This program is designed to improve the quality of services skills for those valuable employees who work directly with your guests. Some topics that will be covered are:

• Table Service Styles
• Professional Table Service Skills
• Hospitality of Service
• Exceeding Guests Expectations
• Selling Smarter
• Food and Wine Pairing
• Alcohol Services (ServeSafe)

Program Schedule:
When a participant completes the two day Impressive Service Series they will receive a Certificate of Completion from the New England Culinary Institute Continuing Education Division.

• Mon., October 20, 2008, 8:00 am – 4:00 pm
• Tues., October 21, 2008, 8:00 am – 4:00 pm

Meal Details
Morning — Coffee, juice, muffins and pastries.
Lunch — Sandwiches, salads and dessert.
Afternoon — Coffee, juice and a light snack.

Cost: Free
The Vermont Hospitality Institute is funded through a generous WETF Grant from the State of Vermont. While participants are not required to pay tuition for the Impressive Service program, employers must be willing to compensate their employees at their regular wage or minimum wage (whichever is greater) for hours attended. There will be a two participant per organization limit for this series.

Employer Obligation
As part of the grant requirements employers must agree to offer a promotion or provide a pay increase to employees who successfully complete this series of classes and receive a Certificate of Completion.
Once we receive the completed registration form we will contact employers to discuss these options and to complete an agreement.

Meet Your Instructor
Denis Boucher
New England Culinary Institute faculty member

Denis Boucher graduated from the Culinary Institute of America with an AOS degree and was a Chef for 15 years in Atlanta, Vail, Miami, Maine and Antarctica.
He graduated from Florida International University Magna Cum Laude with a BS in Hospitality Management and was Food and Beverage Director at the Biltmore Hotel in Miami, the Cullasaja Club in North Carolina, the Woodlands Club in Maine and Owner/Operator of Villa Capri, a Classical Italian restaurant in Maine.
He is currently an Instructor of Operations and Service Management at New England Culinary Institute where he was awarded “Instructor of the Year” in 2006 and now serves as a full time core faculty member.

Download, print and mail the registration form.
There is a limit of two participants from each organization for this course. Participants who complete the program will receive a Certificate of Participation.