Identify different styles of buffet service
Identify different equipment that is used in buffet service
State key standards for buffet presentation and lay up
Identify key serving techniques for buffet service
Identify hygiene and health and safety standards
Aimed at operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.
If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.
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