Training employees properly is a crucial element of success.  By giving them the skills and necessary foundation, they will become stars in this very challenging industry. By incorporating the business plan and employee manuals, we will assist you in setting up a framework for your current and new employees from which to work.

Front Of House

JV Business Solutions’ team will assess and evaluate your employees to find out their strengths and weaknesses.  Next, we will go over the steps of service, service etiquette, table greetings, sales techniques, time management, wine service, and menu training. For bar and pub staff, a mixology course can be made available. We believe that all front of house staff should be tested on their knowledge prior to serving guests. This ensures a constant high level of service and guests that will come back.

All front of house staff will undergo a thorough theory (Manuals provided) and a practical training course. The course outline is as follows:

  1. Introduction -Origin of the Hotel industry & Restaurant
  2. History of Hospitality industry
  3. Career
  4. Organizational Hierarchy- Food & Beverage
  5. The Waiter
  6. Grooming standards
  7. Do’s and don’ts
  8. Meet, greet and seat
  9. Laying a cover
  10. Mise-en-place and Mise-en-scene
  11. Cooking Methods and safety at workplace
  12. Types of Crockery, Cutlery and Glassware & its’ usage
  13. Menu presentation and Order taking
  14. Basic etiquettes for Restaurant staff
  15. Types of Service
  16. Sauces
  17. The Menu
  18. Beverages
    1. Alcoholic
    2. Non-alcoholic


Back Of House

We will assess and train your staff in aspects of ordering, receiving, prepping, mise-en-place, and production during service. Chefs and cooks will use standardized recipes and know your menu inside and out, proper plate presentations and correct garnishes. At JV Business Solutions, we believe that one of the best solutions to achieving success is cross-training. The chefs and cooks should understand all stations to better serve your restaurant and prevent loss of quality.