The ‘Art of Service’ Restaurant Manager course will take its first cohort of students in May and the Level 3 programme is part-time over 28 weeks with people who get a place able to study while on 'day release' from their current employment
Sirieix made the announcement on stage at Hotelympia 2012 where he was giving a packed audience his top tips on providing good service. After leaving the stage Sirieix spoke to BigHospitality about the course which he helped design.
"It is a course that is very unique in the industry and it is adapted to what the hospitality industry needs in order to get some people who can perform and know what they are doing and who can be the real professionals that we want them to be," he said.
Art of Service
After having the idea Sirieix contacted Geoff Booth, assistant principal at Westminster Kingsway College, and spent six months working out the entire curriculum and assessments.
Sirieix said the course could be taken by students of any age and, although it was named after the board game Sirieix launched for the industry last year, it went deeper than the 'Art of Service'.
"It is looking at all the things that you need to have and you need to know to run a business. It is looking at HR, marketing, PR, finance," he said.
The course can be taken by people already working in the industry or who have just left school but is designed for a supervisory level.
Galvin's Chance
In January, Sirieix was given a special Service to Industry award by Visionary Dining. Sirieix set up Galvin's Chance charity to give disadvantaged young people an opportunity to develop a career in front of house.
To watch a video clip of Sirieix discussing his thoughts on service in the UK with BigHospitality at Hotelympia 2012, you can 'Like' our page on Facebook.
The Art of Service – Restaurant Manager programme at Westminster Kingsway College that Fred Sirieix has helped design includes these study modules:
- Creating a High Performance Culture
- Presentation skills
- Customer Psychology
- Human Resources (Processes and Performance)
- Restaurant Reservations
- Finance
- Commercial understanding – Developing a Business
- Selling skills: (Sharing knowledge with customers)
- Negotiation skills
- Food knowledge and the Restaurant Product
- Understanding Excellence