Introduction to the Theory of Service (CER)

Participants in this module will be afforded an introductory insight in the the theory of service enabling them to understand the workings of professional food service operations in a basic manner.

They will be taught how to comply with Health and Safety regulations, be responsible for different tasks in different areas in a restaurant and bar setting. (Namely the bar, the food buffet counter, sweet trolley, the cash point, the dining service area and the plonge/wash-up area.

This module will introduce participants to a basic introduction on aspect of food service that encompass Hygiene, Safety and Security at work, Soft Skills, Personal Skills & Hygiene, Taking Customer Orders for food and drink as well as Billing of clients.

Other aspects covered in theory will be the main duties and responsibilities of the restaurant brigade, main restaurant equipment, including disposables and linen. 

Participants will also be introduced the basic theories of how to provide a quality food and beverage service which will include types of menus, and the origin and format of the French Classical Menu Sequence.

A basic description and explanation of what the  Ancillary Service Areas are their use in the catering industry as well the main Cooking Methods utilised in the restaurant business will be covered for participants.

Last but not least after service procedures and the basic theories on how to sell food and drinks by advising the client will be discussed and explained to participants to enhance their insight and knowledge of professional food service in the modern Catering industry market.

Good luck in your studies and stay focused!