SHORT COURSES / SKILLS TRAINING

Click on the following courses to see more details below:

1. Front Line Staff

Waitron Training
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

2. Supervisors

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)

3. Management

Bed and Breakfast and Guesthouse Basics
Financial Management for Non-Financial Managers
Certificate course in Labour law
Employment equity and Skills Development
Management Development Programme (MDP)

4. Chef

Hygiene in Food Preparation Areas
Accepting, Storing and Handling of Food
Handling of Food Items in the Fridge

1. Front Line Staff

Course Name:


Waitron Training

Course Duration:
10 days
Description
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 Markets:
Head waitrons, waitrons, runners and staff that have potential to be waitrons
Recommendations:
Personal Grooming, Basic Safety and Hygiene
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Course Name:

Banqueting Training

Course Duration:
2 days
Description
The course covers the following:
  • Conferencing Layout
  • Banqueting order taking
  • Preparing and clearing function rooms
Course Type:
Hospitality Specific
Target Markets:
Banqueting waitrons, waitrons, bartenders, runners and staff that have potential to be banqueting waitrons
Recommendations:


To undergo this training, it is recommended that you first complete the Waitron Training the Academy offers or alternatively have extensive waitron experience. Other courses to attend are Personal Grooming, Basic Safety and Hygiene, Service Eminence, Telephone Skills.
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Course Name:

Service Eminence

Course Duration:
3 days
Description
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, indentifying the phases in development
  • Roll out of the skills model (i.e Supportive, Exploratory/Investigative and Directive Skills
Course Type:
Hospitality Specific or Non Hospitality Specific
Target Markets:
All staff
Recommendations:
None
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Course Name:

Telephone Skills

Course Duration:
1 day
Description
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
  • How to end a call
Course Type:
Hospitality Specific or Non Hospitality Specific
Target Markets:
All staff
Recommendations:
Service Eminence
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Course Name:

Personal Grooming

Course Duration:
½ day
Description
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 Markets:
All staff
Recommendations:
None
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Course Name:

Basic Safety and Hygiene

Course Duration:
1 day
Description
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 Markets:
All staff
Recommendations:
None
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Course Name:

Scullery Operational Skills

Course Duration:
2 days
Description
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 Markets:
All scullery staff
Recommendations:
Basic Safety and Hygiene
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Course Name:

Stock Control

Course Duration:
1 day
Description
The course covers the following:
  • How to control and order stock
Course Type:
Hospitality Specific
Target Markets:
Stock controllers, warehouse staff, F&B Supervisors, bartenders
Recommendations:
Basic Warehouse Procedures
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Course Name:

Basic Warehouse Procedures

Course Duration:
1 day
Description
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 Markets:
All warehouse staff, bartenders, stock controllers, F&B Supervisors
Recommendations:
Stock Control, Basic Safety and Hygiene
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Course Name:

Providing Take-away and Counter Service in a Fast Food Environment

Course Duration:
5 days
Description
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 Markets:
All Fast Food and Take away service staff
Recommendations:
Stock Control, Basic Safety and Hygiene, Personal Grooming, Service Eminence, Telephone Skills
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Course Name:

Basic Housekeeping

Course Duration:
3 days
Description
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 Markets:
Room attendants
Recommendations:
Basic Safety and Hygiene, Personal Grooming, Service Eminence
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Course Name:

Front Office Reception

Course Duration:
3 days
Description
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 Markets:
Receptionists
Recommendations:
Personal Grooming, Service Eminence, Telephone Skills
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Course Name:

Executive Housekeeper

Course Duration:
3 days
Description
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 Markets:
Executive Housekeepers, Assistant Housekeepers, Housekeeping Managers
Recommendations:
Training, Development and Coaching Staff, Inducting a New Staff Member, Reporting Skills, SDP, MDP
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Course Name:

