Hospitality Masterclass: Intro To Food & Beverage Service

Learn the basics of F&B Luxury Service with Nicola Loiodice, F&B Manager (1* Michelin Star)

What you'll learn

The Art of Service

Taking Reservations

Welcoming Guest

Serving

Upselling

Storytelling

Complaint Handling

Mise en Place

Verbal and Non Verbal Communication

Restaurant Roles and Responsabilities

What is a Briefing?

The importance of Breakfast Service

How to make your guests feel welcome and special

Requirements

No requirements

Description

I am Nicola Loiodice, F&B Operations Manager at Borgo Egnazia, a chain of luxury hotels. In this Masterclass, you will have the opportunity to discover the fundamentals of the Art of F&B Service and learn my approach to providing your guests with the best possible experience. Through the recounting of my personal experiences, I will explain how I overcame challenging moments and why it is so important for me to make hospitality a place where young individuals can invest in their future.This Masterclass is for anyone wishing to improve their skills in the Food and Beverage industry. Whether you are a industry professional or an enthusiast looking to deepen your knowledge of the Art of Service, you will be able to acquire tools and skills useful for enhancing your practice.My goal is to provide you with the necessary knowledge to become a successful professional in F&B and, at the same time, help you develop your personal skills. I hope that after taking this course, you can become a better version of yourself, more confident and ready to face every situation with professionalism and effectiveness.In summary, this Masterclass is an unmissable opportunity for those who want to improve their skills and gain a deeper understanding of the F&B Service. I look forward to sharing my experiences and knowledge with you in this wonderful world of hospitality.

Overview

Section 1: Beginning

Lecture 1 Introduction

Section 2: Introduction

Lecture 2 Introduction

Section 3: The Art of Service

Lecture 3 The Art of Service

Section 4: Reservation & Welcome

Lecture 4 Reservation & Welcome

Section 5: Verbal & Non Verbal Communication

Lecture 5 Verbal & Non Verbal Communication

Section 6: Team Roles and Responsibilities

Lecture 6 Team Roles and Responsibilities

Section 7: Briefing & Debriefing

Lecture 7 Briefing & Debriefing

Section 8: Mise en Place

Lecture 8 Mise en Place

Section 9: Handling Complaint

Lecture 9 Handling Complaint

Section 10: Storytelling

Lecture 10 Storytelling

Section 11: Working in Luxury Restaurants

Lecture 11 Working in Luxury Restaurants

Section 12: The Breakfast

Lecture 12 The Breakfast

Section 13: Upselling

Lecture 13 Upselling

Section 14: Basics of Menu Creation

Lecture 14 Basics of Menu Creation

Section 15: Steps of Service

Lecture 15 Steps of Service

Hospitality and Food & Beverage Students and Professionals