Curriculum for Waiting VG3 / in-service training at a training establishment (SER3-01)

The main subject area is concerned with preparing the location, setting tables, and handling, finishing, preparing and serving food and drinks. It also covers specialised diets and different cultural food habits and traditions. Preparing the bar, mixing and presenting drinks is also a central theme in the subject. Use of resources and working technique is also included.

The main subject area is concerned with marketing, sales, service, communication and professional handling of guests. Dining pleasure and extra sales when waiting tables is also a central theme in the subject.

The main subject area is concerned with food safety at all levels, from reception of goods and raw materials to preparing tables and serving meals. It also covers current regulations and quality management systems with an emphasis on hygiene during production and in the food industry in general and personal hygiene in particular.

The main subject area is concerned with company organisation, employment conditions, and the company's goals for economic results, service, cooperation and communication. It also covers ethics and environment, health and safety and other relevant rules.