Course Objectives
By the end of this training, participants will be able to:
- Understand menu structure and categories
- Identify key ingredients and preparation methods
- Explain dishes confidently to guests
- Provide appropriate food and beverage recommendations
- Handle special dietary requests and allergen awareness
- Apply suggestive selling techniques
Key Modules
1. Understanding the Menu Structure
- Menu categories and layout
- Signature dishes and specialties
- Pricing awareness
2. Ingredients & Preparation Methods
- Key ingredients overview
- Cooking techniques
- Portion sizes and presentation standards
3. Allergen & Dietary Awareness
- Common food allergens
- Dietary preferences (vegetarian, vegan, gluten-free, etc.)
- Communicating dietary information safely
4. Food & Beverage Pairing Basics
- Basic beverage pairing principles
- Recommending complementary items
- Enhancing guest dining experience
5. Suggestive Selling & Guest Interaction
- Upselling techniques
- Describing dishes effectively
- Handling guest questions confidently
 Conclusion
This 6-hour training strengthens menu knowledge and communication skills, enabling restaurant service staff to deliver informed recommendations, improve guest confidence, and enhance overall dining experiences.
