Didaktik Manufaktur Hamburg
Training restaurant dining room set for professional service
Back to Modules

Extension module · HK-AD

Extension Restaurant Equipment

Expanding your hospitality & culinary workshop with a restaurant (16–20 tables) can be a very good idea if the concept is clear: it creates a real service environment for students/participants, generates revenue, and increases practical training opportunities. Many culinary schools run "training restaurants" for exactly this reason.

DMH offers a full solution including:

Dining Room / Front-of-House Equipment

Furniture: Restaurant tables, Chairs (depending on layout), Host/receiving desk, Service stations / sideboards for waiters, Coat rack or wardrobe area, Menu boards or menu holders, and others.

Service Equipment: Plates (different sizes: starter, main, dessert), Cutlery sets, Glassware (water, wine, cocktails), Bread baskets, Serving trays, Table linen (tablecloths, napkins) and others.

Technology: POS system (restaurant management software), Payment terminal, Kitchen display or printer, Reservation system and others.

Beverage Area: Coffee machine, Grinder, Bar refrigerator, Ice machine, Wine storage or wine fridge and others.

Of course we are always open for any suggestion to extend our core offering.

For a Hospitality & Culinary workshop, a training restaurant is usually very beneficial.

Advantages

  • Realistic training: Students learn service pressure and timing.

  • Revenue stream: Restaurant income can support the workshop.

  • Marketing: Guests experience the program directly.

  • Industry credibility: Demonstrates practical competence.

Full Teaching Program Included

Didaktik Manufaktur Hamburg will deliver a complete and detailed 3 years Curriculum Total: (20–25 hours per week) including all the key-points related to the service area of such a "Training Restaurant" including the following topics:

Year 1 – Foundations of Professional Service

Goal: Build core hospitality skills and service discipline

Core Modules

  • Introduction to Hospitality: Restaurant types and concepts, Roles in front-of-house, Professional appearance and conduct

  • Restaurant Mise en Place: Table setting standards, Napkin folding, Equipment identification

  • Guest Interaction: Greeting guests, Seating procedures, Basic communication etiquette

  • Service Techniques: Carrying plates and trays, Clearing tables, Bread and water service

  • Basic Beverage Service: Water service, Soft drinks, Coffee and tea basics

  • Hygiene & Safety: Food hygiene principles, Personal hygiene, Safety in service areas

Practical Training: Students rotate through: Runner, Table assistant, Basic waiter support

Competencies by End of Year: Students can: Prepare restaurant mise en place, Serve simple menus, Interact professionally with guests and Work efficiently within a service team

Year 2 – Advanced Restaurant Service

Goal: Develop full waiter competence and product knowledge

Core Modules

  • Advanced Service Techniques: Plate service, Silver service, Gueridon service

  • Beverage Knowledge: Wine regions and grape varieties, Wine service procedure and Beer and spirits basics

  • Order Management: Taking orders professionally, POS system operation, Guest recommendations

  • Guest Psychology: Handling complaints, Upselling techniques, Guest satisfaction

  • Restaurant Operations: Service timing, Coordination with kitchen, Section management

Practical Training: Students rotate through: Full waiter station, Wine service assistant, Host position

Competencies by End of Year: Students can: Manage a section of 4–6 tables, Recommend food and beverages, Deliver professional service and Handle guest issues

Year 3 – Leadership & Restaurant Management

Goal: Prepare students for supervisory roles

Core Modules

  • Restaurant Management: Service planning, Reservation systems, Staff coordination

  • Advanced Beverage Service: Wine pairing, Wine cellar management, Sommelier basics

  • Financial Basics: Menu engineering, Beverage cost control, Sales analysis

  • Leadership Skills: Team briefing, Training junior staff, Conflict resolution

  • Event & Banquet Service: Event planning, Large service operations and VIP service

Practical Training: Students rotate through: Restaurant supervisor, Head waiter and Event service leader

Competencies by End of Year: Students can: Lead a service team, Manage a restaurant shift, Train junior staff and Plan service operations

Students rotate through these positions (this rotation is essential to understand full restaurant operations):

  • Host / Reception

  • Runner

  • Waiter assistant

  • Section waiter

  • Beverage specialist

  • Head waiter

  • Restaurant supervisor

Conclusion

If the goal is education + real hospitality experience, a small restaurant attached to your workshop is one of the most effective models.

Let's build your training restaurant

Contact us and let's work together on your training restaurant project.

Your DMH-Team!

Contact Sales