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Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
Explore ||Engage || Learn
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
Explore ||Engage || Learn
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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Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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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
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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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:
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
At the end of the course, active participants
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
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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HOW TO CHECK A ROOM
Target Audience: Room Supervisor, Shift
Supervisor, Supervisory Level Staff, Training
Managers, Department Heads, Public Space
Cleaner, Laundry Attendant, House Person. Duration: 8 Hours
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
At the end of the course, active participants
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
Target Audience: Guestroom Attendant,
Public Space Cleaner, Laundry Attendant,
House Person, Laundry Supervisor, Room
Supervisor, Supervisory Level Staff, Training
Managers
Duration: 8 Hours
Focus of the Program
Communication with guests
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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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
At the end of the course, active participants
will be able to
Describe and demonstrate courteous
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
Target Audience: Guestroom Attendant,
Public Space Cleaner, House Person, Room
Supervisor, Supervisory Level Staff, Training
Managers Duration: 16 Hours
Focus of the Program
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
At the end of the course, active participants
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
Target Audience: Guestroom Attendant,
Laundry Attendant, House Person, Laundry
Supervisor, Room Supervisor, Supervisory
Level Staff, Training Managers Duration: 8 Hours
Focus of the Program
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
At the end of the course, active participants
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
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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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
Focus of the Program
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
At the end of the course, active participants
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,
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
Focus of the Program
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
At the end of the course, active participants
will be able to
Describe and demonstrate courteous
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)
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, Bartender,
Cocktail Server, Banquet Set-Up Employee,
Room Service Attendant, Training Managers Duration: 16 Hours
Focus of the Program
Attributes of service personnel
Basic and extended table settings
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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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
At the end of the course, active participants
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
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, Bartender, Cocktail
Server, Banquet Set-Up Employee, Room
Service Attendant, Training Managers
Duration: 8 Hours
Focus of the Program
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
At the end of the course, active participants
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
Target Audience: Supervisory Level Staff,
Training Managers, Banquet Supervisor,
Kitchen Supervisor, Restaurant Supervisor,
Dining Room Supervisor, Maitre’d Hotel,
Restaurant Server, Banquet Server, Bus Person,
Counter Server, Host, Supervisory Level Staff,
Department Heads, Food & Beverage
Manager, Service Manager Duration: 16 Hours
Focus of the Program
The customer wants quality
External merchandising – creating
memories
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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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
At the end of the course, active participants
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
Target Audience: Supervisory Level Staff,
Training Managers, Banquet Supervisor,
Kitchen Supervisor, Restaurant Supervisor,
Dining Room Supervisor, Maitre’d Hotel,
Restaurant Server, Banquet Server, Bus Person,
Counter Server, Host, Supervisory Level Staff,
Department Heads, Food & Beverage
Manager, Service Manager Duration: 8 Hours
Focus of the Program
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
At the end of the course, active participants
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.
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
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BASIC COLD KITCHEN Target Audience: Garde-manger Cook and
Commi, and entry level positions Duration: Varies
Focus of the Program
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
At the end of the course, active participants
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:
At the end of the course, active participants
will be able to
Hospitality Skill Development Courseware
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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
Focus of the Program
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
At the end of the course, active participants
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
Focus of the Program
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
Hospitality Skill Development Courseware
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Mail us at: [email protected]
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At the end of the course, active participants
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
Focus of the Program
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
Hospitality Skill Development Courseware
Interact with us at: https://www.facebook.com/TrainingInc.in
Mail us at: [email protected]
Tweet us @LnD4U
Connect on LinkedIn: https://in.linkedin.com/in/lnd4u
Explore ||Engage || Learn
• 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.