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Nordic and European Restaurant service

A four-week, practice-based program for international hospitality students focusing on professional front-of-house service in Nordic and European restaurant contexts.

Tjener står ved en spiritusvogn

Course information

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School

Hours per week

35

Indicative hours

08.00-16.00

Economy

Course fee, standard price: 3600 EUR
Course fee, partnership price: 2700 EUR

Payment details

Dates

22 June - 3 July 2026

Qualifies as

Erasmus+ course

Level

Intermediate level

Tjenerelever lytter til faglærer, der underviser i forskellige oste

About this program


This program is designed for international waiter, restaurant service, and hospitality students who wish to develop professional competencies aligned with Nordic and European restaurant standards, including table service, bar service, and wine service. 

The program focuses on building confidence in professional guest communication, food and beverage explanation, and structured service execution within fine-dining and high-quality restaurant contexts.

Students are trained to operate in a versatile front-of-house role, where clear role awareness, professional judgment, and the ability to adapt and improvise in dynamic service situations are essential.

You will practice the professional role to apply it confidently in an international service context. This includes taking responsibility for service decisions, recognizing the scope of one’s role, and coordinating closely with colleagues to ensure a calm, seamless, and dynamic guest experience. The course emphasizes Nordic service values, including professional and respectful service, high standards of hygiene and food safety, teamwork, and personal responsibility.

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Students gain hands-on experience working within Nordic- and European-inspired restaurant concepts, where service style, communication, and guest interaction are shaped by an overall culinary and hospitality concept.
Through practical training, students work with: 

  • Nordic and European menus
  • Wine service
  • Cocktails and mocktails
  • Contemporary service trends
  • Adapting their service approach to the restaurant's concept 

The program is suitable for students preparing to work in Nordic or European restaurant and hospitality environments where autonomy, flexibility, and guest trust are central to daily service practice. Professional English communication is developed naturally through daily service practice and interaction with guests and colleagues.

Tjener hælder en sovs over en anretning

Topics covered

  • Professional table setting, service, and clearing
  • Nordic and European menus and food traditions
  • Guest communication and service terminology in English
  • Wine service and beverage guidance
  • Cocktails, mocktails, coffee, and tea service
  • Contemporary service and hospitality trends
  • Front-of-house role awareness and teamwork
  • Service flow, mise en place, and daily restaurant preparation
  • Event, meeting, and reception service
  • Hygiene, food safety, and allergen awareness
  • Ergonomics and workplace safety in service
Learning Outcomes

Learning Outcomes

  • Prepare and carry out table setting, service, and clearing using professional and ergonomically appropriate methods
  • Prepare a restaurant for daily service, including mise en place and service flow
  • Serve guests professionally and calmly in fine-dining, restaurant, and event settings
  • Receive guest orders independently and communicate them clearly within the service team
  • Communicate professionally with guests and colleagues in English using appropriate service terminology
  • Explain dishes, ingredients, and menus with reference to Nordic and European food traditions
  • Guide guests in beverage selection in relation to the menu, including wine, cocktails, mocktails, coffee, and tea
  • Demonstrate basic knowledge of Nordic and European beverage trends, including wine service and contemporary mixology
  • Perform basic bar and café service according to professional standards
  • Use correct tools, equipment, and working methods for different service tasks, including selected service elements in front of the guest
  • Plan and carry out service for events, receptions, meetings, and smaller fine-dining settings adapted to guest type and purpose
  • Apply rules for personal hygiene, food safety, and allergen awareness consistently during service
  • Perform service tasks in accordance with workplace safety regulations and ergonomic recommendations
  • Use digital tools relevant to restaurant service, including payment terminals and basic IT systems
Contact us

If you have any questions about the course, please contact:

Steffen Carlsson
International department
stca@zbc.dk