Overview
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Have you ever noticed how some waiters seem to cruise through a busy shift compared to others who struggle?
A waiter or head waiter in the hospitality industry not only needs the basic skills of setting tables and carrying plates, but also be able to apply those skills in an efficient, professional manner. Whether you work in a function centre, café, bistro or fine dining restaurant, coordinating your food and beverage skills efficiently is crucial. How well you can plan and coordinate your work tasks can determine how easy or difficult your shift will be and that is what makes a positive or negative dining experience for the customer.
This unit is designed to help you understand how to organise and co-ordinate your food and beverage service skills so you can become an effective member of the team.
In this unit you will learn how to:
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- Coordinate, organise and prepare for food and beverage service
- Serve menus, bar and wine list items to customers
- Coordinate and complete end of service procedures.
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