General Food Service Procedures eLearning Course

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Overview

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Audience

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards
Language
UK
Date last updated
7/14/2021
Duration
45 Minutes
Suitable Devices
  • PC
  • Tablet
Audio is Required
  • Yes
Includes Video
  • No
Downloadable Resources
  • No
Pass Mark
  • 80% pass mark required
Course Technology
  • HTML5
  • SCORM 1.2
Languages
  • Available at an Additional Cost
Accreditation or Endorsements
  • The Institute of Hospitality
Customisation Available
  • No

This course has a minimum of 25 learner registrations for us to provide a quotation.

Request a quote

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