Understanding Food Service Methods
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Discover the four key food service methods in the hospitality industry: formal dining, casual/quick service, carvery/buffet, and room service. This course explores each method in detail, showcasing menu styles and industry examples. Engage with interactive challenges to reinforce your learning, and finish with an overview of essential food industry legislation.
Course Level: Intermediate
Duration: 1 Hour
Accreditation: CPD Certified
Certificate: Self-Printed Certificate
Description
The course describes how the hospitality and service industry is divided into four different food service methods: formal, casual dining/quick service/counter, carvery/buffet dining/ and room service.
Overview
The course describes how the hospitality and service industry is divided into four different food service methods: formal, casual dining/quick service/counter, carvery/buffet dining/ and room service.
Each of these four methods is explored in more detail, with examples of their different menu styles and menus.
This is followed by a series of short challenges to check your learning.
The course concludes with a summary of the relevant food industry legislation.
Learning Objectives
On completion of this course, learners will:
- Understand different styles of service
- Be able to outline different types of menu
- Understand internal and external factors affecting service styles
- Be able to describe different customer groups and their expectations of service styles
- Understand the relevance of food legislation in food service methods
Accreditation
The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
Certification
On successful completion of this course, you will be awarded a Virtual College certificate which you will be able to download and print immediately on completion.
Duration
This course will take approximately thirty minutes to complete, depending on learning speed.
Target Audience
This module is aimed at staff preparing for and working with customers in the hospitality sector.
Entry Requirements
There are no specific entry requirements for this course.
What you'll learn
- Understand different styles of service
- Be able to outline different types of menu
- Understand internal and external factors affecting service styles
Suitable for
- Hospitality staff: preparation & customer service.
Certification
Self-Printed Certificate Option
Upon completion of the course, a digital certificate will be available to download instantly.
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