Hospitality Skill Development Courseware

Hospitality Skill Development Courseware

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Innovations in Training solutions take the drudgery out of everyday work and gives a

morale boost for employees in this service sector.

In modern hospitality business, it is all about competence of people. The modern consumers

demand a high level of service. Employees thus have to be on the top to ensure the survival

and development of the hospitality establishment. Hence, staff training is essential in this

sector. It increases productivity by developing professional knowledge, experienced skills

and valid thoughts of the employees. Employee training also motivates and inspires

employees by providing information and helping them realize the importance of their jobs.

Thus successful hotels always include staff training as their important development strategy.

Training in the industry includes a lot of different types of learning events . Apprentice

training, certification programs, process trainings and so on. A lot of training is done on-the-

job which is a time consuming task and also affects productivity as more trained employees

have to don the cap of trainers. Employees also take time to practice and perfect skills.

Hence their productivity is also lessened. By adopting newer ways of learning like

simulation based learning, employees can be provided a better and faster way of learning

as it allows ample opportunities of making mistakes and learning from the mistakes and of

course, a whole lot of practice!

CHALLENGES

Employees in this industry have to be on their toes and provide the best experience to the

clients. It is a daunting work on a daily basis. Thus training employees on improving service

quality and to comply with all standards is a huge challenge.

Hospitality is a very competitive industry. With newer players in the market

everyday- employees have to be continually driven to do better than their best.

Within employee training, development of Soft Skills plays a key role in the

growth of the organization.

It is a challenge to make trainings interesting for the already exhausted

workforce, specially courses which are information extensive.

End-clients i.e. tourists have a diverse background and it is imperative for

hospitality staff to understand cultural nuances of various geographies.

Training has to be conducted keeping in mind the daily operations of the

establishment. It is a challenge to assemble employees for training sessions.

The industry also sees an extremely high attrition rate, and it is difficult to get

new recruits trained on a continuous basis.

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OUR APPROACH

Training INC by virtue of its vast experience on Hospitality sector has developed well

defined approach for designing solutions for this industry. We consider organization

specific conditions while designing these-Learning solutions.

Learning Design

Boredom is often a deterrent to learning in the industry, so we create learning solutions that

are engaging with simulations and other experiential mediums.

Organization Research

We make sure that our learning solutions include the History, USP, Culture, Vision of the

establishment to make sure that employees are aligned to the same.

Mobile Strategy

Newer methods of learning like Motion-based learning are being utilized in a bid to make

training more effective for the industry.

Competency Mapping

We Conduct Competency Analysis/ Skill Mapping to ascertain skills gaps and create

learning solutions.

Assessment Strategy

Learner assessments are a priority and we make sure that our learning solutions are

accompanied by adequate assessment tools that can be taken as per the convenience of the

learner, within prior commitments of work.

Need Identification

Stringent process of Training needs Identification, Analysis & Development. It makes sure

that the learning solution is developed as per the needs within the establishment.

FACILITATING HOSPITALITY FINESSE (Hospitality Training & Development Program)

Our tailor-made courses are apt for the requirements of the industry. Our innovative

learning solutions that make learning fun and enjoyable!

CHECK-IN – CHECK-OUT Target Audience: Front Office Line Level and

Supervisory Staff, Reservationist, Receptionist,

Front Desk Employee, Valet Attendant, Bell

Attendant, Door Attendant, Concierge, PBX

Operator Duration: 8 Hours

Focus of the Program

Prepare for the arrival of your guests

Guest Check in

Communication with arriving guests

Determination of payment method

Guest check out

Payment of invoice

Communication with leaving guests

Enquire about guest satisfaction

The guest is your bottom line




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Learning Outcome

At the end of the course, active participants

will be able to

Pre-register guest for fast check-in and by

limiting time guests must spend at the front

Desk

Keep guests at ease and not to put them on

the defensive

Handle guest requests during the check-in

or check-out period

Respond to guest requests during the

period of stay

Handle the settlement of the invoice by

using the correct and appropriate method

of

Payment

Enquire about guest satisfaction and take

follow-up action if necessary

Handle disputed guest charges by

following the correct procedures

THE ART OF UP-SELLING AND HOW IT INCREASES REVENUE Target Audience: Front Desk Employee, Valet

Attendant, Bell Attendant, Door Attendant,

Concierge, PBX Operator, Reservationist,

Supervisory Level Staff, Training Managers,

Front Office Department Heads, Sales Staff Duration: 8 Hours Cost per person:


What is up-selling?

