Learn about the importance of personal hygiene, grooming and professional presentation.
You will also learn how to wash your hands properly to minimise any health risks to you and your colleagues, and especially, to our guests. You will also learn the responsibilities and characteristics of a good hospitality worker.
At the end of this subject, you will be able to:
Learn about the role of a menu within a hospitality enterprise.
A menu is a critical communication tool that has the function of informing guests about their meal choices, it helps with ordering and promotes sales to generate revenue. A well-planned menu facilitates efficient food production operations, can be used as a powerful marketing tool and is a useful device for the leadership team to help manage everything from stock control to cookings schedules.
At the end of this subject you will be able to:
General planning and writing menus, balancing a menu, menu costing and menu production.
Understanding the importance of the menu items, ingredients, dietary restrictions, and ability to make informed recommendations.
Specifically learn about Myanmar set menus including pre-preparation tasks and menu planning.
Waitering can be seen as a subset of Front of House but its has its own unique importance and impact on the success of any hospitality enterprise.
Waitering typically includes greeting and seating guests, presenting menus, taking and relaying orders to the kitchen, serving food and drinks, addressing guest enquiries, processing payments, and maintaining the overall cleanliness and ambience of the dining area.
Waitering
Practice
