Complete List of In House Training Services

 

·         Alcohol Compliance from TIPS

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.

·         Food Safety/Hygiene/Sanitation Training

o   Designed for chefs and cooks

o   Includes 90 minutes training session, test review, and certification examination

o   ServSafe certification available if desired (additional charge)

·         Supervisory Management for the Hospitality Industry- Designed for Supervisors only

o   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

o   Making the Transition to Supervisor

o   What Motivates Employees?

o   Planning for Success

o   Setting the Right Tone

o   Communicating Your Message

o   Monitoring Employees and Ensuring Standards

o   Disciplining Employees

o   Motivating Employees on a Daily Basis

o   Creating Recognition and Incentive Programs

·         Basic Nutrition for the Culinarian

o   What is Nutrition?

o   Achieving Nutritious Food Choices

o   Markets for Nutritious Cooking Skills and Knowledge

o   Nutritional Value of Food

o   How People Taste Food

o   Cooking More Healthfully

o   Adapting Recipes for Good Nutrition

o   Allergens in Food Items

·         Safe Food Handling Training

o   60 Minute training session, test, review and Food Handlers Test

o   Designed for Kitchen stewards, room service personnel and banquet staff

·         Introduction to HACCP

o   The History of HAACP

·         Why HACCP?

o   Advanced training for Supervisors

·         Critical Control Points of HACCP Training for Supervisors

o   Designed for Sous Chef level and above

o   Explains the monitoring phase of HACCP

·         Mis en Place

o   Organization in the food preparation spaces

§  Separate sessions (hands on) for both the kitchen and bakery

·         Safe Food Handling for the Service Team

o   How to properly handle table service

o   Extension training for Buffet Service

·         Safe Food Handling for Bar Staff

o   Proper handling of fresh fruits (garnishes)

o   Proper handling of perishables

o   Washing and sanitizing glassware and bar equipment

·         Sanitation and Food Safety Walkthrough

o   Hands on Demonstration

o   What the Health Inspectors will look at

§  Designed through the USPH training sessions

·         Controlling Food Cost

o   Understanding “What is Food Cost?”

o   Standardized Recipe and Portion Sizes

o   Determining Selling Prices and Product Mix

o   Security in Purchasing and Receiving

o   Controlling Labor Costs

·         Food Allergies 101

o   Statistics

o   What is Food Allergy?

o   Immunology Concepts

o   What Foods Cause Allergies?

o   Possible Ways to Deal with Food Allergies

o   Resources for Food Allergies

·         Inventory and Purchasing

o   Introduction to Inventory and Purchasing

§  The Objectives of Purchasing

§  What to Buy

o   The Purchasing Function

§  Purchasing in a Food Service Operation

§  How Purchasing Affects and Operation’s Employees

§  The Purchaser’s Qualifications and Job Duties

§  Ethical Considerations Related to Purchasing

§  The Administration of Purchasing Activities

o   Quality Standards in Purchasing

§  Quality Standards

§  Factors Affecting Quality Standards

§  The Make-or-Buy Decision

o   The Procurement Process and Supplier Selection

§  The Procurement Process

§  Supplier Selection

o   Inventory Control

§  Managing Inventory to Volume

§  Optimal Inventory Level

§  Inventory Control and Management Systems

·         Customer Service for the Front of the House

o   The Importance of Customer Service to your Business

§  What is Customer Service?

§  Impact of Customer Service

§  Making a Positive Impression

o   Basic Concepts for Higher Quality Customer Service

§  Who is the Customer?

§  High Quality Customer Service

o   Identifying Customer Expectations

§  Identifying Internal Customer Expectations

§  Determining External Customer Expectations

§  Obtaining Feedback from Internal and External Customers

o   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