The first of three sessions took place within the framework of the original course titled “Effective Service and Management: Key Components of Success in the Restaurant Business.” The course is jointly organized by the Ukrainian School of Hospitality and the Center for Ukrainian and European Scientific Cooperation.
The lecturer for this course is Mykhailo Sheveliyk – an expert in the restaurant industry, Head of the Ukrainian School of Hospitality, and PhD in Cultural Studies.
Today’s lecture was dedicated to the topic “Fundamentals of Restaurant Service: Standard Procedures and Approaches.” According to the speaker, the aim of this session was to provide a clear understanding of service procedures that create a positive guest experience. The lecture explored the essence of service organization in restaurants of various types and classes. It also presented an overview of the material and technical base as a necessary precondition for organizing the service process.
Key rules for serving food and beverages and the culture of their consumption were highlighted. The lecture also covered methods and forms of guest service used in restaurants — both in everyday operations and during banquets, receptions, catering services, and leisure or entertainment events.
Reminder: The next lecture will take place on May 9 at 3:00 PM.
See you in ZOOM!
