Professional waiter

Description

Topic 1: The kitchen and its operations

The product and food, the kitchen and its different elaborations

• The 5 large groups into which food is divided
• Fish and its preparations: white, blue, river fish, shellfish, crustaceans, molluscs and caviar
• Poultry and game and their preparations
• The beef
• Lamb and pork meat
• The egg
• Milk, cream and butter
• The bread and cereals
• salt and sugar
• Condiments, flavourings, fats and oils
• vegetables and tubers
• Potatoes, legumes, mushrooms and salads
• Fruit
• the cheeses

The cook and the kitchen

• The cook and the kitchen
• kitchen elements
• Preparations in the kitchen
• Kitchen preparation processes
• kitchen performance

Cooking methods and sauces

• Cooking methods and techniques
• preparation of sauces

The gluten-free kitchen

• Gluten-free cooking I
• Gluten-free cooking II
• Gluten-free cooking III
• gluten free recipes

Types of cuisine and their elaborations

• Ethnic cuisine: Thai and Indian cuisine
• The pintxos
• Vegetarian cooking recipes

The vacuum kitchen

• History and introduction of vacuum cooking
• What is vacuum cooking?
• Necessities and material to work the vacuum kitchen
• Decalogue and factors that influence the quality of the vacuum
• Previous preparations and cooking temperatures
• Exceptions and regeneration

Topic 2: Room service

the professional waiter

• Types of plates and cutlery
• service techniques
• Preparation and mise en place of the table
• menu types
• the gueridon
• The menu and points to control

The menu and points to control

• Kitchen service techniques in room
• The flambé technique
• Instructions, advice and safety regulations

Steak tartare service at the table

The fish fork in the room: the sea bass

Service of the pressed plate and chicken presse

The table assembly

• The mise en place of the table
• The seat, the table and its measurements, the fleece, the table linen and the cutlery
• Types of service: French, Russian, English, American and buffet
• beverage service

Topic 3: The beverage: main drinks of a bar

non-alcoholic drinks

• Treatments for the conservation of the different drinks
• Types of soft drinks
• Juices and nectars, smoothies, detox, soft drinks, energy drinks, alcopops, bitter, syrups, coffee and tea and infusions
• Mineral or natural water
• Drinking water
• Types of natural mineral waters

Beer

• historical introduction
• Classification of the different types of beer
• Brewing process
• beer ingredients
• Types of existing beers in the market
• Beer service and possible pairings

distillates

• Preparation of distillates and main characteristics
• types of distillations
• Main distillates in the world
• Whiskey: production, types and main producers
• Vodka: elaboration and types
• Rum: elaboration and types
• Tequila: elaboration and types
• Gin: elaboration and types
• Cognac: elaboration and types
• Armagnac: elaboration and types
• the liqueurs
• the sake
• vermouths

Topic 4: The wine service

The sommelier or sommelier

• The figure of the sommelier and its professional requirements
• The functions of the sommelier
• Determination of the sale price in wine
• The sommelier's tools

The wine service

• Types of wine glass
• service temperature
• Protocol and standards in wine service
• Decantation and transfer of wine

the wine list

• Necessary information in a professional wine list
• The new digital cards
• The sale of wine by the glass

The cava or wine cellar

• Main characteristics of the cellar or wine cellar
• The ideal environment and conditions for keeping the wine in the cellar
• The correct storage of the bottles
• The cellar of the day
• Cellar management

Topic 5: The elaboration of espresso coffee

The coffee espresso

• The coffee grinder
• Espresso, pressing and making the perfect espresso
• The coffee machine water purifier
• Cup

Types of elaborations from coffee

• Milk: main characteristics
• The milk frothing jug
• Latte art: how to work the cream of milk
• Variants of coffee with milk
• Different recipes from coffee
• Possible errors when preparing coffee: under-extraction and over-extraction
• Types of coffee machines

Item 6: The maintenance of the coffee machine

The maintenance of the coffee machine

• Tips and steps to follow for machine maintenance
• Possible anomalies that may appear on the machine
• The importance of a good grinder and its maintenance
• The cleaning process of the machine

Topic 7: Languages in restoration

• Course A1 and A2 of English in the restoration
• German course A1 and A2 in restoration
• Poultry Products
• Main drinks and related terms
• Main types of meat
• game meats
• Main breakfast items
• sweets and desserts
• Sausages and related terms
• Salads and Related Terms
• starters
• herbs and spices
• cooking methods
• types of breads
• Pasta and rice
• types of potatoes
• Fish and crustaceans, and their main recipes
• cheeses of the world
• Main sauces used in restaurants
• The soups
• Service terminologies
• Vegetables and legumes

Topic 8: Customer Service and Upselling

Customer service

• Service and courtesy protocol
• Recognize the customer and their needs
• The 7 customer needs
• The top 10 rules of customer service
• Quality, empathy and efficiency in customer service
• empathy with the customer
• The attitude and cure of detail

Introduction to Up-selling and Cross-selling

• Introduction to sales techniques in restaurants
• Interpret the influence on sales in hospitality
• Selling as a Marketing Activity
• The bases of the supplementary sale in hospitality
• Basic techniques and advanced sales techniques
• Suggestive selling in restaurants

Implementation of Up-selling strategies

• Room management efficiency
• Management between the room service and the kitchen
• Create customer experiences
• Some mistakes not to make during the service

Up-selling domain

• Recover the lost customer
• The client in social networks
• Main qualities of the waiter
• The aptitude and attitude during the service
• The evolution of the service
• Up-selling

Sales strategies in restaurants

• Client and buyer person
• How to create customer profiles for establishments
• Attention, knowledge of the offer and upselling
• cross-selling

Neuromarketing and dopamine in restoration

• Neuromarketing and sales
• Sales strategies
• emotional marketing
• auditory marketing
• Kinesthetic Marketing
• visual marketing