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Food Service training

hospitality training
Waiter training
michellecorp hospitality training

:: Michellecorp Hospitality Training ::


Hospitality Training – Johannesburg, Alberton; 5 Day Course x 6 Hours of Training. RASA (The Restaurant Association of South Africa) accredited. Silver Merit on completion. Different Prices apply to Establishments, Private Training available as well as Onsite Training. The Food Service course is designed to train new / current and prepare / refresh them for the hospitality industry.

Food Service training and service standards are on a decline.
The trend in food and beverage in South Africa is toward more casual dining alternatives but does that mean we have to accept less waiter training and a more casual food and beverage service standard.

My objective is to provide learners with academic and practical skills required for a successful career in the hospitality industry. In many cases, employees require ‘refresher training’, young individuals require introductory training or entrepreneurs require industry knowledge – simply to strengthen basic principles of
the industry 
I will start from waiter trainings basic service rules to make sure all of the trainees have a base of knowledge then will build on that base until proper service is second nature to your waiter.
The waiter training course is designed to train new / current and prepare / refresh them for the hospitality industry.
The staff will write a test on the fifth day to see where faults are with their understanding of the training.


:: Food Service Course ::

1: Prepare and clear areas for table service
Ensure that linen and service items ready for service
- Linen
  - Service items and equipment
Common Napkin Folds
Preparing and storing condiments and accompaniment
  - Salt and pepper
  - Butter
  - Sauces and dressings
  - Sugar and sweeteners
  - Storage of condiments and accompaniments
Refuse and Waste
Dining furniture for food service
  - Restaurant Service
  - Chairs and Tables
Types of service
  - Restaurant service
  - Functions and Banquets
Table Setting for food service
  - Type of table setting
  - Setting table d’hote
  - Setting the banquet cover
  - Setting the a la carte cover
Menu for customer service
Organized and Efficient Service
Clearing, Cleaning and Storing service items
  - Clearing service equipment
  - Turning off service equipment
Linen for dispatch to laundry / storage
Storing food items, condiments & accompaniments
Disposing of rubbish & waste food
Cleaning and storing service items and equipment
  - China
  - Cutlery
  - Glassware
Leaving dining and service areas clean and tidy
- Dining area
  - Service area
Cleaning dining and service areas


2: Provide a Table Service
  - 9 steps to success at table service
Greeting and dealing with customers in a polite and friendly
manner Identifying customers needs and requirement
  - Customer with bookings
  - Customer without bookings
Escorting customers to an appropriate table or waiting area
  - Opening the customers napkins
Presenting menu to customers
Providing accurate information on individual dishes
Translating Menu
Politely guiding customers to an appropriate choice
Working in an organized and efficient manner
Providing customers with the correct table items for the
food to be served
  - Adjusting the cover
Using appropriate service methods to serve food
  - Use of service cloth

  - Use of the underliner
  - Use of trays or trolleys
  - Use of service cutlery, silverware and dishes
  - Serving customers order
  - Carrying plates
Food served of type, quality and quantity required
- Serving and arranging food
Disturbance to customers
Dining area and service areas tidy
Soiled and unrequited service items

  - Two plate clearing method
  - Three plate clearing method
  - Clearing Glassware
  - Changing ashtrays
  - Clearing Condiments
  - Crumbing down
Dealing appropriately with spillages and breakages
  - If a customer is directly affected
Removing and replacing spoiled table linen
Maintaining Sufficient stock of clean linen, service items,
condiments and accompaniments
Emptying and cleaning refuse and waste containers

restaurant association of SA
:: About the Course ::

Alberton, Johannesburg
Day one: 
Prepare and Clear areas for table service

Day two: 
Provide a table service

Day three
Maintain Table Service

Day four:
Supervise and Maintain beverage storage

Day five:
Revision and exam

The course is conducted over 5 days and 6 hours of training per day that includes theory and practical sessions.

All the courses are presented by a PowerPoint presentation and each trainee receives manuals on all the training (x4)

A silver merit will be given at the completion of the course certified by RASA – Restaurant Association of South Africa.

Hospitality Training

Why train your staff for your establishment…

Happier and better staff
Increased staff retention
Easier to attract and recruit stars

Greater Consistency
Ability to manage complexity
Aligned with wider business strategy

Enhanced corporate Capability Corporate memory captured
Contributes to overall capability

Better outcome
Less Cost
Less Risk

Competitive Advantage
Higher quality work
Better equipped to managed change

Greater Productivity
More consistent approach
Fewer mistakes and less reworking

Improved Professionalism
Greater stakeholder support
Better team work

3: Maintain Table Service
Company Procedures
Staffs service to customers
  - Staff training
  - Motivation staff
  - Providing a table service
  - Monitoring service standard
  - Staff failure to maintain standard
  - Disciplinary Measure
Preparation of table service
Critical success factor
  - Appearance of the restaurant
  - Service and presentation
  - Inspecting equipment for service
  - Presenting of Food and Beverages
  - Improving food and beverage sales
  - Preparing for customers
  - Planning a table service
  - Liaising with staff
Customer Care
What is customer care - Providing customer care
  - Dealing with customers complaints
Equipment Maintenance
Equipment maintenance
  - Maintaining Hygiene
  - Cleaning of service equipment
  - Cleaning and Clearing customer areas
  - Replenishing Facilities for customer area
Prioritize, Delegate and Organize Work
Working in an organized and efficient manner


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waiter training

4: Supervise and Maintain Beverage Storage
Storage and Security Procedures
Storage of Stocks & Dispense Bar
  - Cellar Conditions
  - Stock Rotations
  - Handling of wines and drinks
  - Drinks Preparations Equipment
  - Security
  - Improving Security
Cleaning procedures for Cellar
  - Inspecting Cellar
  - Identifying, Report and Solve Problems
Stock Control
Importance of stock control
  - Organizational Procedures
  - Par Stock Levels
  - Calculating Stock Levels
  - Methods of Stock taking
  - Time frame for Stock taking and inspections
  - Improving sales of slow moving stock
  - Stock catering functions
  - Accurate Record keeping
Unexpected Situations
Dealing with unexpected problems
  - Performance in Foreign Countries
  - Prioritize, Delegate and Organize work in the
   cellar and storage areas efficiently


Physical Address: 
70 Michelle Ave, Randhart, Alberton.
Postal Address: 
PO Box 6449, Meyersdal, 1447

Tel: (011) 869-1048  
Fax: (011) 869-7739  
Cell: 076 299 2301


Company Registration Number – 2004 / 017667/23
Vat Registration Number – 4100217647
RASA Association number : 002959
THETHA Number – L370756936


Training in the Food Service Industry

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food service industry training