Students’ 3 Days Attachment to Singapore Flyer Bistro Senso & F1 - 26th to 28th Sept 2008

SOme fifty-six students of ERC Institute were involved in the 3-day attachment with Bistro Senso at the Singapore Flyer in conjunction with the Formula 1 Singapore Grand Prix. The students were all dressed in formal white shirt and formal black pants. The students were not shy to let known of their enthusiastic and high spirited feelings prior to the start of the event.

The students gathered at Suntec City while waiting to be escorted into the entry gates. After the collection of their passes, students were escorted to the Singapore Flyer and were led to the VIP lounge for a briefing by the team from Bistro Senso.

The students were then briefed on their roles and duties. They were informed that they will be separated into three teams. The champagne team was tasked with the job of serving champagne to the guests in the capsules. They were required to know the basic skill of corking open the champagne bottle. The second team was designated to sell beverages to the guests on board the capsule. They were required to learn to set-up the beverage table, display the beverages on sale and try to make a sale. The third team was in-charge of assisting the Bistro staff with their general duties.

Once the students understood what was to be expected of them, it was time for them to carry out their specific roles and responsibilities as well as extending their learning experiences at the same time.

The students of the champagne team worked in pairs in each capsule and served for four successive flights or thirty minute rotations. Of the pair, one was in-charge of attending to the guest and the other corking of the bottle and handling the trolley carts. The different pairs from the champagne team eagerly awaited their turn on board the capsule.
The beverage team operated solo on board the capsule. The students had to set-up the table and display the beverages on sale. The students have to serve and sell the beverages to the guest. Some students were seen brimming with confidence as they succeeded in making a sale.

Others were learning how to sell while waiting for their opportunity to pitch a sale.

The third team spread out to various different locations to help out. Some were in charge of mini-stalls while some had the opportunity to work closely with Senso Bistro staff at the Level 1 restaurant itself.