Graeme Clarke

Profile

Courses

1
Prepare and serve drinks
Expires After: Does not Expire

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews.

The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Serve a range of alcoholic drinks
  • Serve soft drinks
  • Increase knowledge of different drinks

Module instructions

  • There are interactive elements all the way through the module culminating in a module end test. This must be passed before moving to the next module of the course. You can have 2 goes automatically.
  • Once you have achieved your pass mark close the pop up window with the x in the corner this submits your results to the database.
  • Refresh your page in the browser  and select Return to (course name) gives you access to your certificate or the next module in the programme.
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

2
Handling glassware in the bar
Expires After: Does not Expire

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews.

The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Identify different glassware used for different drinks
  • State how to clean and polish glass
  • Identify presentation and H&S standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

3
Prepare and close the bar
Expires After: Does not Expire

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews.

The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Prepare general bar equipment
  • Prepare garnishes for drinks service
  • Identify how stock is prepared
  • State key Closing down procedures
  • Identify health, safety & hygiene standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

4
Serving Beer
Expires After: Does not Expire

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews.

The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • State the professional standards used to pour and serve different beers
  • Identify glassware and equipment used to serve beers
  • Identify different types of beer and beer drinks
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

5
Allergy Aware
Expires After: Does not Expire

About this module

Allergy Awareness training for food and drink service staff has been a legal obligation in the UK since December 2014 but there is still a lack of awareness in businesses of the implications of not carrying this out. Staff cannot say ‘they don’t know’ in response to a customer question and understand the danger of ‘bluffing’ an answer. A recent prosecution has taken place resulting in 6 year prison sentence of a restaurant owner and regular surveys still show that 70-80% of customers don’t trust staff to give the correct information.

Designed for

Operational front of house staff in hotels, restaurants and bars to develop their knowledge and skills and comply with legal requirements.

The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service or one of the Cookery programmes.

Objectives

  • Identify 14 major allergens and foods that contain them
  • State the action to take if you do not know the answer to a customer questions
  • Identify key allergic reactions and the action you should take
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

6
Working with Allergens
Expires After: Does not Expire

About this module

Allergy Awareness training for food and drink service staff has been a legal obligation in the UK since December 2014 but there is still a lack of awareness in businesses of the implications of not carrying this out. Staff cannot say ‘they don’t know’ in response to a customer question and understand the danger of ‘bluffing’ an answer. A recent prosecution has taken place resulting in 6 year prison sentence of a restaurant owner and regular surveys still show that 70-80% of customers don’t trust staff to give the correct information.

Designed for

We offer modules for front of house staff and a module for chefs and managers that not only deliver the legal requirements but ensure your staff will be professional and confident and respect customer requests. The modules are endorsed by Vizion 21, a leading hospitality health and safety consultancy.

Objectives

  • Identify 14 major allergens and foods that contain them
  • Identify key allergic reactions and the action you should take
  • Read allergy labels and use the information to record correctly
  • Identify how to declare allergens to customers
  • Use best practice methods to minimise cross contamination of allergens
  • State what information should be communicated to Food Service staff
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

7
Food & Drink Safety Aware
Expires After: Does not Expire

About this module

This is not a qualification module but not all your staff need a formal qualification. Food Hygiene regulations allow staff other than key food handlers ie: chefs, to be trained ‘to the needs of the job’. This interactive module is designed specifically for food and drink service staff and uses examples of both areas throughout. Consider using Allergy Aware with this module for all round knowledge.

Designed for

All operational staff in hotels, restaurants and bars to ensure they are aware of all health and safety procedures. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Identify the 3 types of contamination and methods of control
  • Describe safe food and drink handling practices
  • State the personal hygiene rules for food handlers and effective hand washing procedures
  • Identify key cleaning procedures in food and bar service areas and the importance of pest awareness
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

8
Being Disability Aware
Expires After: Does not Expire

Module description

The majority of people think wheelchairs when disability is mentioned! This module takes learners through the range of disabilities including visual, hearing, mobility and development, encouraging them to develop skills to support customers with disabilities and achieve a positive customer experience

Designed for

Operational staff in hotels to develop their knowledge and skills and increase awareness of legal implications of disability discrimination. The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Increase awareness of disability discrimination
  • Increase awareness of the range of disabilities
  • Develop knowledge of positive communication when dealing with different disabilities
  • Deliver great customer service to exceed the expectations of customers with disabilities
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

9
All about Housekeeping
Expires After: Does not Expire

About this module

This module explores the role of Housekeeping in a hotel and the other modules in the Professional Housekeeping programme will offer you more detail of the actual techniques and procedures.

