We’re dedicated to ensuring top-notch Restaurant Training is accessible and affordable to participants worldwide.
Duration: From 1 week to 2 weeks
Place: Worldwide
Number of participants: From 25 to 500
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 IN RESTAURANT OPERATIONS MANAGEMENT AND SERVICE STANDARD DEVELOPMENT (CPQ)*
*CPQ = Certificate of Professional Qualification
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
CONTENT OF OUR CONFERENCES & WORKSHOPS
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
Other elements Considered during our workshops:
- The service industry is an art that accepts no fault. A mistake equals immediate and definitive sanction on reputation
- How to exceed customer expectations, and increase customer satisfaction and experience. A satisfied customer is a free generator of new business.
- Customer Cares: Identify and understand your customers, each one requires a unique approach.
- First impression (you will never get a second chance), last impression (Last chance to do right)
- Importance of interacting correctly with the customers to establish a durable relationship with customers. What is good communication and how it works
- Make sure employees fully understand their importance for customer satisfaction and their role in the development of the company (Motivation, efficiency, pride, attitude, focus, involvement, engagement).
- Management and employees’ relationship
- Mise en place: be ready, anticipate needs, perfect environment to excite all the senses of the customer
- No sales improvement without perfect knowledge of the product
- How to make sales smoothly without annoying customers. (Suggestions, pairing, service strategy)
- Increase daily sales made by each restaurant staff member.
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.
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
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