The Art Of Selling: Empowering F&B Employees For Success

About This Course

Selling in hospitality is not about pressure—it’s about connection. This course is designed to help food and beverage staff recommend with confidence, create stronger guest experiences, and naturally increase revenue and tips through genuine, guest-focused interactions.

Whether you’re suggesting a dessert, guiding wine pairings, or introducing specials, this course shows you how to sell in a way that feels natural, respectful, and rewarding.

In this course, you will learn:

• Why selling is a core part of service—not just a transaction

• The difference between upselling, cross-selling, and consultative selling

• How to match the right selling technique to the right guest

• Practical tools like open, closed, and leading questions

• How to improve product knowledge and build guest trust

• When and how to offer drinks, specials, desserts, and digestifs

• Tips to boost guest satisfaction, increase check size, and raise your own earnings

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “The Art Of Selling: Empowering F&B Employees For Success.”

Course Curriculum

4 Chapters

Chapter 1 - The Importance of Selling Skills

Covers why selling is essential in hospitality, how it enhances guest experience, increases profits, and helps staff grow through higher tips and promotions.

Chapter 2 - Different Types of Selling Techniques

Explains upselling, cross-selling, and consultative selling, showing how to match each method to the right type of customer for effective results.

Chapter 3 - Achieving the Best Sales Results

Focuses on practical skills like knowing your product, listening to guests, asking the right questions, and using proven techniques to increase sales and tips.

Chapter 4 - What, When, How

Shows when and how to recommend aperitifs, specials, desserts, and digestifs to maximise sales naturally and elevate the guest experience.