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pkservicesgroup.com

Presentation pk 2013 large eng

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Page 1: Presentation pk 2013 large eng

pkservicesgroup.com

Page 2: Presentation pk 2013 large eng

“improving your business”

pkservicesgroup.com

Page 3: Presentation pk 2013 large eng

Consultation, auditing and training for

tourism and the hospitality sector.

We work in 10 different countries for 500

clients

pkservicesgroup.com

Page 5: Presentation pk 2013 large eng

50 professionals at your servicebiology, chemistry, veterinary science, environmental studies,

food science and technology, tourism, hotel and catering,

marketing, psychology, languages etc….

working to improve your business

pkservicesgroup.com

Page 6: Presentation pk 2013 large eng

International

Professional Public

Liability Insurance

Policy with a cover

of 2.000.000€

pkservicesgroup.com

Page 7: Presentation pk 2013 large eng

pkservicesgroup.com

Page 8: Presentation pk 2013 large eng

We guarantee the health of your clients

and prevent claims, fines or even

business closures

Preventative plans

adapted to your needs

•Food safety (HACCP)

•Recreational water safety

•Legionella prevention

•Norovirus prevention

preverisk.com

Page 9: Presentation pk 2013 large eng

Creation of Manuals and Specialised Documentation

Audit Reports

Sampling

Training

Investigation and control of outbreaks

preverisk.com

Page 10: Presentation pk 2013 large eng

“preverisk collaborates with ABTA & FTO in the

Health & Safety Technical Guide”

preverisk.com

Page 11: Presentation pk 2013 large eng

“We can manage the claims

made by your guests

regarding health and illness

in their holiday destinations”

We will reduce the economic

compensation and costs

orginating from the claims”

hotelclaim.com

Page 12: Presentation pk 2013 large eng

Management and

handling of the claim

(including the technical

reports for defence)

until the case is

closed, in some cases

this can take up to 5

years.

hotelclaim.com

Page 13: Presentation pk 2013 large eng

Measure → Result → Training to improve

We help you to make

improvements based on your

clients perceptions.

Many clients are unclear on

how to define quality, but still

make assessments based on

their perceptions .

equtel.com

Page 14: Presentation pk 2013 large eng

2 stages

Measure client satisfaction

Questionnaire

Online reputation

Mystery shopper

Training

Analyse needs → Design training plan → Carry out

training → Results

equtel.com

Page 15: Presentation pk 2013 large eng

“Your commitment to

sustainable development”

Tourism which respects

the natural, cultural,

social and economical

environment of a

community

travelifecolletion.com

Page 16: Presentation pk 2013 large eng

What is TraveLife?

International certification

which improves your

commitment and

responsibility towards

the environment and the

social community.

Why TraveLife?

It is the only eco-label promoted by the leading Tour

Operators and associations from:Canada Denmark Finland France Germany Netherlands Norway Sweden Switzerland United Kingdom

Commercial advantages

travelifecolletion.com

Page 17: Presentation pk 2013 large eng

“We improve client satisfaction through the

gastronomy offered in your establishment”

“We help to make

improvements

regarding image,

service, trends, costs

and quality of

production”

inqook.com

Page 18: Presentation pk 2013 large eng

“Our objective is to provide

the required knowledge in

such a way that it becomes

a competitive and

promotional value that can

help to attract new guests

as well as retain current

ones”

nutriqook.com

Food Allergies and Healthy Eating

Page 19: Presentation pk 2013 large eng

What is a food allergy?

It is a reaction of the immune system associated to food

Work plan?

Training in the prevention of culinary contamination

Revision of menus.

Design of new dishes and menus

nutriqook.com

Page 20: Presentation pk 2013 large eng

What is healthy eating?

It is the correct provision of nutrients

to our bodies

Work Plan?

Training in:

a. Choosing healthy food

b. Culinary appearance

c. Ingredients

An audit of your present culinary

techniques will be carried out to look

for areas for improvement

nutriqook.com

Page 21: Presentation pk 2013 large eng

=RESULTS(integration of services + experience + creativity)

=(made-to-measure projects)

=(unbeatable quality/price)

pkservicesgroup.com

Page 22: Presentation pk 2013 large eng

“our cerficates

help you to

inform your

clients about

your values and

benefits to

them”

pkservicesgroup.com