Technical Training
Technical Training Headings
- TECHNICAL HOTEL MANAGEMENT AND ENVIRONMENT FRIENDLY COST SAVING MEASURES
- HOTEL DESIGN PLANNING AND DEVELOPMENT
- VALUATION AND MARKET STUDIES
- HOTEL PURCHASING
- EFFECTIVE STOCK AND INVENTORY MANAGEMENT
- PREVENTIVE MAINTENANCE
- FIRE AND SECURITY
- HYGIENE
TECHNICAL HOTEL MANAGEMENT AND ENVIRONMENTALLY FRIENDLY COST SAVING MEASURES
Duration: 1 day
An investigation into the needs and wishes of guests and management, and the use of technical solutions to improve profitability. How to save water, save energy and reduce solid waste through environmentally friendly measures, Advocates the greening of the hotel / lodging industry, Guidelines and Ideas how to save thousands of dollars each year.
Who should attend?
Hotel owners
Chief Engineers
Food & Beverage Managers
Hotel Developers
HOTEL DESIGN PLANNING AND DEVELOPMENT
Duration: 1 day
Explores the latest trends in hotel planning and design, capturing the vast range of today's most imaginative creations, from tower-high guest-rooms to lavish desert villas to exotic resorts nestled by tropical island waters. It outlines the essential criteria architects and designers must meet when planning for a wide variety of hotel types. Highlights the key concepts behind emerging trends and how each designer's vision fits the development of the industry as a whole. It equips today's developer, architect, designer and hotel executive with a comprehensive and practical guide to the world of hospitality design.
Who should attend?
Owners / Owner Representatives
General Managers
Developers
Architects
Duration: 1 day
The importance of valuations and market studies for new development as a base for a successful development of a hotel, motel club or any other hospitality facility will be demonstrated. Aims to present and explain contemporary procedures applied in the preparation of hotel market studies, financial forecasts and investment analyses, and valuations. The importance of familiarity with hotels as investments because of unusual elements such as business value, personal property and many types of operating risks
Who should attend?
Owners / Owner Representatives
General Managers
Financial Controllers
Hotel Real Estate companies
Duration: 1 day
Basic principles of purchasing food, beverage, equipment, contract services and supplies. Primary focus on product identification, supplier selection, and the ordering, receiving, storing and issuing process.
Who should attend?
General Managers
Purchasing Managers
Financial Controllers
Food & Beverage Managers
Assistant Food & Beverage Mgrs
Executive Chefs
Executive Sous Chef
Cost Controllers
EFFECTIVE STOCK AND INVENTORY MANAGEMENT
Duration: 1 day
The aim is to introduce the necessary background in order to optimise the stocking and transferring of all materials that directly affect the amount of service and corporate profitability.
Who should attend?
Department Heads
Human Resource Directors
Personnel Managers
Duration: 1 day
During this session the importance and effects of regular and ongoing preventive maintenance checks and controls as well as repairs will be outlined. The session will also outline the amount of savings which can be achieved through proper documentation of energy usage and costs for the various areas in the hotel.
Who should attend?
General Managers
Hotel Chief Engineers
Financial Controllers
Hotel Developers
Duration: 1 day
Formal information on hotel fire & security issues, how to prevent, causes for hotel fires, fighting fire in a hotel, evacuation, pre and post actions in case of a fire, fire warning systems and equipment are issues covered during the training.
Who should attend?
All employees regardless of position and title
Duration: 1 day
Flow of Food through production
Internal Hygiene Audits
Cleaning
Food Hygiene Training Cards
Equipment Processing
Personal Hygiene
Who should attend?
- Food & Beverage Owners
- Restaurant Owners
- Executive Chefs and Sous Chefs
- Head Stewards.
