Level 2 Award in Restaurant & Bar Service
Delivering an exceptional dining experience goes beyond great food — it relies on skilled front-of-house professionals who understand service, presentation, and customer engagement. This unique qualification is designed to equip learners with the knowledge and practical skills required to create memorable customer experiences within a restaurant environment.
With increasing demand for high-quality service and rising expectations from well-travelled customers, the hospitality industry continues to seek trained and confident front-of-house staff. This programme addresses that need by developing both the practical abilities and theoretical understanding required to excel in customer-facing roles.
Throughout the course, learners gain a strong foundation in food and beverage operations, along with essential service techniques. They will learn how to:
- Deliver professional and engaging customer service
- Recommend suitable drink pairings
- Handle customer queries and complaints effectively
- Promote additional products and enhance guest experience
- Use service equipment safely and efficiently
- Interact confidently with a diverse range of customers
The programme focuses on building confidence, professionalism, and attention to detail, enabling learners to stand out in their roles and contribute positively to the overall reputation of a restaurant.
Admission Requirements
Applicants must be at least 16 years of age at the time of enrolment.
English Language:
Learners whose first language is not English should demonstrate proficiency equivalent to IELTS 4.5 or an equivalent qualification. As the course is delivered in English, all practical and written assessments will also be conducted in English. An intermediate level of English is essential to successfully complete the programme.
Education:
This is an open-access qualification, and admissions are granted at the discretion of the centre based on the learner’s ability to successfully complete the course. Applicants are expected to have completed full-time secondary education up to the age of 16.
Mission
Vision
Mission
Our mission is to develop highly skilled and globally competent hospitality professionals through structured, practical education. We are committed to delivering industry-led training that builds operational excellence, leadership capability, and professional discipline. By combining immersive learning with international standards, we prepare our students to lead, perform, and progress confidently within the global hospitality and tourism industry.
Vision
Our vision is to be a leading institution in hospitality and tourism education, recognised for developing skilled professionals and future leaders for the global industry. We aspire to set benchmarks in immersive learning, industry alignment, and academic excellence, while expanding our impact across International Hospitality markets.
Expert Teachers
Loren Kadreal
Assistant Director
Grabial Fon
Assistant Director
Jerome Flora
Professor
Victor Aldves
Professor
Brenden Vine
Principal
Alex Carry
Professor
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Syllabus Overview
👉 Swipe to view full syllabus
| Unit No | Unit Title | L | CV | GLH | Learning Outcomes | Assessment Method |
|---|---|---|---|---|---|---|
| CSS | Customer Service Skills | 2 | 3 | 25 | 1. Understand the importance of hospitality behaviours such as personal conduct, being adaptable and communicating with a diverse range of people. 2. Understand different customer types, needs and expectations within a hospitality organisation. 3. Understand the benefits and consequences to the organisation of good and bad customer service. 4. Understand how to deal with customer requests effectively 5. Understand how to deal with complaints from customers | a single observed practical examination a single on demand synoptic examination covering all units |
| RBS1 | Restaurant & Bar Service 1 | 2 | 3 | 25 | 1. Understand the range of food service styles and standards within different types of hospitality operations. 2. Understand how to prepare a restaurant for service 3. Understand how to serve customers in line with service style. 4. Understand how to clear dining and service areas after service | |
| RBS2 | Restaurant & Bar Service 2 | 2 | 2 | 15 | 1. Understand the range of beverage service styles and standards within different types of hospitality operations 2. Understand the variety of hot and cold and alcoholic and non-alcoholic beverages and their basic characteristics 3. Understand how to prepare a bar for service. 4. Understand how to serve customers in line with service style. 5. Understand how to clear bar and service areas after service. |
Upon successful completion, learners will be awarded the relevant CTH qualification issued by the Confederation of Tourism and Hospitality (CTH), UK
