Archives for March 2018

Digital Marketing for the Hospitality and Tourism Industry

Define Digital and traditional marketing

• Define Digital and traditional marketing Marketing Mix between the past the the future Promote your brand through effective but affordable digital platforms Practice apps and software for designing simple and quick marketing solutions Apply marketing tactics on key social media platforms • Indentify qualities and attributes required in the guest and customer service role especially grooming and etiquette • Explain Communication types and the importance of effective responding to customers’ needs, expectations and complaints

Compare digital and traditional marketing concepts What is each P of the marketing mix represent Register on selected platforms and design and upload marketing ads. Gauge the outcome

Presentation (40%) Written Exam (50%) Attendance (10%)

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Customer and Guest Services for Hospitality

Deliver exceptional guest and customer service to different types of customers in the hospitality industry • List the benefits having a good reputation in the hospitality industry • Understand organizational guest and customer service policies and procedures • Indentify qualities and attributes required in the guest and customer service role especially grooming and etiquette • Explain Communication types and the importance of effective responding to customers’ needs, expectations and complaints

Describe different types of guests and customers in the hospitality industry •Describe the benefits of a hotel or restaurant of having a guest and customer service • Describe the purpose of different organisational customer service policies and procedures • Explain how an organisation can build a good reputation with guests and customers in the hospitality industry , and the opposite case • Describe how to present a professional and knowledgeable image to guests and customers • Explain and practice different communication methods and their effects on guests and customers

Presentation (40%) Written Exam (50%) Attendance (10%)

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Communication Skills for the Hospitality and Tourism Industry

Communication skills that will bring success in both the hospitality, tourism industties and at home. The primary aim of the Communication Strategies training course is to provide participants with an understanding of the impact that their communication skills can have on others, while exploring the different ways in which developing these skills can make it easier for them to succeed in the office and beyond. It will also correct common grammatical and spelling mistakes, as well as, improve positive language.

- identification of common mistakes - developing skills to ask questions - learning what their non-verbal messages are saying - developing skills in listening actively and empathetically to others - improve spoken language

Oral presentations Activities

Presentation (40%). Written Exam (50%). Attendance (10%)

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Digital Marketing for the Hospitality and Tourism Industry

Define Digital and traditional marketing

Define Digital and traditional marketing Marketing Mix between the past the the future Promote your brand through effective but affordable digital platforms Practice apps and software for designing simple and quick marketing solutions Apply marketing tactics on key social media platforms

Compare digital and traditional marketing concepts What is each P of the marketing mix represent Register on selected platforms and design and upload marketing ads. Gauge the outcome

Presentation (40%) Written Exam (50%) Attendance (10%)

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Hospitality Finance

1. Understand Income Statements and Balance Sheets, Ratio analysis and Breakeven /CVP. 2. Create an operating budget based on a more complex scenario (HOTS) based on previous data and future events. 3. Present a performance report using a range of ratios including a written comparison of budget to actual results achieved.

1. Ability to analyze the chart of accounts and prepare the income statement and balance sheet. 2. Ability to independently gather information and do forecasts the revenue expenditure. As well as do evaluation of financial performance using ratio analysis. 3. Evaluation of financial performance using ratio analysis.

Presentation (40%). Written Exam (50%) Attendance (10%)

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Workplace Safety

Restaurant and Foodservice operations are responsible for providing a safe environment and ensuring safe practices for the guest and employees. Agency that creates and enforces safety-related standards and regulation. Chemical hazards presented on the job and train employees to use these materials safety. Protective clothing and equipment protect employees from potential hazards on the job.

To teach the general safety procedure on the job to have an accident free workplace. Giving the overview of safety audits with levels in a restaurant or foodservice operation. Essential knowledge for First Aid treatment for light injuries .

Introduction to Workplace Safety, Preventing Accidents and Injuries, First Aid External Threats

Theory

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SALADS AND GARNISHING

Knowledge about Salads and its Basic Types and Parts. The importance of Garnishing Art on food.

Knowledge about Salads and its Basic Types and Parts. The importance of Garnishing Art on food.

The Ingredients, Types and Parts of Salads. Standard blends of Dressings which combining herbs and spices in each global cuisine. Key points of WHY and HOW of Garnishing and Plating.

Theory and Practical

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POTATOES,LEGUMES AND GRAINS

Different varieties of potatoes. The multi-stages cooking of potatoes. Essentials techniques of cooking grains and legumes .

Teaching the essential skills and new techniques of cooking Potatoes, Legumes, Grains, Pasta and Dumplings.

Types of Potatoes, Legumes, Grains and Pasta. Selecting and Storing of Potatoes, Legumes and Grains. Cooking of Potatoes, Legumes, Grains, Pasta and Dumplings.

Theory and Practical

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MEAT, POULTRY AND SEAFOOD

Grades of meat, Butchering process, Right cooking method for cut of meat, Three grades of Poultry, Distinct differences in Poultry forms, Main forms of Seafood, and the most important step of purchasing seafood.

Learned the grades of Meat, Poultry and Seafood and how the grade differences helpful to create usable product to vary. - Butchering processes of meat and how been it carefully inspected and stamp. - Factors needed or mandatory to consider when purchasing Meat, Poultry and Seafood. - Learning the different methods of cooking Poultry. - The two main forms of Seafood.

When its comes to food safety, Knowledge, Communication, and Passion for serving safe food are most Important. Illness caused by eating unsafe food can cost money, jobs and even lives. The reputation of the restaurant or food service operation can be destroyed by a single case of food related illness. Every person in the operation must keep food safe, anyone in the workplace are sharing this responsibility.

60% Written Exam 30% Practical Exam 10% Attendance

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