Upload
donhi
View
238
Download
3
Embed Size (px)
Citation preview
Food and Beverage Service Professional – Course Outline
Level Count: 5
Subject Count: 29
Lesson Count: 172
Lesson Duration: 11 hours 42 minutes 15 seconds
Level Subject Lesson Lesson Duration
Level 1
1.1 Understanding the Dining Experience
1. The Ten Phases of Service 06:52
2. Extended Menu Sequence 04:09
copyright Lobster International S.A. 2014
3. Service Styles 05:09
4. The Five Senses in Guest Areas 10:17
5. Five Senses – Interactive Analysis 03:29
Total Subject Duration: 29:56
1.2 Roles and Responsibilities
1. Who’s Who in Service? 05:00
2. Who’s Who in the Kitchen 03:00
3. Teamwork 03:43
4. Duties and Checklists 05:14
5. Sections and Position Numbers 06:26
Total Subject Duration: 26:23
1.3 Appearance, Hygiene and Uniform
1. Hygiene and Appearance 06:37
2. Uniform 07:18
3. The Waiter’s Toolkit 03:26
4. Hygiene in a Food Service Environment 06:21
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
Total Subject Duration: 23:42
1.4 Basic Communication
1. Body Language – The Basics 08:03
2. Common Mistakes and Bad Habits 03:23
3. Communicating with Colleagues – Before Service 05:41
4. Communicating with Colleagues – During Service 05:29
5. Communicating with Colleagues – After Service 03:26
Total Subject Duration: 26:02
1.5 Cutlery
1. Introducing Cutlery 02:33
2. The Starter Knife and Fork 04:31
3. The Main Course Knife and Fork 03:24
4. The Fish Knife and Fork 03:41
5, The Steak Knife 02:19
6. The Butter Knife 04:18
7. The Cheese Knife 03:01
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
8. The Oyster Fork 02:55
9. The Teaspoon and Demitasse Spoon 03:48
10. The Soup Spoon 01:59
11. The Dessert Spoon and Dessert Fork 03:38
12. Polishing Cutlery 04:25
13. The Rules of Cutlery 08:58
Total Subject Duration: 49:30
1.6 Crockery
1. Introducing Crockery 03:45
2. Polishing Crockery 03:57
3. The Rules of Crockery 04:11
Total Subject Duration: 11:53
1.7 Glassware
1. Polishing Glassware 04:09
2. The Rules of Glassware 03:24
3. Tumbler Glasses 05:26
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
4. Stemware 08:01
Total Subject Duration: 21:00
1.8 Linen and Table Décor
1. The Fundamentals of Linen 06:30
2. Rules for Linen 05:01
3. The Simple Square Napkin Fold 01:57
4. The Simple French Napkin Fold 01:19
5. The Pyramid Napkin Fold 01:32
6. The Cutlery Napkin Fold 02:54
7. The Bread Pouch Napkin Fold 01:42
8. The Lily Napkin Fold 02:04
9. The Bird of Paradise Napkin Fold 01:41
10. The Bishop’s Hat Napkin Fold 01:53
11. The Diamond Napkin Fold 01:35
12. The Rosebud Napkin Fold 01:16
13. Linen during Service 05:15
14. Table Décor 06:28
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
Total Subject Duration: 41:07
1.9 Setting up the Dining Room
1. Getting the Guest Information 05:17
2. Cleaning the Dining Area 06:48
3. Tables and Chairs 05:53
4. Setting a Table 10:47
5. A Focus On – Setting a Big Round Table 01:51
6. A Focus On – White Gloves 01:30
7. The Waiter’s Station 07:00
8. Resetting a Table during Service 02:45
Total Subject Duration: 41:51
Total Level 1 Duration: 4:31:24
Level 2
2.1 Basic Guest Communication
1. Basic Guest Communication 07:27
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
2. Words to Serve 06:51
3. The Centre Line 02:15
Total Subject Duration: 0:16:33
2.2 Basic Hosting Skills 1. The Hosting Station 04:42
2. Taking a Detailed Reservation 08:09
3. Scenarios 07:30
4. Reading the Day Sheet 04:12
5. The Greeting 06:54
6. Coats and Bags 02:35
7. Escorting the Guest 00:55
8. Seating the Guest 03:38
9. Seating – The Finer Details 06:56
10. The Orientation and Menu Delivery 04:48
11. A Focus On – Describing the Service Style 02:06
12. The Farewell 04:39
13.Dealing with Lost Property 01:09
14. Interactive Analysis – Good host/Bad host 04:20
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
Total Subject Duration: 1:02:33
2.3 Trays and Trolleys
1. Understanding Trays 05:45
2. Carrying Trays 06:18
3. Attention to Detail – Carrying Trays 01:52
4. The Buddy System 02:19
5. Trolleys 01:57
Total Subject Duration: 0:18:11
2.4 Drinks Service
1. Understanding Drinks Service 04:07
2. Water Service 02:28
3. Bar Terminology 03:00
4. Taking a Drinks Order 06:11
5. Serving Drinks 07:19
6. Serving Drinks – The Finer Details 03:32
7. Clearing Spills 04:50
