High school students celebrate National Waiters Day

June 2014

Year 9 and 10’s from Solihull schools have been experiencing work in the UCB kitchens and restaurants as a part of the National Waiters Day initiative to celebrate the pride, skill and professionalism of front of house careers. 

Students from Tudor Grange Academy, Langley School and Arden Academy have been learning from UCB students on the Level 2 and 3 Professional Food and Beverage Service courses and testing their own food and beverage skills in The Atrium and Brasserie restaurants at UCB. Teachers from the schools also got the chance to be waited on by students and meet ex-students who now study at UCB. 

High school pupils were also treated to a range of demonstrations by UCB students who also spoke about their studies and ambitions for future careers. School pupils also served UCB’s Vice Chancellor and Principal Ray Linforth and a table of governors a four course meal at lunchtime. 

Jacqui Boyd, Food and Beverage lecturer at UCB said: “Hospitality plays a large part in our daily lives at every level, so it was great to be able to share our facilities, skills and knowledge with the pupils and talk to them about the wide range of careers available.

“Pupils worked alongside our full-time Food Service students and served guests during lunch service. There were some sore feet by the end of the day, but everyone was still smiling. This is a great way to open young minds to the opportunities that UCB provides and the exciting and diverse nature of the Hospitality industry.” 

Student feedback was very positive. They remarked that they really enjoyed serving at the bar, talking with customers and taking their orders, working as front of house staff and learning about silver service. Everyone found it a great experience and many said they would consider coming to UCB to further their education. 

National Waiters Day is a chance to celebrate all front of house staff and inspire people about careers in the hospitality industry. It aims to change the perception of front of house and service as low-skilled occupation with long hours to one that offers food skills, leads to a rewarding career with good progression routes and amazing rewards.

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