Sell the room’s benefits, not the features

Appeal to emotions, not intellect

It’s all in the attitude – you are here to help

What the guest expects

Three ways to make up-selling automatic

Up-selling - to it at the right time and made

easy

Taboo’s of up-selling

Add-on sales and back-up sales

Check back for success

Up-selling vs. over-selling Learning Outcome


will be able to

explain the basic idea and benefits of up-

selling, add-on selling and back-up selling

identify the right time for up-selling

propose alternate rooms and suites to

arriving and staying guests

make the guest buy a more profitable

room and/or service

provide guest satisfaction by suggesting

alternatives

Improve sales in a competitive

environment.

REVENUE MANAGEMENT (YIELD MANAGEMENT) Target Audience: Front Desk Employee,

Night Auditor, Concierge, Reservationist,

Supervisory Level Staff, Training Managers,

Front Office Department Heads, Sales Staff Duration: 24 Hours


Definition and use

When does yield management work?

Room rates, average rates and yield

management

Putting yield management in action

Yield management system measurements

Are your rooms configured for the best

and highest use?

Know your target market

Quantify the mix of business

Case study yield management application

Ideas to increase business Learning Outcome


will be able to

Explain The Intended End Result Of The

Process

Co-Ordinate On Room Rates And Offering

Through All Of The Revenue Drivers

Learn What Are The Consequences When

The Rate Posted Is Lower Than What Has

Been

Negotiated, Or Does Not Match The One

Quoted In The Central Reservation System

Understand The Meaning Of Product/Rate

Positioning As Part Of The Marketing Plan

Identify The Configuration Of Highest And

Best Use For Every Room

Quantify The Mix Of Business And To Know

The Property’s Target Markets

Measure The Impact Of The System

GUEST RELATIONS CO-ORDINATOR Target Audience: Guest Relations Staff, Lobby

Supervisors and Managers, Uniformed

Services Support, Communications

Supervisor, Front Desk Supervisor,

Reservations Supervisor, Bell Captain, Shift

Supervisor, Sales Professional, Night Auditor,

Front Desk Employee, Concierge, PBX

Operator, Reservationist, Supervisory Level

Staff, Training Managers Duration: 16 Hours


Definition, purpose and standards of Guest

Relations

Grooming and appearance

Duties and responsibilities

Cooperation with other departments, the

role of the duty manager

Development and follow-up of guest

recognition programs

“At your service” – the multiple role of a

GRO

Feedback from guests to check on guest

satisfaction

Dealing with Guest complaints and angry

guests (short resume)

Track guest complains until their return

Attention to little details

Create your own thing to be remembered

and go the extra mile

Service matters most

Special care of VIP Learning Outcome


will be able to

Describe The Functions And The Position

Of A GRO In The Day-To-Day Operation

Design And Apply A Guest Recognition

Program

Evaluate And Follow Up Guest

Questionnaires

Apply Customer Service Across The

Property

Oversee The Day-To-Day Customer

Contact Process To Ensure Customer

Expectations Are Met

Go That Extra Mile To Be Remembered.

SOCIAL SKILLS AT THE RECEPTION

Target Audience: Guest Relations Staff, Lobby

Supervisors and Managers, Uniformed

Services Support, Communications

Supervisor, Front Desk Supervisor,

Reservations Supervisor, Bell Captain, Shift

Supervisor, Sales Professional, Night Auditor,

Front Desk Employee, Concierge, PBX

Operator, Reservationist, Supervisory Level

Staff, Training Managers, Guestroom

Attendant, Public Space Cleaner, Laundry

Attendant, House Person, Maintenance

Worker, Van Driver, Supervisory Level Staff,

Training Managers Duration: 8 Hours


Discuss the need for social skills

How to make a great first impression on

your customers

Understand your customer and make sure

they know it

Body language and non-verbal

communication

What you say isn’t that important

Becoming a great listener

Awareness of your own interaction with

others

Accepting responsibility

Maximizing positive personality traits

The process to change Learning Outcome


will be able to

Describe and demonstrate courteous

behavior in the work place towards

customers

Identify commonly used behavior and

manners at the Front Desk

Understand the guest and assess situations

related to guest’s request

Listen to guests and apply common sense

and judgment when answering

Demonstrate an understanding of others in

daily interactions

Process changes for an improved guest

service

THE HOUSEKEEPER – MANAGER, LEADER OR SUPERVISOR ? Target Audience: Executive Housekeeper,

