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General Service Quality, Efficiency, Productivity Yogyakarta

Food And Beverage Service

Instructor by: Eko Yulianto

DESKRIPSI

Traning ini akan membahas tentang berbagi hal dalam peningkatan kualitas pelayanan dalam bisnis food and beverage (makanan dan minuman). Berbagai hal yang akan dibahas meliputi cara penyajian, hygiene produk makanan dan minuman, kualitas pelayanan, kualitas produk makanan dan minuman yang disajikan sampai pada bagaimana cara menjaga hubungan dengan customer. berbagai contoh dan studi kasus akan dibahas untuk lebih mendalami bagaimana bisnis pelayanan food dan beverage ini.

TUJUAN

Peserta memahami dan dapat mengimplementasikan berbagai hal dalam peningkatan pelayanan bisnis food and beverage.

MATERI Training Food And Beverage Service

1. Quality training: Service Quality

1. Product Quality
2. General Appearance Quality
3. Trained Personnel Quality
4. Personal Hygiene Quality
5. Hygiene Quality of Working Places

2. Customer Relations

1. Customer Hosting
2. Customer Communication
3. Reservation Taking
4. Suggestive Selling
5. Upselling
6. Customer Complaints
7. Offers

3. Hygiene

1. General Hygiene
2. General Hygiene Standards
3. Food Poisoning
4. Food Service Temperatures
5. Microbes
6. Food Cooling and Preservation
7. Pests Control

4. Service training

1. General Service Techniques
2. Food Service
3. Beverage Service
4. Soft and Hot Beverages Services Training

PESERTA

Pebisnis Restoran, Hotel dan yang berhubungan dengan food and beverage.

TRAINING METHOD

Presentation

Discussion

Case Study

Evaluation

FACILITIES

Training Kit

Handout

Certificate

Lunch + 2 X Coffee Break

Souvenir

Pick Up Participants (Yogyakarta)

TRAINING FEE for Food And Beverage Service

Rp6.500.000, – / peserta / Non Residential

Minimal 3 peserta

Form Pre-Registrasi

	Data Materi Training
Topik Training	: Food And Beverage Service
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