Designed for

Operational housekeeping staff in hotels and guesthouses. Professional Housekeeping can be used for new staff to support internal on job training, to set a benchmark of Housekeeping standards for the whole team, to support the development of knowledge behind the practice, as part of your own training schemes or by people wishing to gain knowledge of the Housekeeping role in order to apply for a job.

Businesses may avoid training casual or agency staff as it is an additional cost and the turnover is high but using our inclusive programmes these staff can be planned into routine training at no extra cost. approach.

Professional Housekeeping will contribute to the guided learning hours for staff undertaking the Housekeeping pathway in the Hospitality Team Member apprenticeship.

Objectives

  • Identify different types of hotels and gradings
  • State the structure of a Housekeeping department
  • State the key responsibilities of a room attendant
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

10
All about making beds
Expires After: Does not Expire

About this module

Most people ‘love their bed’ at home, therefore Housekeeping staff have a responsibility to ensure that the way the bed looks gives guests an impression that care has been taken and the way the bed is made contributes to a comfortable nights sleep.

Designed for

Operational housekeeping staff in hotels and guesthouses. Professional Housekeeping can be used for new staff to support internal on job training, to set a benchmark of Housekeeping standards for the whole team, to support the development of knowledge behind the practice, as part of your own training schemes or by people wishing to gain knowledge of the Housekeeping role in order to apply for a job.

Businesses may avoid training casual or agency staff as it is an additional cost and the turnover is high but using our inclusive programmes these staff can be planned into routine training at no extra cost. approach.

Professional Housekeeping will contribute to the guided learning hours for staff undertaking the Housekeeping pathway in the Hospitality Team Member apprenticeship.

Objectives

  • Identify different bedding and quality checks
  • Use professional techniques to make beds
  • Identify hygiene and presentation standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

11
Professional Food service
Expires After: Does not Expire

Course Description

Although there may be variances in company procedures there are basic principles that apply in all food service. This interactive programme uses hospitality best practice standards for learners to consider professional methods of food service and reminds them to check what their own companies may do.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. The whole programme may be used or separate modules selected according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

Managers

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.

Apprenticeship

The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Mis en place Modules descriptions

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards

A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.

Objectives

  • Box a table professionally
  • Identify hygiene and presentation standards

Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.

Objectives

  • Identify the standards for table lay up
  • Identify health and safety standards

This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.

Objectives

  • Fold a basic napkin
  • Identify hygiene and presentation standards

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Objectives

  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards
General Preparation

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards
Boxing Tables

A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.

Objectives

  • Box a table professionally
  • Identify hygiene and presentation standards
Laying Tables

Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.

Objectives

  • Identify the standards for table lay up
  • Identify health and safety standards
Napkin Folding

This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.

Objectives

  • Fold a basic napkin
  • Identify hygiene and presentation standards
Handling Glassware

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Objectives

  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards

Food Service Procedures and Techniques Modules descriptions

What is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?…  is that a langoustine or a prawn?… what is hosmaki?…  passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes

This module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.

Objectives

  • Identify how to present a menu
  • Take accurate customer orders

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular dish doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.

This module builds from Menu knowledge and encourages you to use your understanding of food to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.

The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on food sales..

Objectives

  • Identify the 3 steps to positive selling and how to use them

Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.tables.

Objectives

  • Demonstrate how to hold 2 and 3 plates for service
  • Identify how to hold plates using a service cloth
  • State how to place plates in front of customers
  • Demonstrate how to clear plates when customers have finished
  • State how to remove waste food hygienically
  • Identify hygiene and health and safety standards

This module develops your knowledge of how various restaurant procedures work and should be completed with the other modules Carrying and Clearing plates and buffet service.

Objectives

  • Identify different service styles and menu jargon
  • Identify the standards of breakfast service
  • Identify key service standards for afternoon tea
  • Describe key standards for Room Service
  • Identify the standards of serving the cheese  course
  • Describe key standards in the order of service

Buffets can be self serve or assisted but most of all should look interesting! This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.

The modules on boxing tables and clearing plates work well with this learning and you must have awareness of food safety.

Objectives

  • Identify different styles of buffet service
  • Identify different equipment that is used in buffet service
  • State key standards for buffet presentation and lay up
  • Identify key serving techniques for buffet service
  • Identify hygiene and health and safety standards
Menu knowledge

What is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?…  is that a langoustine or a prawn?… what is hosmaki?…  passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes
Presenting Menus and Taking Orders

This module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.

Objectives

  • Identify how to present a menu
  • Take accurate customer orders
Using positive selling skills when taking food orders

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular dish doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.

This module builds from Menu knowledge and encourages you to use your understanding of food to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.

The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on food sales..

Objectives

  • Identify the 3 steps to positive selling and how to use them
Carrying and Clearing Plates

Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.tables.