Supervisory Level Housekeeping Staff,

Laundry Supervisor, Room Supervisor, Shift

Supervisor, Guestroom Attendant, Public

Space Cleaner, Laundry Attendant, House

Person, Training Managers, Duration: 40 Hours


Areas of Responsibilities and concern

The 7 basic activities of the Housekeeper

Technical, people and conceptual skills

Ethical values of the Housekeeper

Safety and security in the Housekeeping

Department

An eye for little details

Control of assets and investments

Staff planning, productivity and

performance standards

The Housekeeper as part of the

management team Learning Outcome


will be able to

Identify the various elements of the

Housekeeping Operations with particular

emphasis

The various cleaning and maintenance

responsibilities, managing inventories

and

Controlling expenses, understand

managerial skills needed to run the

department, human

Resources management and skills

training for employees.

Describe the role of the housekeeping

department in hotel operations, and

explain the

Importance of effective communication

between housekeeping, the front

office, and the

Engineering and maintenance

division.

Identify typical responsibilities of the

housekeeper and explain how

performance and

Productivity standards are used to plan

and organize the department.

HOW TO CLEAN A ROOM

Target Audience: Guestroom Attendant,

Public Space Cleaner, Laundry Attendant,

House Person, Laundry Supervisor, Room

Supervisor, Supervisory Level Staff, Training

Managers Duration: 8 Hours


Preparing for room cleaning Entering the

guest room Cleaning a check-out room

Cleaning a stay-over room Making the bed

Cleaning the bath room Guest amenities

Visual inspection

6 keys to excellent Housekeeping Service

General duties of the room attendant

Learning Outcome


will be able to apply systems and techniques

used in the property

Prepare for his/her duties according to the

assigned work load

Enter the room and apply correct

procedures for dnd and/or double locked

rooms to serve the room in a correct

manner and sequence

Apply basic security procedures on the

floor and the guest room

Apply basic reporting and inter-

department communication




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HOW TO CHECK A ROOM

Target Audience: Room Supervisor, Shift


Managers, Department Heads, Public Space

Cleaner, Laundry Attendant, House Person. Duration: 8 Hours


What the guest expects from the property

Purpose of the room inspection

Who does the room inspection? When it is

done? The Room Inspection list

The room inspection

Follow up of the room inspection

Communication with other departments

Key points

Learning Outcome


will be able to Explain what is the room

inspection and why it is carried out

Demonstrate how the room inspection

works

Identify the benefits of the inspection, for

both, the property and the guest List the

people who do a room inspection

Describe eventual follow-up that may be

necessary and how it works

MATERIAL PLANNING AND CONTROL

Target Audience: Executive Housekeeper,

Supervisory Level Housekeeping Staff,

Laundry Supervisor, Room Supervisor, Shift

Supervisor, Training Managers Duration: 8 Hours


Administration and materials in the

Housekeeping Inventory control

Material classification of fixed and

inventory assets Par-stocks and par-levels

– working with pars Linen control and

storage

Other departmental items to control

Operational and quality assurance circle of

housekeeping inventory items

Learning Outcome


will be able to

To describe the administrative duties and

their importance to the operation

Apply principles for material planning

Work with budgets involved in a

housekeeping operation

Learn about inventories, equipment, assets

and costs

Describe the main benefits of conducting

physical inventories

Manage inventories of recycled and non-

recycled items. Techniques addressed

include establishing pars for different

types of inventories, taking physical

inventory, and implementing effective

inventory control procedures.

Control expenses in the housekeeping

department by using the operating budget

as a control tool, tracking expenses on the

basis of a budgeted cost-per-occupied-

room, and implementing efficient

purchasing practices.