Managing Daily Revenue Targets

Course Duration:
2 days
Description
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 Markets:
Restaurant Managers, Bar Managers, Assistant Managers, Floor Supervisors, Duty Managers
Recommendations:
Training, Development and Coaching Staff, Inducting a New Staff Member, Reporting Skills, SDP
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Course Name:

Training , Development and Coaching

Course Duration:
1 day
Description
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 Markets:
Managers and Supervisors
Recommendations:
Inducting a New Staff Member, Reporting Skills, SDP, MDP
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Course Name:

Inducting a new staff member

Course Duration:
1 day
Description
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 Markets:
Managers and Supervisors
Recommendations:
Training, Development and Coaching, Reporting Skills, SDP,MDP
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Course Name:

Reporting Skills

Course Duration:
½ day
Description
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 Markets:
Managers and Supervisors
Recommendations:
SDP, MDP
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Course Name:

Criteria to cover in Staff Briefing

Course Duration:
½ day
Description
The course covers the following:
  • Standards, policies and procedures
  • Revenue (targets and budgets)
  • Communication interdepartmental
  • Customer service improvement
Course Type:
Hospitality Specific
Target Markets:
Managers and Supervisors
Recommendations:
Managing Daily Revenue Targets, Reporting Skills, SDP
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Course Name:

Procurement

Course Duration:
3 days
Description
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 Markets:
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.
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Course Name:

Supervisory Development Programme (SDP)

Course Duration:
10 days
Description
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 Markets:
Supervisors, or persons that have the potential to become supervisors
Recommendations:
None
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3. Management

Course Name:

Bed and Breakfast and Guesthouse Basics

Course Duration:
2 days per week for 4 weeks (8days)
Description
The course covers the following:
  • Operations Management
  • Finance Management
  • Marketing Management
  • Basic Human Resources
Course Type:
Hospitality Specific
Target Markets:
Managers and Owners of a Bed and Breakfast or Guesthouse
Recommendations:
None
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Course Name:

Financial Management for Non-Financial Managers

Course Duration:
2 days
Description
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 Markets:
Managers, Supervisors or Administrators who have no or limited financial/accounting background
Recommendations:
None
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Course Name:

Certificate course in Labour law

Course Duration:
1 week
Description
The course covers the following:
  • Understanding labour law
  • Disciplinary enquiries
  • Strikes, lockouts etc
  • How to handle CCMA cases
Course Type:
Non hospitality specific, i.e. Open to all sectors
Target Markets:
HR Managers, Training Managers, Managers, Supervisors
Recommendations:
All Lecturers are labour law practitioners with experience in CCMA, Strikes, disciplinary enquiries etc.
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Course Name:

Employment equity and Skills Development

Course Duration:
3 seminars of 1 day each<
Description
The course covers the following:
  • Updates on employment equity and skills development
  • Reviews existing and updated legal requirements
Course Type:
Non hospitality specific
Target Markets:
Open to everyone
Recommendations:
Presented by Sylvia Hammond, who is a renowned expert in these fields.
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Course Name:

Management Development Programme (MDP)

Course Duration:
10 days
Description
The course covers the following:
  • Management Strategy
  • Performance Management
  • Basic Financial Management
  • Human Resources Policies
  • Business Law
  • Presentation Skills
Course Type:
Non hospitality specific
Target Markets:
Managers
Recommendations:
None
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4. Chef

Course Name:

Hygiene in Food Preparation Areas

Course Duration:
1 day
Description
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 Markets:
All Kitchen Staff
Recommendations:
Accepting, Storing and Handling of Food, Handling of Food Items in the Fridge
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Course Name:

Accepting, Storing and Handling of Food

Course Duration:
1 day
Description
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 Markets:
All Kitchen Staff
Recommendations:
Handling of Food Items in the Fridge, Hygiene in Food Preparation Areas
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Course Name:

Handling of Food Items in the Fridge

Course Duration:
2 days
Description
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 Markets:
All Kitchen Staff
Recommendations:
Accepting, Storing and Handling of Food, Hygiene in Food Preparation Areas
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