Short Courses

SHORT PROGRAMS – TWO DAYS (16 HOURS)

Training fee : P1000 per participant to include the cost of instruction, handouts and lunch
Venue: Seels Training Center, Atrium Bldg., Gil Puyat cor. Taft Ave. (The school has the option to have the training in their school.)

Minimum of 35 PAX, or a minimal fee of P35,000 if there are less than 35 persons
(If the program will be conducted outside Metro-Manila, the cost of fare and accommodation of trainers as well as the venue shall be shouldered by client.)

A. BAR SERVICE, BARTENDING AND BARISTA COURSE

Types of Bar and Bar Organization;
Duties of Bar Staff
Understanding Bar Products and Services
Bar Equipment, Tools and Supplies
Alcoholic Beverages – wines, spirits, liqueurs, cordials
Non alcoholic drinks – water, coffee, tea, juices, carbonated drinks
Types of Drinks According to Method of Preparation
Understanding Wines – Vintage, Decanting , Toast of Wine
Matching Wine and Food
Wine Evaluation
Bar Set Up and Service
The Art of Mixing Drinks; Tips on Mixing
Recipes for Mixed Drinks, Mixing sessions
Coffee service

Only demo materials will be provided. Students will bring their own ingredients for the workshop.

TRAINOR: MR. ROLLY DELA CRUZ – Former Bar Manager, Hotel Nikko Manila Garden, Vice-pres, of the Bartenders Association of the Phil., now a freelance consultant on Bar Operations, handling several bar outlets

 

B. COST & MATERIALS MANAGEMENT FOR THE FOOD INDUSTRY

Course Objectives
The program endeavors to equip participants with the knowledge and skills that will enable them to :

    1. understand the key elements and requirements for ensuring efficient and profitable food service operations;
    2. design control tools to keep costs within budget and generate the desired profit;
    3. design monitoring instruments that will be able to measure actual performance of the business vs. targets and
    4. identify and analyze cost and sales variances and find remedies for keeping business performance within set targets and standards.

Program Outline
Lesson 1 – Framework for Organizational Survival and Profitability

What makes a sound, viable and profitable food business ?
Establishing performance targets
Setting up sales and profit forecast
Breakeven analysis
Assessing our business vs. forecast; analyzing variances
Preparing a budget; designing a budget worksheet (food cost, manning, supplies, etc,)
Preparing a manning guide based on productivity ratio
Establishing par stock requirements
Budget control and monitoring of consumption
Analysis of variances; establishing strategies to correct performance gaps

Lesson 2 – Setting a System of Cost & Materials Management

Areas and sequence of cost control
Cost standardization; reconciliation of actual food cost against budget
Demo on the use of a software on recipe costing and recipe calibration
Control policies in menu planning, ordering, purchasing, food preparation, sales and service
Menu planning and recipe standardization, costing and pricing
Controls in warehousing – from receiving, to storage, issuance and inventory
Designing control tools and forms
Demo on the use of computerized inventory system
Materials control – control of losses and pilferages (cash & supplies)

Resource Consultant: Amelia S. Roldan, author of the book Cost and Materials Management In the Food Industry

 

C. TRAINING WORKSHOP ON ENHANCING CUSTOMER SERVICE SKILLS AND FOR BUILDING A WINNING PERSONALITY

Designed for – Frontliners in the Hospitality Industry Faculty and students in Tourism and Hospitality Services

Course Objectives:
This short program is designed to enable participants to project a positive social image and make them effective in dealing with people such that the goodwill and respect of tourists and guests is sustained.

The course specifically endeavors to:

  1. Make participants aware of the personality attributes that have a bearing on their social image and guest relations;
  2. Mirror themselves against the said qualities and become more aware of their personal strengths and handicaps as frontliners;
  3. Empower them to become effective in their interpersonal and guest relations by way of activities that will facilitate the alignment of distorted self concept and enhancement of self esteem
  4. positive physical as well as verbal and non-verbal projection development of win-win attitudes in all areas of relationships
  5. application of assertive communications in dealing with people and difficult situations

Course Outline

Lesson 1 –Building a Positive Corporate Image
The Corporate Image – the selling point
The front liner as a reflection of the corporate image
Enabling the front liner to project a positive social image
Ideal qualities and characteristics of a winning front liner
Mirroring oneself vs. the winning qualities

Lesson 2 – Building Self Esteem and Commitment
Characteristics of a positive & negative self image
What perpetuates a negative self-image?
Overcoming one’s mind binders and emotional baggage
Therapeutic exercises for building self-esteem and self confidence
Realigning one’s paradigm of work; building commitment

Lesson 3 – Building & Sustaining the Goodwill of Guests and Clients
Transactional analysis applied to human relations
Building a win-win orientation in relating with others
Learning to practice positive affirmations and positive stroke
Developing assertive and sensitive communications
Coping with difficult people and clients
Handling complaints, requests and concerns of clients
Building customer goodwill through positive strokes
The personal and procedural dimension of satisfactory service
Assessing one’s customer service vs. standards (diagnostic exercise)
Skills practice

Methodology

Lecture -demonstrations
Role plays & simulation games
Group discussion
Use of diagnostic tests
Intensive skills practice

Resource Person: Amy Roldan – President of AR Skills Devt & Mgt,. Services, former Training Manager of Hotel Nikko; author of several books on Hospitality Services and Management