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NO Package Package Breakdown Duration Amount 1. Food and Beverage Service & Sales Techniques

The document outlines 10 training packages for an African tribe hotel, including the tasks covered and duration/cost of each package. Package 1 (food and beverage service) covers all aspects of food and drink service over 3 months for 150,000 amount. Package 2 (food production) covers food preparation, storage, costing and more over 100,000 amount. Package 10 (monitoring operations) assesses all hotel departments over 50,000 amount. In total, the packages provide comprehensive training for operating a hotel over 10 areas and 650,000 amount.

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Naftali
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573 views4 pages

NO Package Package Breakdown Duration Amount 1. Food and Beverage Service & Sales Techniques

The document outlines 10 training packages for an African tribe hotel, including the tasks covered and duration/cost of each package. Package 1 (food and beverage service) covers all aspects of food and drink service over 3 months for 150,000 amount. Package 2 (food production) covers food preparation, storage, costing and more over 100,000 amount. Package 10 (monitoring operations) assesses all hotel departments over 50,000 amount. In total, the packages provide comprehensive training for operating a hotel over 10 areas and 650,000 amount.

Uploaded by

Naftali
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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AFRICAN Tribe HOTEL TRAINING & CONSUTS kenya LIMITED PACKAGE/ TASKS

BREAKDOWN

NO PACKAGE PACKAGE BREAKDOWN DURATION AMOUNT


1. Food and Welcoming guests & receiving quests 3 months
Beverage
Service & Sales
Techniques
 Sitting guests
 Service Standards
 Menue Presentation
 Order taking
 Service sequence
 Opening duties
 Closing duties
 Hot beverage presentation
 Beverage services
 Report preparation
 Wine knowledge
 Wine service
 Special coffees preparation
 Table set up and layout
 Cost control and Management
 Up-selling Skills
 Suggestive Selling
 Cross Selling
 Cocktails Preparation
 Cocktail Presentation
 Billing Presenation
 Crumbing down
 Confidence building
 Monitoring and seeing off of quests
 Desert Service 150,000
 Dinner Service Sequence
 Lunch Sequence
 Menu Knowledge
 Handling of guests
 Guest Complaints
 Customer care
 Etiquettes, attitudes and manners
 Personal grooming and hygiene
Standards
 Team work building
 Staff Motivation
 Staff Posture and Conduct
 Guests relations
 Monitoring of operating equipment
stock levels
 Equipment handling and Management
 Monthly stock taking
 Buffet setup/ lunch and dinner set up
 Linen handling
 Room Service Skills
 Napkin folds
 Soup Service
 Bread Service
 Bidding farewell to guest
 Functions/ banquetting handling
 Receiving guests feedbacks
 Sales and Marketing the hotel products
 Product knowledge (Food and
Beverages)
 Product knowledge (Hotel premises)
 Shift handover and take over
 Staff briefings
 Restaurant control/ billing system
 Attributes of a service personnel X

2. F & B
Production
 Food Presentation
 Hygiene Standards
 Food Storage
 Food Costing
 Cost Control
 Menu preparation and pricing
 Production Storage and Preservation 100,000
 Cooking Methods
 Mis en Place
 Food Sampling and tasting
 Standard Operating Proceedures (SOPs)
 Menu Planning
 Staff Management
 Staff discipline
 Staff Recruitment
 Departmental Management
 Equipmental Management
 Equipment Management

3. Human
Resource
Management/
recruitment
 Interviewing 50,000
 Evaluation
 Recommendation

4. Front Office
Check-in 50,000
Check-out
Cash Handling
Telephone Operation
Guest Relations
Customer Care
Guest Diary
Shift hand over

5. House
Keeping/
Laundry
Room Preparation
Room discrepancy
Linen Management
Guest Feedback
Hygiene Standards 50,000
Turning down the room
Amenities
Telephone Etiquettes
Room Status
House Keeping Language
Laundry handling

6. Accounts &
Finace
 Internal Controls
 Material controls
 Purchases
 Cash Management 100,000
 Operational reports
 Payable & Receivables
 Income Audit
 Budgeting

7. Management &
Supervisory
Skills
 Job description & Responsibilities
 SOPs forb the Senior anagement 100,000
 How to reduce cost and increase Sales
 Product Management
 Team Building
 Staff Motivation
 Controls
 Efficiency & Effective Management
 Sales Promotions

8. Marketing &
Sales
 Up selling off the Hotel Product 50,000
 Marketing and Sales techniques

9. Setting Hotel  For all Departments


Operating 30,000
Procedures
10. Monitoring &
Assessment of 50,000
the Hotel
Operations
 Food and Beverage Service
 Staff Performance
 Operations
 Hose Keeping
 Security
 Internal Controls
 Revenue Controls
 Front Office Operations

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