Service Technique and Interaction with Visitors in the Restaurant Area

Hotel restaurants are part of the so-called catering businesses, which today constitute an important economic sector of the tourism industry. Hotel restaurants are complex facilities that offer a range of services, aiming to meet a range of customer needs. It is important as an employee in a hotel restaurant to know what these needs are and how you can meet them, providing the best service with professionalism and excellent quality.

What you will learn:

• The hotel restaurant and its organization
• Optimal service
• List the duties and responsibilities of the Maître, the Host/Hostess and the Head Waiter
• Define the role and duties of waiters and their assistants.
• Summarize the basic principles of table manners (art de la table), types of meals and appropriate ways of serving.
• Mention the importance of informing the customer about allergies and dietary preferences.
• List the duties of bartenders.
• Explain the responsibilities of the Chef, Sous Chef and cooks, as well as how the restaurant kitchen operates.