The overall aim of this module is to give the learner the knowledge, skills, attributes, and competencies necessary to perform at a professional level in restaurant operations.
Demonstrate technical abilities and skills in the practical delivery of restaurant service.
Recognise the importance of product knowledge in restaurant operations.
Practice excellent standards of communication and customer service.
Illustrate the importance of professional etiquette and teamwork.
Apply high standards of safe and hygienic work practices.
% Coursework 100%