The aim of this training course is to professionalise staff who are capable, mainly in small hotel/restaurant establishments, of being autonomous in customer reception duties, preparing and providing quality breakfast and bar service.
Discovering the professional environment module
Discovering the sector and the profession
Savoir être and communication in the hotel and catering sector.
Knowledge of customer typologies
Customer relations module
Discovery of the typology of establishments
Techniques of telephone calls and customer reception
Management of customer relations, including in conflict situations or specific health situations
Responding to booking requests for catering services
Selling hotel products and services
Managing complaints
Respecting inter-departmental communication rules
Module Organisation of breakfast.breakfast
Discovery of hotel procedures
Maintenance of furniture and specific equipment in accordance with food hygiene rules
Conditions for a successful welcome
Order taking and preparation in compliance with hygiene and safety rules
Different service methods (buffet, room service...)
Cooking pastries
Managing interculturality
Module Mastery of basic bar techniques
Reception, control and storage of goods
Mandatory display
Serving simple drinks, hot and cold drinks
Bar management and product sales
Vocational English with a hotel and catering theme
Rooms staff module
Discovering the profession and basic service techniques
-. Discovering the job and basic technical vocabulary
- Safety rules
- The different stations (the pantry, the dining room, the kitchen, the laundry)
- Basic service techniques (à l'assiette, cloché, guéridon, à l'anglaise)
- Discovering the range of alcoholic and non-alcoholic products
Managing the reception, advising customers and taking orders
- Reception and sales techniques
- Presentation of different sales aids
- Communication with customers
- The basics of regulations
Performing a restaurant service
- Passing on an order to the kitchen
- Serving food on a plate
- Serving all types of drinks
- Managing priorities in the organisation
- Clearing dishes quickly and correctly
- Preparing and/or checking a bill.
- Collection of a bill by all types of payment methods
Preparation and service of a buffet
- Instructions for setting up
- Layout, cleaning and rules for handling furniture and equipment
- Different types of buffet toppings
Professional skills
PRAP
SST
HACCP
Be able to read and write French.
Good physical stamina and the ability to adapt to working hours are recommended. Organisational skills and the ability to communicate easily are sought-after qualities.
8 people
Positioning upstream of training entry.
Interviews, remediation with the educational referent and/or company referent during training.
Taking account of beneficiary satisfaction during and at the end of training.
Possibility of post-training support.
For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.
In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.
Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.
In-course evaluations (ICE)
.Positioning test by appointment.
Interview by appointment.
Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).
Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.
Contact us to register for a meeting.
Exercise the trade in all sectors of the restaurant, café-brasserie, hotel and catering trade
Access for people with disabilities
Accessible to people with disabilitiesTransport
establishment located along the expressway near the fire station (bigot district)
.1st TRAINING
GRETA-CFA Provence
GRETA-CFA Provence
FORPRO-PACA
Réseau Formation Professionnelle
de l'Éducation nationale
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