Restaurant Hospitality Management Certification Level 2

Deskripsi kursus

Restaurant Hospitality Management Level 2
The Restaurant Hospitality Management Level 2 course provides team members with information, skills and advice, to help them fulfil their role as a restaurant manager and exceed their clients’ service expectations.
Upon completion of the course, team members will have the competence to work as a restaurant manager at a 5-star hotel or in a local eatery.
What’s Covered in the Course?
An introduction to the front-of-house function of a restaurant;
The role of a restaurant manager in all types of restaurants, anywhere in the world;
The different types of restaurant establishments and their layouts;
The importance of excellent customer service within the hospitality industry;
How to deal with customer complaints in a calm and effective manner, in order to ensure that the customer will return in the future;
Know your drinks: a comprehensive knowledge of beverages and how to serve them;
Know your food: the importance of knowing every item on the menu, what is in each dish and the causes and effects of food allergies;
Restaurant licensing laws: this covers age verification and what you can accept, in order to verify the age of customers on licensed premises;
Restaurant system checklists: what checklists are needed, how to put them in place and how to monitor them, to ensure that the restaurant runs smoothly and cost-effectively;
Health and safety laws associated with a restaurant, from front-of-house to the kitchen; food safety and storage;
Restaurant terminology that is commonly used in the industry.
What are the Benefits of the Course?
Improved career prospects for the employee, combined with greater competence and confidence for those already working within the industry;
The 21 online modules are accessible on any device, so the team member can study from anywhere with an internet connection, using a PC, laptop, tablet or smartphone;
An industry-recognised certification, with online support to guide and assist the employee throughout the course;
An accessible and comprehensive syllabus;
No entry requirements –restaurant experience is not a prerequisite to your staff member completing the course.
Modules
Module 1 : Introduction to Front-of-House Hospitality
How to provide the best possible customer service at all times.
How the way you dress affects how you are perceived.
How to be professional even when the customer is being awkward.
How to look at your body language and understand how you come across.
Module 2 : The Role of Restaurant Manager
How the restaurant manager deals with the business side of the restaurant.
How the manager deals with the front-of-house.
How the manager deals with the general housekeeping.
How the manager has to contend with customer issues.
Module 3 : Types of Dining Establishments, Restaurant Layouts, and Decor.
The different types of dining establishments.
How this changes your management style.
How to deal with different restaurant layouts.
How to divide staff to cope with the layout.
Module 4 : Customer Service
How to meet and greet customers.
How to take reservations.
How to correctly seat people.
How to take their orders.
Module 5 : Dealing with Customer Complaints
How to address the customer with their initial complaint.
A step by step guide on how to handle the situation.
How you must act on a personal level to address their issues.
How to adequately resolve the situation.
Module 6 : Know Your Drinks
The basics of different drinks
Which wine works best with which food
How to serve drinks correctly
How to give advice on drinks to customers
Module 7 : Know Your Food
Understanding the menu.
Dealing with starters.
Dealing with meat dishes.
Dealing with fish dishes.
Module 8 : Restaurant Licensing Laws
The importance of the laws.
The need for an age verification process.
How to ask for ID.
The age verification laws.
Module 9 : Building Guest Services Around Excellence
The areas where excellence is required.
How to take guests into consideration.
Dealing with feedback.
Announcing the changes that have been made.
Module 10 : A Restaurant System of Checklists
The importance of checklists.
Where checklists should be used.
What should appear in them.
Who should be in charge of individual areas.
Module 11 : The Importance of Teamwork
Why teamwork is important.
How to build a good team.
How to hire the correct staff.
How to create a positive working environment.
Module 12 : Health and Safety Laws
The basics of the health and safety laws.
How they apply to the restaurant.
What to do when an incident occurs.
What to do after an incident.
Module 13 : Health, Safety and Restaurant Management
To learn about different bacteria that cause food poisoning
To understand the importance of restaurant sanitisation
To learn how to keep food safe in storage
To understand how to write a health and safety policy
Module 14 : Dealing with Inspections
To learn about the different inspections that a restaurant may undergo
To learn about the inspection process
To learn about what to expect from the inspection process
To understand the restaurant’s obligations to comply with inspection results
Module 15 : Digital Technology and Restaurant POS Systems
To understand the basics of POS systems
To learn about POS system features
To learn about the latest POS technology
To understand how to choose a POS system for a restaurant
Module 16 : Dealing With Staff
To learn about hiring staff and management
To learn about training employees
To learn about writing an employee handbook
To learn about creating an employee uniform
Module 17 : Planning and Pricing a Menu
To learn how to research a menu
To learn basic guidelines for putting together a menu
To understand the importance of being able to engineer a menu
To learn how to price a menu correctly
Module 18 : Restaurant Operations
To learn about how to create a restaurant budget
To learn how to cut food costs
To understand how energy costs affect a restaurant’s profits
To learn about leasing restaurant equipment
Module 19 :Upselling Strategies
To understand the importance of training servers to upsell
To understand the importance of having a comprehensive understanding of the menu
To understand the importance of taking social cues when upselling products
To learn about different types of upselling strategies
Module 20 : Restaurant Entertainment and Music Licensing
To understand why entertainment and music licensing is necessary
To learn about the different licensing agencies
To understand entertainment and music licensing laws
To learn about when you require licensing for live entertainment
Module 21 : Restaurant Branding, Marketing, Promotions and Decor
To understand how to find your brand’s purpose
To know what goes into a restaurant brand
To learn how to create a mission statement for a restaurant
To learn how to promote a restaurant to the masses