With workshop modules comprising hotel visit, afternoon tea and lunch experiences, as well as food and wine masterclasses, the one-year course will teach students a range of soft and technical skills as they earn the “confidence and knowledge to provide high quality service.”
The new apprenticeship programme – which was launched in London this week - will be run in-house by BaxterStorey, and offers team members the chance to graduate with “globally recognised qualifications” such as Level 1 in Wines and Level 2 in Wines and Spirits.
Co-chief executive, Noel Mahony, said: “Our clients now look at hospitality service from a new perspective, with many bringing hospitality in-house but demand an offer to reflect that of a five-star hotel, or Michelin-star restaurant.
“The BaxterStorey Service Academy ensures our people are equipped to provide the very highest levels of service, matching the skillsets of those offering top-level service outside the contract catering industry.”
Alastair Storey, chairman and chief executive of WSH (BaxterStorey’s parent company) and president of the Institute of Hospitality, added: “We are blessed to have very good chefs in the UK and I think there is a great deal of enthusiasm for people to get into the culinary world, but we must never forget the person at the point of service who make an enormous difference.
“The skills that these people have - the ability to talk about the product, the ability to talk about the wines, and the ability to interpret the mood of the room, a table or a customer and react appropriately - these are critical skills.
“You can have the finest food in the world, but if you let the front of house down it doesn’t work and that is why training is so important.”