Post on 11-Aug-2015
Where Your Training Covers Your Actual Needs…
TRAINING NEEDS AND GAP ANALYSIS…
TNGA. CenterOf Hospitality Management
Through
Empowerment
Knowledge..TNGA. Center
TRAINING IS NOT A GOAL
IN IT SELF BUT...
A Carefully planed Steps to Increase the
Capacity of Individuals and Modify Their
Knowledge, Skills and Behavior;
A Purpose of Raising the Productivity of the Organization...
Who are we?TRAINING NEEDS AND GAP ANALYSIS. Center (TNGA).
Aiming to be the quality Source of staff development for corporations and individuals.
Aiming to be the leading providerof quality Hospitality training solutions.
Is an Egyptian firm, based at Alexandria, Egypt, And has Branches in Cairo, Sharm El-Sheikh”.
Our VisionTo have a tangible positive impact on the development of Hospitality andCatering Industry in the Middle East region through the development ofmanagement studies, research and training courses to bridge the currentgap between our organizations and those in the first world.
Our MissionProvide an integrated portfolio of advisory and consultancy & trainingservices to enable our clients from public and private sectors, non-profitorganizations, and individuals to advance their competitiveness through ateam of highly qualified motivated workforce. And to achieve the highestpossible fair profitability while not neglecting our social responsibilities tothe markets we serve.
Our Services
1- PROFESSIONAL HOSPITALITY AND CATERING TRAINING...
2- DEVELOPMENTAL & ORGANIZATIONAL SUPPORT..
3- HOSPITALITY FACILITY MANAGEMENT..
Our Services
Professional Hospitality Training…Based On Your Actual Physical Training
Needs and Gap Analysis...
1- PROFESSIONAL HOSPITALITY AND CATERING TRAINING.
Professional Hospitality Training…
Expert Trainers.
Carefully Structured Material.
Knowledge and Skill Assessment.
Superb Training Environment.
Training MaterialCarefully Structured Material
TrainersExperience, Nationality, Degrees, Selection Criteria
TNATraining Needs Analysis
EvaluationDuring & After Training
High Quality Training
Our Trainers / We Have 85 Qualified Trainers
Degree #
PhD 18
Master 27
Bachelor 40
Experience #
More than15 39
10 - 15 23
7 - 10 16
3 - 7 7
Nationality #
USA 4
Canada 1
India 5
Egypt 35
KSA 11
Jordan 21
Lebanon 3
Syria 2
Tunisia 1
Sudan 2
S.N Topic #
1Interpersonal & H.R
Skills. 37
2 Front Office 4
3Food & Beverage
Service12
4 Food Production 3
5 Housekeeping 4
6 Accounting 2
7 Safety & Security 6
8 Sales and Marketing 2
9Supply Chain
Management11
10Secretarial & Office
Management.4
Our Trainers / Trainers Selection Criteria
1 POINT 2 POINTS 3 POINTS 4 POINTS 5 POINTS
The Education. - Bachelor Master PhD
PhD
of global
university
The Experience. Less than 3
years 3 - 7 7 - 10 10 - 15
More than
15 years
Years of Training.Less than 3
years 3 - 5 5 - 7 10 - 7
More than
10 years
Customers List. Small
Companies
Average
Companies
Huge
Companies
Global
Companies
Training Material
• Pre-Training Test & Post-Training Test.
• Student Workbook.
• Instructor Guide.
• PowerPoint Slides.
• Material sample is included.
• Effective training or development depends on knowing what is
required – for the individual, the department and the organization as
a whole. With limited budgets and the need for cost-effective
solutions, all organizations need to ensure that the resources
invested in training are targeted at areas where training and
development is needed and a positive return on the investment is
guaranteed.
• Effective TNA is particularly vital in today's changing workplace as
New technologies and flexible working practices are becoming
widespread, leading to corresponding changes in the skills and
abilities needed.
• Analyzing what the training needs are is a vital prerequisite for any
Effective training program or event. Simply throwing training at
individuals may miss priority needs, or even cover areas that are
not essential.
• TNA enables organizations to channel resources into the areas
where they will contribute the most to employee development,
enhancing morale and organizational performance.
• TNA is a natural function of appraisal systems and is key
requirement for the award of Investors in People.
• TNGA’S Training Needs Analysis Involves Two Plans,
A/1- PHYSICAL OUTLET / DEPARTMENT OPERATION ANALYSIS.
