Overview

Presenting menus and taking orders is one of the first interactions with customers and will greatly impact the customer experience. Taking accurate orders ensures clear communication with the kitchen and bar and contributes to efficient service being given to customers. Use the module Using Positive Selling Skills in Food Service to maximise learning. 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!

A menu sitting on a table is a lost customer service opportunity! The different ways menus are produced impact on how they will be offered from single page to folders. The order taking procedure is looked at in depth including which side to stand on (if there is a choice) and who first? which courses the order is taken for, answering customer questions, the importance of ordering accompaniments, adding drinks or wine and the final check. The modern style of customers ordering themselves at the table is also explored. This leads onto looking at the actual writing of the order if manually; the pad and standard details, using menu abbreviations and tips on writing, from a basic order through to multiple orders. Writing a wine or drinks order is also explored. The module also looks at the principles of electronic ordering, much easier but still needs to be carried out professionally. Each section encourages learners to think of ways they can enhance their skills.   

Key benefits of this module:

• Create a positive impact when presenting menus to customers
• Understand the importance of always presenting a menu whatever the format
• Know which side of the customer to present menus to and actions if unable to follow the general principle
• Be patient with customers who take a while to decide
• Know which courses to take orders for
• Understand the importance of having great menu knowledge
• Understand the importance of suggesting and recommending
• Know the importance of checking cooking preferences
• Know why orders should be repeated back at the end
• Write clear and accurate food and drink orders
• Understand how to use abbreviations correctly
• Number food orders to serve the correct dishes without asking
• Write accurate wine orders using bin numbers or abbreviations
• Write accurate drinks orders using full names and abbreviations
• Feel confident to present menus and take orders

Format

The course is delivered fully online and is split into four highly interactive sections. Learners will engage 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:

• Presenting different styles of menus
• Order taking procedure
• Writing food orders
• Writing wine and drinks orders

Learning Objectives

• Identify how to present different menu formats and state why presenting menus is an important part of service
• State why it is important to take accurate customer orders and identify key standards to use when taking customer orders   

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 28-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.