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Qualification Details

Level 2 Restaurant Operations and Control – Service and Operations

Program Overview

This level would provide students with a more in-depth understanding of the different aspects of restaurant service and operations, such as front-of-house operations, guest service, reservations and table management, cash handling and accounting, and wine and beverage service. Students would learn about the different ways to create a positive and memorable dining experience for guests.
    Module 1: Restaurant Front-of-House Operations
  • Understand the importance of front-of-house operations in restaurants.
  • Learn about the different aspects of front-of-house operations, such as greeting guests, taking orders, serving food and drinks, and handling payments.
  • Develop skills in front-of-house operations, such as customer service, teamwork, and time management.
    Module 2: Restaurant Guest Service
  • Understand the importance of providing excellent guest service.
  • Learn about the different ways to meet and exceed guest expectations.
  • Develop skills in guest service, such as active listening, problem-solving, and conflict resolution.
    Module 3: Restaurant Reservations and Table Management
  • Understand the importance of reservations and table management in restaurants.
  • Learn about the different ways to manage reservations and tables.
  • Develop skills in reservations and table management, such as using reservation systems and tracking table availability.
    Module 4: Restaurant Cash Handling and Accounting
  • Understand the importance of cash handling and accounting in restaurants.
  • Learn about the different ways to handle cash and track financial transactions.
  • Develop skills in cash handling and accounting, such as balancing cash registers and preparing financial reports.
    Module 5: Restaurant Wine and Beverage Service
  • Understand the importance of wine and beverage service in restaurants.
  • Learn about the different types of wines and beverages.
  • Develop skills in wine and beverage service, such as opening bottles of wine and making recommendations.
  • High school or equivalent
  • Strong communication and interpersonal skills
  • Interest in the course topic
  • Good level of English
50 GLH