Hospitality Short Courses, 2013 - Sam Hospitality Academy

Sam Hospitality AcademyGauteng, South Africa

+27 82 765 [email protected]

Hospitality Courses, 2013

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

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)

Management Courses Bed and Breakfast and Guesthouse Basics Financial Management for Non-Financial Managers Management Development Programme (MDP)

Chef/ Professional Cook Hygiene in Food Preparation Areas Accepting, Storing and Handling of Food Handling of Food Items in the Fridge

FRONTLINE COURSES

Waitron Training10 Days

The 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 calculations

Course 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

Beverage Product Knowledge 5 Days

The course covers the following: Basic spirits Pouring Brands Other Spirits Vermouth Aperitifs Digestives Sherry Port Local/ Imported Liqueurs Beers/ Ciders Alcohpops/ RTD's Minerals/ Other Minerals/ Mixers Juices Cordials Mineral Water Syrup/ Bitters Energy Drinks

Course 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

Beverage Product Knowledge 5 Days The course covers the following: Basic spirits Pouring Brands Other Spirits Vermouth Aperitifs Digestives Sherry Port Local/ Imported Liqueurs Beers/ Ciders Alcohpops/ RTD's Minerals/ Other Minerals/ Mixers Juices Cordials Mineral Water Syrup/ Bitters Energy Drinks

Course Type: Hospitality SpecificTarget Market: All Restaurant Service & Bar Staff.Recommendations: Restaurant Skills Part One & TwoPrice: R1 500 per learner

Restaurant Skills Part One5 Days The 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 waitron's Approach Explanation of a "Cover" Selling Basic Restaurant Equipment

Course Type: Hospitality SpecificTarget Market: All Restaurant Service and Bar StaffRecommendations: Beverage Product KnowledgePrice: R1 500 per learner

Restaurant Skills Part Two5 Days The 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 Menus

Course Type: Hospitality SpecificTarget Market: All Restaurant Service and Bar StaffRecommendations: Beverage Product Knowledge & Restaurant Skills Part

OnePrice: R1 500 per learner

South African Wines & Service10 Days The 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 Education

Course Type: Hospitality SpecificTarget Market: All Restaurant Service and Bar StaffRecommendations: Beverage Product Knowledge & Restaurant Skills Part One and TwoPrice: R3 000 per learner

Hotel Front Office Course10 Days The 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 Staffs

Course Type:Hospitality SpecificTarget Market: All Front Office Staff, Reservations, Supervisors & ManagersRecommendations: NonePrice: R3 000 per learner

Banqueting Training2 Days The course covers the following: Conferencing Layout Banqueting order taking Preparing and clearing function rooms

Course 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

Service Eminence 3 Days The 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 Skills

Course Type: Hospitality SpecificTarget Market: All StaffRecommendations: Service StaffPrice: R1 950 per learner

Telephone Skills1 Day The 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 call

Course Type: Hospitality Specific or Non Hospitality SpecificTarget Market: All StaffRecommendations: Service EminencePrice: R750 per learner

Personal Grooming ½ Day The 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 standards

Course Type: Hospitality Specific or Non Hospitality SpecificTarget Market: All StaffRecommendations: NonePrice: R400 per learner

Basic Safety and Hygiene1 Day The 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 manner

Course Type: Hospitality Specific or Non Hospitality SpecificTarget Market: All StaffRecommendations: NonePrice: R750 per learner

Scullery Operational Skills2 Days The 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 responsibility

Course Type: Hospitality SpecificTarget Market: All Scullery StaffRecommendations: Basic Safety and HygienePrice: R1 500 per learner

Stock Control1 Day The course covers the following: How to order and control stock

Course Type: Hospitality SpecificTarget Market: Stock controllers, warehouse staff, F&B Supervisors,

BartendersRecommendations: Basic Warehouse ProceduresPrice: R750 per learner

Basic Warehouse Procedures1 Day The course covers the following: How to order stock How to receive stock How to maintain receipt of stock How to store and issue stock

Course Type: Hospitality SpecificTarget Market: Stock controllers, warehouse staff, F&B Supervisors,

