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Who should attend?

This course is designed for managers and staff who work in the hospitality sector and want to learn how to implement sustainability practices in their operations and reduce their .

Aims and objectives

The aim of this course is to provide participants with the knowledge and skills to adopt sustainability principles and practices in their hospitality sector.

By the end of this sustainability course, participants will be able to:

• Understand the benefits and challenges of sustainability in the hospitality sector
• Identify the key areas of sustainability in the hospitality sector, such as energy, water, waste, food, procurement, etc.
• Assess the current sustainability performance of their hospitality business and identify areas for improvement
• Apply practical tools and techniques to implement sustainability actions and monitor their outcomes
• Communicate and engage with stakeholders on sustainability issues and initiatives

Course outline

– Introduction to sustainability in the hospitality sector

– Sustainability assessment and action planning

– Sustainability implementation and monitoring

– Sustainability communication and engagement

Additional information

Duration: 2 hours

Maximum number of delegates: 15 persons

Who should attend?

Customer Care is intended for all staff who interact with customers.

Aims and objectives

The aim of this customer care training course is to equip participants with the skills and knowledge to deliver excellent service to customers in the hospitality and food sector.

The objectives of the course are:

• To understand the importance of customer care and its impact on business success
• To identify the needs and expectations of different types of customers and how to meet them
• To communicate effectively and professionally with customers using verbal and non-verbal skills
• To handle customer complaints and feedback in a positive and constructive way
• To develop a personal action plan for improving customer care performance

Certification: FSC

Course outline

• Introduction: The role and benefits of customer care in the hospitality and food sector
• Customer needs and expectations: How to identify and anticipate customer needs, how to create a positive first impression, how to use customer feedback to improve service quality
• Communication skills: How to use active listening, questioning, paraphrasing, and summarizing techniques, how to use appropriate language, tone, and body language, how to adapt communication style to different situations and customers
• Customer complaints and feedback: How to deal with difficult customers, how to handle complaints effectively, how to use feedback as an opportunity for improvement, how to follow up and ensure customer satisfaction
• Action plan: How to set SMART goals for customer care improvement, how to monitor and evaluate progress, how to seek support and feedback from others

 Assessment

MCQ Assessment

 Additional information

Duration: 3 hours

Maximum number of delegates: 20 persons

Who should attend Manual Handling?

Manual Handling should be completed by all personnel who are involved in the movement of loads

Aims and objectives

On completion of this Manual Handling course, participants will be able to:

 Perform specific Manual Handling tasks competently to a recognised standard.

• Complete essential risk assessment prior to completing manual handling tasks.
• Identify Ergonomic factors associated with their work activities.
• Complete a series of exercises designed to improve strength, endurance and flexibility, the key components of physical fitness.

Expected Outcomes

This three-hour course is intended for all personnel who are involved in the movement of loads. Topics covered include; anatomy of the spine and practical manual handling techniques Instruct others on the theory and techniques of safe manual handling.

Certification: FSC

 Course outline

• Legislation (Common Law, 2005 SHWW Act, 2007 General Applications Regs)
• Anatomy of the spine and mechanism of injury
• Fitness and flexibility requirements for safe Manual Handling
• Specific Manual Handling hazards relevant to the workplace
• Risk Assessment for Manual Handling Tasks
• Individual Risk Factors
• Practical Manual Handling Techniques
• Procedures for dealing with unfamiliar loads
• Ergonomics: Practical application to workplace environment

 Assessment

Practical assessment

Additional information

Duration: 3 hours

Maximum number of delegates: 10 persons

Who should attend?

Health and Safety is intended for all staff in a food business. It is the employer’s responsibility to ensure staff are trained to work safely in the workplace.

 Aims and objectives

The aim of the Health and Safety course is to equip employees and management with the knowledge and skills necessary to create and maintain a safe and secure working environment. By focusing on understanding potential hazards, fostering a robust safety culture, and recognizing the connection between workplace safety and customer satisfaction, this training aims to ensure the well-being of employees, customers, and the overall success of the food business.

Course outline

• Introduction to Health & Safety
• Roles and Responsibilities of Employers, Employees, Health & Safety Team
• Hazards in the Workplace
• Risk Assessments
• Safety Culture
• Work Safety and Impacts on Customer Satisfaction
• Safe Working Environments and Impact of Customer Safety
• Costs of Poor Safety Culture and Impact on Customer Experience

Additional information

Duration: Half Day

Maximum number of delegates: 15 persons per course

Assessment: MCQ at the end of the course

This one day long course, certified by the Food Safety Company, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

• Is a legal requirement for all chefs and kitchen staff

• This course is suitable for anyone working with food

• Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

• Food Safety
• Microbiological Hazards
• Food Contamination
• HACCP from Delivery to Storage
• HACCP from Food Preparation to Service
• Personal Hygiene
• Pest Control
• Cleaning and Disinfection
• Food Safety Law and Enforcement
• Allergens

ENTRY REQUIREMENTS

• There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

• 1 day – 9 am until 5 pm
• Certification by the Food Safety Professionals Association

This one day long course, certified by the Food Safety Company, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

• Is a legal requirement for all chefs and kitchen staff

• This course is suitable for anyone working with food

• Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

• Food Safety
• Microbiological Hazards
• Food Contamination
• HACCP from Delivery to Storage
• HACCP from Food Preparation to Service
• Personal Hygiene
• Pest Control
• Cleaning and Disinfection
• Food Safety Law and Enforcement
• Allergens

ENTRY REQUIREMENTS

• There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

• Half day – 9 am until 1 pm
• Certification by the Food Safety Company

Level 1 Basic Food Safety Training

This is a basic food safety course that must be completed by anybody working with food, at least every 2 years. This particular course is perfect as induction training for front of house and service staff, or as Refresher Training for those who have previously completed training Level 2 Training.

Over 2 hours, our licensed trainers cover Personal Hygiene, Temperature Control, Record Keeping, Waste Management, Legal responsibilities, preventing food poisoning and Food Traceability.

This course is based on the Food Safety Authority Guidelines. Certificates are issued on completion of the course, which are then retained on file for inspection by your EHO.

This course can be delivered in-house at a time/location that is convenient for the business. Class sizes are limited to 15 persons.

Alternatively, the course can be completed online Here >

If you’re looking for specialist training for your staff and can’t find course exactly meet your needs, The Food Safety ‘In-House’ Training team can assist you.

Based on your requirements, we can develop a custom-made training programme and deliver it specifically for your employees at your chosen location – giving them the exact skills and knowledge they need.

In-House Training