A/2- A SUMMARY OF THE PHYSICAL OUTLET / DEPARTMENT OPERATION ANALYSIS.
A/3- OUTLET / DEPARTMENT MANAGEMENT MEMBERS QUESTIONNAIRE.
A/4-A SUMMARY OF THE OUTLET / DEPARTMENT MANAGEMENT MEMBERS
QUESTIONNAIRE.
A/5- OUTLET / DEPARTMENT STAFF MEMBERS QUESTIONNAIRE.
A/6- A SUMMARY OF THE OUTLET / DEPARTMENT STAFF MEMBERS QUESTIONNAIRE.
A/7- CUSTOMER SERVICE SURVEY.
A/8- A SUMMARY FORM OF THE CUSTOMER SERVICE SURVEY.
A/9- TRAINING PRIORITIES FORM.
A/10- THE TOTAL OUTLET / DEPARTMENT TRAINING PLAN.
• Plan (#A) For Newly Opened Organizations, 10 Steps;
• TNGA’S Training Needs Analysis Involves Two Plans,
• Plan (#B) For more than one year old Organizations, 12 Steps;B/1- PHYSICAL OUTLET / DEPARTMENT OPERATION ANALYSIS.
B/2- A SUMMARY OF THE PHYSICAL OUTLET / DEPARTMENT OPERATION ANALYSIS.
B/3- OUTLET / DEPARTMENT MANAGEMENT MEMBERS QUESTIONNAIRE.
B/4-A SUMMARY OF THE OUTLET / DEPARTMENT MANAGEMENT MEMBERS
QUESTIONNAIRE.
B/5- OUTLET / DEPARTMENT STAFF MEMBERS QUESTIONNAIRE.
B/6- A SUMMARY OF THE OUTLET / DEPARTMENT STAFF MEMBERS QUESTIONNAIRE.
B/7- CUSTOMER SERVICE SURVEY.
B/8- A SUMMARY FORM OF THE CUSTOMER SERVICE SURVEY.
B/9- A SUMMARY FORM STAFF APPRAISAL.
B/10- A SUMMARY FORM CUSTOMERS COMPLAINTS LIST.
B/11- TRAINING PRIORITIES FORM.
B/12- THE TOTAL OUTLET / DEPARTMENT TRAINING PLAN.
Evaluation
Pre.Test & Post.Test.
Assessing the “ROI”
Return of Investment of training.
TrainerEvaluation
Student
Post.Test (Marks) – Pre.Test (Marks) = Training Immediate Impact
Evaluation
If people really are your
greatest asset, isn't
it time to look at your
training programs as
investments in your
organization's
human capital and
not just as an
expense?
Assessing the “ROI”
“Return of Investment” of training.
Evaluation
• Measuring the success of training.
• Forecasting and measuring costs.
• Forecasting and measuring benefits.
• Calculating return on investment.
• Making ROI work for you.
ROI
ROI = ( Total Benefits – Program Cost ) / Program Cost
Evaluation
ROI – Target Key Area
• Productivity & Efficiency.
• Sales & Profitability.
• Customer Service & Satisfaction.
• Health & Safety.
• Organizational Climate, Culture.
Evaluation ROI – Target Key Area • Productivity & Efficiency, Completion time per unit ( form / client ). Response time ( service calls or orders ).
• Sales & Profitability, market share (number of customers ). sales to new customers. Lead to opportunity percentage.
• Customer Service & Satisfaction, customer satisfaction levels. number of complaints.
• Health & Safety, • accidents or injuries ( number, compensation costs ).
• Organizational Climate, Culture, Employee Turnover ( numbers / cost ). Employee satisfaction and motivation. Number of employee suggestions (submitted or implemented).
(07) SAFETY & SECURITY.
(08) SALES AND MARKETING.
(10) SECRETARIAL & OFFICE MANAGEMENT.
(09) SUPPLY CHAIN MANAGEMENT.
(02) FRONT OFFICE.
(03) FOOD & BEVERAGE SERVICE.
(04) FOOD PRODUCTION.
(05) HOUSEKEEPING.
PROFESSIONAL HOSPITALITY AND CATERING SKILLS TRAINING...
(01) INTERPERSONAL & H.R SKILLS. (06) ACCOUNTING.
(01) INTERPERSONAL & H.R SKILLS.
(4) Quality Guest Service.
(2) Personal and Work Hygiene.
