What you'll learn
From 0 to 100 from beginner to service professional
Manners and mental setup
Appearance and personal hygiene
Service procedures
Equipment and work materials
Carrying techniques
Service rules and self-organization
Material and equipment maintenance
Communication and sales
General notes
Requirements
You learn everything you need to know
Description
Complete service in gastronomy: dealing with guests, service processes, sales discussions, complaints and much more. Our course provides knowledge in all relevant areas, with a focus on the service area. Our learning content was developed specifically for the needs of inexperienced newcomers to the industry and refugees and is prepared in such a way that it can be ideally understood and applied. Your service team will discover the power of a positive attitude, the art of self-organization, equipment maintenance, personal hygiene and efficient work organization. Our online basic course offers restaurants like yours the opportunity to train service staff easily and cost-effectively. By the way, it is also ideal for trainees! This saves you time and money when training new employees, minimizes the risk of incorrect appointments and creates the same level of knowledge for all employees, regardless of their current status. You can also expand your service team easily and risk-free.This is what your service staff will learn:✓ From 0 to 100 from beginner to service professional✓ Manners and mental setup✓ Appearance and personal hygiene✓ Service processes✓ Equipment and work materials✓ Carrying techniques✓ Service rules and self-organization✓ Material and device care✓ Communication and sales✓ General informationLet's take gastronomy to the next level together. With the guest routine basic course, we give everyone the opportunity to develop their own potential. At normal learning speed, the course duration is only about 1.5 hours
Overview
Section 1: Core tasks
Lecture 1 Core tasks
Section 2: Manners and mental attitude
Lecture 2 The first impression counts
Lecture 3 Body language
Lecture 4 It's not what you say, but how you say it
Lecture 5 Customer service
Lecture 6 Teamwork
Section 3: Appearance and body care
Lecture 7 Appearance and body care
Section 4: Furnishings and equipment
Lecture 8 Tables and banquet tables
Lecture 9 Table linens
Lecture 10 Napkins
Lecture 11 Cutlery
Lecture 12 Glasses
Lecture 13 Porcelain
Section 5: Workflows
Lecture 14 What does mise-en-place mean
Lecture 15 Prep work in the back office
Lecture 16 Prep work in the guest area
Lecture 17 Guest table
Lecture 18 Cover
Lecture 19 Table cleanliness
Lecture 20 Own equipment
Section 6: Carrying techniques
Lecture 21 Carrying techniques
Lecture 22 Plate carrying technique
Lecture 23 Insert and clear plates
Lecture 24 Tray carrying technique
Section 7: Communication and Sales
Lecture 25 Dealing with guests
Lecture 26 Interacting within the team
Lecture 27 Reception and welcome
Lecture 28 Ordering
Lecture 29 Special requests
Lecture 30 Seating Sketch
Lecture 31 Advice and additional sales
Lecture 32 Upselling with a slightly nod
Lecture 33 Prevention of complaints
Lecture 34 Complaint management tips
Lecture 35 Invoice and farewell
Lecture 36 Billing with the guest
Lecture 37 Accounting with the Company
Section 8: Working rules and self-organization
Lecture 38 Working rules and self-organization
Lecture 39 Work efficiently
Lecture 40 Prioritization of guests
Lecture 41 Tips for more tips
Lecture 42 Other countries, other customs
Section 9: Guest area
Lecture 43 Guest area
Lecture 44 Atmosphere
Section 10: Material and equipment maintenance
Lecture 45 Cutlery maintenance
Lecture 46 Cleaning of Silverware
Lecture 47 Stainless steel maintenance
Lecture 48 Nonmetallic materials
Lecture 49 Daily cleaning
Lecture 50 Cleaning and maintenance products
Section 11: General instructions
Lecture 51 Occupational safety
Lecture 52 Back-friendly work
Lecture 53 Hygiene regulations
Lecture 54 Warehouse and storage types
Lecture 55 First in - First out
Lecture 56 Environmental Protection
Section 12: Final exam
With Gastroutine, we give everyone the opportunity to develop their own potential.

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