Bar and restaurant waiting staff course

The bar and restaurant waiting staff course offers complete, practical training for anyone who wants to specialise in, or start a career in, the hospitality sector. This online course gives you the essential knowledge to perform successfully in restaurant service, tailoring your skills to the real needs of businesses in the sector today.

Throughout the course you will learn to master every aspect of a waiter's job, from customer service and setting the scene for service to specific techniques such as wine service, carving meat and good hygiene practices. With up-to-date content, this course equips you to deliver high-quality, distinctive service in line with the professional standards employers expect.

This course is especially designed for people looking for flexible, practical training that fits around other commitments. The online format makes learning accessible and lets you progress at your own pace, with a total of 450 hours and the opportunity to complete a work placement that reinforces the theory. Its competitive, employability-focused price makes it an ideal way into the job market.

The bar and restaurant waiting staff course covers everything from the fundamentals of service and the correct handling of food and drink to occupational health and safety and the efficient use of resources in catering. Ideal for joining the hospitality profession, this programme is a key resource for anyone looking for work in restaurants, cafés and hospitality events.

In summary, the course offers:

• 450 hours of training.
• Online format for greater flexibility.
• Work placement included for real-world experience.
• Affordable price of 480 euros.

Stand out with a complete, up-to-date professional profile in the hospitality sector.

On completing this course, students will be able to work professionally in bar and restaurant service, having mastered specific techniques and good practice in hospitality. The specific objectives include:

• Develop and maintain the right professional attitude and aptitude for working in hospitality.
• Manage uniform and personal presentation in line with industry standards.
• Deliver correct, high-quality service in the restaurant and at the bar.
• Interpret and manage orders to streamline service.
• Apply the right techniques for serving wine, cava, coffee and other drinks.
• Handle and prepare appetisers and starters professionally.
• Coordinate the banqueting team at banquets and meetings, and sell these services.
• Ensure good hygiene practices, waste control and occupational risk prevention in catering.

Unit 1. The waiter's attitude and aptitude

Learn the professional mindset and personal skills needed for efficient, attentive customer service.

Unit 2. Uniform

Learn the dress code and personal hygiene rules that are essential in hospitality for a professional image.

Unit 3. Service

Discover the stages and elements of bar and restaurant service to provide consistent, well-organised attention.

Unit 4. Quality of service

Analyse the standards and criteria for maintaining excellence in customer care and product presentation.

Unit 5. Orders

Develop the ability to take, interpret and manage orders quickly and effectively.

Unit 6. Table service

Learn specific techniques for laying tables, attending to guests and following protocol in table service.

Unit 7. Wine and cava service

Train in the correct selection, serving and storage of wines and cavas for professional service.

Unit 8. Coffee

Learn how to prepare and present coffee properly, an essential element of hospitality.

Unit 9. Drinks service

Master the handling and serving of different drinks at the bar and in the restaurant while maintaining quality.

Unit 10. Appetisers and starters

Learn to prepare and present appetisers and starters in line with customer requests.

Unit 11. The banqueting team and the maître d's duties

Coordinate teams and supervise service at special events and banquets.

Unit 12. Cutlery

Become familiar with the correct handling of cutlery to ensure proper, orderly service.

Unit 13. Carving meat

Acquire the skills to carve meat professionally and present the dish to a high standard.

Unit 14. Filleting fish

Learn techniques for preparing fish in the dining room for neat, correct service.

Unit 15. Selling banquets and meetings

Develop strategies for selling and efficiently organising events and banquets.

Unit 16. Using the microwave

Learn how to use the microwave properly in catering to save time without sacrificing quality.

Unit 17. Table linen

Learn to choose, lay and care for table linen to improve the presentation of service.

Unit 18. Service techniques

Master a range of techniques that ensure correct handling and attention during service.

Unit 19. Types of service

Identify and apply different service styles according to the type of customer and event.

Unit 20. Good hygiene practices and waste control in catering

Adopt habits that maintain cleanliness and food safety and minimise waste.

Unit 21. Occupational risk prevention in catering

Learn the regulations and practices that protect health and safety in the hospitality workplace.

This course prepares you for jobs in the hospitality sector, especially in restaurants and catering services. The training equips you to perform effectively in customer service and in managing bar and restaurant service.

• Bar staff.
• Restaurant waiter/waitress.
• Service staff in restaurants and cafés.
• Banqueting and events assistant.
• Support in selling services for meetings and banquets.

Sectors and companies

• Restaurants, bars and cafés.
• Hotels with food and beverage services.
• Catering and event management companies.
• Banqueting halls and meeting venues.