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Course Outline

Introduction to Formal Etiquette

  • Overview of formal etiquette in the hospitality sector
  • The significance of etiquette in customer service
  • Historical context and the evolution of formal etiquette

The Art of Hosting

  • Roles and responsibilities of a host
  • Guest preparation
  • Greeting and welcoming attendees

Dining Etiquette and Table Manners

  • Navigating table settings
  • Proper use of cutlery and glassware
  • Napkin usage
  • Appropriate conduct during meals
  • Managing special dining circumstances

Professional Serving Techniques

  • Procedures for serving and clearing tables
  • Handling and presenting dishes
  • Managing multi-course meals
  • Wine and beverage service

Special Event Management

  • Planning and organizing formal events
  • Coordinating with other staff members and departments
  • Managing unexpected situations and guest requests

Cultural Sensitivity and International Etiquette

  • Understanding and respecting cultural variations
  • Global dining etiquette
  • Adapting service for diverse clientele

Communication and Interpersonal Skills

  • Effective communication with guests and colleagues
  • Body language and professional presentation
  • Addressing complaints and difficult situations

Summary and Next Steps

Requirements

  • A basic understanding of hospitality services, including roles and responsibilities.

Audience

  • Hospitality personnel.
 14 Hours

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