For more information about these standards, certification and other training products, please contact the:

Saskatchewan Tourism Education Council
(Division of Tourism Saskatchewan)
321 - 4th Avenue
SASKATOON SK S7K 2L9
www.stec.com

Phone: 1-800-331-1529
(306) 933-5900
Fax: (306) 933-6250

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1. Be Professional

• exhibit professional appearance
• outline importance of personal and professional development
• participate in personal and professional development
• describe impact of a positive attitude
• be professional
• be informed about establishment
  

2. Develop Communication Skills

• define non-verbal communication
• communicate effectively
• identify importance of listening
• listen actively
• establish rapport with guests
  

3. Use Service Recovery Skills

• resolve guest complaints or concerns
• respond to difficult situations
  

4. Be a Team Player

• identify importance of teamwork
• promote teamwork

5. Assist Guest with Special Needs

• assist guests with special needs
  

 

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B. Food and Beverage Product Knowledge

1. Identify Tableware

• identify cutlery
• identify plateware
• identify glassware

2. Describe Product Knowledge

• describe basic meat serving cuts
• describe types of poutry meat
• describe basic fish cuts
• define shellfish and other seafood
• describe basic soup types
• define common food
• preparation and service terms
• list major ingredients of sauces
• define cooking methods
  

3. Demonstrate Food Menu Knowledge

• describe importance of knowing menu
• identify common dietary requests
• provide menu information
  

4. Describe Beverage Service Knowledge

• define basic beverage terms
• identify product informaiton needed to describe itmes
• identify majoy types of beer
• describe wine calssifications
• outline guidelines for matching food and wine
• define sweetness terms used for sparkling wines and Chanpagne
• identify common wine-producing countries
• identify information found on wine label
• identify correct wine service temperatures
• describe storae of wine
• describe categories of distilled spirits
• identify common aperitifs
• list major liqueur categories
• identify common after-dinner drinks
• define Cognac age label terms
  

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C. Services Techniques

1. Prepare For Service

• define service styles

2. Use Selling Techniques

• identify benefits of using selling techniques
• use sellling techniques
  

3. Serve Alcohol Responsibly

• identify importance of repsonsible alcohol service
• describe benefits of responsible alcohol service.
• identify factors affecting blood alcohol concentration
• identify possible signs of intoxication
• use intervention strategies
• cut off alcohol service to guest who is intoxicated.
  

4. Prepare and Serve Tea and Coffee

• define coffee and coffee products
• prepare and serve coffee
• define tea and tea products
• prepare and serve tea

5. Follow Steps of American/Plate Service

• follow steps of American/plate service

6. Take and Deliver Orders

• take food and beverage orders
• place orders
• pisk up food
• carry tableware
• carry trays
• serve orders
• serve dessert and after-dinner beverages
  

7. Serve Wine

• present wine
• open still red or white wine
• open sparkling wine
• pour wine
• serve subsequent bottles of wine
  

8. Use Section Management

• use time effectively
• perform table maintenance

9. Present Guest Check

• present guest check
• follow gratuity etiquette

10. Bus and Set Tables

• bus tables
• load buspans and trays
• set table
  

11. Perform Closing Duties

• perform closing duties

 

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D. Monetary Transactions

1. Use Point-of-Sales Systems

• define pont-of-sales (p.o.s.)
• use p.o.s.

2. Handle Guest Payment

• process cash payment
• process traveller's cheque
• process room billing
• outline methods of authorizing credit/debit
  

3. Cash Out

• cash out
  

 

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E. Safety and Sanitation

1. Protect Food from Contamination

• reduce chances of food contamination
• keep work area clean
• change ashtrays
  

2. Work Safely

• describe Workplace Hazardous Materials Information Systems ( WHMIS)
• identify importance of WHMIS
• follow WHUMIS guidelines
• keep workplace safe
• follow workplace traffic guidelines
• lift and carry objects safely
• prevent electrical shock
  

3. Follow Emergency Procedures

• define fire triangle
• identify frequent cuases of fire
• be prepared for emergencies
• follow emergency procedures
• outline how to assist guests who are injured or ill
  

 

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F. Tourism Awareness

1. Promote Tourism

• deifne tourism
• identify tourism sectors
• outline benefits of promoting tourism
• describe food and beverage server's role in promoting tourism
• access tourism informaiton
• promote local area, zone/region, province/territofr

 

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G. Legislation

1. Know Legislation/Regulations

• comply with provincial liquor legislation and regulations
• comply with other legislation and regulations pertianing to operation