Restaurant Server vocational qualification - TFP

The restaurant waiter sets up and places the furniture in the various areas of the restaurant before the service. He sets the tables according to the instructions given by the manager, complying with hygiene and safety rules. The waiter carries out the various stages of table service in accordance with the rules of etiquette. He/she carries out cash collection operations and takes customers' leave while ensuring their satisfaction. Clearing, cleaning and setting tables during and after service. He/she takes part in the cleaning and tidying up of the restaurant after it has closed.
The waiter receives and puts away deliveries of drinks and various consumables.

This training is based around three blocks of skills:

BC01 - Preparing the dining room and welcoming customers to the establishment

Preparing the dining room in compliance with hygiene and health safety rules in order to ensure a service that complies with the establishment's requirements

Cleaning the dining room and public areas, Replace the furniture in compliance with hygiene and safety rules in order to ensure continuity of service

Prepare the service based on the daily instructions received during the briefing in order to promote the establishment's commercial offer

Collaborate with team members in order to ensure a quality service

BC02 - Carry out the reception and table service for customers

Welcome customers to the restaurant and inform them, by adopting an appropriate posture and communication, respecting the establishment's reception procedure in order to establish a pleasant and warm atmosphere

Presenting the different menus to customers, informing them, advising them and proposing additional products in order to optimise the establishment's turnover

Perform table service, respecting current practices and ensuring that it runs smoothly in order to optimise the establishment's turnover

Perform table service, respecting current practices and ensuring that it runs smoothly in order to optimise the establishment's turnover

, ensuring that it runs smoothly in order to ensure that it runs smoothly

Preparing and carrying out error-free cashing operations with customers in order to finalise the service

BC03 - Receiving and storing goods

Receiving goods, taking into account regulatory and contractual requirements in order to control products

Participating in the supply of goods by estimating the products required for production in order to limit wastage

Storing goods by applying storage methods, traceability and waste management

Apply food safety and hygiene rules when storing goods in order to ensure product health compliance

Apply occupational health and safety rules when handling goods in order to ensure your own safety and that of others

• Professional qualification awarded by the CPNE-HCR Level 3 (CAP)

Find out more about this qualification (RNCP37860, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

None

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

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

Positioning upstream of entry to the training course.

Interviews, remediation with the educational referent and/or company referent during the course.

Taking account of beneficiary satisfaction during and at the end of the training course.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the TH referent.

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

Trainers experienced in individualising learning.

Tests at the end of training (one-off assessment)

Course evaluations (ECF)

Interview with a professional jury

Exercise in companies in the catering sector as a waiter in the dining room.

Access for people with disabilities

1st training session, we do not have Quality indicators.

• Indicators
• Number of learners * :
• Number of learners sitting the exam :
• Satisfaction rate * :
• Exam pass rate * :
• Break rate * :
Dropout rate * :

* Reference period 01/09/2023 to 30/07/2024, calculated on the number of responses obtained.

• Careers:< Waiter in catering. Restaurant waiter. Commis de salle. 
  
• Suite de parcours: CAP commercialisation et services en hôtel-café-restaurant.

• Added value:
  

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