Etiquette and protocol the art of service in restaurants

Targeted participants of the program: restaurant and hotel managers - restaurant employees - students in hospitality and hotel management fields - small business owners in the food and beverage sector. Time: 12 training hours. Days: 3 training days "4 hours training per day." Program overview: This program revolves around etiquette and protocol of the art of service in restaurants (definition - types - characteristics - objectives - positives - negatives .. etc). It will be presented through the following units: First training unit: Etiquette and protocol of the art of service in restaurants. Second training unit: Rules for receiving orders from guests and service inside the restaurant. Third training unit: Service tools and equipment, and table arrangement and decoration. Program objectives: - To enable the trainee to recognize etiquette and protocol of the art of service in restaurants. - To enable the trainee to derive ideas for setting up and preparing the restaurant. - To discuss the trainee the basics and rules of receiving orders from guests. - To mention the trainee methods of service inside the restaurant. - To explain the trainee service tools and equipment in the restaurant. - To summarize the trainee methods of arranging and decorating the table. Program topics: First training unit: (Etiquette and protocol of the art of service in restaurants): - General introduction to etiquette and protocol of the art of service in restaurants. - Setting up and preparing the restaurant. Second training unit: (Rules for receiving orders from guests and service inside the restaurant): - Basics and rules of receiving orders from guests. - Methods of service inside the restaurant. Third training unit: (Service tools and equipment, and table arrangement and decoration): - Service tools and equipment in the restaurant. - Table arrangement and decoration. Contents of the bag: Brochure 1 PowerPoint 96 Profile file 6 Activity bag 6 Mind maps 1 Trainer guide 81 Trainee guide 71 Photos 14 Videos 6 References 4 Trainee data form 3 Bag contents 12