CUSTOMER CARE FOR ROOM ATTENDANTS


Public Space Cleaner, Laundry Attendant,

House Person, Laundry Supervisor, Room


Managers

Duration: 8 Hours


Communication with guests




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How to make a great first impression on

your guests An eye for little details – needs

of the guests

Fulfil desires

Accepting responsibility

Privacy of your guests

Bad habits

Understand your guests and make sure

they know it

The process to change

Learning Outcome


will be able to


behavior in the work place towards

customers and colleagues

Identify commonly accepted courteous

behavior on the floors when meeting and

dealing with guests

Assess given situations and interact with

customers, supervisors and colleagues

Recognize the little extras that make a

memorable memories

Help others to behave courteously by

cooperation and example

PUBLIC AREA CLEANING


Public Space Cleaner, House Person, Room


Managers Duration: 16 Hours


Definition and inventory Equipment use

and maintenance Cleaning materials

Importance of cleanliness in public areas

Schedules for specific areas

Floor care, carpet, wall paper and

draperies

Furniture

Spas, fitness and pool areas Office

cleaning

F & B and function area cleaning

Learning Outcome


will be able to

Describe What message a spotless and

well kept public area will convey to guests

Describe cleaning activities that are

carried out on a regular basis and at

specific times

Handle and maintain the equipment

correctly

Apply correctly the appropriate cleaning

products and recognize the dangers of

working with them

Apply proper cleaning methods used in

the public and related areas

GUEST LAUNDRY – COLLECTION AND DELIVERY


Laundry Attendant, House Person, Laundry

Supervisor, Room Supervisor, Supervisory

Level Staff, Training Managers Duration: 8 Hours


Telephone skills in the laundry Collection

of guest laundry

6 basic steps to collect guest laundry

Preparing guest laundry

Basic steps to prepare guest laundry

Delivering guest laundry

8 basic steps to deliver guest laundry

Learning Outcome


will be able to

Apply basic telephone skills and answer

the telephone according to set standards

enter guest rooms and collect laundry

Check guest laundry, compare guests’

laundry list with actual numbers take

correct measures in case of discrepancies

Prepare laundry for delivery

Deliver laundry to guest rooms and follow

correct billing procedures




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WELCOME TO MY RESTAURANT!

(Greeting, Escorting And Presenting The

Menu Card) Target Audience: Supervisory Level Staff,

Department Heads, Food & Beverage

Manager, Service Manager, Restaurant

Supervisor, Dining Room Supervisor, Maitre’d

Hotel, Restaurant Server, Banquet Server, Bus

Person, Counter Server, Host Duration: 8 Hours


What the guest expects The arrival

At the table

The menu as a communication tool and as

advertisement The objective of the menu

Contact with guests What happens next?

Learning Outcome


will be able to

Demonstrate proper greeting procedures

for arriving guests

Seat guests according to their preference

and to availability of tables available

demonstrate how to deal with guests

within one minute of arrival

Describe the importance of the menu as

advertising and communication tool

demonstrate and apply proper

presentation of menu cards

Use proper sequence in presenting the

menu card

Recommend daily special or other dishes

to be pushed

Successful with the customer and get

things right as from the beginning.

SOCIAL SKILLS FOR RESTAURANT EMPLOYEES

Target Audience: Supervisory Level Staff,





Person, Counter Server, Host Duration: 8 Hours


Definition and need of social skills

Guests come to the restaurant! They bring

business! Welcoming your guests Thank

you! The magic words

Appreciate your customers and make sure

they know it!

Maximize your selling skills

Accepting compliments, expressing

success Accepting criticism, apologizing

Punctuality and team work

Bad habits and things not to do

The process of change Learning Outcome


will be able to


behavior in the restaurant towards

customers Be alert and judge individual

situations and interact with customers

accordingly Be available to all guests

Respond quickly to guests’ requests

Demonstrate an understanding of others in

daily interactions

Help others to behave courteously through

modeled behavior.

