Public Short Courses
Workshops & short courses for hotel, restaurant, pub, conference, motel and other hospitality managers or supervisors.
Public short courses in Melbourne during 2008
Public short courses in Sydney during 2008
Futher information:
- To book a place
- Frequently asked questions about our public courses
- Information for country and interstate people
- View our training guarantee
Details about our public short courses
New Course! How to sell more functions, events and weddings (two day)
This special interactive seminar is designed for hospitality business Owners and Managers, Functions Managers and Function Salespeople. You’ll learn about the various factors that determine your off peak Function and Event Sales success and what you can do to maximize your results.
The Hospitality Supervisor (three days)
Not a course for supervisors but a course in the art of supervision, communication and leadership — the course is designed for business owners, managers, supervisors and team leaders — in fact anybody who has to lead other people.
Staff Recruitment & Selection (three days)
Learn how to attract and select the best possible staff for your hospitality or tourism business. This course covers topics from the creation of a proper job description right through to reference checking. There is a major emphasis on how to interview effectively, and participants will be taught a systemised method of selecting the right staff.
Train-the Trainer (two days) - (our own custom hospitality version)
Learn how to introduce new staff into your team and how to train them to be productive quickly and effectively. The course covers the three main types of training needed in a hospitality business: induction/orientation, skills training and behaviour training.
Cost control for Chefs (two days)
How efficient is your kitchen? How much money flows through it? In most hospitality businesses the kitchen is one of the largest cost centres, and a small increase in kitchen productivity can have a large effect on your bottom line. Teach your Chef how to control the cost of labour, food and overheads in a logical and easy to digest manner.
Improving Profit (two days)
What do you do if your profit is unsatisfactory or your profit and loss statements show problems in certain areas? Learn what your various options are to correct problems with your income, wage costs, food and beverage costs, and controllable overheads.
The Professional Manager (two days)
An advanced supervision course for managers with large teams and a good understanding of individual staff handling. It covers the group productivity skills.
Marketing your Hospitality Business (two days)
Learn how to plan your marketing activities properly and what your various options are. Learn how to construct advertising that works. For owners and managers.