Great dining experience is more than nice food on Lake Superior’s north shore. It is about delivering professional service, executing proper techniques, creating magic moments and developing bonds with your customers.
Cook County Higher Education and Saint Paul College have put together a specific tutorial to elevate service quality, exceed guests’ expectations and nurture loyal repeat clientele while gaining new business.
Through the guidance of one of the best culinary instructors in the state and a professional in the field, participants will become more knowledgeable and get more expertise. This will enable them to be a valuable asset for the company from driving sales, improving service quality standards, following the best practices at work, increasing their role and function or simply making the best wine recommendations based on the information collected.
Whether you are a casual establishment or a resort or someone interested in getting into the industry, this class explores the industry needs and offers a wealth of hands-on training giving you or your staff a set of skills that will strengthen your organization and be more successful by reaching its fullest potential.
This course covers the fundamentals of refined restaurant settings, which include techniques, terminology, technology and equipment. Students will discuss protocols and etiquettes and standardized procedures. They will have the opportunity to build skills, add proficiency and become experts in their field.
The course will be held Monday, March 18-Thursday, March 21 from noon-3 p.m. and March 22, 5 to 8 p.m. Cost is $250. (Reduced cost thanks to support from IRRRB.) Don’t let finances stop you from attending. Contact CC Higher Education regarding scholarships for more information. Instructor: Chef Pierre, St. Paul College. Attendees will receive a completed certificate.
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