Complete List of In House Training Services
· Alcohol Compliance from TIPS
· 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
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