(3) Communicating with Others.
(5) Professional Attitude.
(1) Spirit of Hospitality.
(6) Advanced Writing Skills
(7) Business Ethics for the Office.
(8) Communication Strategies.
(14) Emotional Intelligence.
(12) Critical Thinking.
(13) Self-Leadership.
(15) Goal Setting.
(11) Business Writing That Works.
(16) Stress Management.
(18) Human Resource Strategy.
(10) Mastering the Interview.
(9) Influence and Persuasion.
(17) Strategic Planning.
(20) Negotiating for Results.
(19) Leadership Skills.
(01) INTERPERSONAL & H.R SKILLS.
(24) Personal Effectiveness.
(22) Knowledge Management.
(23) Coaching and Mentoring.
(25) SWOT Analysis.
(21) Planning and Scheduling.
(26) Core Negotiation Skills.
(27) Employee Accountability.
(28) Business Values & Code of Ethics.
(29) Speaking in Public.
(34) Public Relations Boot Camp.
(32) Business Etiquette.
(33) Safety in the Workplace.
(35) Presentation Skills.
(31) Effective Planning Skills.
(36) Effective Reporting.
(38) Writing and Correspondence Skills.
(30) Motivation Skills.
(37) Business Ethics for the Office.
(40) Report Writing.
(39) Motivating your Workforce.
(01) INTERPERSONAL & H.R SKILLS.
(44) Managing Difficult Conversations.
(42) Administrative Assistant Skills.
(43) Meeting Management.
(45) HR for the Non-HR Manager.
(41) Managerial Skills.
(46) Anger Management.
(47) Building Better Teams.
(48) Business Succession Planning.
(49) Change Management.
(54) Business Leadership.
(52) Hiring for Success.
(53) Human Resource Strategy.
(55) Creative Thinking and Innovation.
(51) Effective Performance Reviews.
(56) Networking for Success.
(58) Getting Stuff Done.
(50) Conflict Resolution.
(57) Time Management.
(60) Building Your Self Esteem.
(59) Working Smarter.
(01) INTERPERSONAL & H.R SKILLS.
(64) Orientation skills.
(62) Speaking Under Pressure.
(63) The Professional Supervisor.
(65) On-boarding.
(61) Managing Pressure.
(66) Business Etiquette.
(67) Maximizing Personal Impact.
(68) Managing Employee Performance.
(69) Problem Solving & Decision Making.
(74) Research Skills.
(72) Diversity Training.
(73) NLP Tools for Real Life.
(75) Dynamite Job Portfolio.
(71) Competency Models.
(76) Presentation Survival School.
(78) Top-Notch Talent Management.
(70) Delegation.
(77) Writing Reports and Proposals.
(80) Generation Gap.
(79) Employee Dispute Resolution.
(01) INTERPERSONAL & H.R SKILLS.
(82) Train the Hospitality Trainer.
(83) Making Training Stick.
(85) The Minute Takers Workshop.
(81) How to develop a good follow up.
(86) Survival Skills for the New Trainer.
(87) Training Facilitation Skills.
(88) Skills for the Practical Trainer.
(84) Training Program Development.
INTERPERSONAL & H.R PROFESSIONAL QUALIFICATIONS
TNGA: 1101:14
TNGA: 1104:14
TNGA: 1102:14
TNGA: 1105:14
TNGA: 1103:14
TNGA: 1106:14
(02) FRONT OFFICE
2/1-Basic Skills.
2/2- Entry Level Skills.
2/5- Professional Qualifications.
2/4- Management Skills.
2/3- Supervision Skills.
(02) FRONT OFFICE
(1) Principles of Hospitality Industry.
(2) Dealing with Angry Guest.
(3) Telephone Techniques.
(4) Safety and Security Systems.
(5) Guest Receiving Skills.
(6) Fax Techniques.
(7) Body language.
(8) Valet Staff Skills.
(9) Routine Cleaning.
(10) Fire Fighting.
(11) First Aid.
(12) Pest Control.
2/1- FRONT OFFICE BASIC SKILLS
(02) FRONT OFFICE
2/2- FRONT OFFICE ENTRY LEVEL SKILLS
(1) Guest Registration.
(2) Guest Payments.
(3) Guest Check In/Out Procedures.
(4) Guest Receiving, greeting.
(5) Front Office Cashiering.
(6) Reception Operations.
(7) Reservation Operations.
(8) Guest Relation Procedures.
