Menu Planning and Food Costing

Ancestral tourism

Telephone techniques

Service Assured for staff

Service Assured for supervisors

Service Assured for managers

Complaint handling

Practical Trainer Skills

Leading an effective team

Managing work & staff

Self Caterers Business Boost

Interview & selection of staff

Handling conflict/difficult staff

Setting quality standards

HR systems & procedures

Creating an effective staff induction programme

Statutory Awareness for B&Bs

An Inspector Calls - grading session

Putting local produce on the menu

Healthy options & special diets

Introduction to food safety

REHIS
Elementary Food Hygiene certificate

Simple puddings & simple starters

Soups & starters

Practical Seasonal produce workshops

Vegetarian variations

Better breakfasts for B&Bs

Perfect packed lunches for B&Bs

Mystery shopper - staff assessment skills

How to win catering awards

Business development opportunities in self catering

Collaborative Marketing

On-line booking

Drug & Alcohol awareness

Accessing funding

Selling skills

Disability awareness

Marketing for beginners

Promotional ideas

Know the Borders tourism market

Understanding finance

Borders Welcome

Local Knowledge Tours

Refresher computer skills

Table Service - waiting skills

Table Service - wine & beverages

Welcome Overseas

Menus for Self Catering Operators