Silver Service Seminar

This particular seminar focuses on the basic concepts and practices of restaurant art. The purpose of the seminar is to develop professional serving skills in restaurants, luxury hotels and yachts. Upon completion of the program, participants will be able to confidently work in professional catering environments, with upgraded knowledge and skills.

The program is conducted in the modern facilities of the IST College, in a specially designed space according to the needs of the Program.

Teaching based on the Interactive Approach: The seminar focuses on participation and interoperability, allowing participants to activate critical thinking and exchange views.

Depending on your interests, goals and needs, the course can offer a number of benefits:

• 100% hands on – practical training in small classes

• Acquisition of New Skills: The upgrading of the participants’ skills is an important one

personal investment with an impact on the labor market.

• Finding a job: Possibility of finding a job immediately with distinguished clients of chateau des services,

leading company in the field of staff training in the sector.

• Update on the latest trends and best practices (Best Practices) in the field of Silver Service.

The goal of the program is for the participants to be able to offer distinguished hospitality and high level service, which will be distinguished not only by technical knowledge but also by a high level of behavior and courtesy. After the end of the program, the aim is that the participants will be able to work confidently in professional catering areas with upgraded knowledge and skills.

The program is aimed at:

• Workers in the catering industry who want to upgrade and complete their knowledge

• Managers / Owners of catering facilities who want to learn the good practices of restaurant art, in order to organize their staff

• To students and graduates of hotel schools

• To people who wish to work in the field of catering who want to know the techniques of restaurant art

• Service items
• Human behavior
• The appearance
• The analysis of the restaurant
• Setting the table
• The ways of serving
• The Deparasage
• The Fine Dining
• The formal dinner
• The room service
• Sales techniques
• Leadership