(9) Hotel Communications.
(10) Guest Relations.
(11) Concierge Procedures.
(12) Bell Staff Operations.
(02) FRONT OFFICE
(1) Front Office Operations.
(2) Planning and Scheduling.
(3) Store Reporting and Control.
(4) Inventory Procedures.
(5) Promoting In-House Sales.
(6) Stress Management.
(7) Team Building.
(8) Problem Solving.
(9) Time Management.
(10) Motivation through Leadership.
(11) Communication Skills.
(12) Customer Service.
2/3- FRONT OFFICE SUPERVISION SKILLS
(02) FRONT OFFICE
2/4- FRONT OFFICE MANAGEMENT SKILLS
(1) F.O Management.
(2) Reports and Proposals.
(3) Night Auditing.
(4) Yield Management.
(5) Meeting Management.
(6) Creative Problem Solving.
(7) Anger Management.
(8) Conflict Resolution.
(9) Motivating Your Workforce.
(10) Quality Customers Relations.
(11) Selling Skills.
(12) Goal Setting.
2/5- FRONT OFFICE PROFESSIONAL QUALIFICATIONS
TNGA: 1201:14 TNGA: 1203:14TNGA: 1202:14
TNGA: 1204:14 TNGA: 1205:14
(03) FOOD AND BEVERAGE SERVICE...
3/1-Basic Skills.
3/2- Entry Level Skills.
3/4- Management Skills.
3/5- Professional Qualifications.
3/3- Supervision Skills.
(03) FOOD & BEVERAGE SERVICE
(2) Preparation for Service.
(3) Principles of Food Nutrition.
(4) Basics of Cashiering.
(8) Equipment Preparations.
(9) Food Energy Calculation.
(10) Telephone Techniques.
(14) Dealing with Angry Guest.
(15) Outlet operation Procedures.
(16) Pest Control.
(5) HACCP Applications. (11) Store Arrangement. (17) Fire Fighting.
(6) Safe Food Handling. (12) Materials Handling. (18) First Aid.
3/1- F&B SERVICE BASIC SKILLS(1) Principles of F&B Industry. (7) Quality Storing Procedures. (13) Safety and Security Systems.
(03) FOOD & BEVERAGE SERVICE
(1) Basics of “Restaurant Service”.
(2) Restaurant Service # 1 (For Assistant Water Position).
(5) Room Service Attendant.
(6) Banquet Server Skills.
(7) Office-boy Attendant.
(8) Coffee Shop Service.
(10) F&B Up-Selling.
(11) Coffee break set up.
(12) Healthy Drinks Preparation.
(13) Cocktail Preparation.(3) Restaurant Service # 2 (For Water Position).
(4) F&B Outlet Maintenance. (9) Mini bar service. (14) Storage Procedures.
3/2- F&B SERVICE ENTRY LEVEL SKILLS
(03) FOOD & BEVERAGE SERVICE
(2) Hospitality Core Competencies.
(4) Procurement Supervision .
(6) Team Building.
(7) Problem Solving.
(8) Time Management.
(9) Customer Service.
(11) Decision Making.
(12) Stress Management.
(13) Communication Skills.
(14) HACCP Control.
(5) Store Reporting and Control . (10) F&B Cost Control. (15) Inventory Procedures.
(1) Restaurant Service # 3 (For Head Water Position).
(3) Motivation through Leadership .
3/3- F&B SERVICE SUPERVISION SKILLS
(03) FOOD & BEVERAGE SERVICE
(1) F&B Management. (11) Reports and Proposals.
(3) Hotel Sales and Marketing.
(4) Food Transportation Management.
(6) Meeting Management.
(7) Store Management.
(8).Catering Management
(9) Procurement Management.
(2) Restaurant Service #4(For Restaurant Manager Position).
(12) Selling Skills .
(13) Strategic Management.
(14) Creative Problem Solving.
(5) Quality Customers Relations. (10) Menu Planning. (15) Goal Setting.
3/4- F&B SERVICE MANAGEMENT SKILLS
TNGA:1301:14 TNGA:1303:14TNGA:1302:14
TNGA:1304:14 TNGA:1305:14
3/5- F&B SERVICE PROFESSIONAL QUALIFICATIONS
TNGA:1306:14 TNGA:1308:14TNGA:1307:14
TNGA:1309:14 TNGA:1310:14
3/5- F&B SERVICE PROFESSIONAL QUALIFICATIONS
TNGA:1311:2014 TNGA:1313:2014TNGA:1312:2014
TNGA:1314:2014 TNGA:1315:2014
3/5- F&B SERVICE PROFESSIONAL QUALIFICATIONS
4/1-Basic Skills.