Objectives

  • Demonstrate how to hold 2 and 3 plates for service
  • Identify how to hold plates using a service cloth
  • State how to place plates in front of customers
  • Demonstrate how to clear plates when customers have finished
  • State how to remove waste food hygienically
  • Identify hygiene and health and safety standards
Restaurant Service

This module develops your knowledge of how various restaurant procedures work and should be completed with the other modules Carrying and Clearing plates and buffet service.

Objectives

  • Identify different service styles and menu jargon
  • Identify the standards of breakfast service
  • Identify key service standards for afternoon tea
  • Describe key standards for Room Service
  • Identify the standards of serving the cheese  course
  • Describe key standards in the order of service
Buffet Service

Buffets can be self serve or assisted but most of all should look interesting! This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.

The modules on boxing tables and clearing plates work well with this learning and you must have awareness of food safety.

Objectives

  • Identify different styles of buffet service
  • Identify different equipment that is used in buffet service
  • State key standards for buffet presentation and lay up
  • Identify key serving techniques for buffet service
  • Identify hygiene and health and safety standards
0
Hours
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

12
General Preparation for Food Service
Expires After: Does not Expire

About this module

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

13
Laying Tables
Expires After: Does not Expire

About this module

Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Identify the standards for table lay up
  • Identify health and safety standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

14
Napkin Folding
Expires After: Does not Expire

About this module

This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Fold a basic napkin
  • Identify hygiene and presentation standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

15
Boxing Tables
Expires After: Does not Expire

About this module

A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Box a table professionally
  • Identify hygiene and presentation standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

16
Menu Knowledge
Expires After: Does not Expire

About this module

What is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?…  is that a langoustine or a prawn?… what is hosmaki?…  passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

Designed for

Operational front of house staff in hotels, restaurants and bars.

The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

17
Presenting Menus and Taking Orders
Expires After: Does not Expire

About this module

This module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Identify how to present a menu
  • Take accurate customer orders
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

18
Using Positive Selling Skills
Expires After: Does not Expire

Module description

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular wine or drink doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.

This module builds from Menu Knowledge and encourages you to use your understanding of food flavours to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.

Designed for

Operational front of house staff in hotels, restaurants and bars.

Objectives

  • Identify the 3 steps to positive selling and how to use them
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

19
Carrying and Clearing Plates
Expires After: Does not Expire

About this module

Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Demonstrate how to hold 2 and 3 plates for service
  • Identify how to hold plates using a service cloth
  • State how to place plates in front of customers
  • Demonstrate how to clear plates when customers have finished
  • State how to remove waste food hygienically
  • Identify hygiene and health and safety standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

20
About Restaurant Service
Expires After: Does not Expire

About this module

This module develops your knowledge of how various restaurant procedures work and should be completed with the other modules Carrying and Clearing plates and buffet service.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Identify different service styles and menu jargon
  • Identify the standards of breakfast service
  • Identify key service standards for afternoon tea
  • Describe key standards for Room Service
  • Identify the standards of serving the cheese  course
  • Describe key standards in the order of service
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

21
Buffet Service
Expires After: Does not Expire

About this module

Buffets can be self serve or assisted but most of all should look interesting! This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.

The modules on boxing tables and clearing plates work well with this learning and you must have awareness of food safety.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
The module will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service

Objectives

  • Identify different styles of buffet service
  • Identify different equipment that is used in buffet service
  • State key standards for buffet presentation and lay up
  • Identify key serving techniques for buffet service
  • Identify hygiene and health and safety standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

22
Silver Service Techniques
Expires After: Does not Expire

0
minutes
Course approximate timing
0
%
End test passmark
Free Module
This is a free module. Select the 'Buy this module' button bellow, you will be required to register to access the module.

23
Licensing Awareness
Expires After: Does not Expire

About this module

This is not a full licence course but is designed for operational staff to develop their understanding of the importance of handling alcohol to the correct legal and company standards in the workplace. The importance of displaying a summary licence, the measures for the range of alcoholic drinks from spirits, beers, wines and fortified wines are discussed along with offering water to customers, age checks and recording refusals. The module also overviews the initial handling of drunk customers, giving accurate descriptions under the Consumer Protection Regulations and the fines that are applicable under licensing regulations

Designed for

All operational staff in hotels, restaurants and bars to ensure they are aware of all Licensing regulations and how they effect the business. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • State who may not be served alcohol and the procedure for age checks
  • Identify legal measures for alcoholic drinks
  • Identify indicators of excessive alcohol
  • Describe the action you would take when dealing with violent / disorderly customers
  • Recognise signs of drug misuse
  • State the legislation on being smoke free
  • State why it is important that customers are given accurate information
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

24
Professional Wine and Champagne Service
Expires After: Does not Expire

Course Description

What is the difference between a sauvignon blanc and chardonnay? ….. How do I open champagne?…. How can I recommend a wine to a customer? ….
No need to be a sommelier and indeed many restaurants do not require that level of knowledge. However, whatever type of restaurant you work in, a base knowledge of wine and champagne and professional service standards will increase your confidence and professionalism and the customer experience. You can use all the modules within this programme or select just one that fits your needs.

