Table and Hall Services

Target Audience

Professionals who work or wish to work in dining service (waiters, maitre d's, busboys), restaurant managers, and other hospitality professionals seeking standardization and quality in table service.

Justification

Dining and service roles play a central role in the customer experience at food and hospitality establishments, as they represent the main point of contact between the service provided and the public's perception of quality. In this context, professional training focused on demeanor, personal presentation, organization of the environment, service techniques, and correct execution of service directly contributes to customer satisfaction, loyalty, and the appreciation of the establishment.

General Objective

To train professionals to work in dining and service roles with quality, standardization, and professional demeanor, developing knowledge and skills related to environment organization, service techniques, and customer service.

Specific Objectives

• To understand the importance of personal presentation, hygiene, and professional demeanor in service roles.
• To identify the organization of the service brigade, its functions, and responsibilities.
• To apply procedures for preparing environments, tables, utensils, and service equipment.
• To recognize and execute basic techniques of mise en place and different types of table service.
• To relate service practices, cordiality, and hospitality to customer satisfaction and loyalty.

Curriculum Content

[title-dropdown] Module 1 - Fundamentals of Dining and Service Roles [/title-dropdown]

[title-dropdown] Module 2 - Organization of the Dining Area and Service Brigade [/title-dropdown]

[title-dropdown] Module 3 - Table Preparation and Dining Area Ambiance: mise en place and mise en scène [/title-dropdown]

[title-dropdown] Module 4 - Service Techniques and Customer Service [/title-dropdown]