4/2- Entry Level Skills
4/5- Management Skills.
4/3- Team Members Skills
4/6- Professional Qualifications.
(04) FOOD PRODUCTION..
4/4- Supervision Skills
(04) FOOD PRODUCTION
(1) First Aid.
(2) Pest Control.
(3) Fire Fighting.
(4) Safe Food Handling.
(6) Safety Kitchen Procedures.
(7) Pre-Cooking Preparation.
(8) Quality Storing Procedures.
(9) Food Energy Calculation.
(11) Principles of F&B Industry.
(12) Kitchen Supply and Storage.
(13) Equipment Preparations.
(14) Materials Handling.
(5) HACCP Applications. (10) Principles of Food Nutrition. (15) Kitchen Stewarding.
4/1- FOOD PRODUCTION BASIC SKILLS
(04) FOOD PRODUCTION
(1) Basics of “Hot Kitchen”.
(2) Basics of “Cold Kitchen”.
(3) Basics of “Pastry Cooking”.
(4) Basics of “Bakery Cooking”.
(5) Basics of “Arabic Cooking”.
(6) Basics of “Western Cooking”.
(7) Basics of “Filipino Cooking”.
(8) Basics of “Indian Cooking”.
(9) Basics of “Russian Cooking”.
(10) Principles of “Butchery”.
(11) Basics of “Salad Preparation”.
(12) Basics of “Rice Cooking”.
4/2- FOOD PRODUCTION ENTRY LEVEL SKILLS
(04) FOOD PRODUCTION
(1) Arabic Cooking.
(2) Western Cooking.
(3) Filipino Cooking.
(4) Indian Cooking.
(6) Butchery Operations.
(7) Pastry Cooking.
(8) Bakery Cooking.
(9) Salad Preparation.
(11) Food Transportation.
(12) Food Contamination Hazards.
(13) Food Receiving Procedures.
(14) Food Temperature Control.
(5) Russian Cooking. (10) Rice Cooking. (15) Food Wastage Control.
4/3- FOOD PRODUCTION TEAM MEMBERS SKILLS
(04) FOOD PRODUCTION
(1) F&B Cost Control.
(2) HACCP Control.
(3) Emergency Cooking plans.
(4) Procurement Supervision.
(6) Team Building.
(7) Problem Solving.
(8) Time Management.
(9) Customer Service.
(11) Motivation through Leadership.
(12) Hospitality Core Competencies.
(13) Mass Production Control.
(14) Store Reporting and Control.
(5) Stress Management. (10) Communication Skills. (15) Inventory Procedures.
4/4- FOOD PRODUCTION SUPERVISION SKILLS
(04) FOOD PRODUCTION
(1) F&B Management.
(2) Reports and Proposals.
(3) Menu Planning.
(4) Recipes Planning and Control.
(6) Meeting Management.
(7) Strategic Management.
(8) Anger Management.
(9) Procurement Management.
(11) Creative Problem Solving.
(12) Selling Skills.
(13) Motivating your Workforce.
(14) Conflict Resolution.
(5) Quality Customers Relations.. (10) Store Management. (15) Goal Setting.
4/5- FOOD PRODUCTION MANAGEMENT SKILLS
TNGA: 1401:14 TNGA: 1403:14TNGA:1402:14
TNGA: 1404:14 TNGA: 1405:14
4/6- FOOD PRODUCTION PROFESSIONAL QUALIFICATIONS
TNGA:1406:14 TNGA: 1408:14TNGA: 1407:14
TNGA: 1409:14
4/6- FOOD PRODUCTION PROFESSIONAL QUALIFICATIONS
(05) HOUSEKEEPING.
5/1-Basic Skills.
5/2- Entry Level Skills.
5/5- Professional Qualifications.
5/4- Management Skills.
5/3- Supervision Skills.
(05) HOUSEKEEPING
5/1- HOUSEKEEPING BASIC SKILLS
(1) Principles of Housekeeping.
(2) Guest Receiving Skills.
(3) Telephone Techniques.
(4) Fax Techniques.
(5) Dealing with Angry Guest.
(6) Safety Cleaning Procedures.
(7) Body language.
