F&B SERVİS EĞİTİMİ

Kişisel hizmet ve yüksek hizmet standartları memnun misafirler için gün geçtikçe daha da önem kazanmakta ve sizi rakiplerinizden ayırmaktadır. Çalışanlarınıza günlük görevlerinde ve sorumluluklarında liderlik ediyoruz ve misafirlere seviyeli bir şekilde hizmet vermeleri, hizmet odaklı olarak isteklerini karşılamaları ve profesyonel bir şekilde şikayetlerle baş edebilmeleri için onların ellerine etkili birer araç veriyoruz.  

Eğitimin içeriği

  • Kusursuz servis personeli

  • Serviste temel bilgiler

  • Göreve başlama (HACCP ve Mise en place)

  • Masa kültürü ve masa görüntüsü

  • Restoranda misafir ağırlama

  • Şikayet yönetimi  

Modül A Esasları

  • Üç günlük eğitim

  • Teorik altyapılı yoğun uygulamalar

  • Sonuç görüşmesi ve raporu

Modül B Esasları

  • Modül A’ya ilave olarak

  • Altı ay içersinde 3 günlük bir tekrar ziyareti

  • Modül A içersindeki içeriklerin tazelenmesi

  • İlerlemişler olanlar için servis

Referanslar

"For us, quality is a consistent priority. We believe in continuous development and improvement. We regard the TUI Holly Award as a valuable management tool. The training had great practical value for us. With this knowledge, our teams can make our guests even happier." Jaime Rosselló, Grupotel Hotels & Resorts


Our F&B Trainer answers questions regarding this training:

What is your experience of the TUI training courses? Well organised by TUI and the hotel: The management as well as the participants welcome us. There is a real need to work on service quality and customer support and assistance.

What is the main focus? Bringing together and integrating critical comments on the Web, the preliminary questionnaire and what I see as a "guest" on the first day. I adapt my training programme on the basis of these findings: whether to concentrate more on basic knowledge or more on customer support and assistance and complaints management.

What does the practical part of a F&B Service training course look like? Basic knowledge: setting the table, folding napkins, carrying plates, mise-en-place at the waiter station, cleanliness of clothes/restaurant/tables. Service work flows matched to the respective hotel.

Guest relation management and complaints management: The work flow for GRM and complaints management is practiced in role playing. Always present: motivating and fostering social interaction and “Your attitude as a service employee“.

What do you think is the biggest challenge? Get to know and analyse the hotel and the facilities as quickly as possible; where I pick up the respective employees and return them well-trained and motivated to F&B service.

What is the biggest added value for the participants and the hotel? Trained, enthusiastic and motivated service employees are THE best advertising and multipliers for each hotel. An unmotivated employee can have such a big negative impact that it can outweigh all the positive marketing you might invest in.

What was your best experience? Generally the sharing between people and learning from each other.