WAITER TRAINING (SETTING & CLEARING TABLES,

MISE-EN-PLACE, ORDER TAKING, FOOD & BEVERAGE SERVICE)






Person, Counter Server, Host, Bartender,

Cocktail Server, Banquet Set-Up Employee,

Room Service Attendant, Training Managers Duration: 16 Hours


Attributes of service personnel

Basic and extended table settings




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The role of condiments and

accompaniments Guests’ expectations

The classical menu sequence

Service methods and various types of table

service Service rules and protocols

Breakfast menus and various types of

breakfasts Basics of suggestive selling and

order taking

Learning Outcome


will be able to

Acquire basic knowledge and

responsibilities regarding use and

handling of service equipment

Enumerate the most common restaurant

qualifications and emphasize the

professional attitude & hygienic

appearance

Describe sequence and protocol of service

for restaurant

Be familiar with breakfast service and

menus, continental or intercontinental

menus acquire the knowledge regarding

restaurant materials needed for menu and

à la carte table set-up

Evaluate the customer’s needs and acquire

basic knowledge in suggestive selling

identify the various methods of order

taking

Perform the basic food and beverage

service procedures

THE MENU AS A SALES TOOL



Manager,

Service Manager, Restaurant Supervisor,

Dining Room Supervisor, Maitre’d Hotel,

Restaurant Server, Banquet Server, Bus Person,

Counter Server, Host, Bartender, Cocktail

Server, Banquet Set-Up Employee, Room

Service Attendant, Training Managers

Duration: 8 Hours


The Restaurant menu Design

What are the common mistakes in a

restaurant menu design? The basics of up-

selling menu items

The menu as a selling tool

The menu as a communicator of products

available The menu as a provider of

tangible evidence

Effectiveness of using menu design

techniques to sell specific menu items

Propositions that relate to the effectiveness

of the menu as a selling tool Waiting staff

and the menu – servers are sales persons

too Learning Outcome


will be able to

identify and avoid common mistakes in

menu design

use and design a menu as a selling tool

communicating with guests

to identify and place the best selling items

on prime locations and sell them get a

better feel for the sense of value you are

promoting

look at the menu through the customer’s

eyes

Name items and use active descriptions of

ingredients so as to make food sound more

enticing and exotic to guest and may

induce future visits.

Determine the restaurant’s personality and

to craft the look of the menu to match

that

INCREASING RESTAURANT PROFITS WITH MERCHANDISING


Training Managers, Banquet Supervisor,

Kitchen Supervisor, Restaurant Supervisor,



Counter Server, Host, Supervisory Level Staff,


Manager, Service Manager Duration: 16 Hours


The customer wants quality

External merchandising – creating

memories




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Internal merchandising – creating revenue

opportunities Don’t let it sit there – sell it –

turn it into profits

The 11 “P”s of merchandising and display

Buffet Concept with show cooking –

bringing a higher level of creativity The

chefs as performers – innovation with a

dash of drama

Maximize menu merchandising power

Signature products – is it worthwhile?

Case study merchandising –

merchandising opportunities Learning Outcome


will be able to

List the essential points of external and

internal merchandising

Explain the difference between

restaurant/property merchandising and

food merchandising

Describe how the property wins by

merchandising

List what does it need to sell more

Identify and apply merchandising

opportunities

UP-SELLING, ADD-ON SELLING, SUGGESTIVE SELLING


Training Managers, Banquet Supervisor,

Kitchen Supervisor, Restaurant Supervisor,



Counter Server, Host, Supervisory Level Staff,


Manager, Service Manager Duration: 8 Hours


What the guest expects

What is up-selling and add-on selling in

the restaurant? Appeal to emotions, not

intellect

It’s all in the attitude – are you a sales

person?

When to up-sell and when to add-sell?

Do’s and don’ts of up-selling

The key effects of good up-selling

Questions and point-outs to use during the

sales conversation Make sure it is perfect

Check back for success

Up-selling, add-on selling vs. over-selling

How to get there?

Learning Outcome


will be able to

Propose what the customer wants to buy

Act as an advisor / sales person and meet

guest expectations

Suggest alternates if a dish is not available

make the guest buy a more profitable dish

use tact and good judgment when up-

selling develop their own personal sales

attitude

Use the right expressions to make up-

selling or add-on selling easier

Use close questions to sell or point-outs

during the sales conversation

Offer a service to the guests for a

memorable dining experience and

then turn it into sales.




