Purpose
Waiting shall lay the foundation for an occupation serving foods and beverages at different establishments that serve food. Waiting shall contribute to spreading Norwegian and Sami culinary traditions. Waiting shall also contribute to professional development based on national and international trends. The waiter/waitress shall attempt to create a positive experience for guests.
Learning in the subject shall emphasise the necessity of performing the best possible service for guests. Learning in the subject shall also emphasise communicating with and helping guests with foods and beverages. Furthermore, learning in the subject shall emphasise hygiene where foods and beverages are sold. All food production shall have a quality management system applied to it based on hazard analysis and critical checkpoints. Learning in the subject shall also contribute to cooperation, communication and equality.
Learning in the subject shall arrange for varied work tasks that require creativity and problem-solving skills, and which contribute to further developments in the art of waiting tables.
Training completed and passed in the subject will lead to a Trade Certificate. The professional title is Waiter or Waitress.
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