customer care principles.

• Different glasses, crockery & cutlery.

• Different table settings.

• Different wines, spirits & liqueurs.

• Health, hygiene, safety & security.

• Layout, services & facilities of the organisation.

• Payment methods.

• Sectors of the Hospitality, Travel & Tourism Industry.

• Stock management & storage.

• Telephone etiquette.

Practical:

• Deal with customers.

• Process incoming and outgoing telephone calls.

• Display Cultural Awareness in dealing with Customers & Colleagues.

• Communicate verbally.

• Maintain effective working relationships with other members of staff.

• Maintain health, hygiene and professional appearance.

• Prepare written communications.

• Handle and store cleaning equipment and materials.

• Handle and dispose of waste.

• Clean and store glassware.

• Clean and restock drinks machines / equipment.

• Prepare and clear areas for table service.

• Provide a table service.

• Provide a table drink service.

• Provide a carvery / buffet service.

• Serve bottled wines.

• Prepare and serve wine.

• Prepare and serve spirits and liqueurs.

• Maintain the table service.

• Maintain the drink service.

• Supervise the running of a function.

• Maintain a safe and secure working environment.

• Conduct on-job coaching.

• Operate a payment point and process payments.

• Develop self within the job role.

• Source information about self-employment opportunities.

• Handle and record refunds.

• Maintain customer satisfaction.

• Maintain the receipt, storage and issue of goods.

• Planning and deliver staff training and development in own area of responsibility.

• Contribute to the identification of short term supply needs.

• Maintain the cleaning programme for own area of responsibility.

• Induct new staff to the workplace.

• Planning, organise & monitor work in own area of responsibility.

• Monitor and maintain health, safety and security.

• Maintain a preventative maintenance programme.

Assessment:

Questionnaires on theory.

Assignments on workplace implementation.

Practical assessment on all aspects of preparing and providing a table and drink service in a bar, club, restaurant, lodge, hotel or guesthouse.

Award:

Drum Beat Academy and CATHSSETA certificate.