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CUSTOMER CARE TECHNIQUES FOR BAR
AND RESTAURANT WORKERS 08 | Restauração e Hotelaria

08 | Restaurant and Hotel Management
Requirements
No Requirements

Competition in the restoration area is growing and establishments have to distinguish themselves through a quality service. The importance
of tourism and hotel industry evolution, associated with the increase of tourist complexes, reveal that the search for these type of
professionals has been increasing in the last few years.

CONTENTS
OBJECTIVES
Module 1 - Bar Preparation
This course will provide trainees customer service - Creating Conditions for Bar Service (“mise-en-place”)
techniques and on how to advise customer on choosing - Food and Beverages Service in Different Types of Bars
between dishes or drinks.
Module 2 - Preparing the Dining Room
ADDRESSEES - Conditions for Table Service
- Room and Means for Restaurant Service
Professionals of the hotel sector intending to update - Table Service
knowledge; all professionals interested in this subject.
Module 3 - Welcoming and Receiving the Customer
- Reception of Customers
- Techniques to Communicate with the Customer
Module 4 - Inherent services to Hotel Restaurant Work
- Starters and Appetizers Service
- Entrées Service
- Wine and Beverages Service
- Dessert, Coffee and After-dinner Drinks Service
- Confection Service in the Dining Room
- Food and Beverages Service for Groups
- Preparing and Serving Banquets at the Table or on “Buffets”
- Preparing and Providing Cocktail Services
- Invoicing Services Provided
- Complaints Management
INFORMATION

Hours: 40h
Time: See Training Plan
Material Delivered: Training Support Material
Training: Attendance Required
Regime: Working Hours / Post-Working Hours

METHODOLOGIES

Methodologies used by the trainer will be
expository, demonstrative and/or active, favouring
the latter whenever possible.

ANGOLA +244 225 400 399 | www.get-ao.com ∙ PORTUGAL +351 244 820 630 | www.get-pt.pt ∙ MOÇAMBIQUE +258 857 367 374 | www.get-mz.com 9