(8) Quality Storing Procedures.
(9) Routine Cleaning.
(10) Fire Fighting.
(11) First Aid.
(12) Pest Control.
(05) HOUSEKEEPING
(1) Housekeeping Procedures.
(2) Housekeeping Daily Routine.
(3) Housekeeping Sub-Routine.
(4) Principles of cleaning.
(5) Cleaning Agents.
(6) Housekeeping in Other Venues.
.(7) Organizing the H.K Department.
(8) Safety Linen Distribution.
(9) Controlling of Chemicals Room.
(10) Basics of Laundry Procedures.
(11) Linen Room Operations
(12) Guest Room Cleaning.
(13) Floors Cleaning Procedures.
(14) Public Area Cleaning.
(15) Handling Guest Complaints.
5/2- HOUSEKEEPING ENTRY LEVEL SKILLS
(05) HOUSEKEEPING
5/3- HOUSEKEEPING SUPERVISION SKILLS
(1) Motivation through Leadership.
(2) House Keeping Control Desk.
(3) Store Reporting and Control.
(10) Inventory Procedures.
(6) Planning and Scheduling.
(7) Safety in H.K Operations.
(8) Team Building.
(9) Problem Solving.
(11) Time Management.
(12) Stress Management.
(13) Communication Skills.
(14) Customer Service.
(5) Linens and Uniforms Planning
(4) Administration of H.K Equipment.
(15) Housekeeping Operations.
(05) HOUSEKEEPING
5/4- HOUSEKEEPING MANAGEMENT SKILLS
(1) Housekeeping Management.
(2) Quality Customers Relations.
(3) H.K Management Full Circle.
(4) Guest Relationship Management.
(5) Meeting Management.
(6) Materials Management.
(7) Anger Management.
(8) Conflict Resolution.
(9) Motivating Your Workforce.
(10) Reports and Proposals
(11) Creative Problem Solving.
(12) Store Management.
TNGA: 1501:14 TNGA: 1503:14TNGA: 1502:14
TNGA: 1504:14
5/5- HOUSEKEEPING PROFESSIONAL QUALIFICATIONS
TNGA: 1505:14 TNGA: 1507:14TNGA: 1506:14
TNGA: 1508:14
5/5- HOUSEKEEPING PROFESSIONAL QUALIFICATIONS
(06) ACCOUNTING.
(4) Financial statements.
(2) Financial Reports.
(3) Financial Management.
(5) Financial Analysis and Reading.
(1) Hospitality Accounting.
(6) Financial Accounting.
(7) Capital Companies Accounting.
(8) Budget and Reporting.
(9) Audit the Accounting Records.
(14) Accounting Skills for New Supervisors.
(12) Governmental Accounting.
(13) Internal Audit and Control.
(15) Accounting for Non-Accountants.
(11) Banks accounting.
(16) Modern Methods to Reduce Costs.
(18) Cost Accounting.
(10) Principles of Accounting.
(17) Accounting for Persons Firms.
(20) Accounting Insurance Companies.
.
(19) Zakat and Income Accounting.
(4) Security Procedures and Regulations.
(2) Office works in safety and security.
(3) Safety Equipment and Devices.
(5) Systems and Security Measures.
(7)Accidents Prevention Plans.
(8) Accident Investigation Reporting.
(9) Home and Fire Safety.
(10) Handing Hazardous Materials.
(1) Hospitality Safety and Security. (6) International Safety and Security.
(07) SAFETY & SECURITY.
(08) SALES AND MARKETING.
(4) Delivering Value.
(2) Telephone Sales.
(3) Active Listening.
(5) Selling Smarter.
(1) Internet Marketing.
(6) Advanced Selling.
(7) Introduction to Retailing.
(8) Increase Sales Productivity.
(9) Retention Email Marketing.
(14) Sales Techniques.
(12) Mobile advertising.
(13) Pricing the Product.
(15) Distributing the Product
(11) Marketing and sales.
(16) Increase Sales Productivity.
(18) Maximizing Your Web Success.
(10) Building a Branding.
(17) Capturing Marketing Insights.
(20) Pumping Up Your Sales Muscle.
(19) Successful Sales Management.
(08) SALES AND MARKETING.
(32) Marketing in Global Markets.
(30) Creating Effective Ads.
(31) Approaching the Market.
(33) Body Language.
(34) Advanced Selling Tools.
(36) Managing Customer Service.
