Complete List of In House Training Services

Complete List of In House Training Services

Supervisory Management for the Hospitality Industry

Designed for Supervisors only

  • Benefits of a Diverse Working Environment
  • Avoiding Illegal Discrimination
  • Prejudices, Stereotypes, Bias, and Cultural Tendencies
  • How Prejudices and Stereotypes Affect the Work Environment
  • Promoting Diversity
  • Supervising and Motivating Employees
  • Making the Transition to Supervisor
  • What Motivates Employees?
  • Planning for Success
  • Setting the Right Tone
  • Communicating Your Message
  • Monitoring Employees and Ensuring Standards
  • Disciplining Employees
  • Motivating Employees on a Daily Basis
  • Creating Recognition and Incentive Programs
  • Creating Staff Morale

Food Safety/Hygiene/Sanitation Training

  • Designed for chefs and cooks
  • Includes 90 minutes training session, test review
  • ServSafe Food Protection Manager Certification examination available

Mise en Place

  • Organization in the food preparation spaces
  • Create an understanding of being prepared equates to efficiency and cost control
  • Separate sessions (hands-on) for both the kitchen and bakery

Basic Nutrition for the Culinarian

  • What is Nutrition?
  • Achieving Nutritious Food Choices
  • Markets for Nutritious Cooking Skills and Knowledge
  • Nutritional Value of Food
  • How People Taste Food
  • Cooking More Healthfully
  • Adapting Recipes for Good Nutrition
  • Allergens in Food Items
  • Accommodating Customer Requests

Safe Food Handling Training

  • 60 Minute training session, test, review and Food Handlers Test
  • Designed for Kitchen stewards, room service personnel and banquet staff
  • Food Allergies 101
  • Statistics
  • What is Food Allergy?
  • Immunology Concepts
  • What Foods Cause Allergies?
  • Possible Ways to Deal with Food Allergies
  • Customer Food Allergy Reaction Procedures
  • Importance of Menu Ingredient Transparency
  • Acceptable Ingredient Substitutions
  • Service Staff Menu and Ingredients Knowledge
  • Resources for Food Allergies
  • Introduction to HACCP
  • The History of HAACP
  • Why HACCP?

Advanced training for Supervisors

  • Conducting a Hazard Analysis of the menu and facility
  • Identifying critical control points
  • Creating measurable critical limits
  • Monitoring procedures
  • Creating corrective action plans
  • Developing record keeping system
  • Verification of the working system

    Critical Control Points of HACCP Training for Supervisors

Designed for Sous Chef level and above

  • Explains the monitoring phase of HACCP
  • Developing ideal points within the flow of food
  • Allocating staff to monitor those ideal points
  • Safe Food Handling for the Service Team
  • How to properly handle table service
  • Stress that service team is last stop to identify potential hazards to guests
  • Importance of sanitary table settings and glassware
  • Importance of safe handling of bread and beverage service
  • Recognizing importance of potential hazards after guests leave (preparing for next guest at table)
  • Extension training for Buffet Service
  • Education of safe time and temperature limits
  • Assisting in buffet and presentation techniques to minimize risk
  • What to do with the food when buffet service is finished
  • Safe Food Handling for Bar Staff
  • Proper handling of fresh fruits (garnishes)
  • Proper handling of perishables
  • Washing and sanitizing glassware and bar equipment
  • Product storage

Alcohol Compliance from TIPS (Training for Intervention Procedures)

TIPS trains servers, sellers, and consumers of alcohol how to prevent intoxication, drunk driving, and underage drinking. Proven effective through independent research, TIPS is the only program that can meet all your alcohol training needs. With over 3 million certified individuals across the US and beyond, many businesses already enjoy the benefits of TIPS.

  • Compliance with state and local regulations
  • Protection from alcohol liability lawsuits
  • Decreased penalties for alcohol violations
  • Better bottom line through lower insurance premiums
  • Improved customer service and satisfaction
  • Increased staff professionalism.

Sanitation and Food Safety Walkthrough

  • Hands on Demonstration- Locate and identify areas of concern staff where staff may have become complacent to safety standards
  • Bakery
  • Hot Line
  • Garde Manger
  • Pastry
  • Steward Facilities
  • Bar
  • Server Stations
  • Hot and Cold Food Storage Areas
  • Dry Storage Area
  • Chemical Storage
  • Restrooms
  • Room Service Facilities
  • Guest Areas
  • What the Health Inspectors will look at
    • Designed through the United States Department of Public Health

Controlling Food Cost

Understanding “What is Food Cost?”

