Hospitality protocol course

The hospitality protocol course offers complete training for professionals who want to perfect their customer service by correctly applying the rules of protocol in hotels and restaurants. On this 130-hour online course you will learn how to tailor service to the standard expected for each category of establishment, ensuring customer satisfaction and loyalty.

You will learn how to organise ceremonies and events, arrange and decorate tables properly, and master the use of table linen, cutlery, crockery and glassware. You will also learn the duties and appropriate conduct of service staff and the importance of uniform and personal grooming for a professional image.

The course is aimed at people who work, or want to work, in hospitality and catering, especially in quality establishments that demand rigorous protocol and personalised service. Because it is online, you can study and build your skills anywhere and at your own pace.

In short, this course enables you to apply ceremonial protocol, manage special events and banquets, and enhance your professional image to raise the standard of the customer experience. Course price: 70 €.

On completing this course, you will be able to apply the rules of hospitality protocol to provide a professional, high-quality service. The specific objectives include:

• Learn the rules of protocol in hospitality and catering to treat customers with excellent service.
• Understand how to organise and lay out spaces and tables at events and establishments.
• Use table linen, crockery, cutlery and glassware correctly in line with established protocol.
• Master the proper methods of table service, including serving wine and accompaniments.
• Manage the conduct and personal grooming of service staff to maintain a professional image.
• Identify the roles and responsibilities of protocol managers and assistants during events.
• Organise banquets and special events in keeping with the rules of ceremony and etiquette.

Unit 1. The hospitality sector in Spain

A study of the Spanish hospitality sector, including the most in-demand jobs, a general overview, current trends, tourism diversification, staff qualifications and sustainable tourism.

Unit 2. Ceremonial protocol

Analysis of the different types of official and private events in hospitality, for proper organisation and protocol management.

Unit 3. Forms of address

Introduction to the correct forms of address when dealing with customers and dignitaries in the hospitality sector.

Unit 4. Organising the venue

Organisation and layout of the venue; a study of the table, types of tables and how to position them correctly for events and establishments.

Unit 5. Seating guests

Rules of precedence, guest order and signage systems for managing seating and protocol at events.

Unit 6. Table linen, cutlery placement, crockery and glassware

Choosing and placing crockery, glassware and cutlery in line with protocol rules to guarantee correct service.

Unit 7. Methods of table service

Techniques for serving wine and general tips on serving accompaniments to ensure professional service.

Unit 8. Establishment staff

Duties and organisation of service staff in restaurants and hotels to meet the demands of protocol.

Unit 9. Employees: personal grooming and conduct

Standards of personal grooming and ethical, professional behaviour for staff in direct contact with customers.

Unit 10. Decoration

Aspects of general ambience and table centrepieces to create pleasant spaces that respect protocol.

Unit 11. Categories of establishments

Classification of establishments by category to adapt protocol services to customers' expectations.

Unit 12. Defining special events

The importance and definition of special events, the origin and meaning of ceremony and protocol, and the role of etiquette at these occasions.

Unit 13. Protocol staff

Duties and responsibilities of coordinators, assistants, auxiliaries and floor staff in managing protocol during events and services.

Unit 14. Teaching and operational resources for events

Tools and resources needed to organise events efficiently while complying with protocol.

Unit 15. Banquets

Types of banquet dining rooms, how to eat different foods, correct behaviour during the meal and the general presentation of fine dining.

Unit 16. Meal recommendations

Features of black-tie, formal and informal meals, formal dinners and other formats such as buffets, so protocol can be adapted to each occasion.

This course prepares you for a professional career in the hospitality sector, focusing on protocol and customer service in restaurants and hotels of different categories. You will be able to access positions that require a command of protocol and impeccable presentation to guarantee guest satisfaction.

• Protocol manager or coordinator in hotels and restaurants.
• Protocol assistant at events and banquets.
• Floor staff in high-end establishments.
• Service staff specialising in protocol-based customer care.

Sectors and companies

• 3- to 5-star hotels.
• High-end restaurants with fork ratings.
• Event and banquet organisation companies.
• Sustainable and diversified tourism accommodation.