Hospitality Training courses

...contributing to the internal quality assurance process Scope This unit covers assessing of candidates by using different assessment methods...

...decision and giving feedback Scope This unit covers assessing of candidates by watching them in the workplace and assessing the areas of their knowledge...

...who provide administrative support to assessment procedures monitoring and making recommendations on the resources needed to evaluate the assessment process...

...of units which the Head Chef can choose for you in order that what you learn is in keeping with what your establishment requires. On completion of... Learn about: Professional Cookery...

...their Bedroom in an evening do not feel that the room has been used before. Dirty Bathrooms, Unclean or Messy Sheets, Dirty Towels, are not what guests...

...By the end of the qualification you will have the required knowledge to operate the reception area without the guidance of others and may then decide...

...On completion of this qualification you will have the ability to open and close down a Bar and ensure that this is done efficiently and safely...

...which can be covered which again can be chosen depending on the establishment and the requirements of the business. Working in a Fast Food environment...

...Enter and find data using a computer 3HS27: Control practices for handling payments 3HS28: Contribute to the development of the wine list...

...Organise the promotion of services or products to customers 2CS211: Deliver customer service on your customers' premises 2CS212: Recognise diversity...

...Prepare poultry for complex dishes 3NFPC1: Prepare, cook and finish complex hot sauces 3NFPC11: Prepare, cook and finish dressings and cold sauces 2NFPC13... Learn about: Professional Cookery...

...Qualification covers similar topics as to the standard qualification but goes into a lot more depth and detail. Introduction to ServeWise The Law relating...

...to organise the purchase of first aid supplies Know how to treat casualties with injuries to bones, muscles and joints and how to safely transport casualties...

...methods for setting and serving a table Demonstrate and develop the correct methods of presenting, opening and serving wine and beverages Look at the...

...This course provides some or most of the underpinning knowledge for Level II Unit 1Gen1 and Level III Unit...

...Even though the customers are going through the business quicker it is still important that they receive good service and that the food being served it served and cooked properly...

...Accidents cost money Legal -The law must be obeyed and there are sanctions for non-compliance It is the duty of every employer to appoint one or more competent...

...This course can provide some of the underpinning knowledge for people working towards a Level III qualification and covers unit 3.A.2. This course covers the following topics...

...Hospitality service managers It comes as no surprise that we are an ageing population. This has implications for all sectors of business, but in particular...

...This training is essential in the management of effective communication with your team on what is expected to happen in relation to fire prevention...