Hotel Breakfast Service
Buffet and table breakfast service, at the pace of a service that welcomes almost every guest in the hotel.
- Price
- From €275 per person
- Duration
- Agreed with the hotel
Breakfast is the service almost every hotel guest experiences, often in the first hour of the day and with little time to spare. The programme covers the full service: the welcome at the entrance, the buffet and its upkeep, à la carte orders and hot drinks, and resetting tables when the room is full. The work takes place during the shift, one person at a time, against the breakfast standards the hotel sets for itself.
The outcome
Breakfast runs to the same standard from the first hour of service to the last: the buffet kept in order, hot orders on time, guests recognised by name. It is the meal almost every guest has, and the one reviews mention most often.
Targeted Groups
This programme is designed for:
- Breakfast restaurant staff
- Chefs de rang and commis
- Breakfast hosts and hostesses
- Breakfast shift leaders
- Newly hired or seasonal staff
- Kitchen staff at the hot buffet and egg station
Course Objectives
By the end of the programme, participants will be able to:
- Welcome the guest at the entrance and confirm their room number and name
- Seat the guest and introduce the breakfast service
- Keep the buffet full, tidy and at the correct temperature
- Take and serve hot orders within the set times
- Serve coffee, tea and hot drinks to standard
- Reset tables quickly when the room is full
- Handle allergies and special requests
- Recognise returning guests and their preferences
Targeted Competencies
Participants will develop the following competencies:
- Welcome at the restaurant entrance
- Introducing the breakfast service
- Buffet upkeep
- À la carte orders and kitchen timing
- Coffee and tea service
- Rapid table resetting
- Allergy management
- Remembering guest preferences
Unit 01
Before opening
- Mise en place of the room and the buffet
- The arrivals list and VIP guests
- Allergies and requests noted the evening before
- Allocating sections among the team
Unit 02
The entrance and the table
- The greeting, the name and the room number
- Choosing the right table for the guest
- Presenting the buffet and the hot dishes menu
- The first coffee served at the table
Unit 03
The buffet
- Temperatures, quantities and presentation
- Continuous replenishment during the peak hour
- Labels and allergen information
- Working with the kitchen
Unit 04
Hot orders and drinks
- Eggs, dishes of the day and special requests
- Timing from order to table
- Coffee, tea and hot chocolate to standard
- Fresh juices and the hotel's own drinks
Unit 05
The full room and the farewell
- Resetting a table in a few minutes
- Managing the queue at the entrance
- The farewell and the guest's plans for the day
- Recording preferences for the next morning's breakfast
Every DolceVita programme is individual and tailored: one participant at a time, online or at your property, in live service. Content, pace and case material are calibrated to the competencies and the role of whoever is being trained.
From €275 per person
This is the starting price. The final one depends on how many people we train, the time it takes and what your hotel needs.