Food and beverage service training

Explore how professional presentation, careful preparation and accurate communication support attentive restaurant and hotel service. This three-hour academy Stage 1 course introduces the guest journey, hygiene awareness and food and beverage service principles, while recognising that practical competence requires further training and supervised practice.

3 hours · £29 · First lesson free

Fine Dining Service is a four-hour course focused on the preparation, communication, and professional judgement that support coordinated service in hotel restaurants. Through service examples and scenario-based activities, learners examine guest arrivals, table planning, beverage service, and safety boundaries as preparation for supervised workplace practice.

4 hours · £29 · First lesson free

This 5-hour course connects vineyard and winemaking decisions with the wine characteristics, recommendations and service choices that shape a guest’s experience. At academy stage 3, it develops scenario-based judgement in responsible beverage service, cellar control and beverage costing, while recognising that physical service skills require separate supervised practice and observed assessment.

5 hours · £49 · First lesson free

Explore how relevant food and beverage upgrades combine attentive service, clear pricing and commercial judgement. This six-hour course, at stage 4 within the academy, develops practical decision-making through guest scenarios, menu engineering, sensory recommendations and premium non-alcoholic options.

6 hours · £49 · First lesson free

Learn to manage service, people and risk in a senior restaurant supervisor role. This seven hour academy Stage 5 course develops leadership in pre shift briefing, floor management, staff coaching and operational control, while recognising that competence requires extensive workplace practice and delegated authority.

7 hours · £79 · First lesson free

This seven hour Stage 6 course explores how food and beverage managers use financial data, operational analysis and leadership to make effective decisions. It covers menu engineering, labour productivity, cost variance auditing and strategic planning, using data driven methods to connect financial performance with service quality and guest safety. The course stresses that management is a practical skill requiring supervised workplace application, not just theoretical knowledge.

7 hours · £79 · First lesson free