30381 Sigalo StreetDaveyton Ext. 2Benoni, 1520South Africa082 765 9238samhospitality@yahoo.co.zawww.samhospitality.wozaonl...
Laying table settings correctly for food service Type of table setting Setting the table dhôte Setting the banquet cove...
PREPARE, SERVICE AND CLEAR FUNCTION ROOMS - 4 DAY PROGRAMME –R3 000This programme consists of the following:Setting Up a F...
RESTAURANT SKILLS PART 1 - 2 DAY PROGRAMME - R1 500This course is designed to give you a basic understanding of what is re...
BEVERAGE PRODUCT KNOWLEDGE COURSE - 3 DAY PROGRAMME - R2 250It is very important for staff to have knowledge of the produc...
 Wines and CheesePREPARE AND CLEAR AREAS FOR ROOM SERVICE - 1 DAY PROGRAMME - R750This 1 Day programme consists of: Clea...
WAITRON TRAINING - 5 DAY TRAINING PROGRAMME - R3 750DAY 1 & 2Customer Service & Restaurant Skills Part OneIncludes: What ...
DAY 4Restaurant SkillsIncludes: Laying Tables and Covers Carrying The Sideboard Basic Rules Serving the Course Diffe...
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Waitrons training programmes sam hospitality academy

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Waitrons training programmes sam hospitality academy

  1. 1. 30381 Sigalo StreetDaveyton Ext. 2Benoni, 1520South Africa082 765 9238samhospitality@yahoo.co.zawww.samhospitality.wozaonline.co.zaWaitrons Short Programmes for Hotels, Restaurants, Lodges, etcWe are pleased to present our waitrons training programmes as follows:PREPARE AND CLEAR AREAS FOR TABLE SERVICE - 2 DAY PROGRAMME –R1 500This 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 sweetenersMaking sure that refuse and waste containers are cleanMake sure that dining furniture is ready for food service Restaurant layout Chairs and tablesTypes of service Restaurant service Functions and banquets
  2. 2. Laying table settings correctly for food service Type of table setting Setting the table dhôte Setting the banquet cover Setting the á la carte coverMaking sure that menus are ready for customer useWorking in an organised and efficient mannerClearing, cleaning and storing service items and equipment Clearing service equipment Turning off equipmentPreparing linen for dispatch to laundry or storageStoring food items, condiments and accompanimentsDisposing of rubbish and waste foodCleaning and storing service items and equipment China Cutlery GlasswareLeaving dining and service areas clean and tidy Dining area Service areas Cleaning dining and service areasLAYOUT, SERVICES AND FACILITIES - 1 DAY PROGRAMME - R750This 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
  3. 3. PREPARE, SERVICE AND CLEAR FUNCTION ROOMS - 4 DAY PROGRAMME –R3 000This programme consists of the following:Setting Up a Function Room Function Sheet Set Up RoomsReplenishing Function Rooms Inspect Rooms Equipment Inspections Range of Equipment Table SettingsTypes of Room and Venue Set Ups Venues Cinema Style Classroom Boardroom Hollow Square U-ShapedClearing UP Checking and Storing Equipment Transporting EquipmentCustomer Service Dealing with Customers in a Polite Manner Time Limits Working in an Organised MannerSecurity and General Housekeeping Securing and Locking Rooms Cleaning and Preparing Rooms Environmental Control SystemsUnexpected Situations Unexpected Situations
  4. 4. RESTAURANT SKILLS PART 1 - 2 DAY PROGRAMME - R1 500This course is designed to give you a basic understanding of what is required of you, as awaitron. Also we will examine the different equipment that is used for food service. This courseis 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 Waitron’s Approach Explanation of a “Cover” Selling Basic Restaurant EquipmentRESTAURANT SKILLS PART 2 - 2 DAY PROGRAMME - R1 500During the second part of the Restaurant Skills course, we examine the procedures and standardsrequired 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 Menu’s
  5. 5. BEVERAGE PRODUCT KNOWLEDGE COURSE - 3 DAY PROGRAMME - R2 250It 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 youremember the many products for beverage service, it is best to divide different products intoseparate groups. Obviously it is impossible to list every single brand available, so only a fewexamples 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 DrinksSOUTH AFRICAN WINES & SERVICE - 3 DAY PROGRAMME - R2 250The subject of Wines is very interesting, and this course is designed to give you a basicunderstanding of Wines and Service. It is also possible to study for many years to get a Diplomain 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
  6. 6.  Wines and CheesePREPARE AND CLEAR AREAS FOR ROOM SERVICE - 1 DAY PROGRAMME - R750This 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 routinesPROVIDE A SILVER SERVICE - 1 DAY PROGRAMME - R750This 1 Day programme consists of the following: Develop efficient and organised work habitsGetting Ready for serviceService items and equipment Service cloths and other linen Meeting customer requirementsFood 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
  7. 7. WAITRON TRAINING - 5 DAY TRAINING PROGRAMME - R3 750DAY 1 & 2Customer Service & Restaurant Skills Part OneIncludes: 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 Waiton’s Approach Explaination of the cover Selling Basic Restaurant EquipmentDAY 3Beverage Product KnowledgeIncludes: 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
  8. 8. DAY 4Restaurant SkillsIncludes: 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 Menu’sDAY 5South African Wines & ServiceIncludes: 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

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