“A LA CARTE WORKSHOPS”

We’re dedicated to ensuring top-notch Restaurant Training is accessible and affordable to participants worldwide.

FBSTI CAN DESIGN WORKSHOP FITTING YOUR NEEDS

FOR YOUR EMPLOYEES OR FOR STUDENTS OF UNIVERSITIES

Duration: From 1 day to 2 weeks

Place: Worldwide

Number of participants: From 25 to 2000

Price: From 150 to 2,500 US$  (depending on the number of participants, number of weeks, content, and places)

Participants will get after full completion of the workshop a:

SWISS CERTIFICATE (CPQ)*

*CPQ = Certificate of Professional Qualification
Made and stamped in Switzerland

 

WHO SHOULD ATTEND ?

This workshop is designed for professionals from all food-related industries

Professionals in many positions will benefit from attending this conference

Waiter / Waitress / Maître d’hôtel

Restaurant Manager / F&B Manager

Assistant Restaurant Manager

Food Outlet Supervisor

Hospitality Students

Owners and future business owners

WHY CHOOSE OUR SWISS-MADE CONFERENCES AND WORKSHOPS

Our goal is to train participants to become fully qualified and capable of offering service to customers that meet international standards and expectations of the best establishments worldwide.

The objective of our workshop is to standardize F&B operations and improve the quality of the service in any service-orientated business. During this conference participants will gain: Swiss hospitality knowledge, French know-how, sales techniques, and professionalism which will ultimately impact business profitability through increased sales & customer satisfaction, improved staff efficiency, better working environment & teamwork, reduced wastage & better hygiene.

LEARNING OUTCOMES

 

DEVELOP YOUR EMPLOYEES / GROW YOUR STANDARDS / DRIVE YOUR SALES / DELIGHT YOUR CUSTOMERS

The program of FBSTI is based on the development of five fundamental themes:

The knowledge, the skill, the communication, the flexibility and the attitude

If you want us to compile training specific to your establishment and your requirements, we can create that course to meet all your expectations and your objectives.

HEREBY SOME OF OUR TOPICS WHICH COULD BE PROVIDED IN YOUR ESTABLISHMENT

A reminder of the service rules

Reminder of the service standards

Service Sequence

The art of up-selling, up-selling techniques

Customer care, communication, and attitude

Smooth internal working organization

Service and Working efficiency

Health and Safety

Food Hygiene (with examination and certificate of success)

Wine: knowledge and service

Advanced service: Carving, flambé, table service (additional cost + equipment needed)

Communication: both internal and external within the restaurant industry

Effective communication

Customer care, customer handling

Self-development and grooming

Meeting Guest expectations, guest types

Mise en place, preparing the restaurant for service with efficiency

Service procedures

Control of cost

Booking, greeting, phone booking

Handling customer complaints

Banqueting service

Menu planning

Opening your restaurant

Make the difference, why, how

Becoming a leader, leadership, leading effectively

Empowering your staff

Ensuring customer return/loyalty

Attitude and working behavior

Positive and negative body language

Coordinating with others

Judgment and decision-making