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Course Outline

Introduction to Formal Manners

  • Overview of formal manners within the hospitality industry.
  • The significance of etiquette in customer service.
  • Historical context and the evolution of formal manners.

The Art of Hosting

  • Roles and responsibilities of a host.
  • Preparing for the arrival of guests.
  • Welcoming guests appropriately.

Dining Manners and Table Conduct

  • Understanding table settings.
  • Proper use of cutlery and glassware.
  • Napkin usage.
  • Appropriate conduct at the table.
  • Managing special dining scenarios.

Professional Service Techniques

  • Procedures for serving and clearing.
  • Plate handling and presentation.
  • Managing multi-course meals.
  • Wine and beverage service.

Event Management

  • Planning and organising formal events.
  • Coordinating with other staff and departments.
  • Managing unforeseen circumstances and guest requests.

Cultural Sensitivity and International Manners

  • Understanding and respecting cultural differences.
  • International dining manners.
  • Adapting service to cater to diverse clientele.

Communication and Interpersonal Skills

  • Effective communication with guests and team members.
  • Body language and professional appearance.
  • Addressing complaints and difficult situations.

Summary and Next Steps

Requirements

  • A fundamental understanding of hospitality services, roles, and responsibilities.

Target Audience

  • Hospitality personnel.
 14 Hours

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