Superior Professional Waiter Course

This professional waiter course offers you a specialized training in the field. For the team of professionals in the field of restoration, it is very important to develop the processes of preservation, service and post -service of the waiter, autonomy applying the corresponding techniques, welcoming and attending to the client, achieving the established quality and economic objectives, respecting the norms and practices of safety and hygiene in food manipulation and administratively managing small establishments of this nature. Thus, with this professional waiter course, the necessary knowledge to develop the waiter's skills will be contributed.

- Apply client reception, accommodation and farewell techniques. - Organize and make the table assembly in accordance with the rules established for all types of service as well as to use equipment, endowment and furniture. - Apply the different existing service techniques in restoration. - Take the command and place the appropriate cutlery for each food. - Identify and apply the general rules established for table service, using the different types of service. - Assimilate basic standards of action and procedures to be followed by dealing with the client. - Understand the need to work as a team and the importance of internal customer service. - Know the meaning of the quality in customer service and the elements to consider to get it. - Define the appropriate behaviors and attitudes that a waiter must show to be able to meet the needs of clients with different personalities.

It develops its activity in small-sized bars -feteries, frequently of a family type, being able to be a self-employed or on behalf of others. It also develops its professional activity in large and in medium restoration companies, bars and coffee shops of the public or private sector. In this case, it performs its functions under the dependence of the chief or second head of restaurant or room, or equivalent hierarchical.

The next professional waiter course prepares him to develop the service process of a waiter, in food, drinks and accessories in bar and table, in accordance with the service standards and the organization and control procedures typical of the bar-cafeteria, restaurant, etc.

This professional waiter course is aimed at all those interested in acquiring knowledge regarding bar services, cafeteria, restaurant in a general way.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.