BartendersRecommendations: Stock Control, Basic Safety and HygienePrice: R750 per learner

Providing Take-away and Counter Service in a Fast Food Environment5 Days The 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 services

Course Type: Hospitality SpecificTarget Market: All Fast Food and Take away service staffRecommendations: Stock Control, Basic Safety and Hygiene, Personal

Grooming, Service Eminence, Telephone Skills


Basic Housekeeping3 Days The 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 types

Course Type: Hospitality SpecificTarget Market: Room AttendantsRecommendations: Basic Safety and Hygiene, Personal Grooming,

ServiceEminence


Front Office Reception3 Days The 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 services

Course Type: Hospitality SpecificTarget Market: ReceptionistsRecommendations: Personal Grooming, Service Eminence, Telephone

SkillsPrice: R1 950 per learner

SUPERVISOR COURSES

Executive Housekeeper3 Days The 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 checklist

Course Type: Hospitality SpecificTarget Market: Executive Housekeepers, Assistant Housekeepers,

Housekeeping ManagersRecommendations: Training, Development and Coaching Staff,

Inducting a New Staff Member, Reporting Skills, SDP, MDP


Managing Daily Revenue Targets2 Days The course covers the following: Revenue forecasting Monthly/daily revenue budget Monitoring real income against budget per shift (targets) Menu analysis How to drive daily target

Course 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, SDP


Training, Development and Coaching 1 Day The 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 coach

Course Type: Hospitality Specific and Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Inducting a New Staff Member, Reporting Skills,

SDP, MDPPrice: R750 per learner

Inducting a New Staff Member 1 Day The 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 evaluation

Course Type: Hospitality Specific and Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Training, Development and Coaching, Reporting

Skills, SDP, MDP

Price: R750 per learner

Reporting Skills½ Day The course covers the following: Types of reports Reporting formats How to structure a report The importance of editing

Course Type: Hospitality Specific and Non Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: SDP, MDP


Criteria to cover in Staff Briefing½ Day The course covers the following: Standards, policies and procedures Revenue (targets and budgets) Communication interdepartmental Customer service improvement

Course Type: Hospitality SpecificTarget Market: Managers and SupervisorsRecommendations: Managing Daily Revenue Targets, Reporting Skills,

SDP


Procurement3 Days The course covers the following: Standard Purchasing Specifications Tendering Process Contract Management Price Analysis Interdepartmental communication and the importance thereof

Course 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.


Supervisory Development Programme (SDP)10 Days The course covers the following: Business Principles Communication and Motivation Assertiveness Introduction to Finance People Management Leadership Operations Management

Course Type: Non Hospitality Specific Target Market: Managers and SupervisorsRecommendations: NonePrice: R5 500 per learner

MANAGEMENT COURSES

Bed and Breakfast and Guesthouse Basics10 Days The course covers the following: Operations Management Finance Management Marketing Management Basic Human Resources

Course Type: Hospitality Specific Target Market: Managers and Owners of a Bed and Breakfast or

GuesthouseRecommendations: NonePrice: R5 500 per learner

Financial Management for Non-Financial Managers2 Days The 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 valuations

Course Type: Hospitality Specific Target Market: Managers, Supervisors or Administrators who have

no or limited financial/ accounting backgroundRecommendations: NonePrice: R1 500 per learner

CHEF/ PROFESSIONAL COOK

COURSES

Hygiene in Food Preparation Areas1 Day The 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 Specific Target Market: All Kitchen StaffRecommendations: Accepting, Storing and Handling of Food, Handling

of food items in the fridge.Price: R750 per learner

Accepting, Storing and Handling of Food1 Day The 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 Act

Course Type: Hospitality Specific Target Market: All Kitchen StaffRecommendations: Handling of Food Items in the Fridge, Hygiene in

Food Preparation Areas.Price: R750 per learner

Handling of Food Items in the Fridge2 Days The 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 fridge

Course Type: Hospitality Specific Target Market: All Kitchen StaffRecommendations: Accepting, Storing and Handling of Food, Hygiene in

Food Preparation Areas


Hospitality Short Courses, 2013 - Sam Hospitality Academy

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