(35). Successful Long-Term Growth
(40)Advertising
(38) Online Marketing.
(39) Nail the Sale.
(37) Effective Marketing Web Site.
(22) Communicating to Mass Markets.
(21) Customer Relationship Management.
(23) Maximizing Your Web Success.
(24) Marketing and Associated Activities.
(25) Critical Elements of Customer Service .
(26) Using the Telephone as a Sales Tool.
(29) Teaming Up With Your Customers.
(28) Make your Advertising Make Money.
(27) Prospecting For Sales Opportunities.
(09) SUPPLY CHAIN MANAGEMENT.
9/1- LOGISTICS MANAGEMENT.
9/2- PROCUREMENT MANAGEMENT.
9/3- WAREHOUSE MANAGEMENT.
9/4- FLEET MANAGEMENT.
(09) SUPPLY CHAIN MANAGEMENT.
9/1- LOGISTICS MANAGEMENT.
(1) The Role of Logistics.
(2) Organizing for Effective Logistics.
(3) Methods to Control Logistics.
(4) Implemental Logistics Strategy.
(6) Logistics Information System.
(7) Designing the Logistics Network.
(8) Managing Material Flow.
(9) Forecasting Logistics Requirements.
(11) Fundamentals of Logistics Management.
(12) Logistic Systems Planning & Control.
(5) Global Logistics.
(10) Linking Logistics Theory to Practice.
(09) SUPPLY CHAIN MANAGEMENT.
(9) Procurement Procedures.
(2) Technology Applications in Purchasing.
(3) Procurement for the Hospitality Industry.
(4) The Concepts of Selection and Procurement.
(7) The Optimal Supplier.
(8) Distribution Systems.
(1) Security in the Purchasing Function.
(11) The Buyer’s Relations.
(13) Optimal Procurement Function.
(14) Strategic Proactive Procurement.
(6) Procurement Management (12) Purchasing Specifications.
(5) The Optimal Procurement Function.
(10) Purchasing Policy.
(15) Purchasing and Supply Chain Management.
9/2- PROCUREMENT MANAGEMENT.
(09) SUPPLY CHAIN MANAGEMENT.9/3- WAREHOUSE MANAGEMENT.
. (1) Ordering Procedures.
(2) Physical Inventory.
(3) Storing Fresh Food.
(4) Storing Beverages Items.
(6) Store Management.
(13) Designing and Operating a warehouse.(7) Storage Management Procedures.
(8) Advanced Inventory management.
(11) Solving Inventory Management Problems.
(12) Inventory Management – The Nuts and Bolts.
(5) Storing Procedures.
(9) Provisioning and Inventory Control.
(10) Best Practice in Inventory Management.
(14) Warehouse safety and security.
(15) Basic Skills for warehouse inventory.
(09) SUPPLY CHAIN MANAGEMENT.
(1) Transportation.
(2) Fleet Management Situational.
(3) Fleet Monitoring and Evaluation
(4) Fleet Maintenance and control.
(5) Short-haul Freight Transportation.
(6) long-haul Freight Transportation.
(7) Benchmarking Fleet Management.
(8) Fleet Management Human Resources.
9/4- FLEET MANAGEMENT.
(4) Secretarial Business Documents.
(2) Keeping the Statutory Records.
(3) Secretarial Financial Activities.
(5) Secretarial Advancement Career.
(9) DATA ENTRY.
(7) Management Offices Technology.
(8) Time and E-Mail Management.
(10) How to Develop a Good Follow Up.
(10) SECRETARIAL AND OFFICE MANAGEMENT.
(1) Secretarial General Procedures. (6) Principles of Business Administration.
- K.S.A : +966 56 8100 811 / +966 50 3000 378 / +966 50 3000 357- Egypt : +201 28 132 3363 / +201 09 423 4070 / +201 288488822
- International Sales: tnga.hospitality@gmail.com- KSA Sales: tnga.hospitality.ksa@gmail.com- Egypt Sales: tnga.hospitality.eg@gmail.com
- K.S.A - 76831 – Al Khobar 31952.- Egypt – 11532 – Alexandria 44232. - Egypt – 39107 – Cairo 11562.
- K.S.A - Riyadh Bank - SA57 200 0000 - 3222215359940- K.S.A - NCB Bank - SA92 100 0000 - 5568021000106- Egypt - Banque Misr - 15200100029015
Thank You..For Your Time and Attention..