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Frozen
Menus for Self Catering Sales (1/2
day) £50pp+VATCatherine
Tuff |
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Course
content
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A
look at your visitors, your facilities, your
experience and what will suit you
Useful dishes, popular choices
Managing your time and batch cooking
Hints and tips on how to sell, store, package,
label & deliver menu dishes
Recipes for profit
|
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For
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Any
self caterer wishing to take advantage of food
tourism opportunities to expand their profit
sources. |
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Planning
& Costing Self Catering Menus (1/2
day) £50pp+VAT
Catherine
Tuff |
|
Course
content
|
A
look at favourite dishes
How to choose and change the menu for your
business and your customers
Creating inventive and appealing frozen menus
to appeal to your customers
Accurate dish costing to ensure you fix the
right price
|
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For
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Any
self caterer wishing to take advantage of food
tourism opportunities to expand their profit
sources. |
|
|
Introduction
to Food Safety (1/2 day)
£50pp+VAT
Catherine
Tuff |
|
Course
content
|
Develops
knowledge of basic principles of food hygiene
Begins a culture of safe food handling at
induction and beyond
|
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For
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F/t
staff at induction (or within the first 4 weeks)
or p/t & casual staff (within 8 weeks of employment).
For category A food handlers, ie waiting staff,
servery assistants, counter staff, cellermen,
bar staff (not involved in preparation) |
|
Self
Catering Business Boost (1/2
day) £50
+ VAT Ann
McAvoy
|
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Course
content
|
Update
on the self catering industry - what's new
Future visitor trends o Making life easier
for potential visitors
Adding value - the opportunities o How easy
are you to do business with
Availability calendars
On-line booking
SWOT & PEST analysis (no, not little creatures)
Innovation ideas - new products/business opportunities/working
together
|
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For
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All
Self Catering operators looking to boost their
business |
| |
Better
Breakfasts for B&B's (1 day)
£65pp Catherine
Tuff |
|
Course
content
|
Take
a closer look at your breakfast menu and what
it says about you in the competitive market
place ·
Breakfast choices and cost comparisons ·
Find out how to offer more to your customers
but with less hassle to you.
Recipe demonstrations and tastings. ·
Discover recipes and cooking methods designed
to suit minimum staffing (one or less!) levels
·
Simple & cost-effective ways to improve the
product you offer ·
Demonstrations on egg dishes, fish dishes and
creative alternatives (inc. veggie). |
|
For
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Anyone
serving breakfasts to the public. Especially
useful to those who may have been serving the
meal for many years seeking some new ideas |
| |
REHIS
Elementary Food Hygiene Certificate (1
day) £75 Catherine
Tuff |
|
Course
content
|
The
one-day certificated course essential for
all food handlers. Accredited by REHIS
Develops an understanding of the basic principles
of food hygiene (vital to establish evidence
of due diligence)
Elementary
Food Hygiene Course Course content
At this level hazard analysis, and the
implementation of food safety systems based
on HACCP principles is incorporated into the
course content.
1. An Introduction to Food Hygiene
2. Bacteria and Their Characteristics
3. The Incidence of Food Poisoning and Its
Prevention
4. Personal Hygiene and Working Habits of
the Food Handler
5. The Working Environment
6. Cleaning Practices
7. Common Food Pests and Their Control
8. Food Safety Legislation
Cost includes light lunch and delegate
pack.
|
|
For
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Requirement
for staff within 3 months of employment (Introduction
To Food Hygiene training should be carried out
in the interim) |
|
Menu
Planning and Costing (1 day)
£65
Catherine
Tuff |
|
Course
content
|
The
menu is your 'shop window' to the customers.
Make sure you know what message it sends and
find out how to upgrade your image to attract
today's discerning customers.
Track down those customers and find out how
to bring them to the door for your cooking
Creative menu planning - local produce within
your operational restrictions
Keeping costs in hand - how to calculate profit
levels and your selling prices
Follow our simple step by step costing calculation
programme to see exactly how much profit you
make per head.
Lots of useful practical exercises - bring
your own calculator.
|
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For
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Anyone
serving food to the public who wants to maximise
their net profits and make their operation most
cost effective |
|
Table
Service Skills (1/2 day)
£35
Catherine
Tuff |
|
Course
content
|
Training for waiters/waitresses to provide
smooth and professional restaurant service
Improving customer relationship skills and
customer satisfaction - the service journey
Upselling skills to maximise profits from
your menu
Modern restaurant, menu and table presentation
to suit your style
Professional practical table service skills
and ordering systems
Practical exercises: table laying, service,
clearing
|
|
For
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Anyone
serving food to the public who wants to increase
turnover, polish up their restaurant presentation,
customer service, and keep up to date with staff
development |
|
Staff
Trainer - 2 days (£200+VAT)
Practical Trainer Skills
Ann McAvoy |
|
Course
content
|
Effective
skills training techniques
When training needs to take place
Maximising learning
Structure of an effective training session
Attention/Breakdown/Check
Using questions in training
Delivery of 2 practical training sessions
Issue of food & bar service trainer's toolkit
|
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For
|
Anyone
who needs the skills to train other staff in
practical tasks |
|
Disability
Awareness (1/2 day)
Catherine
Bowie |
|
Course
content
|
Your
role and responsibility when serving visitors
with disabilities
Communication techniques for visitors with
disabilities
Understanding different disabilities
Looking at your service from the visitor’s
point of view
|
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For
|
Anyone
managing and/or operating a hospitality business
today
|
|
Overseas
Welcome French/German (1/2 day)
Catherine
Bowie |
|
Course
content
|
Visitor
awareness including basic language training
& cultural information
Useful words & phrases
Understanding of difference in culture & expectations
Tips & hints on how to delivery excellent service
to visitors from the nominated countries |
|
For
|
For
absolute beginners who need basic language tips
& background info on the market |
