Hospitality Short Courses, 2013 - Sam Hospitality Academy

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Hospitality Short Courses, 2013 - Sam Hospitality Academy

  1. 1. Sam Hospitality AcademyGauteng, South Africa+27 82 765 9238info@samhospitality.co.zawww.samhospitality.co.zaHospitality Courses, 2013
  2. 2. Frontline CoursesWe are pleased to present our short courses as shown below.We travel to any hospitality company, hotel, restaurant, etc to facilitate in-house staff training. Waitron Training Beverage Product Knowledge Restaurant Skills Part One Restaurant Skills Part Two South Africa Wines and Service Hotel Front Office Banqueting Training Service Eminence Telephone Skills Personal Grooming Basic Safety and Hygiene Scullery Operational Skills Stock Control Basic Warehouse Procedures Providing Take-away and Counter Service in a Fast Food Environment Basic Housekeeping Front Office Reception
  3. 3. Supervisor Courses Executive Housekeeper Managing Daily Revenue Targets Training , Development and Coaching Inducting a new staff member Reporting Skills Criteria to cover in Staff Briefing Procurement Supervisory Development Programme (SDP)
  4. 4. Management Courses Bed and Breakfast and Guesthouse Basics Financial Management for Non-Financial Managers Management Development Programme (MDP)
  5. 5. Chef/ Professional Cook Hygiene in Food Preparation Areas Accepting, Storing and Handling of Food Handling of Food Items in the Fridge
  6. 6. FRONTLINE COURSES
  7. 7. Waitron Training 10 DaysThe course covers the following: Layout, facilities and services of the hospitality industry Effective Communication with guests and colleagues Providing/ monitoring guest service Clean and store glassware Basic Beverage Knowledge Provide and maintain drink service Provide and maintain table service Basic calculationsCourse Type: Hospitality SpecificTarget Market: Head Waitrons, waitrons, runners and staff that have a potential to be waitrons.Recommendations: Personal Grooming, Basic Safety and HygienePrice: R3 000 per learner
  8. 8. Beverage Product Knowledge 5 DaysThe course covers the following: Basic spirits Pouring Brands Other Spirits Vermouth Aperitifs Digestives Sherry Port Local/ Imported Liqueurs Beers/ Ciders Alcohpops/ RTDs Minerals/ Other Minerals/ Mixers Juices Cordials Mineral Water Syrup/ Bitters Energy DrinksCourse Type: Hospitality SpecificTarget Market: Head Waitrons, waitrons, runners and staff that have a potential to be waitrons.Recommendations: Personal Grooming, Basic Safety and HygienePrice: R1 500 per learner
  9. 9. Beverage Product Knowledge5 DaysThe course covers the following: Basic spirits Pouring Brands Other Spirits Vermouth Aperitifs Digestives Sherry Port Local/ Imported Liqueurs Beers/ Ciders Alcohpops/ RTDs Minerals/ Other Minerals/ Mixers Juices Cordials Mineral Water Syrup/ Bitters Energy DrinksCourse Type: Hospitality SpecificTarget Market: All Restaurant Service & Bar Staff.Recommendations: Restaurant Skills Part One & TwoPrice: R1 500 per learner
  10. 10. Restaurant Skills Part One5 DaysThe course covers the following: Essential Requirements Dress and Appearance Compliments and Complaints Knowledge of your work Ten Golden Rules Service in General Preparing for Service The waitrons Approach Explanation of a "Cover" Selling Basic Restaurant EquipmentCourse Type: Hospitality SpecificTarget Market: All Restaurant Service and Bar StaffRecommendations: Beverage Product KnowledgePrice: R1 500 per learner
  11. 11. Restaurant Skills Part Two5 DaysThe course covers the following: Laying Tables and Covers Carrying The Sideboard Basic Rules Serving the Courses Different Types of Restaurant Service Crumbing Down Changing and Ashtray A to Z Tea/ Coffee Serving Procedure Relaying Tables Restaurant Station Clearing Procedures MenusCourse Type: Hospitality SpecificTarget Market: All Restaurant Service and Bar StaffRecommendations: Beverage Product Knowledge & Restaurant Skills Part OnePrice: R1 500 per learner
