Explore our range of supports – from our national webinar including consumer research and insights on food trends and eating out; to our business toolkits on innovating breakfast and supporting templates and our free to download labour and food cost calculators.
This course looks at various service models such as table service, manned buffet stations, room service and breakfast to go.
This course looks at everything from simplifying and innovating your menu, to working with the seasons, to healthy options, to local flavour.
This toolkit – with topics ranging from re-engineering your breakfast menu to measuring impact and the bottom line – has been developed to guide you through the process of reviewing and refreshing your breakfast offering.
This Introduction to Operational Skills Training programme will provide you with the skills, knowledge and techniques to deliver operational skills training in the workplace.
LEAN & Six Sigma can benefit hospitality businesses in driving sustainable improvements in operations and service by helping them to identify and reduce waste and streamline processes to achieve greater lean operational efficiencies.
This toolkit helps you confirm that your new breakfast menu and service model are delivering results. It guides you in measuring guest satisfaction and setting up the systems and reporting needed to track sales and revenue growth.
This suite of resources aims to assist tourism businesses to put in place effective and measurable Standards of Performance and equip Supervisors/Managers with the tools and techniques to develop, communicate, implement, and measure Standards of Operational Performance within the business.
Learn how to develop your operational standards of performance (SOPs) for breakfast using a simple four stage process.
Breakfast is often undervalued, even though it’s your hotel’s final key guest touchpoint. With changing lifestyles and growing sustainability expectations, it’s time to evolve long-standing practices to better serve your guests, your business, and the planet.
From smart purchasing to clever storage, how can you adopt lean principles to your breakfast production? Read the tips on managing food costs and labour costs.
Optimise the cost efficiencies by limited food waste through getting creative in the kitchen.
The course is designed to guide participants in developing policies and procedures in serving alcohol to minimise the risk of alcohol related problems as a result of inappropriate consumption.
Choose the support that best suits your profession by selecting one of the fields below.
