By the end of this course participants will be able to understand and apply the following:

• Define characteristics of basic and informal F&B service.Demonstrate the ability to work in F&B operations both autonomously and in a team.
• Handle customers’ inquiries on food and beverages during breakfast, brunch and buffet services.
• Recognize the beneficial role of one’s own beverage knowledge in the process of value creation for hotel and restaurant guests.
• Explain the different phases of sales in hotel and restaurant operations.
• Explain the impact of customer satisfaction and dissatisfaction in the context of hotel and restaurant operations.
• List the steps and main standard operating procedures of Breakfast and Buffet Services.

Delegates profile:

• Restaurant staff

The training program will be held for minimum 10 participants , and for maximum 15.