Overview

Ensuring the cleanliness and integrity of glassware is essential for maintaining the high standards of any hospitality establishment, whether it’s a high-end luxury restaurant or a more casual venue. Food service operators are increasingly facing pressure to allocate time for training new team members, and using this module supports quick internal job training processes by developing knowledge and understanding and allowing people to learn at their own pace. Together we create confident and professional team members!

While there are many different styles of glassware there are some fundamental principles that is professional for learners to be aware of. The module examines the best practice procedures for washing glasses by hand or machine along with health and safety rules including handling broken glass. The professional technique of polishing glasses is detailed and final presentation standards defined. This module focusses on traditional placements whilst encouraging learners to consider other styles their business may adopt. Maintaining personal hygiene standards is emphasised throughout and each section encourages learners to think of ways they can enhance their skills.   

Key benefits of this module:

• Identify key styles of wine glasses and other types of restaurant glassware
• Be aware of using the broken glass procedure in case of breakages
• Understand the importance of checking if glassware is dish/glass washer proof
• Use a dish/glass washer correctly
• Handwash glasses hygienically and effectively
• Remember personal hygiene when handling glassware
• Understand the importance of polishing glassware and use professional techniques
• Identify key glassware presentation standards – sparkling!
• Carry glasses safely
• Place glassware on table correctly
• Create a professional impression to customers
• Feel confident to handle restaurant glassware

Format

The course is delivered fully online and is split into three highly interactive sections. Learners will engage with videos and images along with questions and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Sections include:

• Types of glassware used in restaurant service
• Washing and polishing glassware
• Handling and placing glassware on tables

Learning Objectives

• Identify different glassware used in the restaurant
• Describe how to wash and store glassware safely
• Identify the procedure to polish glassware
• State the general guidelines to place glasses on tables
• Identify presentation, hygiene and safety standards and why they are important 

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

This module is primarily designed for new operational team members working in any style of restaurant or event venue to support internal job training by developing an understanding of the standards and procedures. It is best placed as part of an induction programme and can also be used to meet a specific training need. The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

The module is also suitable at the pre employment stage to support people looking to undertake their first role in hospitality

Test

At the end of the course, learners complete a 20-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace to identify specific procedures that may be in place and identify areas where they need further information or training. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.