Suggestive Selling Part 1 - Food and Beverage Service Training #22
1. Introducing Suggestive Selling 1.1 What is Suggestive Selling? 1.2 The Importance of Suggestive Selling 2. Suggestive Selling and F&B...
IT'S FREE
Keep up to date with our hospitality tips, industry news and events, plus ways to enhance your hospitality knowledge and skills.
Be a member of Leading Hotelier and be in the know.
Are You Looking for a Job in the Hospitality Industry?
Bar Terminology - Food and Beverage Service Training #21
Watch Waiter Training Video Courses, Barman Training Video Courses, Hotel Training Video Courses, Restaurant Training Video Courses, and...
Burgundy Wines Short Course - Food and Beverage Service Training #20
1.2 Burgundy Classifications 1.3 Major Regions in Burgundy 1.4 Chardonnay in Burgundy 1.5 Pinot Noir in Burgundy 1.6 Selling Burgundy...
BASIC COMMUNICATION - Food and Beverage Service Training #19
BASIC COMMUNICATION BODY LANGUAGE – THE BASICS Research shows that what we communicate to others is made up of 55% body language, 7%...
THE TEN PHASES OF SERVICE - Food and Beverage Service Training #1
Watch Waiter Training Video Courses, Barman Training Video Courses, Hotel Training Video Courses, Restaurant Training Video Courses, and...
MENU SEQUENCE - Food and Beverage Service Training #2
EXTENDED MENU SEQUENCE 1. Bread Service: A pre-meal snack for Guests. 2. Amuse-Bouche: A taster that can be eaten in a bite or two. 3....
SERVICE STYLES - Food and Beverage Service Training #3
Service Styles 1) Service Traditions: a. English / Silver service. Waiter plates food at the table from serving dishes. b. French...
THE FIVE SENSES IN GUESTS AREA - Food and Beverage Service Training #4
1. Sight: First impressions are formed through sight. Ensure that everything is a delight to view. 2. Smell: Aromas in the dining room...
WHO'S WHO IN SERVICE - Food and Beverage Service Training #5
WHO’S WHO IN SERVICE 1. Trainee / Commis: An apprentice. Helps with preparation, like polishing cutlery and glasses. 2. Commis de Rang or...
WHO'S WHO IN THE KITCHEN - Food and Beverage Service Training #6
WHO’S WHO IN THE KITCHEN 1. Executive Chef: In charge of a group of restaurants. In a hotel group’s restaurants or chain of restaurants,...
TEAM WORK - Food and Beverage Service Training #7
TEAMWORK Each person in the service team plays a vital role. If one person doesn’t do their bit, the whole team will be let down. • When...
DUTIES AND CHECKLISTS - Food and Beverage Service Training #8
DUTIES AND CHECKLISTS Everyone in the restaurant has particular duties to perform. Everyone in the team needs to work together....
SECTIONS AND POSITION NUMBERS - Food and Beverage Service Training #9
SECTIONS AND POSITION NUMBERS Each restaurant is divided into sections of tables. The floor plan is a map of the restaurant. Each waiter...
HYGIENE AND APPEARANCE - Food and Beverage Service Training #10
HYGIENE AND APPEARANCE Bathing and body odor: Bathe every day before work. Apply deodorant and only use perfume or aftershave in...
HOW TO SERVE WINE - Food and Beverage Service Training #11
Serving wine by the bottle When presenting red wine at the table, offer to decant the wine before serving. If you are serving a white...
HOW TO SERVE SOFT DRINKS AND LONG DRINKS - Food and Beverage Service Training #12
Long and soft drink service These drinks are tailored in many ways, and to serve them, you need to follow these steps: Step 1 – Place the...
HOW TO SERVE TEA - Food and Beverage Service Training #13
Tea service There are hundreds of varieties of tea, but the main categories of teas are: a. Black tea. b. Fruit or herbal tea or...
HOW TO SERVE COFFEE - Food and Beverage Service Training #14
Coffee service The coffee service is very similar to the tea service. Let’s look at the steps involved. Step 1 – Set up the tray with the...
HOW TO POUR AND SERVE A BEER - Food and Beverage Service Training #15
For many people, a good beer drinking experience is similar to tasting a fine wine or single malt whiskey. To ensure that you provide...
CHAMPAGNE SHORT COURSE - Food and Beverage Service Training #16
Introducing Champagne The Geography of Champagne The Classification of Champagne Vineyards How to Make Champagne Styles and Types of...
BAR PRODUCT KNOWLEDGE - Food and Beverage Service Training #17
In this short course video, you will learn a little about wine and spirits fermentation and distillation. Wine, Beer, White Spirits, Aged...
Should Service Staff Wear Gloves or Not?
Hygiene practices in the restaurant and hospitality industry are standard practices that existed before covid-19 and will continue to...
How Ghost Kitchens Keep Digital Ordering Alive
Text ByPYMNTS - Quick delivery times no longer impress diners, who see it as table stakes — restaurants battling in today’s market need...
Staffing Solutions for Restaurants During COVID-19 Outbreak5 Min Read
Staffing has always been a top-of-mind issue for the restaurant industry. but the COVID-19 outbreak has been a total game changer when it...
Coffee 101
What is Coffee? Coffee is a brewed beverage prepared from the roasted seeds of the coffee plant, which are known as coffee beans. Coffee...
Suggestive Selling
Introducing Suggestive Selling What is Suggestive Selling? In this course you will learn about Suggestive Selling. This is not the same...
The Reasons Why People Drink
Thirst It may seem obvious, but the most common and important reason people drink is to quench their thirst with something refreshing and...
Understanding Drinks Service
How to be a professional. Having the relevant skills and knowledge will enable you to do your job correctly, making you the ultimate...
Who's Who in the Kitchen
Executive Chef: In Charge of a group of restaurants. In a hotel group's restaurants or chain of restaurants, the executive Chef will make...
Who's Who in Service
Trainee Commis: An apprentice. Helps with preparation, like polishing cutlery and glasses. Commis de Rang or Runner: Plays a supportive...
The Five Senses in Guest Areas
The five senses play an integral role in the dining experience, and the very best restaurants strive to create a dining experience which...
Service Styles
Service Traditions: English / Silver service. Waiter plates food at the table from serving dishes. French service. All courses laid out...
Extended Menu Sequence
Bread Service: A pre-meal snack for Guests. Amuse-Bouche: A taster that can be eaten in a bite or two. Starter Course: A light dish, like...
The Ten Phases of Service
Preparation: Pre-service meeting, preparing equipment, setting up the dining room. Greeting Guests: Welcome Guests, take their coats,...
How to Open a Successful Restaurant
Anyone that works in the restaurant, service, and hospitality industry knows that it’s not a “get rich quick” type of career. It takes...