TNGA Presentation

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.


(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.


(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.


(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.


(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

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(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.


(3) Store Reporting and Control.

(4) Inventory Procedures.

(5) Promoting In-House Sales.


(7) Team Building.

(8) Problem Solving.


(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.


(6) Creative Problem Solving.



(9) Motivating Your Workforce.

(10) Quality Customers Relations.

(11) Selling Skills.

(12) Goal Setting.

2/5- FRONT OFFICE PROFESSIONAL QUALIFICATIONS

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(03) FOOD AND BEVERAGE SERVICE...

3/1-Basic 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.



(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.


(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


(2) Hospitality Core Competencies.

(4) Procurement Supervision .

(6) Team Building.




(11) Decision Making.



(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


(1) F&B Management. (11) Reports and Proposals.

(3) Hotel Sales and Marketing.

(4) Food Transportation Management.


(7) Store Management.

(8).Catering Management

(9) Procurement Management.

(2) Restaurant Service #4(For Restaurant Manager Position).

(12) Selling Skills .

(13) Strategic Management.


(5) Quality Customers Relations. (10) Menu Planning. (15) Goal Setting.

3/4- F&B SERVICE MANAGEMENT SKILLS

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3/5- F&B SERVICE PROFESSIONAL QUALIFICATIONS

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4/1-Basic Skills.

4/2- Entry Level Skills


4/3- Team Members Skills


(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


(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


(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


(1) F&B Cost Control.

(2) HACCP Control.

(3) Emergency Cooking plans.

(4) Procurement Supervision.

(6) Team Building.





(12) Hospitality Core Competencies.

(13) Mass Production Control.


(5) Stress Management. (10) Communication Skills. (15) Inventory Procedures.

4/4- FOOD PRODUCTION SUPERVISION SKILLS


(1) F&B Management.

(2) Reports and Proposals.

(3) Menu Planning.

(4) Recipes Planning and Control.


(7) Strategic Management.


(9) Procurement Management.


(12) Selling Skills.

(13) Motivating your Workforce.


(5) Quality Customers Relations.. (10) Store Management. (15) Goal Setting.

4/5- FOOD PRODUCTION MANAGEMENT SKILLS

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4/6- FOOD PRODUCTION PROFESSIONAL QUALIFICATIONS

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4/6- FOOD PRODUCTION PROFESSIONAL QUALIFICATIONS

(05) HOUSEKEEPING.

5/1-Basic Skills.





(05) HOUSEKEEPING

5/1- HOUSEKEEPING BASIC SKILLS

(1) Principles of Housekeeping.

(2) Guest Receiving Skills.


(4) Fax Techniques.


(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


(2) House Keeping Control Desk.


(10) Inventory Procedures.


(7) Safety in H.K Operations.

(8) Team Building.






(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.


(6) Materials Management.



(9) Motivating Your Workforce.

(10) Reports and Proposals



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5/5- HOUSEKEEPING PROFESSIONAL QUALIFICATIONS

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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.


(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.


(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.


9/1- LOGISTICS MANAGEMENT.

9/2- PROCUREMENT MANAGEMENT.

9/3- WAREHOUSE MANAGEMENT.

9/4- FLEET 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.


(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.


(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.


(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: [email protected] KSA Sales: [email protected] Egypt Sales: [email protected]

- 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..

TNGA Presentation

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