Table Attendant (Waiter) Course

Course price

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Course Level

Level 2, SAQA ID – HSP/TblAtt/2/0027, Credit 43

Accreditation no

613/P/00381/2022

Career Opportunities

Developing oneself to review this programme as an entry point to a further carer in hospitality. The 43 credits will be credited towards the National Certificate of Food and Beverage Services.

Course Duration

Six Months (Including theory and practical)

Course outcomes

Provide customer services

Process incoming and outgoing telephone calls Communicate verbally

Maintain effective relationships with other members of staff

Describe the layout, services, and facilities of the organisation

Maintain a safe and secure working environment

Maintain health, hygiene, and a professional appearance

Perform basic calculations

Develop self within the job role

Provide table and drink services

Prepare and clear areas for table services

Provide a carvery/buffet service

Serve bottled wines

Responsibilities

Full project management of learnership

Monthly progress reports, quarterly reports to the SETA, and handling of SETA site

Visits and the External Verification visit at the end

Course material, pens, and workbooks

Training, using a Qualified Facilitator

Assessments and moderation

Uploading of learners on the learner registration database and learner achievements

Certificates of completion and competence

SETA certificate of competence

Venue suitable for the number of delegates and required refreshments

Combined Responsibilities

Ensure successful completion of the learnerships

Quarterly project steering committee meeting

After successfully completing this programme, you will be able to provide a table and drink service, assist in a carvery and buffet service, and provide a wine service. Skills in safety and security in the working environment are developed, as well as performing basic calculations, maintaining customer service, and internal relationships within the organisation. This programme is an entry point to a further career in hospitality. The 43 credits will be credited towards the National Certificate Food and Beverage Services. The programme covers a variety of topics. Waiters need to be familiar with the equipment used in the restaurant environment as well as how to maintain them. Restaurants have different table setups that the waiters will need to be able to execute. The modules equip the learner with knowledge about the different styles and service techniques. Suggestive selling and upselling are the keys to increasing profit. The restaurant staff is skilled to sell with finesse and savoir-faire.

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