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- Introduction to Restaurant Operations (1 hour)
- Overview of restaurant’s role and responsibilities
- Familiarization with menu, equipment, and supplies
- Food and Beverage Service Techniques (4 hours)
- Taking orders and serving food and beverages
- Handling customer requests and complaints
- Food Safety and Hygiene Procedures (2 hours)
- Handling and storing food and beverages safely
- Maintaining cleanliness and hygiene in the restaurant
- Point of Sale (POS) System Training (2 hours)
- Operating the POS system to take orders and process payments
- Handling cash and credit transactions
- Practical Training and Assessment (8 hours)
- Trainees will practice serving customers and handling orders under supervision
- Assessment of trainee’s skills and knowledge
