Hospitality and catering course: bar and restaurant waiting staff, cocktails, etiquette and customer service

The hospitality and catering course for bar and restaurant waiting staff, covering cocktails, etiquette and customer service, is designed for anyone who wants to start or professionalise their career in the dynamic restaurant sector.

This online programme gives you the opportunity to gain the essential technical, operational and interpersonal skills you need to stand out in hospitality.

You will learn everything from the fundamentals of bar and table service, through expert cocktail making, to mastering etiquette and customer service — key elements in delivering a high-quality dining experience. The course also includes a work placement so you can put what you learn into practice in a real setting, boosting your employability in the sector.

The programme is aimed at people with a passion for service who are looking for recognised training with up-to-date content that meets the needs of today's job market. Studying online lets you learn at your own pace and around your schedule, making it easy to combine with other commitments.

Course summary:

• Duration: 620 hours

• Format: Online

• Price: 600 €

• Work placement included: Yes, to apply what you have learnt

With this course, you will be ready to work in top establishments, with all-round training that covers everything from customer service to occupational risk prevention and event sales.

On completing this course, you will be able to perform a complete professional role in hospitality and catering, combining the technical and interpersonal skills the sector demands. The main objectives include:

• Master bar and table service techniques to provide efficient, high-quality service.
• Apply service protocols and rules of etiquette to enhance the customer experience.
• Prepare and serve classic and contemporary cocktails with precision and creativity.
• Manage customer service and communication, resolving issues and building customer loyalty.
• Implement good hygiene and safety practices in the workplace.
• Carry out sales and coordination processes for banquets and events.
• Use the right techniques to carve meat and portion fish correctly.
• Identify and correctly handle cutlery, table linen and a range of restaurant utensils.

Unit 1. The waiter's attitude and aptitude

Study the essential behaviours and skills a waiter needs to provide professional, efficient service.

Unit 2. Appropriate hospitality attire

Learn why the right uniform matters for presentation and professionalism in the sector.

Unit 3. Fundamentals of restaurant service

Get to know the different types of service and how to carry them out to improve the customer experience.

Unit 4. Service quality

Identify the criteria and techniques for ensuring high-quality service and customer satisfaction.

Unit 5. Order management

Master taking and handling orders correctly to keep restaurant and bar operations running smoothly.

Unit 6. Detailed table service

Learn how to set and attend to tables to ensure comfort and good service.

Unit 7. Professional wine and cava service

Discover the etiquette and techniques for serving wine and cava to an excellent standard.

Unit 8. Coffee service and culture

Learn the ideal process and presentation for serving coffee in a restaurant setting.

Unit 9. Serving a range of drinks

Learn to serve different types of drinks quickly and accurately.

Unit 10. Appetisers and starters

Explore the proper presentation and service of appetisers to complement the dining experience.

Unit 11. Organisation and duties of the banqueting team and maître d'

Understand the structure and responsibilities of the team at events and banquets.

Unit 12. Knowledge and use of cutlery

Identify the different types of cutlery and how to use them correctly during service.

Unit 13. Meat carving techniques

Learn the right methods for carving meat with precision and professional presentation.

Unit 14. Fish portioning techniques

Master the skills to prepare fish efficiently and safely.

Unit 15. Selling banquets and meetings

Study strategies for successfully promoting and managing food and drink events.

Unit 16. Proper use of the microwave in catering

Learn the rules for using the microwave safely and effectively in hospitality.

Unit 17. Table linen and care of the setting

Learn to choose and look after table linen to create a pleasant, professional atmosphere.

Unit 18. Advanced service techniques

Develop skills in specialised service styles to enhance the diner's experience.

Unit 19. Types of restaurant service

Get to know the different service styles according to the type of establishment and event.

Unit 20. Good hygiene practice and waste control in catering

Implement methods to ensure hygiene and minimise waste in the work area.

Unit 21. Occupational risk prevention in catering

Gain knowledge of the regulations and procedures for preventing accidents and injuries.

Add-on 1: Cocktails

Develop creativity and precision behind the bar, learn classic and contemporary mixology, master the tools and spirits, and design profitable cocktail menus.

Add-on 2: Restaurant etiquette

Learn international rules of etiquette, correct table setting, elegant event management and how to handle tricky situations with poise.

Add-on 3: Customer service and service quality

Develop the skills to create memorable experiences, handle complaints, anticipate customers' needs and guarantee high standards of personal service.

This course prepares you to enter the job market in a variety of roles across hospitality and catering, meeting the current demands of establishments that value versatility and professional quality.

• Bar and restaurant waiter/waitress in bars, cafés and restaurants.
• Bartender or mixologist in specialist or high-end venues.
• Service manager or supervisor for banquets and events.
• Customer service and quality coordinator in food and drink establishments.
• Assistant in the sales and organisation of meetings and banquets.

Sectors and companies

• Traditional and contemporary restaurants
• Hotels and catering
• Cocktail bars and late-night bars
• Events and banquet organisation
• Fine-dining establishments