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ARBS L2
CTH Level 2 Award in Restaurant & Bar Service

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English
Beginner to Intermediate
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Course Overview

This program develops the skills needed to deliver professional service in both restaurant and bar settings, focusing on customer care, operational procedures, and service quality. Participants will learn how to prepare, serve, and maintain dining and bar areas in line with industry standards. The training emphasizes practical application, enabling learners to build confidence in guest interaction

Key Takeaways

1
Apply customer service principles to enhance guest experiences in restaurant and bar environments.
2
Demonstrate the correct procedures for preparing dining areas and providing food service.
3
Apply safe and professional techniques for serving drinks and maintaining bar operations.
4
Follow health, safety, and legal requirements in both food and beverage service contexts.
5
Reflect on personal performance to identify strengths and areas for improvement in service delivery.

Confederation of Tourism and Hospitality
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The Confederation of Tourism and Hospitality (CTH) is the UK’s leading specialist professional awarding body for qualifications in the growing hospitality and tourism sector. At the Confederation of Tourism & Hospitality (CTH), our core mission is to provide the highest standard of hospitality, tourism and culinary qualifications. CTH achieves this through robust monitoring supported by industry, universities and the UK government regulator, Ofqual. CTH has partnerships with major international employers and academic institutions. CTH is a member of the Federation of Awarding Bodies.

Course Outline

Module 1: Customer Service Skills​
Foundations of customer care

Recognize key hospitality behaviors andtheir effect on customer experiences.​

Develop interpersonal skills for engagingwith guests professionally.​

Learn how to identify customerexpectations and tailor serviceaccordingly.

Managing service quality​

Evaluate the impact of good and poorservice.​

Provide effective solutions to customerrequests.​

Handle complaints and service recoverywith professionalism.

Module 2: Restaurant & Bar Service 1​
Restaurant service operations​

Understand food and beverage servicestyles across hospitality contexts.​

Learn preparation standards for diningareas and service equipment.​

Demonstrate how to take customerorders and serve in line with servicestyles.

Clearing and maintaining service areas​

Explain how to clear and reset tablesafter service.​

Apply safe procedures for handling foodwaste and disposables.​

Ensure that dining areas remain clean,hygienic, and guest-ready.

Module 3: Restaurant & Bar Service 2​
Advanced beverage and bar service​

Identify different types of alcoholic andnon-alcoholic beverages.​

Demonstrate professional techniques forpouring and serving drinks.​

Apply legal and safety standards foralcohol service.

Bar and customer interaction​

Serve drinks in line with service styles andlegal requirements.​

Maintain hygiene, safety, and tidiness inbar and service areas.​

Provide product knowledge andconfidently interact with customers.

Who Should Attend?

This program is designed for:

New entrants to restaurant and bar service roles.

Hospitality staff needing a refresher in service standards and beverage handling.

Frontline food & beverage employees seeking to improve guest interaction and professionalism.

Individuals aiming to gain practical, job-ready skills for restaurant and bar environments.

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