Objective:

Minimise “I will ask the Chef”.  Never show guests lack of knowledge of menu items. Becoming experts on the menu means we need to know everything from ingredients, preparation, cooking time and presentation of each item listed in the menu, to be able to effectively deliver excellent experiences.
Industry experts suggest turning your menu into an indispensable sales tool.  Let your F&B Employees be one of these tools!

Who should attend:

All F&B Outlet team members.

Why Needed:

At the end of this program, employees will learn about the various types of menus, how to explain to customers the contents thereof and why it is important. The employees will understand the advantages of knowing the menu and the ingredients used to produce the final dishes through definition.