Our training programs are conceptualised and designed by professionals to meet the Industry Standards. While defining the Curriculum, we are equally mindful of the principles of effective learning by ensuring they are:

 

1. Customised to meet specific Learning Needs

2. Comprehensive to meet Industry Needs

3. Tailored to encourage Student's engagement and interaction

 

In the final analysis we will not only impart knowledge but will also facilitate you to embark on a journey of discovering your inner self and potential.

 

 

A comprehensive study of Hospitality Management that defines the Functions and required Skills in Services and People Management within the Hospitality Industry

 

 

Offers you extensive Learning Elements in realising your Professional and Personal Development in English and Hospitality Management:

 

Gives you a new makeover that enhances both your Corporate and Individual image.

 

Training Curriculum includes :

 

1. Grooming and Deportment

2. Etiquette and Social Norms

3. Body Language in Communication

4. Basic and Advanced English

 

We share the responsibility and commitment to transform you to....A New You; an individual who is confident and inspired to
take on the challenges ahead.

 

Grooming And Deportment

 

Provides you with all the necessities to enhance your Image and Impression Management, Etiquette and Social Skills.

 

You will learn to acquire distinguished conduct that is admired thus building credibility to differentiate you in a competitive market.

 

Advance English Lessons

 

Are conducted during Saturday Tutorials to further intensify your Social Engagement Skills and Conversational Abilities. This will not only set you apart as a well groomed but also an equally well spoken individual who is befitting for positioning in the Service Industry.

Discovering your potential as the Service Provider and the basics of Customer Management contributing to Customer
Delight and Retention.

 

You will have the opportunity to appreciate :

 

1. Role of the Service Provider

2. Know the Different Guest Profiles

3. Service Value Chain for Guest Delight

4. Redefine Courtesy Techniques in Guest Management

5. Specific Guest Engagement Skills

6. Communication Cue

7. Listening Acumen

A fundamental essential of the Service Industry revolves around the human factor.
The program circumvents the Leadership Dynamics and people engagement under different circumstances.

 

You will have the opportunity to appreciate :

 

1. Attitude Formation for Success

2. Team Dynamics and Service Delivery

3. Understanding Emotional Quotient

4. Motivation Fundamentals

Our program sees the eventuality of your development perspectives in honing your people management skills to ease work related challenges.

 

Training Methodology :

 

LECTURES :

- Power Point Presentation

- Question and Answer

- Self Assessment

 

VISUAL : - Video Presentation

 

AUDIO : - Voice Recording and Playback

 

ACTIVITY :

- Role Play and Sharing of Experience

- Demonstration and Practical Application

- Presentation and Impromptu Speech making

- Games

- Group Discussion

Highlights the Demanding Role and Responsibilities of the Hotel Front Office and the Food and Beverage Service Provider and with focus on the Functions of the various Departments, the Systems and Procedures followed which enable the Hotel to achieve Revenue.

 

To further consolidate their capabilities in real time situational handling, they will be assigned an optional Internship with Leading Hotels. This practical experience will help Trainees get an actual feel of the work and Organisational Culture of the Hotel.

 

The Learning Curriculum has been framed to be in line with the Hospitality Specifications and Functional Requisites to
include :

 

1. Classification of Hotel

2. Room Control

3. Reservations

4. Front Desk Management

5. Bell Desk Operations

6. Guest Relations

7. Concierge and Airport Services

8. Business Centre

9. Butler Service

10. Housekeeping Desk

11. Floor and Public Area Management

12. Uniform Room and Laundry

13. Horticulture

14. Private and Mini Bar

15. Spa Service

16. Security

17. Food Production Basics

18. French Classical Menu

19. Culinary, International Cuisine and Breakfast Service

20. Types of Services, Banqueting and Conferencing

21. Cover Set up and Table Layout out

22. Bar Operations

 

Training Methodology :

 

LECTURES:

- Power Point Presentation

- Question and Answer

- Self Assessment

- Task Sheet

 

ACTIVITY:

- Role Play and Sharing of Experience

- Demonstration and Practical Application

- Simulation

- Presentation

- Exercises

- Group Discussion