Training

Objectives:
This program provides existing tourist establishment Managers with the basic knowledge to manage a successful tourist establishment. The program utilizes the expertise of professionals in related fields.
Outlines:
• Characteristics of successful Managers
• Setup and Preparation
• How to run daily briefings
• Menu planning
• Point of Sale (POS) systems and food cost control
• Shifts’ Management
• Customer satisfaction
• Dining room set up
• Marketing and sales
• Basics of Food Safety and Hygiene

Objective:
Providing basic sales and marketing skills to restaurants’ and other tourist establishments’ employees.

Outlines:
• How to do up-selling and suggestive selling with confidence
• Correct use of up-selling techniques
• Identify ‘win-win’ opportunities to provide more products and services
• Selling without being pushy
• Create opportunities to add value for customers
• Apply a ‘cross and up selling’ process to make decisions easy for customers
• How to grow your sales and profits all year round
• Secrets of “off-peak” or seasonal selling – how to sell more in quiet and tough times
• Developing an ideal client Marketing plan – contact and communication calendar
• Building relationships and rapid rapport
• Understanding different types of buyers and using DISC profiling
• How to sell to different types of buyers using DISC

Objectives:

This course provides fundamental understanding of budgeting, budgeting process and includes a practical guide for preparing and mastering financial budgets.

Outlines:

• Overview of budgeting
• Different types of budgets
• Different approaches to budgeting
• Understand the basics of Budgeting
• Create a budget in simple-to-follow steps

• Case study approach for understanding budgeting process
• Effective management of financial resources

Objectives

By the end of the time management training course, the participants will have:

• Identified their biggest ‘time stealers’ which reduce their productivity and established solutions to reduce or remove their negative impact
• Acquired practical time management skills for scheduling, planning and prioritizing work
• Discussed and practiced a range of recognized time management techniques such as effective delegation, assertively saying ‘no’ and negotiating alternative solutions
• Learnt about stress and stress management.

Course Outlines:

• Identifying your greatest ‘time stealers’
• Guiding principles of time and self-management
• Identifying and managing peak physiological performance time
• Saying ‘no’ and negotiating solutions
• Prioritizing workload and key tasks
• Planning and prioritizing your own workload
• Delegating tasks
• Assigning tasks to be delegated
• Solutions for managing time effectively
• Stress Management

National surveys of thousands of employees revealed that while many people work hard, they are worried about their lack of effectiveness. Survey results indicate:

1. Less than 50% of your team’s time is spent on the company’s most important objectives
2. Only 14% of employees feel they are contributing to company success
3. Less than half of your team members know the company’s goals

The problems are common to all. Workers have too many assigned tasks and too many competing priorities.

The good news is that changing ineffective behaviors to effective behaviors will benefit everyone in your organization. Learning the 7 Habits^® will not only help you better manage yourself but also better lead others and unleash team potential.

Outlines:

• Become a resourceful, innovative manager who quickly accomplishes goals and motivates team members to get things done (Habit 1: Be Proactive)
• Have a clear vision of what you want your contribution as a manager to be and shape your own future (Habit 2: Begin with the End in Mind)
• Focus on top priorities and be regarded for follow-through and organizational skills; eliminate the unimportant (Habit 3: Put First Things First)
• Cultivate enthusiasm with performance measurements that satisfy both employee and employer goals; share recognition and success (Habit 4: Think Win-Win)
• Give honest, accurate feedback that develops trust, and understand the physical components of communication and how they impact the message (Habit 5: Seek First to Understand, Then Be Understood)
• Understand how differences can contribute to innovative solutions; maximize opinions, perspectives, and backgrounds (Habit 6: Synergize)
• Maintain and increase effectiveness by renewing yourself mentally and physically (Habit 7: Sharpen the Saw)

Objectives:

This course is geared to converting those with new responsibilities for crisis management, business continuity or disaster recovery in their organization into effective subject matter practitioners.

Outlines:

Why crisis management is important

How good planning can lead to competitive advantage

Understanding mission-critical activities

Threats and risks facing organizations today

Business Impact Assessments and Risk Analysis

Risk mitigations that are cost effective

Crisis management policy

Crisis management organization

Incident lifecycle and strategy

Planning for crisis management, emergency planning, business continuity

Maintaining and testing plans

The role of disaster recovery in crisis management

Accommodation and IT system solutions supporting crisis management

How technical resilience can leverage good disaster recovery

Planning for disaster recovery

Maintaining and testing plans

Do’s and Don’ts, hints and tips for successfully managing a crisis and things to remember.

This interactive Hospitality English classroom course is designed for individuals looking to develop their professional language and conversational skills, specifically for use within the hospitality, tourism and customer service sector.

Students will be given the opportunity to learn and practice structures and vocabulary used in the industry, and will develop a practical understanding of working in Hospitality in a supportive classroom environment. The course starts at a basic to lower intermediate level of English, aiming to reach an upper intermediate level by the end of the course.

Objectives:

This Leadership Training course provides people in leadership positions with the insight, awareness and techniques to lead more effectively influence others and become an inspirational role model.

