This one day course is a full frontal assault, tackling every key skill necessary to ensure the best possible starting position for new staff, as well as old hands who wish to add consistency and professionalism to their game on every level of service. Viewing an entire venue as a whole, we first provide historical context for our industry and the importance of the impact it has had on social development, before moving swiftly on to a very hands-on, experiential session, providing rigorous training in the practicalities of our craft.
We ensure that the confidence, skill and experience of our trainers, having worked at the highest levels of our industry, are distilled into the attitude of our students as they explore the fundamental necessities of bar service. Effective procedures in preparation and organization, as well as consistency and skill in service technique behind the bar, are rigorously drilled to become second nature for our students.
From here we move on to explore the necessities of best practice in floor service and restaurant organization. We ensure that the highest standards of set up and service within a restaurant environment are showcased and trained for our students, allowing them to spread this wealth of knowledge among staff members within their own venue, raising the standards of all, to the benefit of their employers, colleagues and guests.
We compliment this with an excellent module in hot beverage training, as the best framework within which to build service standards and practical experience in organization, skill delivery, and the upkeep of the best possible standards. A firm grounding in classic tea and coffee service, with our world class trainers providing aspirational demonstrations and overseeing student training and practise of the artistry which is coming to define this aspect of our craft, provides our students with even greater skills with which to return and get to work.
Our students graduate with an attitude designed to foster a much greater respect for our industry both within themselves and society in general, using the acquisition, practice, and delivery of the best possible standards of skill, technique and service, across the full spectrum of hospitality, as a base note.