Know the difference between Plated and Silver service, or an amuse bouche and an entrée? Ensure complete Guest satisfaction by equipping yourself with a deep knowledge of your profession. The course delves into service traditions, the different styles of service and types of menus used in professional food and beverage service.
"Lobster Ink represents a powerful shift in the way that we are able to communicate and integrate our values."M. Semer, CEO Kempinski
"Happy customer always comes back and if you deliver excellent service then definitely guests are back."M. Grebot, F&B Manager Sofitel NY
"Lobster Ink’s method of instruction is easy for our learners to use. The fact that people can work to their own speed is a huge advantage."Kate Groch, CEO Good Work Foundation