Course description
Improve the quality of service and customer care at banquets and events by preparing the function room.
Course content
0 Introduction to sustainability and the circular concept:
0.1. Tourism trends in the post-COVID-19 era: sustainable tourism.
0.2. Identifying the characteristics of the circular economy.
0.3. Defining the concept and characteristics of tourism.
1 Identifying facilities and furniture.
1.1. Banquets: concept, types and characteristics.
1.2. Banquet hall: characteristics, location, dimensions, ambience, ventilation, cleaning, lighting, soundproofing, etc.
1.3. Equipment: types, characteristics, quality, function, maintenance and preparation or setup for service.
1.4. Furniture: characteristics, types, quality, use and layout.
2 Characterisation of mise en place.
2.1. Restaurant supplies (crockery, cutlery, glassware, table linen): types, characteristics, quality, quantities, use and preparation or checking/cleaning for service.
2.2. List of special equipment used in banquet setup and service.
2.3. General rules for setting tables for all types of banquet service and other special events.
2.4. Banquet table structures or shapes according to the number of guests and the dimensions of the space where they are set up.
2.5. Dining room decoration: objects and flowers, their use, maintenance and application according to the occasion.
2.6. Preparing the work area: checking and arranging furniture and ventilating the premises.
2.7. Checking and preparing service equipment: crockery, cutlery, glassware.
2.8. Table linen and napery.
2.9. Checking and replenishing table accessories: salt cellars, pepper pots, mustards, bottled sauces.
2.10. Dressing banquet tables: placing tablecloth strips and pleats or skirts as needed.
2.11. Setting tables according to the set menu agreed for the banquet.
2.12. Description of table decoration by type or theme of the event.
2.13. Checking and setting up sideboards, guéridons, auxiliary service trolleys, plate-warming cabinets and hot tables.
2.14. Identifying pre-service operations.
3 Explanation of banquet service.
3.1. Identifying the general rules of banquet service.
3.2. Explanation of protocol and precedence in service.
3.3. Using techniques for welcoming and seating guests.
3.4. Description of beverage service.
3.5. Using banquet service techniques.
3.6. Description of the service of garnishes, sauces and mustards.
3.7. Identifying the general rules for clearing tables.
3.8. Clearing tables and changing ashtrays.
3.9. Explanation of how to close the service.
0.1. Tourism trends in the post-COVID-19 era: sustainable tourism.
0.2. Identifying the characteristics of the circular economy.
0.3. Defining the concept and characteristics of tourism.
1 Identifying facilities and furniture.
1.1. Banquets: concept, types and characteristics.
1.2. Banquet hall: characteristics, location, dimensions, ambience, ventilation, cleaning, lighting, soundproofing, etc.
1.3. Equipment: types, characteristics, quality, function, maintenance and preparation or setup for service.
1.4. Furniture: characteristics, types, quality, use and layout.
2 Characterisation of mise en place.
2.1. Restaurant supplies (crockery, cutlery, glassware, table linen): types, characteristics, quality, quantities, use and preparation or checking/cleaning for service.
2.2. List of special equipment used in banquet setup and service.
2.3. General rules for setting tables for all types of banquet service and other special events.
2.4. Banquet table structures or shapes according to the number of guests and the dimensions of the space where they are set up.
2.5. Dining room decoration: objects and flowers, their use, maintenance and application according to the occasion.
2.6. Preparing the work area: checking and arranging furniture and ventilating the premises.
2.7. Checking and preparing service equipment: crockery, cutlery, glassware.
2.8. Table linen and napery.
2.9. Checking and replenishing table accessories: salt cellars, pepper pots, mustards, bottled sauces.
2.10. Dressing banquet tables: placing tablecloth strips and pleats or skirts as needed.
2.11. Setting tables according to the set menu agreed for the banquet.
2.12. Description of table decoration by type or theme of the event.
2.13. Checking and setting up sideboards, guéridons, auxiliary service trolleys, plate-warming cabinets and hot tables.
2.14. Identifying pre-service operations.
3 Explanation of banquet service.
3.1. Identifying the general rules of banquet service.
3.2. Explanation of protocol and precedence in service.
3.3. Using techniques for welcoming and seating guests.
3.4. Description of beverage service.
3.5. Using banquet service techniques.
3.6. Description of the service of garnishes, sauces and mustards.
3.7. Identifying the general rules for clearing tables.
3.8. Clearing tables and changing ashtrays.
3.9. Explanation of how to close the service.