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BASIC COLD KITCHEN Target Audience: Garde-manger Cook and

Commi, and entry level positions Duration: Varies


The following are examples of daily programs

for the cold kitchen module. The daily

programs can be arranged as per

requirement. Modules covering other topics of

the cold kitchen can be conducted too. 1 day Salads and salad dressings 8 Hrs

Vegetarian salads

The right dressing for the right salad 1 day Salads and salad dressings 8 Hrs

Salads with meat and seafood

The right dressing for the right salad

1 day Cold sauces 8 Hrs

Basic sauces

Variations from basic sauces

The right sauce with the right dish

1 day Tapas and Canapés 8 Hrs

Cold canapés

Pain

Tapas

1 day Food decoration 8 Hrs

Before carving

Food carving

Specific preparations and treatment

Carrot, turnip potatoes

Leek asters

Roses – radish, tomato, water

chestnuts, carrot

Bushels

Cucumber lotus

1 day Buffet presentations 8 Hrs

Salad buffets

Cocktail and tapa buffets

Decoration and garnishes

Learning Outcome


will be able to prepare mise en place for the

topics covered

Produce dishes as demonstrated during

the program

Listing and describing different variations

that can be made from basic recipes

covered during the program

Define and describe different methods by

which products are made (covered during

the program)

BASIC HOT KITCHEN Target Audience: Short Order Cook, Hot

Kitchen Cook and Commi, and entry level

positions Duration: Various

Focus of the Program The following are

examples of daily programs for the hot

module. The daily programs can be arranged

as per requirement. Modules covering other

topics of the hot kitchen can be conducted too.

More intensive modules can be conducted by

covering one topic over several days, instead

of a single day. 1 day Pasta 8 Hrs

Making fresh pasta

Pasta dishes in different variations

Variety of pasta sauces 1 day Focus on fish and seafood 8 Hrs

Preparing fish and seafood

Handling fish and seafood

Different cuts

Preparation of fish and seafood

1 day working with poultry 8 Hrs

Preparation and Deboning of poultry

Handling poultry

Different cuts

Preparation of poultry 1 day Vegetables 8hrs

Product knowledge

Vegetable cuts

Preparation methods for vegetables 1 day Stocks and sauces 8hrs

Different types of stocks and sauces

Preparation of a variety of stock

Consommé

Different sauces and their variation 1 day Focus on beef 8 Hrs

Product knowledge

Different cuts of beef and their use

Preparation of beef dishes Learning Outcome:


will be able to




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Prepare mise-en-place for the dishes

demonstrated during the program

Produce dishes as demonstrated

during the program

Listing and describing different

variations that can be made from basic

recipes covered during the program

Define and describe different methods

by which products are made (covered

during the program)

BASIC PASTRY Target Audience: Bakery and Pastry entry

level positions Duration: 6 days at 8 hours


The following are examples of daily programs

for the pastry module. The daily programs can

be arranged as per requirement. Modules

covering other topics of the pastry kitchen can

be conducted too. 1 day Working with creams 8 Hrs

Fresh cream Imitation cream

Sweetened whipped cream (crème

chantilly)

Butter creams Pastry creams

Frangipane (almond cream)

Ganache 1 day Bavaroise and Charlottes 8 Hrs

Bavaroise (Bavarian cream)

Custard based Bavaroise

Syrup based Bavaroise

Charlottes

Mousses

Ingredients used 1 day Working with puff pastry 8 Hrs

Puff pastry production (French

method, English method)

