Certificate Beverage Training
Product knowledge, steps of service, speed of service, mixology recipes, menu writing, inventory management point of sale systems, on line education and training plus more. All these elements are essential to a hospitality venue's successful implementation in maintaining a profitable business plan.
Today, high turnover in low level positions can be directly attributed to loss of revenue. Development of training programs for line staff and key middle management positions can arrest these problems and help establish a reputation for high quality front of the house management. Owners and senior management have found it more cost effective and efficient to hire outside firms that specialize in developing training programs for pre-opening and re-training as well as offering on site reviews of existing businesses.
Menu development, product selections, supply opportunities can reduce long term costs and increase sales and service through planned workshops that integrate into the existing workplace schedules.
Also available, Sommelier Certification courses available at the United States Sommelier Association, Inc. Wine School located at Le Cordon Bleu College of Culinary Arts, Miami location. Please visit
www.ussommelier.com for more information.
On Site Training
Training materials are all included in the turnkey pricing provided clients. Working with in the location capabilities, trainers visit venues, arrange logistical and audio visual needs and prepare a course custom tailored to the venue's needs.
Compensation schedules
Costs vary and are reflective of the clients needs. General management and line staff training can be scheduled on a bi-annual basis. Follow up and re-training can be done with on line classes. Pre-employment criteria set up to ensure new service personnel have met all pre-employment standard levels established by the company can be set up with private access codes and charged as a group rate or individually.