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
Total Subject Duration: 0:31:27
2.5 Bread and Canapé Service
1. Bread Service at the Table 04:07
2. Bread Baskets and Trays 04:25
3. The Silver Service of Bread 03:52
4. Attention to Detail – Bread Service 02:58
5. Canapé Service 02:42
Total Subject Duration: 0:21:56
2.6 Introducing the Pass
1. The Food Pass 05:29
2. The Beverage Pass 03:09
Total Subject Duration: 0:08:38
2.7 Table Service – The Details
1. Understanding Table Service 04:34
2. Carrying Plates 05:46
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
3. Preparation – Four-minute check 04:16
4. Preparation – One-minute check 02:43
5. Delivering Plates to the Table 03:52
6. Delivering Plates on Trays 02:56
7. Delivering Different Dishes 03:04
8. Two-Minute Check 04:25
9. When to Clear Plates 03:31
10. How to Clear Plates 02:34
11. Decrumbing a Table 02:18
12. Guests who Smoke 04:43
13. Replacing and Removing Ashtrays 02:36
14. Continuous Checks in the Dining Room 03:23
15. A Focus On – Silver Service 03:45
Total Subject Duration: 0:44:06
Total Level 2 Duration: 3:23:24
Level 3
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
3.1 Menu Preparation
1. Preparing the Menu 02:47
2. Learning the Menu 07:03
3. Practising your Communication 06:22
4. Learning Difficult Terms 02:12
5. Allergens 04:17
6. Special Dietary Requirements 04:36
Total Subject Duration: 27:17
3.2 Menu Recommendation
1. The Recommendation Step by Step 05:24
2. Tailoring your Recommendation 05:24
3. A Focus On – Chalkboard Menus 01:49
Total Subject Duration: 12:37
3.3 The Docket System
1. Understanding the Docket 02:44
2. The Waiter’s Docket 03:53
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
3. The Flow of a Docket 03:19
Total Subject Duration: 09:56
3.4 Taking Guests’ Orders
1. Taking Guests’ Orders Step by Step 04:04
2. Staggering Orders 03:12
Total Subject Duration: 07:16
3.5 Payment and the Bill
1. Presenting the Bill 03:59
2. Payments and Gratuities 04:00
Total Subject Duration: 07:59
Total Level 3 Duration: 1:05:05
Level 4
4.1 Aperitifs, Digestifs and Cigar Service
1. Introducing Aperitifs 04:15
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
2. Introducing Digestifs 03:42
3. Cigar Service 04:33
Total Subject Duration: 12:30
4.2 Wine Service
1. Taking a Wine Order 05:15
2. Presenting the Wine 04:08
3. Opening a Bottle of Wine 04:27
4. The Three Methods of Opening Wine 02:34
5. Serving Wine 04:03
6. Understanding Decanting 04:10
7. Understanding Old Wine 02:49
8. How to Decant Wine 06:14
9. Tips for Decanting 02:46
10. Wine by the Glass 04:11
Total Subject Duration: 40:37
4.3 Sparkling Wine Service
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
1. Understanding Sparkling Wine 02:21
2. Taking an Order and Presenting Sparkling Wine 04:46
3. Opening and Serving Sparkling Wine 05:06
Total Subject Duration: 12:13
4.4 Coffee and Tea Service
1. Coffee Service 05:13
2. Teas and Tea Service 04:24
Total Subject Duration: 09:37
Total Level 4 Duration: 1:14:57
Level 5
5.1 Dealing with Complaints
1. Getting Ready to Deal with Complaints 03:37
2. The Principles of Dealing with Complaints 07:35
3. Guests with Unrealistic Expectations 03:39
4. The Drama Queen Complainer 04:22
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
5. The Serial Complainer 03:31
6. The Non-Complainer 03:01
Total Subject Duration: 25:45
5.2 Adapting Service
1. Lounge Service 03:54
2. Pool Service 03:56
3. Breakfast Service 05:41
4. A Focus On – Tableside Service 03:33
Total Subject Duration: 17:04
5.3 Tailoring For Different Guests
1. Understanding Tailoring 03:12
2. Tailoring for Special Occasions 04:44
3. Tailoring for Couples 02:23
4. Tailoring for Elderly Guests 01:45
5. Tailoring for Families and Children 02:43
6.Tailoring for Business People 03:04
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014
7. Tailoring for Food Enthusiasts 02:40
8. Tailoring for Special Needs 03:06
9. Tailoring for Return Guests 02:29
Total Subject Duration: 26:06
5.4 Types of Waiters
1. The Klutz 03:38
2. The Snob 02:08
3. The Joker 02:42
4. The Grump 02:54
5. The Newbie 03:03
6. The Spinner 02:43
7. The Talker 01:22
Total Subject Duration: 18:30
Total Level 5 Duration: 1:27:25
Total Course Lesson Duration: 11:42:15
Level Subject Lesson Lesson Duration
copyright Lobster International S.A. 2014