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Module descriptions

What are old world and new world wines? … How is wine produced without being too technical!?… What flavours do merlot grapes have?….Vintage means the wine is old doesn’t it? … How can I find out how strong a wine is? ….. Which is a dry champagne? … Champagne and sparkling wine are the same aren’t they? … I always recommend white wine with fish and chicken?…..

Discover an appreciation of wine and champagne using a range of activities without being stuffy!

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

A short interactive module developing the understanding behind the standards and procedures of writing wine orders.

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular wine or drink doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.
This module builds from About Wine and Champagne and encourages you to use your understanding of wine flavours to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.
The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on wine and Champagne sales.

Develop an understanding behind the procedures you have been shown on opening wine. Learn more about bin numbers, the temperature for storing wine and how to prepare ice baths. Watch videos and complete activities that show you the best practice standards of the hospitality industry and increase your confidence.

About Wine and Champagne

What are old world and new world wines? … How is wine produced without being too technical!?… What flavours do merlot grapes have?….Vintage means the wine is old doesn’t it? … How can I find out how strong a wine is? ….. Which is a dry champagne? … Champagne and sparkling wine are the same aren’t they? … I always recommend white wine with fish and chicken?…..

Discover an appreciation of wine and champagne using a range of activities without being stuffy!

Handling glassware

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Taking wine orders

A short interactive module developing the understanding behind the standards and procedures of writing wine orders.

Using positive selling skills to promote wine and Champagne

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular wine or drink doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.
This module builds from About Wine and Champagne and encourages you to use your understanding of wine flavours to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.
The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on wine and Champagne sales.

Wine and Champagne Service Skills

Develop an understanding behind the procedures you have been shown on opening wine. Learn more about bin numbers, the temperature for storing wine and how to prepare ice baths. Watch videos and complete activities that show you the best practice standards of the hospitality industry and increase your confidence.

Module objectives

  • Increase knowledge of wine and Champagne
  • Identify typical wine flavours to match with food
  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards
  • Write a clear and accurate wine order
  • Communicate wine orders
  • Identify abbreviations that may be used
  • Identify the 3 steps to positive selling and how to use them
  • Prepare equipment for wine and Champagne service
  • State how to present, open and pour wine and Champagne
  • Increase awareness of some problems arising when serving wine and Champagne
About Wine and Champagne
  • Increase knowledge of wine and Champagne
  • Identify typical wine flavours to match with food
Handling glassware
  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards
Taking wine orders
  • Write a clear and accurate wine order
  • Communicate wine orders
  • Identify abbreviations that may be used
Using positive selling skills to promote wine and Champagne
  • Identify the 3 steps to positive selling and how to use them
Wine and Champagne Service Skills
  • Prepare equipment for wine and Champagne service
  • State how to present, open and pour wine and Champagne
  • Increase awareness of some problems arising when serving wine and Champagne
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

25
About Wine & Champagne
Expires After: Does not Expire

About this module

What are old world and new world wines? … How is wine produced without being too technical!?… What flavours do merlot grapes have?….Vintage means the wine is old doesn’t it? … How can I find out how strong a wine is? ….. Which is a dry champagne? … Champagne and sparkling wine are the same aren’t they? … I always recommend white wine with fish and chicken?…..

Discover an appreciation of wine and champagne using a range of activities without being stuffy!

Designed for

Operational front of house staff in hotels, restaurants and bars.

Objectives

  • Increase knowledge of wine and Champagne
  • Identify typical wine flavours to match with food
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

26
Handling Glassware
Expires After: Does not Expire

Module description

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

27
Using Positive Selling Skills to Promote Wine and Champagne Sales
Expires After: Does not Expire

Module description

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular wine or drink doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.
This module builds from About Wine and Champagne and encourages you to use your understanding of wine flavours to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.
The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on wine and Champagne sales.

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Identify the 3 steps to positive selling and how to use them
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

28
Wine and Champagne Service Skills
Expires After: Does not Expire

Module description

Develop an understanding behind the procedures you have been shown on opening wine. Learn more about bin numbers, the temperature for storing wine and how to prepare ice baths. Watch videos and complete activities that show you the best practice standards of the hospitality industry and increase your confidence.

Designed for

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives

  • Prepare equipment for wine and Champagne service
  • State how to present, open and pour wine and Champagne
  • Increase awareness of some problems arising when serving wine and Champagne
0
minutes
Course approximate timing
0
%
End test passmark
Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.