Food & Beverage / Chef de Rang course

General information

Campus

Ferrieres' Ecosystem

Programme Length

6 months

Starting Date

05/10/2021

Level

beginner

Language

French / English

Tuition fees

9500 €

Description:

This course will allow students to gain theoretical and practical capacities when interacting with the guests and when operating sales procedures. They will learn the fundamental behavioral codes applied in the luxury foodservice sector, table etiquette, and develop good listening skills. The Chef de Rang skills and attitude should reflect greatly on the guest’s pleasant experience.

Objective:

• Perform the appropriate gestures and develop behavioral skills (skill set, intrapersonal and interpersonal skills)
• Define roles and positions in a restaurant
• Read thoroughly sales material and their content
• Greet guests and seat them comfortably
• Identify customers needs and respond appropriately
• Promote the various menus ensuring that diets, allergies and diversity of cultures are respected
• Interact efficiently with the restaurant and kitchen personnel
• Supervise the dining room’s atmosphere and service
• Develop professional credibility and efficiency (professional gastronomic culture, professional practices of excellence, professional visits, PAP Diversified ecosystem, operational internship).
• Make sure facilities, furniture and equipment are duly maintained
• Provide the department with material and products

Overview – Pedagogic method:

• Learn
• Understand
• Practice
• Assess
• Control