WAITER SPECIALIST LEVEL
The training course for "Waiter" (specialistic level) organized by ANPA with the high and exclusive patronage of I.M.A.H.R. International Maitres Association Hotel Restaurant and SKAL International, is the third step required by the training program and is addressed to those who have already attended the course for "Waiter - basic and avanced level "and achieved its status of "Chef de Rang/Second Barman", as well as to Commis de Rang, Chef de Rang, Maitres, Barmans, Sommeliers, catering and restaurants operators wishing to upgrade and improve heir knowledge on the proper functioning and the management tasks related to the position of Banqueting Manager. The professional profile of the Banqueting Manager has acquired a greater importance in recent years in all those companies that manage banquets and catering services and especially in hotels that organize and host meetings and conferences or in restaurants offering the banqueting service. It is to the Banqueting Manager that the entire organization of receptions, buffets, banquets, parties or business lunches at conferences, meetings, conferences, as well as the creation of major events, is assigned. To the Banqueting Manager is also entrusted the preparation of tastings and food services also during fairs, exhibitions and shows, and the creation of receptions, banquets and buffets in private homes or in particular locations as luxury villas, castles, parks or family events (weddings, christenings, anniversaries, etc.). The Banqueting manager is a sort of director, designer and coordinator of the event, as well as entertainer of guests and customers, with special organizational skills and creative talent, but also in possession of managerial, contractual and administrative skills. The course for "Banqueting Manager" will, therefore, enable the students to acquire all the technical competences required to manage the banquet, starting with a proper expertise in the procurement phase to achieve to a broad knowledge of wine and gastronomy and to the ability to study and choose the best services solutions for the event. It is also fundamental that the Manager knows how to customize the organization of each event on specific clients needs, knowing how to make a conscious assessment of the risks that can happen often in particular locations. The training will permit to obtain a technical and high value professional degree, that will allow the students to carry out properly, in a hotel or in a restaurant, the Banqueting Manager duties in accordance with the best international service standards. The course, theoretical and practical, will take place within the banquet rooms of prestigious hotels and restaurants partners of ANPA. The teaching of the courses is entrusted exclusively to Food & Beverage Manager, Banqueting Manager and Maîtres of proven experience and high professionalism.