  12. 12. South African Wines & Service10 DaysThe course covers the following: Wine - How Is It Made Blending and Maturation Shelf Life For Wines Cultivars/ Varietals South Africa Wine Styles Sugar or Sweetness Levels in SA Wines South African Wine Producers and Champagne Wine Legislation South Africa Wine Competitions, Challenges & Awards Storage & Glasses Serving Temperatures Wine tasting Terms Climate The Vine and its Environment Wine Service Procedure Wine and Food Pairing Wine and Cheese Wine Further EducationCourse Type: Hospitality SpecificTarget Market: All Restaurant Service and Bar StaffRecommendations: Beverage Product Knowledge & Restaurant Skills Part One and TwoPrice: R3 000 per learner
  13. 13. Hotel Front Office Course10 DaysThe course covers the following: Front Office Basics Members of the Hotel Front Office Department Telephone Call Receiving Procedure Taking A Reservation On The Telephone How To Handle A Walk In Guest How To Handle Blacklisted Guests Guest Registration At Front Office VIP Check In Procedure How To Introduce A Room To Your Guest Front Office Terminology Hotel Room Status Terminology Hotel Room Types Methods Of Payment In A Hotel Wake Up Call Procedure Hotel Safety Box Procedure Smooth Check Out Procedure Lost & Found Procedure For Front Office StaffsCourse Type: Hospitality SpecificTarget Market: All Front Office Staff, Reservations, Supervisors & ManagersRecommendations: NonePrice: R3 000 per learner
  14. 14. Banqueting Training2 DaysThe course covers the following: Conferencing Layout Banqueting order taking Preparing and clearing function roomsCourse Type: Hospitality SpecificTarget Market: Head waitrons, waitrons, bartenders, runners and staff that have potential to be waitronsRecommendations: To undergo this training, it is recommended that you first complete the Waitron Training the Academy offers or alternatively have extensive waitron experience. Other courses to attend are Personal Grooming, Basic Safety and Hygiene, Service Eminence, Telephone Skills.Price: R1 500 per learner
  15. 15. Service Eminence3 DaysThe course covers the following: Understanding the importance of customer care Understanding what customers want and need Understanding why customers leave How to handle customer complaints How to deal with customer requests Introduction to Co-native, Affective and Cognitive functions of the personality Explanation and the analysis of a psychological graph against time of an irate and stressed customer, identifying the phases in development Roll out of the skills model (i.e Supportive, Exploratory/Investigative and Directive SkillsCourse Type: Hospitality SpecificTarget Market: All StaffRecommendations: Service StaffPrice: R1 950 per learner
  16. 16. Telephone Skills1 DayThe course covers the following: The importance of a friendly, polite and professional attitude Using the correct tone, volume The importance of speaking in a clear and audible manner How to answer the telephone correctly How to establish what the caller wants How to take down a message How to put a call on hold How to transfer a callCourse Type: Hospitality Specific or Non Hospitality SpecificTarget Market: All StaffRecommendations: Service EminencePrice: R750 per learner
  17. 17. Personal Grooming½ DayThe course covers the following: Understanding the importance of personal hygiene How to portray a professional image Grooming standards for females Grooming standards for males General company policy for uniform standardsCourse Type: Hospitality Specific or Non Hospitality SpecificTarget Market: All StaffRecommendations: NonePrice: R400 per learner
  18. 18. Basic Safety and Hygiene1 DayThe course covers the following: How to maintain a safe and secure working environment How to monitor and maintain health, safety and security How to handle and store cleaning equipment and materials How to handle and dispose of waste in the correct mannerCourse Type: Hospitality Specific or Non Hospitality SpecificTarget Market: All StaffRecommendations: NonePrice: R750 per learner
  19. 19. Scullery Operational Skills2 DaysThe course covers the following: Clean and store glassware Handle cutlery and crockery How to store cleaned cutlery and crockery Clean and store pots and pans How to stack dirty items at the wash up area How to ensure cleanliness of your area of responsibilityCourse Type: Hospitality SpecificTarget Market: All Scullery StaffRecommendations: Basic Safety and HygienePrice: R1 500 per learner
