Online Courses
SERVICE & HOSPITALITY

SERVICE & HOSPITALITY

Nowadays, things are much simpler than they used to be! A lot changed in the 19th century—up until then, all the food was brought to the table at once. When the guests arrived, they would dive into whatever they thought looked the best. This style was called “SERVICE À LA FRANÇAISE.” Then, in the 19th century, a new trend emerged—“SERVICE À LA RUSSE”—where meals started being served course by course.

The 19th century also introduced highly elaborate table decorations and settings. Imagine having to deal with up to nine different wine glasses just for the main course! At the same time, manufacturers offered an overwhelming variety of cutlery in all possible shapes, types, and sizes.

INTRO - SERVIS & POHOSTINNOST

Kromě skvělého jídla a pití je profesionalita obsluhy tím, co si po návštěvě restaurace pamatujeme nejvíc, někdy i malé detaily.

Let’s go

REZERVACE MÍST V RESTAURACI

Na první pohled se může zdát, že převzít od hosta požadavek na rezervaci míst, je banální záležitost. Ano, docela je, ale i zde existují určitá pravidla. Naučíme se, jak správně komunikovat, jaké informace potřebujeme získat od hosta, který chce udělat telefonickou rezervaci míst/stolu v restauraci. To vše pak platí pro jakoukoli rezervaci, nejen telefonickou.

Let’s go