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Course Outline

Introduction to Formal Etiquette

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

The Art of Hosting

  • Roles and responsibilities of the host
  • Preparation for guest arrivals
  • Welcoming guests effectively

Dining Etiquette and Table Manners

  • Understanding place settings
  • Proper use of cutlery and glassware
  • Napkin etiquette
  • Appropriate behavior while dining
  • Managing special dining circumstances

Professional Serving Techniques

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

Special Event Management

  • Planning and organizing formal events
  • Coordinating with staff and other departments
  • Managing unexpected situations and guest requests

Cultural Sensitivity and International Etiquette

  • Understanding and respecting cultural differences
  • International dining etiquette standards
  • Adapting service to a diverse clientele

Communication and Interpersonal Skills

  • Effective communication with guests and colleagues
  • Body language and professional presentation
  • Resolving complaints and difficult situations

Summary and Next Steps

Requirements

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

Audience

  • Hospitality staff members.
 14 Hours

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