ANPA - Accademia Nazionale Professioni Alberghiere

The only certified and patented method to train
and work quickly in tourism and catering

Phone: +39 06 997 069 45
Phone: +39 06 997 069 46
Mobile: +39 393 9230 999

Waiter Basic Level
Description

DESCRIPTION
WAITER BASIC LEVEL

The professional training course for "Waiter (basic)" aims to train a technician profile in the field of the hospitality, able to perform with efficiency and competence in all the activities related to the hall services of hotel, restaurant and public commercial firms. The profession of waiter can be easily undertaken by anyone and, if carried out with passion and commitment, can permit a quick entry into the restaurant’s services labour market. For this duty it is required that the waiter holds professional multi-purpose competences as interpersonal and listening skills, sales skills, technical knowledge of the products and of the equipments, as well as a good command of the services techniques. The Course for waiter (basic level) is targeted to young and senior people, men and women, italians and foreigners, with or without experience in the field and in possession of any level of education, who wish to start this wonderful profession with commitment, professionalism and realiability. The training offered by ANPA is therefore intended to provide, according to international excellence criterion, the exact knowledge of the dining room, of the bar and of the different operational areas, of the furnishings and the equipments and the related tools, of the professional functions of each single member of the staff, of the different types of service and related accomplishements, the dining room and tables preparation and decoration techniques, as well as the preparation and the presentation of the drinks. The job of waiter is the first step in a professional field that can enable a quick growth in order to reach management duties (Chef de Rang, Maître Sommelier, Food & Beverage Manager). The course, totally practical, will take place in the dining rooms of prestigious hotels and restaurants partners of ANPA and will allow the students to use professional equipment and tools in order to ensure the proper execution of all the duties required in restaurants and lounge bar, according to the international standards. The teaching of the courses is entrusted exclusively to Food & Beverage Manager, Maître, Barman, Banqueting Manager and Sommelier of proven experience and high professionalism.

Information

INFORMATION
WAITER BASIC LEVEL

START COURSES Every month

DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.30 – 18.30

COST € 1300,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %

INSTALLMENTS € 278,00 + 2 installments of € 660,00
€ 278,00 + 12 installments of € 116,50

Didactic Program

WAITER BASIC LEVEL
DIDACTICAL SCHEDULE:

• The profession of the Waiter in Restaurants and Bars
The uniform, the style, behavior at work, the brigade in the dining hall and in the bar: hierarchies, roles and relationships between the individual components. Communication with the customer, hospitality technics and handling of the claim.

• The organization of the dining room
The furniture in the room, organization and styles of service, equipment and tools of the breakfast room and the restaurant, the mise en place.

• The organization of the Bar Division
The decor of the bar, planning, organization, equipment and tools, the glasses of the bar, the various phases of work in the bar, the office and its functions.

• The menu
Knowledge and its utilization

• The cafeteria
Coffee and its varieties (robusta and arabica), the producing countries, the 5 "M", the espresso machine, the grinder, the mixtures, technical maintenance and cleaning of the espresso machine, the equipment of the cafeteria, different techniques of preparing coffee, various types of coffee: espresso, long coffee, ristretto, macchiato, Moroccan mokaccino, foam, shaken coffee ..., the use of milk in the cafeteria: the cappuccino, latte macchiato, coffee service technics at the counter and at the table, the nerves (coffee, tea, maté, cocoa, red sorrel).

• The service of breakfasts
The equipment for the breakfast service, the layout of the room and the buffet tables, the products of the breakfast, the breakfast service.

• The snacks and the buffet
Setting up a buffet, service organization, sandwiches, toast, sandwiches, canapes, decorations

• Wines, sparkling wines and beers
The wine service: succession of wines at the table, temperature serving, presentation, opening, wine and sparkling wines serving. Wine Tasting techniques: visual analysis, olfactory and gustatory analysis. The types of glasses and their correct use. Matching technics of food and wine, the wine list. Technical tapping and beer tasting

• The cocktails, smoothies and syrups
Preparation techniques of cocktails and related service, mixing techniques, setup, measures and weights, the cocktails glasses, American classification of drinks, alchool-free cocktails, spirits and soft drinks, bitters and vermouth, smoothies and syrups.

• Techniques for mixing
The choice of glasses, tools for mixing, measures and weights, the classification of the American drinks

• Sanitary/Higienic/health Regulation: HACCP

• Prevention and Safety (optional training module - cost € 120.00 + VAT 22%)
Waiter Advanced Level
Description

DESCRIPTION
WAITER ADVANCED LEVEL

The training course for "Waiter" (advanced 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 second step required by the training program and is addressed to those who have already attended the course for "Waiter - basic level "and achieved its status of "Commis de Rang", as well as to waiters, Bar, catering and restaurants operators wishing to upgrade and improve their knowledge on the proper functioning of the services techniques in restaurants and bars. The course, starting from a depth study of the tools and the techniques used in the food and beverage department of hotel companies and F&B facilities, will analyse the technical work processes of the brigades staff in the dining room and in the bar division. The training offered by ANPA, structured in accordance with the best international standards, will offer to the students the right skills to ensure a correct and elegant customers welcome, to manage the different styles of services adopted in the dining hall, to learn the items to use in the various methods of mise en place of the tables, the various methods of services, to use in a professional manner the menu and the wine list, the equipment suitable for pouring and beverage service, focusing the service of appetizers, fish, meat, fruit and dessert and the preparation of dishes using the flambé technique. Regarding to the Bar department, the course ensures the learning of the issues related to the mixing techniques, the techniques of preparation of cocktails, long drinks and the correct knowledge of the international alcohol drinks and all the products needed for the bar mixing. The course is totally practical, it will take place within the dining room and bar departments of prestigious hotels and restaurants partners of ANPA. The course will allow students to use professional equipment and tooling in order to ensure the proper execution of all the workings in the lounge and the bar room in accordance with the highest international labor standards. The teaching of the courses is entrusted exclusively to Food & Beverage Manager, Maître, Barman, Banqueting Manager and Sommelier of proven experience and high professionalism.

