The course covers the type of equipment used to the kinds of service and responsibilities of a waiter. Students will learn the service categories and the techniques specific to each service type. The students learn the different ways and means of achieving customer satisfaction through effective restaurant service, selling and customer complaint handling.

Eligibility: 10+2 in any discipline

Material includes

Learning outcomes: After completing the course the student will be able to:

  • Understand the key duties of restaurant staff
  • Order taking, KOT, BOT and POS
  • Perform specific service duties, Silver service, American Service.
  • Understand Menu planning, Customer complaint handling.
  • Perform Mis-en-place and mis-en-scene of restaurant and banquets
  • Attend briefing and daily opening and closing duties.