Basic sweet recipe

Basic non-sweet recipe

Key points

Problem solving

Working with puff pastry 1 day Sugar pastry and short pastry items 8

Hrs

Ingredients used to make short and

sugar pastry

Methods of producing short and sweet

pastries

Equipment used when working with

short and sugar pastry

1 day Sauces, glazes and coulis 8 Hrs

Mise-en-place

Preparation of sauces, glazes and

coulis

Rules for handling short pastry 1 day Food decoration 8 Hrs

Use of colors

Simple decorations

Templates

Butter cream

Fondant

Icing Learning Outcome


will be able

To prepare mise-en-place for the

topics covered

Produce dishes as demonstrated

during the program

Listing and describing different

variations that can be made from basic

recipes covered during the program

Define and describe different methods

by which products are made (covered

during the program

FUNDAMENTAL KITCHEN SKILLS Target Audience: Kitchen Staff in Food

Service and hospitality organizations Duration: 40 Hours


Preparing the work place

Your appearance

Culinary terms

Knife skills

Washing food

Basic cuts of vegetables and fruits

Basic cuts of poultry, meat and seafood

The 7 methods of cooking

Learning Outcome




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will be able to

Describe how the working area is

prepared for work

Explain the basics of personal hygiene

and chef’s grooming

Use and explain the mostly used

culinary terms

Start to develop a comprehensive food

preparation vocabulary

Explain and observe the safety rules

concerning knives

Describe the use of various types

of knife

Name and describe various cuts of

vegetables and fruits

Select appropriate methods for

different cuts of meat and poultry.

SAFE FOOD HANDLING Target Audience: Food Handlers- Kitchen

Staff, Food Servers, Food Processing

Personnel Duration: 16 Hours


Providing safe food

The micro world Contamination,

Food allergies and food borne

illnesses

The safe food handler

Purchasing and receiving safe food

Keeping food safe in storage

Protecting food during preparation

Protecting food during service

Learning Outcome At the end of the course,

active participants will be able to

Explain the dangers of food borne

illness

Identify potentially hazardous foods

Identify the microbial risks associated

with various types of food.

Identify ways in which food can

become contaminated and methods to

prevent contamination Determine

when to accept or reject different

types of foods during receiving

Label and store specific types of

refrigerated and frozen food Properly

store raw foods to prevent cross-

contamination Properly thaw frozen

foods

Identify the minimum internal cooking

temperatures of foods Cool, store, and

reheat cooked foods properly

Safely set up buffets and food bars and

replenish them List and apply the eight

rules of safe food handling

EXECUTIVE COACHING

Executive or 1:1 Coaching is a confidential, highly personal learning process. Typically, the coaching

is designed to bring about effective action, performance improvement and personal growth for the

individual, as well as better business results for the organization. It is individualized and is a one-on-

one process, which recognizes that no two people are alike. Each person has a unique knowledge

base, learning pace, learning style and set of objectives. The individual is held accountable for

his/her own progress and is challenged by the coach to uncover “blind spots” and change behaviors,

which are critical for success.

Every coach has a unique approach or style.

Our Executive Coaching Program supports the

development and integration of the following

Management Practices:

• Personal Awareness

• Developing Skills for Fostering Diversity

• Clarifying and Declaring Commitments

• Developing Personal Presence




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• Discovering Personal and Professional

Values

• Becoming a more Compelling Communicator

• Creating Compelling Visions

• Being Recognized as a Natural Leader

• Creating an Accountability Mentality

• Fostering Trust

• Making Powerful Choices

• Creating a High performance Team

• Being Results focused & Creating Action

Plans

• Creating a Coaching and Mentoring Culture

• Coaching and Developing Others

• Discovering Your Higher Purpose

• Fostering Great Relationships

• Building on individual and team Stren

Executive Coaching Packages:

6, 9 or 12 months in duration

Individuals will receive (2), one-hour coaching sessions per month. These sessions will

focus on key results and individual goals. Initial session will provide an overview and

context, discuss process, objective, timing and additional requirements for the Coaching

Program

Typically, in month one participants will focus on goal setting, planning and objectives for

ongoing individual development will be created out of these sessions.

Month 2-6 - in addition to ongoing goal setting (as required) and tracking the focus of the

coaching will be on targeted coaching conversations and follow-up on any related

assignments

Participants will have unlimited e-mail access to their coach

Learning Content as well as Teaching Tools for an effective and impactful Classroom

learning delivery

Our ILT division helps training organizations create instructionally richer, visually appealing,

technology driven and interactive learning solutions. For the learning needs of an organizations, we

create instructor-led learning material including Presentations, Instructor & Participant Guides, User

Manuals, Job Aid, Video, Audio and other multimedia content. Our content design team makes sure

that the learning content is logically sound and has high sensory appeal for the modern audiences.

We develop ILT material keeping in mind both the principles of instructional design and the needs of

the learners. Our strength lies in our extensive experience which enables us to provide the right kind

of consulting for ILT trainings.

Small Business & Entrepreneurship

Hospitality Skill Development Courseware