Training Overview

Being able to provide table service and respect the rules and basics of food service.

Duration of the training:
2
Days
restaurant Clerk half and head waiter in hotels and restaurants
  • participatory method
  • Theoretical training
  • Practical cases
  • Preparation Service
  • The customer reception
  • The service of the dining room
  • Cleaning and storing the dining room and service areas.
  • The drinks service