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  • Waiter Course Details - 6 Week Theory and Practical Training

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    Krishna Gopal Dubey
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    The THEORY COMPONENT of the course covers the use of Tools and equipment, Techniques and principals of cleaning, Personal hygiene and Safety and precautions. The PRACTICAL COMPONENT covers the Setting up and preparing for service, the use of tray, Care and maintenance (crockery, cutlery, hollowware and equipment) and the use of service cloth.

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    The THEORY COMPONENT of the course covers the use of Tools and equipment, Techniques and principals of cleaning, Personal hygiene and Safety and precautions. The PRACTICAL COMPONENT covers the Setting up and preparing for service, the use of tray, Care and maintenance (crockery, cutlery, hollowware and equipment) and the use of service cloth.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    21 views1 page

    Waiter Course Details - 6 Week Theory and Practical Training

    Uploaded by

    Krishna Gopal Dubey
    The THEORY COMPONENT of the course covers the use of Tools and equipment, Techniques and principals of cleaning, Personal hygiene and Safety and precautions. The PRACTICAL COMPONENT covers the Setting up and preparing for service, the use of tray, Care and maintenance (crockery, cutlery, hollowware and equipment) and the use of service cloth.

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    Course Details Waiter Course (Six weeks) THEORY COMPONENT S.No.

    Topic Food & Beverage Service 1 2 3 4 5 6 7 8 9 Pride in Nation Tourism & You Etiquettes & Basic Conversation Identification and use of Tools and Equipment Techniques and principals of cleaning Personal Hygiene Food Handling and hygiene Safety and precautions Food & Beverage Terminology

    PRACTICAL COMPONENT S.No. Topic Food & Beverage Service 1 Cleaning the restaurant 2 Setting up and preparing for service 3 Use of Tray 4 Care and maintenance (crockery, cutlery, hollowware and equipment) 5 Laying of table 6 Laying of covers 7 Preparing sideboard for service 8 Napkin folding 9 Use of service cloth 10 Receiving and seating guests 11 Types of menus 12 Taking an order 13 Placing an order in the kitchen / in the bar 14 Service of common food items 15 Service of common beverages 16 Clearing and crumbing of table 17 Presentation of Bill and settlement of payment 18 Closing of restaurant

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