There are over 100 million Chinese Guests travelling internationally each year, bringing with them a whole new world of dishes, flavours, beverages, etiquette and interaction. This food and beverage service course covers the particular customs, preferences and procedures that make up the dining experience of a Chinese Guest. Colleagues are introduced to personalised food and beverage service techniques that include some very important do’s and don’ts to be considered with Chinese Guests.
"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