Banquet and reception services: Additional sales in catering/reception (Hotel, Café, Restaurant)

By the end of this 14-hour training course, participants will be able to:

• Welcome and deal with customers professionally (attitude, verbal and non-verbal communication, active listening).
• Understand and respond to customer needs (paraphrasing, confirmation, managing tension).
• Suggest additional sales in a natural way (suggestion techniques, sensory-based sales pitches, appropriate timing).
• Structure a comprehensive sales process (welcome, listening, advice, proposals, closing the sale, thanks).
• Build customer loyalty through simple measures (recognition, personalisation, loyalty programmes).
• Preventing disputes and managing sensitive situations (DESC method, assertive communication).
• Coordinating the dining room and reception to ensure a consistent customer experience.

Day 1: Mastering the basics of customer service and sales in the dining room and at reception

• Knowing how to welcome and handle a customer
• Understanding and meeting the customer’s needs
• Suggesting additional sales in a natural way
• Structuring the sales approach and enhancing customer satisfaction

Day 2: Building customer loyalty and managing sensitive situations

• Understanding the factors that drive satisfaction and loyalty
• Handling sensitive situations and complaints
• Building a lasting customer relationship
• Preventing disputes and demonstrating professionalism

• Certification of prior learning

Maximum total duration of 14 hours
The duration of the course is indicative and will be determined according to your profile.

• All audiences

• Experience in reception, customer service or sales within the hospitality sector.
• A desire to develop skills in sales and customer retention techniques.

16 people

Teaching method

• Fully classroom-based training

Teaching methods

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Assessment prior to the start of the training programme.

Option for post-training support.

Feedback on participants’ satisfaction during and at the end of the training programme.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Formative assessments

Total price incl. VAT : 392.00 €
Hourly rate incl. VAT : 28.00 Hourly rate including VAT: €28.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

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.

This training course is aimed at hospitality professionals involved in upselling, to help them optimise their performance in their roles as:

• Waiters, head waiters, dining room managers
• Receptionists, front-of-house staff
• Department heads, establishment managers
• Sales managers in the hospitality sector

Access for people with disabilities

Accessible to people with disabilities
. The site has an entrance for people with disabilities or reduced mobility. An intercom is available to open this door.

Catering

The Lycée has a school canteen and cafeteria which are only open during school holidays. Private catering options are available nearby;

Transport

Cannes train station nearby, bus stop 2 minutes' walk away.

A 100% practical approach: short, hands-on training.

Funding: 100% covered for AKTO member companies with fewer than 50 employees.

Benefits for businesses:

✔ Rapid skills development: Techniques that can be applied straight away.

✔ Customer loyalty and increased turnover: Through well-managed upselling.

1st training session, we have no Quality indicators.