Food Service Practical (DIP)

participants of this module will be prepared and trained to carry responsibility for an operational section within a restaurant service operation. Participants will also be prepared to comply and exhibit sound ethical behaviour on the workplace and excellent leadership and interpersonal skills. 

Training will also encompass how to deal with a number of key operational issues that might occur within a restaurant or a catering organisation. This will also entail communicating effectively with the customer, management personnel and collegues.

Other preparation and training will include being familiar with maintaining a professional and smart appearance, understand the aspect of working safely and hygienically in a restaurant. 

Focus on training in food service methods, namely table and assisted service will also be undertaken by participants. How to minimise and when needed to deal with complaints will also be discussed and evaluated. Dealing with customers with special needs is another aspect that will be touched upon as part of the module training programme.

Basic Gueridon service skills dealing with the preparation and presentation of pasta, fish and meat dishes as well as fruit flambe will be an integral part of this module.

an interpersonal aspect of training will be that where participants will be expected to practice and show assertiveness and optimal communication in restaurant service combined with demonstrating good up-selling and cross selling skills including but not least showing to be familiar in pairing wines with food.

Assessment for this module is based on a continuous approach followed by a practical service exam.

All training will aim to achieve an inbuilt quality in participants to achieve quality service for success.