  20. 20. Stock Control1 DayThe course covers the following: How to order and control stockCourse Type: Hospitality SpecificTarget Market: Stock controllers, warehouse staff, F&B Supervisors, BartendersRecommendations: Basic Warehouse ProceduresPrice: R750 per learner
  21. 21. Basic Warehouse Procedures1 DayThe course covers the following: How to order stock How to receive stock How to maintain receipt of stock How to store and issue stockCourse Type: Hospitality SpecificTarget Market: Stock controllers, warehouse staff, F&B Supervisors, BartendersRecommendations: Stock Control, Basic Safety and HygienePrice: R750 per learner
  22. 22. Providing Take-away and Counter Service in a Fast FoodEnvironment5 DaysThe course covers the following: How to prepare and clear areas for counter service How to prepare and clear are for take away service How to provide a counter service How to provide a take away service Effective ways to sell products and servicesCourse Type: Hospitality SpecificTarget Market: All Fast Food and Take away service staffRecommendations: Stock Control, Basic Safety and Hygiene, Personal Grooming, Service Eminence, Telephone SkillsPrice: R3 750 per learner
  23. 23. Basic Housekeeping3 DaysThe course covers the following: Overview of the Housekeeping Department What is a Laundry Attendant How to clean a bedroom using the appropriate methods and materials Housekeeping terminology How to handle and use cleaning chemicals safely Different linen types Cleaning methods and cleaning materials What factors affect the standard of cleanliness How to clean different furniture typesCourse Type: Hospitality SpecificTarget Market: Room AttendantsRecommendations: Basic Safety and Hygiene, Personal Grooming, Service EminencePrice: R1 950 per learner
  24. 24. Front Office Reception3 DaysThe course covers the following: How to deal with customers on arrival How to greet and assist guests on arrival and departure How to maintain the Front Office Service How to provide customer information and book external servicesCourse Type: Hospitality SpecificTarget Market: ReceptionistsRecommendations: Personal Grooming, Service Eminence, Telephone SkillsPrice: R1 950 per learner
  25. 25. SUPERVISOR COURSES
  26. 26. Executive Housekeeper3 DaysThe course covers the following: Plan and Prepare Budget Staff Rostering How to compile and implement a cleaning program Compiling of daily duty roster Compiling an Inspection checklistCourse Type: Hospitality SpecificTarget Market: Executive Housekeepers, Assistant Housekeepers, Housekeeping ManagersRecommendations: Training, Development and Coaching Staff, Inducting a New Staff Member, Reporting Skills, SDP, MDPPrice: R1 950 per learner
  27. 27. Managing Daily Revenue Targets2 DaysThe course covers the following: Revenue forecasting Monthly/daily revenue budget Monitoring real income against budget per shift (targets) Menu analysis How to drive daily targetCourse Type: Hospitality SpecificTarget Market: Restaurant Managers, Bar Managers, Assistant Managers, Floor Supervisors, Duty ManagersRecommendations: Training, Development and Coaching Staff, Inducting a new staff member, Reporting Skills, SDPPrice: R1 500 per learner
  28. 28. Training, Development and Coaching1 DayThe course covers the following: What is Training and Development How to identify training needs How to plan and implement a process to meet the identified needs The importance of evaluation systems Principles of coaching Attributes of an effective coachCourse Type: Hospitality Specific and Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Inducting a New Staff Member, Reporting Skills, SDP, MDPPrice: R750 per learner
  29. 29. Inducting a New Staff Member1 DayThe course covers the following: How to introduce a new person into the workplace Preparation required before new person starts in organization The importance of informing the department of the new person arriving How to induct the new person into the workplace Importance of feedback and evaluationCourse Type: Hospitality Specific and Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Training, Development and Coaching, Reporting Skills, SDP, MDPPrice: R750 per learner
