Presenting menus and taking orders is one of the first interactions with customers and will greatly impact the customer experience. Taking accurate orders ensures clear communication with the kitchen and bar and contributes to efficient service being given to customers. Use the module Using Positive Selling Skills in Food Service to maximise learning. Food service operators are increasingly facing pressure to allocate time for training new team members, and using this module supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!
A menu sitting on a table is a lost customer service opportunity! The different ways menus are produced impact on how they will be offered from single page to folders. The order taking procedure is looked at in depth including which side to stand on (if there is a choice) and who first? which courses the order is taken for, answering customer questions, the importance of ordering accompaniments, adding drinks or wine and the final check.
The modern style of customers ordering themselves at the table is also explored. This leads onto looking at the actual writing of the order if manually; the pad and standard details, using menu abbreviations and tips on writing, from a basic order through to multiple orders. Writing a wine or drinks order is also explored. The module also looks at the principles of electronic ordering, much easier but still needs to be carried out professionally. Each section encourages learners to think of ways they can enhance their skills.
Our client-centric approach, coupled with our dedication to delivering exceptional results, ensures that your business stands out, attracting attention and driving engagement.
The course is delivered fully online and is split into four highly interactive sections. Learners will engage with questions and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.
1 Hour
1
Screen Reader
To Further Information
English
20 Questions
Automatic Download
(To Follow)
This module is primarily designed for new operational team members working in any style of restaurant or event venue to support internal job training by developing an understanding of the standards and procedures. It is best placed as part of an induction programme and can also be used to meet a specific training need. The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.
The module is also suitable at the pre employment stage to support people looking to undertake their first role in hospitality.
The module is also part of our complete Professional Food Service programme which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2.
The end quiz ensures that key points are both remembered and understood and using 20 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion, the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.
To further develop the professional learning process each module has one of our unique action plans that learners can download from within the module and complete.
A series of questions asks learners to apply the information in the module to their workplace to identify the specific procedures they should follow and identify areas where they need further information or training.
Managers may discuss the action plans with individuals and organise additional information and training that learners may have identified they need. The action plans may be used as evidence of learning in other formal learning or qualifications that learners may undertake.
In addition, there are links to websites and documents that can be used to research further learning and in the Introduction to Wine and Champagne module each section has ideas to follow up.
The Institute of Hospitality endorses all our training modules and programmes.
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