Training

We teach your entire staff

"how to":

How we

do it..?

Deliver Impecable Service,
Creativity for Hoteliers,
Cleaning Immaculate Rooms,
Managing the Laundry,
General hotel managerial skills,
F&B production and controls,
Front Desk procedures,
Marketing-Sales programs,
Preventive Maintenance, Security, many more!

Coaching,
Learning Circle,
Conference,
Workshop,
Seminar,
Within your available time and budget!

you shouldn't never stop learning,

because life never stop teaching!

Methods we use:

Lecture
Lecture/discussion
Skill lesson
Role play
On-the-job training
Assignment
Case study
Training games
Group exercises
Programmed learning

"On the job Training"

Four Steps for teaching technical skills:

Trainer performs without commentary;
Trainer then performs while commentating;
Trainer performs with commentary from student;
Student performs and commentates.

The selection of the Right Method will depend on:

How many trainees are in the group?
What aids do we require?
Can we cover the topic in the time available?

Are the trainees participating new hirees or refresh?
How much time do we have to prepare our material?
Are we aware of the limitations of the available aids?
What is the ability and level of knowledge of the group?

A. Coaching:

With our method “Let's walk together” for owners, GM and Department heads!

We walk with you thru your operation; observe, analyze and suggest…

A different point of view for your “daily routines” - to improve your processes. We come up with “lateral thinking” suggestions for your processes.

Flexible schedule, from 1 to 5 days, 6 hours each,

Staff Development

with

DOES - FEEL – THINK – DO = RESULTS

1. What a manager does affects what staff feel.

2. What staff feel influences what they think.

3. What staff think determines what they will do,

4. What staff do has an impact on Customers and business results.

It makes sense to recognize the importance of what people feel as well as think, because what people do - as a consequence - will affect how a manager will react. And the cycle starts again. Our approach is to help managers to identify these cycles, and change them. (source: Management Centre Europe)

B.1. Learning Circle:

Excellent method for Supervisors in fast track mode, ready for promotion!

Creative solutions for problem solving, ideal also to investigate, as a Team, new Topics in the hotel industry or to develop new Skills, Products, Recipes, Tourism Packages, etc.

For 3 days/3 hours per day - am or pm - we work together with 5, 7 or 9 members of the hotel Team!

B.2. Conference:

Hospitality Hot Topics,
Last developments in the Industry,
New Trends, New Equipment,
New Products, New Policies
New Standards,

In 1 day, 4 hours (2am hrs. / 2pm hrs) or,

4 consecutive hours, our Expert will present one of our Exciting Topics to 100 Staff!

B.3. Workshop:

Our Facilitator will meet a group of your Staff and engage in intensive discussion and activity on one Hospitality subject or project.

For two (2) consecutive days - 3 hours in the morning and 3 hours in the afternoon - at very intense pace! Ideal attendance 15 persons!

B.4. Seminar:

Our Expert Trainer and your Staff will meet to study, discuss and Learn Hospitality Topics; a daily Test to measure Progress is required, Practice & Theory, as well as a Final Exam!

Five consecutive days, total of 30 hours -

3 hours in the morning and 3 hours in the afternoon (or, any other schedule that your operation requires!)

Staff attendance up to 25 persons

Hospitality Topics

The Four Conditions for Success in Hospitality
The Four Principles for Quality Service.
The Ten Steps for A La Carte Service.
The Components of Service process
The Five Needs of your Client.
Good and Bad words in our industry.
One Step Ahead of your Client needs!
Dare to be different— any advantages?
Training Matrix for Hotels and Restaurants.
How to handle complaints at the Front Desk.
How is your Restaurant evaluated by your Clients?
Five basic needs of your Client.
Waiter and Maid body Language.
Telephone manners in your restaurant.
What is— and how to figure out—the GSI?.
Two Skills and Three Critical knowledge.
What do you need to succeed & fail in the hotel.
Types of Service in a hotel or restaurant.
Communication and Training in a hotel.
Mr. “picky” Guest visit your hotel.
How to add Value to your rooms.
Front Desk Clerks - Aptitude and Attitude.
Your Voice, how it impacts others....
Moments of Truth in a Restaurant.
Creativity 101 for Hoteliers and Restaurateurs!
The Service Revolution!
What are the Service components—do you know?
Marketing, Sales, Public Relations in your Hotel!

29. Food Costs & Other Expenses..

30. 50 ways your staff steals in the restaurant

31. The Yield Factors in your Kitchen!

32. Recipe: Kitchen and Bar.

33. How can we use the Menu mix?

34. The Cost and Value of your Client

35. Rooms, how to figure out the Rates?

36. Hidden expenses in your Restaurant!

37. Do you have cost Standards in your hotel?

38. How to figure the Potential and Real Cost?

39. How much is the real cost of your chicken?

40. 100 ways to save costs: Hotel, Bar, Restaurant

41. Management Tools: Problem Solving.

42. Management Tools: Managing by Objectives

43. Management Tools: Project Management

44. Management Tools: Strategy

Do you have any other specific

Training need NOT listed here?

NO Problem!

Please, feel free to contact us

and we will customize

the Training Module

for your organization!

Please, click here for your request!

What facilities and equipment do we need for the training?

Meeting Room: A room with AC, curtain windows, dimmer lights control, away from sound sources, music, etc

Outdoor Area: An outdoor area, with shade from the Sun and free of distractions - noise, traffic,

For Coaching : One round table, 64" Diameter, 2 chairs.

For Workshops & Seminars: The room set-up with 6 ft. x 30” tables, for 6 persons each table.

For Learning Circles: Two round tables, 64" Diameter each, 6 chairs each table.

For Conferences: Chairs set-up in theatre style and a Podium on a riser.

Additional standard set-up for ALL events:

Water station,
Wooden and Acrylic boards, with assorted color markers and dry eraser,
Flip chart, masking tape and permanent markers,
Name card for each participant,
Data show, with wire-less remote control, Laptop and screen.
Podium, at front of the room, with wire-less Lavalier microphone, speakers,

A. Coaching week, 5 days:

Each day, 6 hours per day,

Total hours per week: 30 hours

Time: 9 to 12 pm / 2pm to 5 pm

B. Training week, 5 days: