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Hospitality Courses, 2013

Sam Hospitality Academy Gauteng, South Africa +27 82 765 9238 info@samhospitality.co.za www.samhospitality.co.za. Hospitality Courses, 2013. Frontline Courses. We are pleased to present our short courses as shown below.

wynne-keller
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Hospitality Courses, 2013

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  1. Sam Hospitality AcademyGauteng, South Africa+27 82 765 9238info@samhospitality.co.zawww.samhospitality.co.za Hospitality Courses, 2013

  2. Frontline Courses We 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

  3. 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)

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

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

  6. FRONTLINE COURSES

  7. 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 Specific Target Market: Head Waitrons, waitrons, runners and staff that have a potential to be waitrons. Recommendations: Personal Grooming,  Basic Safety and Hygiene Price: R3 000 per learner

  8. 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 Specific Target Market: Head Waitrons, waitrons, runners and staff that have a potential to be waitrons. Recommendations: Personal Grooming,  Basic Safety and Hygiene Price: R1 500 per learner

  9. 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 Specific Target Market: All Restaurant Service & Bar Staff. Recommendations: Restaurant Skills Part One & Two Price: R1 500 per learner

  10. 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 Specific Target Market: All Restaurant Service and Bar Staff Recommendations: Beverage Product Knowledge Price: R1 500 per learner

  11. 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 Specific Target Market: All Restaurant Service and Bar Staff Recommendations: Beverage Product Knowledge & Restaurant Skills Part One Price: R1 500 per learner

  12. 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 Specific Target Market: All Restaurant Service and Bar Staff Recommendations: Beverage Product Knowledge & Restaurant Skills Part One and Two Price: R3 000 per learner

  13. 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 Specific Target Market: All Front Office Staff, Reservations, Supervisors & Managers Recommendations: None Price: R3 000 per learner

  14. Banqueting Training2 Days The course covers the following: • Conferencing Layout • Banqueting order taking • Preparing and clearing function rooms Course Type: Hospitality Specific Target Market: Head waitrons, waitrons, bartenders, runners and staff that have potential to be waitrons Recommendations: To undergo this training, it is recommended that you first complete the WaitronTraining the Academy offers or alternatively have extensive waitronexperience. Other courses to attend are Personal Grooming, Basic Safety and Hygiene, Service Eminence, Telephone Skills. Price: R1 500 per learner

  15. 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 Specific Target Market: All Staff Recommendations: Service Staff Price: R1 950 per learner

  16. 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 Specific Target Market: All Staff Recommendations: Service Eminence Price: R750 per learner

  17. 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 Specific Target Market: All Staff Recommendations: None Price: R400 per learner

  18. 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 Specific Target Market: All Staff Recommendations: None Price: R750 per learner

  19. 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 Specific Target Market: All Scullery Staff Recommendations: Basic Safety and Hygiene Price: R1 500 per learner

  20. Stock Control1 Day The course covers the following: • How to order and control stock Course Type: Hospitality Specific Target Market: Stock controllers, warehouse staff, F&B Supervisors, Bartenders Recommendations: Basic Warehouse Procedures Price: R750 per learner

  21. 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 Specific Target Market: Stock controllers, warehouse staff, F&B Supervisors, Bartenders Recommendations: Stock Control, Basic Safety and Hygiene Price: R750 per learner

  22. 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 Specific Target Market: All Fast Food and Take away service staff Recommendations: Stock Control, Basic Safety and Hygiene, Personal Grooming, Service Eminence, Telephone Skills Price: R3 750 per learner

  23. 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 Specific Target Market: Room Attendants Recommendations: Basic Safety and Hygiene, Personal Grooming, Service Eminence Price: R1 950 per learner

  24. 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 Specific Target Market: Receptionists Recommendations: Personal Grooming, Service Eminence, Telephone Skills Price: R1 950 per learner

  25. SUPERVISOR COURSES

  26. 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 Specific Target Market: Executive Housekeepers, Assistant Housekeepers, Housekeeping Managers Recommendations: Training, Development and Coaching Staff, Inducting a New Staff Member, Reporting Skills, SDP, MDP Price: R1 950 per learner

  27. 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 Specific Target Market: Restaurant Managers, Bar Managers, Assistant Managers, Floor Supervisors, Duty Managers Recommendations: Training, Development and Coaching Staff, Inducting a new staff member, Reporting Skills, SDP Price: R1 500 per learner

  28. 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 Specific Target Market: Managers and Supervisors Recommendations: Inducting a New Staff Member, Reporting Skills, SDP, MDP Price: R750 per learner

  29. 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 Specific Target Market: Managers and Supervisors Recommendations: Training, Development and Coaching, Reporting Skills, SDP, MDP Price: R750 per learner

  30. 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 Specific Target Market: Managers and Supervisors Recommendations: SDP, MDP Price: R400 per learner

  31. 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 Specific Target Market: Managers and Supervisors Recommendations: Managing Daily Revenue Targets, Reporting Skills, SDP Price: R400 per learner

  32. 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 Specific Target Market: Managers and Supervisors Recommendations: 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. Price: R2 250 per learner

  33. 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 Supervisors Recommendations: None Price: R5 500 per learner

  34. MANAGEMENT COURSES

  35. 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 Guesthouse Recommendations: None Price: R5 500 per learner

  36. 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 background Recommendations: None Price: R1 500 per learner

  37. CHEF/ PROFESSIONAL COOKCOURSES

  38. 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 Staff Recommendations: Accepting, Storing and Handling of Food, Handling of food items in the fridge. Price: R750 per learner

  39. 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 Staff Recommendations: Handling of Food Items in the Fridge, Hygiene in Food Preparation Areas. Price: R750 per learner

  40. 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 Staff Recommendations: Accepting, Storing and Handling of Food, Hygiene in Food Preparation Areas Price: R1 500 per learner

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