Food Service Training:
Complete Content Listing

Below you can see, at a glance, all of the content included in the entire Food Service series.

Return to the Food Service home page.

The Sunrise Basic Training Food Service Series offers the following titles in Bilingual or English-only versions:

The Sunrise Basic Training Food Service Series offers the following titles in English only:

New Employee Orientation

More info about New Employee Orientation

• Introduction
• The Food and Beverage Industry:
  • Guests
  • Owners
  • Restaurant Chains
  • Franchise Restaurants
  • Institutional Food Service
  • Management Companies
  • Vendors & Suppliers
  • Government Agencies
• Food and Beverage Staff:
  • Front of the House
  • Back of the House
• Winning Work Habits
  • Be on Time
  • Be Prepared
  • Follow the Rules
  • Work Safely
  • Be Dependable
  • Practice Teamwork
  • Value the Customer
  • Learn While You Earn
  • Activate Your Attitude
  • Take Ownership

Quality Guest Service

More info about Quality Guest Service

• Introduction
• Rules of Quality Service
• Only One First Impression
• No Second Chances
• Bad News Travels Faster
• Great Food vs. Bad Service
• Customer Isn’t Always Right
• Problems are Opportunities
• Moments of Truth
• Reservation
• Arrival
• Greeting & Seating
• Table Service
• Food Prep
• Food and Beverage Presentation
• Checking In
• Complaint or Problem
• Cleanliness & Restrooms
• The Check
• Last(ing) Impressions

Workplace Safety & Security

More info about Workplace Safety & Security

• Introduction
• Safety
  • Lifting Properly
  • Preventing Strains & Sprains
  • Slips, Trips & Falls
  • Burn Prevention
  • Preventing Cuts: Knife Safety
  • Machine Safety
  • Fire Safety
  • Chemical Safety
  • Carbon Dioxide
  • Food Allergies
  • Choking & Heimlich Maneuver
• Security
  • Access Control
  • Funds Protection
  • Preventing Armed Robbery
  • Workplace Violence
  • Serving Alcohol Responsibly
  • Handling Emergency Situations

Hosting & Cashiering

More info about Hosting & Cashiering

• Introduction:  Hosting Responsibilities
• Phone Skills
• Taking Reservations
• No-Reservation Policies
• Call Ahead Seating
• Reservation Management & Strategies
• Walk-Ins and Direct Seating
• Intoxicated or Unruly Guests
• Take-Out Orders
• Busy Times and Waiting Guests
• Processing Payment
• Handling Bad Credit Cards
• Last(ing) Impressions

Food Safety & Sanitation

More info about Food Safety & Sanitation

• Introduction
• Preventing Contamination
  • Physical/Chemical
  • Infestation & Pests
  • Food Borne Pathogens
• Cleanliness & Sanitation
  • Hand Washing
  • Wearing Gloves
  • Cleaning Food Service Objects & Surfaces
  • Tables & Trays
  • Pots & Utensils:  The 3 Sink Method
  • Dishwashing
• End of Shift Cleaning & Sanitizing
• Cross Contamination
• Time & Temperature Danger Zone
• The Food Cycle:
  • Receiving & Storage
  • Rotating Stock - FIFO
  • Thawing Frozen Food
  • Cooking
  • Serving
  • Re-Storing
• Buffets & Salad Bars

Professional Table Service

More info about Professional Table Service

• Introduction
• Personal Appearance
• Wait!  Before You Wait
• Pre-Shift & Prep Tasks
• Restaurant Organization
• Menu Knowledge
• Order System and Notation
• Carrying Trays Safely
• Floor Efficiency
• Timing and Pacing
• Anticipation and Awareness
• Communication
• The Service Arc
• Greeting and Seating
• Beverages & Appetizers
• Specials
• Substitutions
• Entrees
• Checking In
• Clearing & Bussing
• Dessert & After Dinner Beverages
• Check & Payment
• End of Shift Tasks
• Special Situations:
  • Children & Families
  • Serving Seniors
  • Large Groups
  • Kitchen Delays
  • Sending Food Back
• Bad Credit Cards
• Choking & the Heimlich

Food Prep & Kitchen Operations

More info about Food Prep & Kitchen Operations

• Introduction:  Food Safety & Sanitation
• Kitchen Safety
• Kitchen Organization
• Recipes & Consistency
• Food Preparation
• Par Stock
• Portion Control & Avoiding Waste
• Kitchen Equipment
  • Pots & Pans
  • Hand Utensils
  • Kitchen Machinery
  • Cooking Appliances
• Knives & Cutting Tools
• Knife Skills & Safety
• Cooking Methods
  • Dry Heat
  • Oil Based
  • Moist Heat
• Food Plating & Presentation

Beverage Service & Alcohol Awareness

More info about Beverage Service & Alcohol Awareness

• Safety & Sanitation
• Beverage Service Basics
• Types of Beverage Service
• Handling Money
• Tips & Tipping
• Non-Alcoholic Beverages
  • Water & Bottled Water
  • Soft Drinks
  • Milk & Shakes
  • Juice
  • Coffee
  • Tea:  Hot & Ice
• Alcoholic Beverages
  • Liquor & Mixers
  • House & Call Brands
  • Pre-Mixed Beverages
  • Beers
  • Wine
• Responsible Alcohol Service
  • Checking Identification
  • The Effects of Alcohol
  • B.A.C. – Blood Alcohol Content
  • Server Awareness & Communication
  • Denying Service
  • Preventing Drunk Driving
  • Evicting Intoxicated or Unruly Patrons

Bussing & Dishwashing

More info about Bussing & Dishwashing

• The Importance of Quality Bussing & Dishwashing
• Personal Appearance & Hygiene
• Bussing Tables
• Loading & Carrying Bus Tubs Safely
• Cleaning Restrooms
• Dishwashing:  Service ware
• Pot Washing & Ware Washing
• The 3 Sink Method
• Cleaning Knives Safely
• Busser:  End of Shift Tasks
• Dishwasher:  End of Shift Tasks

Enhanced Selling

More info about Enhanced Selling

• Are you an Order Taker or a Sales Maker?
• Know Your Menu
• Reading Your Guests
• Building Rapport
• Asking Questions
• Using Descriptive Language
• Using Personal Advice & Public Opinion
• Combinations, Substitutions, & Samples
• Enhanced Selling Opportunities:
  • Arrival
  • Beverages
  • Appetizers
  • Specials
  • Entrees, Soups, & Salads
  • Serving & Checking In
  • Desserts & After Dinner Beverages
  • End-Alls, Add-ons, & Take Homes
  • Banquets, Catering, & Take Out