Hospitality Masterclass – Intro To Food & Beverage Service– [Udemy]

What you'll learn
The Art of Service
Taking Reservations
Welcoming Guest
Serving
Upselling
Storytelling
Complaint Handling
Mise en Place
Verbal and Non Verbal Communication
Restaurant Roles and Responsabilities
What is a Briefing?
The importance of Breakfast Service
How to make your guests feel welcome and special
Requirements
No requirements
Description
I am Nicola Loiodice, F&B Operations Manager at Borgo Egnazia, a chain of luxury hotels. In this Masterclass, you will have the opportunity to discover the fundamentals of the Art of F&B Service and learn my approach to providing your guests with the best possible experience. Through the recounting of my personal experiences, I will explain how I overcame challenging moments and why it is so important for me to make hospitality a place where young individuals can invest in their future.This Masterclass is for anyone wishing to improve their skills in the Food and Beverage industry. Whether you are a industry professional or an enthusiast looking to deepen your knowledge of the Art of Service, you will be able to acquire tools and skills useful for enhancing your practice.My goal is to provide you with the necessary knowledge to become a successful professional in F&B and, at the same time, help you develop your personal skills. I hope that after taking this course, you can become a better version of yourself, more confident and ready to face every situation with professionalism and effectiveness.In summary, this Masterclass is an unmissable opportunity for those who want to improve their skills and gain a deeper understanding of the F&B Service. I look forward to sharing my experiences and knowledge with you in this wonderful world of hospitality.
Overview
Section 1: Beginning
Lecture 1 Introduction
Section 2: Introduction
Lecture 2 Introduction
Section 3: The Art of Service
Lecture 3 The Art of Service
Section 4: Reservation & Welcome
Lecture 4 Reservation & Welcome
Section 5: Verbal & Non Verbal Communication
Lecture 5 Verbal & Non Verbal Communication
Section 6: Team Roles and Responsibilities
Lecture 6 Team Roles and Responsibilities
Section 7: Briefing & Debriefing
Lecture 7 Briefing & Debriefing
Section 8: Mise en Place
Lecture 8 Mise en Place
Section 9: Handling Complaint
Lecture 9 Handling Complaint
Section 10: Storytelling
Lecture 10 Storytelling
Section 11: Working in Luxury Restaurants
Lecture 11 Working in Luxury Restaurants
Section 12: The Breakfast
Lecture 12 The Breakfast
Section 13: Upselling
Lecture 13 Upselling
Section 14: Basics of Menu Creation
Lecture 14 Basics of Menu Creation
Section 15: Steps of Service
Lecture 15 Steps of Service
Hospitality and Food & Beverage Students and Professionals

Homepage

https://www.udemy.com/course/hospitality-masterclass-intro-to-food-beverage-service/