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Philosophy of training:
  •  Self exploration & discovery
  • Every starts here: Life is Sweet
Mode of training:
  • We do
  • You do, then we feedback
  • Self reading
  • You practice
  • We review together
Curriculum: Day 1
  • Understand why we exist.
  • Opening & Closing Flow
  • Orientate yourself to location of machines
  • Familiarize yourself with where things are kept.
  •  Product Knowledge
  • Selling and You
  • Learn the business B2B, B2C
  • Learn the menu system
  • Learn the product in the menu
  • Entreprenuership attitude
  • Basic sales
  • Service
  • Customer Interaction
  • Basic table setting
  • Basic tray setting
  • Service
  • Customer cycle: greeting, menu introduction, recommendation / suggestion, order taking, service, seeing customer off
  • Suggestive selling
Day 2
  • Food Prep
  • Drinks
  • Starting with easy to difficult
  • Pastry
  • Drinks: hot to cold, coffee, tea, ice, blends, floats
  • Soft desserts
  • ready to serve hot food
Day 3
  • hygiene
  • Feedback from 2 days of right and wrong handling
  • Basic food hygiene.
Day 90
  • Appraisal

 

TAGS: bedok, cafe, career, food and beverage, joo chiat, singapore

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