  30. 30. Reporting Skills½ DayThe course covers the following: Types of reports Reporting formats How to structure a report The importance of editingCourse Type: Hospitality Specific and Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: SDP, MDPPrice: R400 per learner
  31. 31. Criteria to cover in Staff Briefing½ DayThe course covers the following: Standards, policies and procedures Revenue (targets and budgets) Communication interdepartmental Customer service improvementCourse Type: Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Managing Daily Revenue Targets, Reporting Skills, SDPPrice: R400 per learner
  32. 32. Procurement3 DaysThe course covers the following: Standard Purchasing Specifications Tendering Process Contract Management Price Analysis Interdepartmental communication and the importance thereofCourse Type: Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Before attending this course it would be advantageous if the individual has knowledge on Stock control and Warehouse Procedures. Alternatively the individual could attend the Stock Control and Basic Warehouse Procedures Training that the Academy offers.Price: R2 250 per learner
  33. 33. Supervisory Development Programme (SDP)10 DaysThe course covers the following: Business Principles Communication and Motivation Assertiveness Introduction to Finance People Management Leadership Operations ManagementCourse Type: Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: NonePrice: R5 500 per learner
  34. 34. MANAGEMENT COURSES
  35. 35. Bed and Breakfast and Guesthouse Basics10 DaysThe course covers the following: Operations Management Finance Management Marketing Management Basic Human ResourcesCourse Type: Hospitality SpecificTarget Market: Managers and Owners of a Bed and Breakfast or GuesthouseRecommendations: NonePrice: R5 500 per learner
  36. 36. Financial Management for Non-Financial Managers2 DaysThe course covers the following: Accounting principles Costing Profit and Loss Cash Flow and profit Financial Statements Gearing and working capital management Ratio and financial analysis How to compile a budget Principles of business valuationsCourse Type: Hospitality SpecificTarget Market: Managers, Supervisors or Administrators who have no or limited financial/ accounting backgroundRecommendations: NonePrice: R1 500 per learner
  37. 37. CHEF/ PROFESSIONAL COOK COURSES
  38. 38. Hygiene in Food Preparation Areas1 DayThe course covers the following: How to maintain hygiene in food Preparation and cooking areas understand the importance of personal hygiene in food preparation Areas and base performance on this knowledge How to maintain and promote food hygiene and safety procedures during food preparation and cooking.Course Type: Hospitality SpecificTarget Market: All Kitchen StaffRecommendations: Accepting, Storing and Handling of Food, Handling of food items in the fridge.Price: R750 per learner
  39. 39. Accepting, Storing and Handling of Food1 DayThe course covers the following: Principles of receiving deliveries and the safe storage thereof How to identify potential food hygiene hazards and the appropriate remedies How to handle and store food items How to handle food items hygienically in accordance with the requirements of the OHS ActCourse Type: Hospitality SpecificTarget Market: All Kitchen StaffRecommendations: Handling of Food Items in the Fridge, Hygiene in Food Preparation Areas.Price: R750 per learner
  40. 40. Handling of Food Items in the Fridge2 DaysThe course covers the following: Packing of food items Covering and storing of food items Labeling and dating of food items Implementing the first in first out system Recycling of food items Cleaning and deep cleaning of a fridgeCourse Type: Hospitality SpecificTarget Market: All Kitchen StaffRecommendations: Accepting, Storing and Handling of Food, Hygiene in Food Preparation AreasPrice: R1 500 per learner

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