Seminar 1
Restaurant Art Technology
TRAINING NEED
The training program is intended to cover the needs of hotel and restaurant workers in the place of the Trainer. For the design of the program, the Standards for Vocational Qualifications, prepared by the relevant departments of the HRDA in collaboration with the social partners and professionals, have been used.
AIM OF THE PROGRAM
The aim of the program is to provide knowledge, develop skills and skills to make workers in the hotel and restaurant banker sections become more productive. Additionally, the aim is to offer a high level of quality service, to promote a positive image of the hotel / restaurant, quality in the offered customer service and to maintain a competitive advantage
OBJECTIVES OF THE PROGRAM:
The participants:
- Understand the role of the Trainer's profession and the importance of the Restaurant section
- To cultivate a spirit of professional behavior and to understand the trainees' requirements for the profession of the Trainer • Be aware of the ordering process by the customer
- Be aware of the menu and be able to propose products / services to increase sales
- Be aware of the ways of serving and presenting food
- Be able to serve food and drinks on the table • Be able to present and serve wine to a customer
- To properly serve customers and handle their complaints correctly • Understand the need to offer quality service
- To ensure customer service uniformity that reflects the hotel image • Strengthen the ability of the employees of the Department of Restaurants with the ultimate goal of overcoming the expectations of the customer
- Create high levels of professionalism of front line employees representing the hotel / restaurant in different types of customer contacts
LANGUAGE: Greek and English
TRAINING DURATION: 16 hours
NUMBER OF PARTICIPANTS:
APPLICATION: ……………. Hotel
DATE / HOURS: ...................... 2020, Tuesday 08:30 - 18:00, Wednesday 08:30 - 18:00
DESCRIPTION OF INFRASTRUCTURE
- the theoretical part: room of capacity ... ... people, tables, chairs, table, etc. (short description of the space).
- For the practical part: professionally designed space in the restaurant with the necessary equipment
EDUCATIONAL TRAINING INSTRUMENTS:
- electronic media (video, projector και power - point presentations ) flip chart , projector and power flip chart , projection cloth,
DESCRIPTION OF CANDIDATES FOR PARTICIPATION:
- Restaurant Supervisors
- Waiters Waiter A and B
TRAINING METHODS:
Lecture, contemplation, role playing, teamwork, practical work
EVALUATION SYSTEM:
- Exercises, Teamwork, Questionnaire
DATA CONFIRMATION SYSTEM:
- Suggested Presentation of the Human Resource Development Authority
CERTIFICATION OF TRAINING:
- Upon successful completion of the program a certificate of participation is awarded
DESCRIPTION AND DETAILS OF A PROPOSED EDUCATOR:
- Kefalas Sotiris