Information

INFORMATION
WAITER ADVANCED LEVEL

START COURSES Every month

DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.30 – 18.30

COST € 1100,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %

INSTALLMENTS € 242,00 + 2 installments of € 550,00
€ 242,00 + 12 installments of € 97,50

Didactic Program

WAITER ADVANCED LEVEL
DIDACTICAL SCHEDULE:

• Techniques of customers communication and reception (3 hours)
The dining room and the bar Equipe. Figure, roles and responsibilities of the Chef de Rang, of the Barman and the Bartender: evolution of specific professional figures. Relations between the members of the brigades of the lounge room and the bar, the staff and the customers. Techniques of internal and external communication. The management of complaints.

• The organization of the dining room and the services styles (3 hours)
Furniture and equipment of the restaurant. The kitchen staff and service: classification, job, relationships between the dining room and the kitchen. Techniques for preparation of breakfast and hot drinks. Setting up a buffet. The service of the starters. The buffet of appetizers.

• Development of the menu and the Wine list (6 hours)
The composition of the menu. Differences between different types of menus. The seasonal products. Special menus, traditional and ethnic menus, how to design a menu. Management of the cellar: the location and the storage criteria. Criteria for the development of the "wine list" and the "Beverage Cost". Elements of Food Cost. Techniques and criteria for matching Food and Wine.

• The processing in the dining room (6 hours)
Slice and serve fish, meat, cheese, fruit and dessert. Fruit carving techniques and decorations. The art of flambage

• The management of the bar department and the setup (6 hours)
Equipment for mixing and new technologies. Mixing techniques (recipes, dosing of ingredients and decorations). The new beverage trends: the Flair and the Freestyler

• The figure of Sommelier (6 hours)
Ethics, professionalism, equipment and tooling. Outlines of wine: the wine, and winemaking techniques. The wine: organoleptic characteristics, evolution and aging, changes, defects and diseases. The types of bottles, their size and their evolution. The cap. The "special wines": the vermouth, tanned wines, dessert wines, liqueur wines and fortified wines. Sparkling wines: Metodo Classico and the Charmat method. Tasting techniques: visual analysis, olfactory and gustatory analysis. Technical service: succession of wine at the table, serving temperature, presentation, opening, wine service. The types of glasses and their correct use. Wines D.O.C. and wines D.O.C.G. Italian: interpretation of the label

• Techniques of cheese tasting (6 hours)
Criteria for the classification of Cheese: types and characteristics (hard cheese, soft cheese, fresh cheese, soft without crust, soft rind, blue cheeses, pastas pressed, spun seasoned). The service of cheeses (temperature, cutting, storage). The tasting. Matching cheese with wine.

• Prevention and Safety (optional teaching optional - cost € 120.00 + VAT 22%)
Waiter Specialist Level
Description

DESCRIPTION
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.

Information

INFORMATION
WAITER SPECIALIST LEVEL

START COURSES Every month

DURATION 18 hours of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 600,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150,00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150,00 + VAT 22 %

INSTALLMENTS € 232,00 + 1 installment of € 500,00

Didactic Program

WAITER SPECIALIST LEVEL
DIDACTICAL SCHEDULE:

• Food Marketing and the composition of the menu and the wine list (6 hours)
The role of marketing in catering; the functions of the Management; marketing planning and evaluation of the results; the marketing mix for restaurant and catering companies; the life cycle of the product for restaurant and catering companies; the behavioral characteristics of consumers; techniques to determine the degree of customer satisfaction; techniques for composing a balanced menu and a wine list; the choice of wines and beverages; composition and pricing techniques, stages of cost of commodities; preserve crops and production systems; the life cycle of the product in restaurants; the positioning of the restaurant and the quality indicators; the benchmarking competition. The operational management of the Food Cost in a restaurant; the configuration of costs and revenues; planning, monitoring, analysis and corrective action; the target evaluation; accounting factors; allocation of costs and revenues; inventory management; bookkeeping; controllable and uncontrollable factors

• The role and the functions of the Banqueting Manager (6 hours)
The Banqueting Manager in different company (restaurants, catering, hotels, banqueting companies); how to sell and manage the different types of banquet (wedding, meetings, private parties, gala dinners ...). The main stages of the banqueting service. The meeting with the principal; Technical design, planning and organization of an event; the inspection of the location; logistics and thunderstorms, technical booking services, drafting programs, the timing, the choice of the location, checking the equipment, permits and authorizations; list of materials and equipment; the definition of the budget for the individual participant and aggregate; the study of the operational plan; ceremonial and etiquette; the choice of flowers and decorations, the music, the gadgets; the dismantling and recycling of materials; final assessments

• The kitchen and the service staff for banqueting (6 hours)
Classification, tasks, timing and methods, interpersonal relationships, how to handle and motivate the staff. Types and technical service and mise en place (buffet service, hors d'oeuvres, soups service at table, service guéridon, English, Italian and French service, self-service)

• Prevention and Safety (optional teaching module - cost € 120.00 + VAT 22%)