  • Evaluate profit and loss statements to identify areas of concern
  • Verify coding and tracking is utilized correctly
  • Identify areas of waste and setting realistic par levels
  • Recommendations to alleviate areas of loss and increase profit
  • Forecasting
  • Employee meal procedure

Standardized Recipe and Portion Sizes

  • Consistency as it applies to customer expectations
  • Consistency as it applies to plate presentation
  • Consistency as it applies to food cost
  • Consistency as it applies to flavor

Determining Selling Prices and Product Mix

  • Calculating basic food costs
  • Evaluating inventory functionality as pertaining to preferred menu
  • Adjustment for market averages

Security in Purchasing and Receiving

  • Accountability
  • Requisitions
  • Theft Deterrents (if it looks easy, it will be)

Controlling Labor Costs

  • Scheduling
  • Forecasting Business Volume
  • Accurate Job Descriptions and Employee Expectations
  • Employee Meals
  • Productivity Assessment

Inventory and Purchasing

Introduction to Inventory and Purchasing

  • Factors that determine Inventory levels
  • Order Frequency and Sales
  • Menu Design and Product Mix
  • Storage Capabilities
  • Staff Education of Rotation (FIFO)
  • Acceptable Company Spending Allocations
  • Determine frequency and establish uniform counting procedures
  • The Purchasing Function: Purchasing in a Food Service Operation
  • Purchase from approved, reputable suppliers
  • Employees trained to understand acceptable receiving standards and allocated for product receiving/check in
  • How Purchasing Affects an Operation’s Employees
  • Importance of staff having tools required for inspecting incoming deliveries
  • Timing of deliveries
  • Proper storage and expedited attention to storage
  • The Purchaser’s Qualifications and Job Duties
  • Understanding of market rates and fluctuation
  • Understanding of ‘seasonal’ products
  • Awareness of guest volume
  • Communication of special events
  • Awareness of product quality standards
  • If available, explore multiple bidding opportunities
  • Knowledge of Foodborne illness outbreaks and product recalls
  • Up to date on current trends, products and eating habits
  • Follow company purchasing guidelines
  • Ethical Considerations Related to Purchasing
  • Do not accept incentives from salesmen or vendor as presented for personal gain
  • Keep relationships professional
  • Do not purchase items for personal use
  • Don’t compromise quality standards/safety for improved food costs
  • Know and adhere to truth in menu guidelines
  • Knowledge of Foodborne illness outbreaks and product recalls
  • The Administration of Purchasing Activities
  • Importance of station or department requisitions
  • Quality Standards in Purchasing/Receiving
  • Understand and adhere to acceptable product specifications for standardized recipes
  • Understanding different levels of similar products offered
  • Understand what to expect when product arrives
  • Factors Affecting Quality Standards
  • Seasonal availability
  • Improper transport or storage procedures
  • Supply and demand limits
  • Foodborne illness outbreaks and product recalls
  • Farming areas affected by weather or natural disaster
  • Market availability/fluctuation
  • Abused/damaged products or packaging
  • The Make-or-Buy Decision
  • Comparison of cost related to pre-made or site made
  • Staffing availability/labor costs
  • Consistent product standards of house made product (presentation)
  • Product stability (shelf life)
  • Food storage concerns
  • Marketing benefit for on site production
  • Individuality for specialized common menu items (secret ingredient)

Customer Service for the Front of the House

  • The Importance of Customer Service to your Business
  • What is Customer Service?
  • Understanding customer expectations
  • Anticipating customer needs before requested
  • Maintain cordial and accommodating attitude at all times
  • Impact of Customer Service
  • Gives guests a reason to return
  • Word of mouth advertising (social media)
  • Increased revenue/upselling
  • Increased gratuities (where applicable)
  • Making a Positive Impression
  • Wow factor
  • Cleanliness of surroundings and grounds
  • Professional appearance and grooming
  • Attention to detail
  • Warm, welcoming staff upon arrival
  • Enthusiasm and attitude should match atmosphere of location
  • Seek ways to individually connect with each guest
  • Realize guests may have had a ‘bad day’ before arriving and find a way to improve their day.
  • Identifying Customer Expectations
  • Identifying Internal Customer Expectations
  • Determining External Customer Expectations
  • Obtaining Feedback from Internal and External Customers (Secret Shopper Style)
  • Ensuring Consistent Customer Service Value
  • Proper and Effective Communication with the Customer
  • Guest Satisfaction Through Suggestive Selling
  • Managing the Pace and Flow of Service
  • Dealing with Difficult Customers

After Site Visit:

  • Placement Services Assistance
  • Provision of Certificates for prominent display in guest area
  • Detailed exit report with recommendations
  • ‘Secret Shopper’ visit progress check (front of the house, bar service and food quality control and expectations)

 

 

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