Recommendations that start with the guest
This course focuses on reading customer needs and choosing how and when to make a recommendation. Topics include starters, sides and desserts, drinks and premium options, and the language used to introduce them. Handling objections is part of the syllabus, alongside measuring and reviewing sales performance.
Restaurant servers, bar staff, hotel receptionists and other front-of-house team members are the intended audience. The emphasis is the conversation around a recommendation and how it fits the customer’s experience.
Hospitality customer service provides a wider grounding in listening and guest expectations. For staff developing their product knowledge, Wine service basics covers grape varieties, flavour profiles, food pairing and customer wine queries. Those subjects support a different part of the service conversation from selling techniques.