Outlines:

• Define leadership
• Identify the different leadership types
• Gain an understanding of Situational Leadership (telling,

selling, participating & delegating)

• Take a personal inventory
• Become an inspirational role model
• Learn to inspire a shared vision
• Learn to communicate a vision
• Encourage growth & mutual respect

-Learn to share rewards & celebrate accomplishments

• Undertake effective goal setting
• Learn to influence others’ perspective

Objectives:

This training course is designed for anybody in a hospitality environment who has the responsibility for training new or existing staff, or the responsibility for overseeing subordinates who train staff. It shows participants how to plan and conduct the three main types of training necessary for the smooth running of your hospitality business: induction and orientation training, technical skills training and behavioral skills training.

Outlines:

• the benefits of training
• the different types of training
• how people learn
• induction training
• how to train technical skills
• how to train behavioral skills
• training technique
• Effective Presentation Skills
• Handling Participants’ Questions
• Dealing with the audience
• Handling conflicts in the training room
• practice session

Objectives:
Developing Chefs’ skills in all Kitchen sections with the objective of reaching the best levels of taste and presentation as well as developing the skills and understanding of menu preparation.

Outlines:
-Receipt and storage strategy.
-Food preparation methods.
-Full knowledge of kitchen equipment suitable for each cooking style and each cooked item.
-The importance of innovation, creativity and continuous development.

Objectives:

Explain the philosophy and psychology of service as well as technical skills (or the mechanics) of service. Participants will experience a combination of service theory reinforced by the actual practice of the concepts learned with emphasis on the concept of customer relations.

Outlines:

• The interpersonal and selling skills required in a food and beverage service operation.
• Product knowledge required for a food and beverage operation.
• Common service techniques and section management.
• The required steps for monetary transactions.
• The culinary terminology used in food production and menus.
• The various cooking methods used in food preparation.
• The necessary communication and teamwork dynamics that
• The various equipment, small wares, and tools in a commercial kitchen

Objectives:

This course provides participants with the standard sanitation guidelines to keep food safe at all times. They will learn the causes and prevention of food borne illnesses and guidelines for food safety, hazard analysis critical control points, proper food handling techniques, storage of food, correct temperatures to prevent food contamination and personal hygiene for food handlers.

Outlines:

• Personal hygiene
• Cross contamination
• Food receipt, storage, handling, display and temperature control
• Cleaning, sanitation & pest control
• Food spoilage and waste
• Food poisoning, causes and prevention
• HACCP
• Food law

Technical training courses to educate and develop the skills of bakers and confectioners on cutting-edge methods of producing and presenting bread, pancakes and confectionery, as well as popular items on dessert sections in open buffets.  Also the materials used in sweets, equipment and tools for the industry and multiple types of cakes, biscuits, creams used in desserts, and cake decorating.

Technical training courses to educate and develop the skills of bakers and confectioners on cutting-edge methods of producing and presenting bread, pancakes and confectionery, as well as popular items on dessert sections in open buffets.  Also the materials used in sweets, equipment and tools for the industry and multiple types of cakes, biscuits, creams used in desserts, and cake decorating.

Objectives:

This course focuses on the principles and procedures involved in an effective system of food and beverage controls for the hospitality industry. It provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food and beverage cost control.

Outlines:

1. The development and use of standards including average check, forecast sales, food and beverage cost percentages.
2. The role of the operating budget in planning and cost management
3. Calculating actual food cost and food cost percentage
4. Developing standard food cost and food cost % given standardized recipes and sales history
5. Control considerations in the areas of food purchasing, receiving, storage, issuing production and service
6. Calculating actual and standard beverage cost and beverage cost percentages
7. Unique control considerations in the areas of beverage purchasing, storage, issuing, production and service
8. The mechanism and principle behind basic inventory control for a beverage operation
9. Revenue control systems including pre-checking, guest check controls and cashiering controls in food and beverage operations

This course includes several outlines and aims to raise the efficiency of the hot kitchen first and second level-staff and provide them with the necessary theoretical knowledge and basic processes of the completion of everyday tasks efficiently. At the end of the training course the trainees should be able to understand and prepare the requirements of cooking:

• Hot sauces
• Meat, fish and poultry
• Vegetables
• Pasta and Rice
• Different kinds of soups
• Cooling different kinds of vegetables

This course includes several outlines and aims to raise the efficiency of the cold kitchen first and second level-staff and provide them with the necessary theoretical knowledge and basic processes of the completion of everyday tasks efficiently. At the end of the training course the trainees should be able to understand and prepare the requirements of cooking:

• Horderves
• Fritters, pies, spring rolls
• Salads and dressings
• Preparation and cooling of high priced cold items
• Garnishing
• Canapes
• Pate
• Fish Terrine
• Cold sandwiches

1. Communication Skills Training

Objectives:

To have a clear understanding of the communication process and the different ways in which we communicate every day.

Outlines:

• Tools and means of communication
• Face to face Communication
• Handling conflicts and objects
• Body Language
• Communication Skills in job interviews

B.Problem Solving Skills

Objectives:

Help participants understand the anatomy of problems and realize the significance of perceptional variances as well as comprehend the top 10 reasons why problems are deferred.

Outlines:

• Barriers to effective problem solving
• Mess finding techniques
• Data finding techniques
• Problem finding techniques
• Idea generation
• Solution finding techniques
• Acceptance methodology
• Action planning

C.Coping with change

Objectives:

Help participants develop their coping with change skills and acknowledge that change is the most constant aspect of living.

Outlines:

• Acknowledging losses and concerns
• Letting go of fiction and facing reality
• How to look at all sides to gain perspective
• Understanding the meaning of change in all its different ways
• Making change a natural part of life and moving on