Overview

This training course is to introduce and to give foundation of Food & Beverage (F&B) in terms of attitude, knowledge and skills in performing and understanding the F&B services amongst F&B service provider, event organizer related in such industry or whoever that wishes to gain a foundation in F&B skills & expertise.

The program will include waiter / waitress grooming standard according to the Malaysia Government’s guidelines, food safety, cutleries and utensils knowledge and sequence of service for generic western concepts.

Objectives

By the end of the program, participants will have an understanding on the right Attitude, Knowledge & Skills that are needed to understand the overall process and procedures which is required in the hospitality industry which can be integrated to enhance their organizational values and reputation. It will lift the participants work performance and knowledge and should be able to maximize their personal achievement and assist towards achieving the organizational goals.

Methodology

Lectures, Role – Plays & Activities

For Whom

This program is designed exclusively for all Hotel & Restaurant’s permanent & temporary staff, part timers and Event Organizer or any individual wanting to gain F&B knowledge and skills.

No. of Participants

25 persons max

Duration

2 days

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Overview

This program is to introduce the foundation to Bartending in terms of providing the right Attitude, Knowledge & Skills in performing and understanding the subject matter amongst F&B provider, event organizer or whoever that wishes to gain a foundation in bartending skills & expertise.

Course contents will include Bartender Personality, Bar Equipments, Methods of Mixing Drinks, and understanding types of spirit, liqueur etc.

Objective

By the end of the program, participants will have an understanding on the right Attitude, Knowledge & Skills that are needed to understand the overall process and procedures of bartending which can be integrated to enhance their organizational values and reputation. It will lift the participants work performance and knowledge and should be able to maximize their personal achievement and assist towards achieving the organizational goals.

Methodology

Lectures, Role – Plays, Discussions, Videos & Group Presentations.

For Whom

This program is designed exclusively for all Hotel & Restaurant’s permanent & temporary staff, part timers and Event Organizer or any individual wanting to gain bartending knowledge and skills.

No. of Participants

25 persons max

Duration

2 days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here 

Overview

A well- managed housekeeping department relies on the ability of the housekeeper to organise work efficiently. The tasks performed by the housekeeping department are critical to the smooth daily operation of any hospitality operation. It stands to reason then that these personnel are offered comprehensive and regular training they need to do their jobs well. Housekeeping personnel at all levels must be endowed with the same professionalism as other hospitality functions.

This 2 day programme is designed to emphasize the importance of housekeeping in hospitality operations focusing on day to day complexities of the department from planning and organising to managing inventories and controlling expenses

Program Objectives

• Explain the relationship between housekeeping and other departments
• Describe the tools used by housekeeping to plan its work
• Identify the actions housekeeping can take to control expenses
• Identify safety and security procedures that relate to the housekeeping department

Methodology

Lectures, Role – Plays, Discussions, Practical

For Whom

This program is ideal for housekeeper, housekeeping supervisors, and personnel who wish to gain more knowledge in this field.

No. of Participants

25 persons max

Duration

2 Days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here 

Overview

Doing laundry everyday by the truckload is no easy task. Moreover, the responsibility of making it look, smell and feel good and getting it to the right place and time is challenging. Washing linen is a Housekeeping department’s 2nd largest expense and this is why good Landry management is essential to the success of a “Room Division Operation”.

Objectives

• Describe general care instructions for laundering different types of fabrics commonly used in hotel operations
• Identify the types and functions of chemicals used in the wash step of the laundry cycle
• Identify the various types of machines and equipment that might the found in a hotel’s premise
• Describe effective staffing and scheduling practices for on-premises laundry operations

Methodology

Lectures, Role – Plays, Discussions, Practical

For Whom

Laundry Department Managers, Supervisors, Attendants, Maids, Checkers, Valet- Attendants.

No. of Participants

25 persons max

Duration

3 Days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here 

Overview

This is a 2-day course on Food Safety Management, focusing to improve from the current practices to the upper level of Food Safety Standard. Food Safety is highly important to the organization such as hotel, restaurants, café, bars and outlets. Under the legislation, the organizations need to ensure that their customers are safe after consuming food in their premises.

Objectives

At the end of this training, participants will be able to:

• Recognize the Food Borne Illnesses
• Understand the Microbiology Concern of the Food
• Address Food Contamination and Allergens
• Comply to the Requirements of Food Safety
• Identify the Flow of Food Chain using HACCP methods
• Enhancement on the Purchasing, Receiving and Storing
• Improvement on the Food Preparation
• Provide better Food Service
• Prepare for the Food Safety Management System (FSMS)
• Apply Effective Cleaning and Sanitizing
• Ensure Safe Facilities and Equipment
• Integration of Effective Pest Control System
• Implement Food Safety Inspection and Audit  Comply to Malaysia Food Hygiene Regulations 2009
• + Assessment

Methodology

Lectures, Role – Plays, Discussions, Assessment

For Whom

This training program is especially for those who are involve in food preparation and food serving.

No. of Participants

25 persons max

Duration

2 Days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here 

Overview

Food and beverage industry is a fast pace industry. Food and beverage associate must be equipped with suitable skills and knowledge to handle various ethnic group of customers in different types of restaurant or set up.

Due to the nature of the industry, turn-over of entry level food and beverage associates are high.

This program is designed to equip supervisor and managers the necessary skills and knowledge to give great customers service experience.

Objectives

• Customer Service Excellence in the area of Food and Beverages
• How to increase competitiveness in the challenging food and beverage industry

Methodology

Theory, group discussions and role-plays.

For Whom

This program is ideal for Food and Beverage personnel such as Outlets Senior Waiters, Supervisors, Assistant Managers or F&B Coordinators who wish to gain more knowledge in this field.

No. of Participants

25 persons max

Duration

2 Days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here 

Overview

Of late, there has been growing demand in the local market for food industries to pursue for halal certification in view of the muslim consumers which comprised around 60% of the Malaysian population.

Internationally the Malaysian Halal logo championed by Halal Development Corporation (HDC) and now JAKIM (effectively from 1st July 09), has been one of the most sought after certification by many countries.

Establishing Malaysia as a “Global Halal Hub” has been the aim of the Malaysian Government for many years. Based on 2008 statistic, the global demand for halal food products rose to USD 548 Billion.

In order to ensure the proper implementation of Halal practice, the food industry must have an in –depth understanding of what is halal all about in particular the MS 1500:2009 which is designed specifically for the food sector. Therefore, this shall be the main objective of the training.

Objectives

At the end of the course, participants will be able to: manage the best halal practices in the food premise and understand the halal processing and logistics of the food products.

The Instructor is an independent consultant who is a leading experts in his fields, locally and internationally and have significant experiences relating to halal matters. Participants of this course will be able to leverage on the many years of experience the consultants have in the development of the halal Industry.

Methodology

Lecture, group discussion, presentations

For Whom

CEOs, General Managers, Senior Managers, Managers, Halal Professionals, Managers, Halal Executive in industries related to food industry.

No. of Participants

30 persons max

Duration

2 days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here 

Overview

As a housekeeping attendant in the housekeeping department, you are responsible for your property’s main product – the guestroom. A spotlessly clean and comfortable room / public area will impress your guests just as much as, if not more than, any other features or services provided by your property. You help create the clean, safe and pleasant environment that the guests expect and that will help them decide to return.

Methodology

Lectures, Role – Plays, Discussions, Practical For Whom This program is ideal for Room attendants and Room Supervisors

No. of Participants

25 persons max

Duration

2 Days

INTERESTED? WANT TO KNOW MORE?

To Request Full Proposal, click here