Award Winning Hospitality Training & Consulting Company
* Rajnish Chopra -Founder of RCHS, has Trained more than 100,000 Hospitality Professionals
RC Hospitality Solutions
One of the Leading Hospitality Consulting Companies in India
MUMBAI, MAHARASHTRA 400072
India
ph: +91 98203 76110
rchopra
HOTEL PROJECTS AND TRAINING FOR SERVICE SECTOR UNITS
RCHS AS A COMPANY HAS TWO VERTICALS:
1.HOTEL PROJECTS CONSULTING
2.SPECIALSED TRAINING FOR HOSPITALITY,RETAIL AND SERVICE SECTOR
RCHS’s major activity is to involve themselves as Hotel Consultants on Technical Assistance Programme for the Hotel and Restaurant Projects. However we would also undertake specific assignment as required by the clients/project as packages. The following specific packages assignment could be included in the areas of activities:
RCHS’s major activity is to involve themselves as Hotel Consultants on Technical Assistance Programme for the Projects outlined above. However we would also undertake specific assignment as required by the clients/project as packages. The following specific packages assignment could be included in the areas of activities:
Technical Assistance as Hotel Consultant from Project Conceptualisation, (Product Designing), Planning, Designing, System Designing, Implementation Assistance and Operating Assistance etc. This assignment includes the following specific activity areas:
Front Office Department and related areas.
Housekeeping Department and related areas.
Food Production Department and related areas.
Food & Beverage Service Department related areas.
Central Store
Staff Areas
Administrative Areas
Security and Back areas
Business Centre, Health Club etc.
EPABX systems
TV channel system.
And other hotel operation related areas.
These individual packages outlined below would be available for Operating Properties as required:
PROPOSED TRAINING MODULES
MODULE 1
LEADERSHIP DEVELOPMENT PROGRAMME
COURSE AIM: : To enable delegates to understand the basics of leadership skills and building team relationships. The course will help them to become personally more successful leaders in their role. The program is suitable for people who are supervisors and executives.
FOCUS GROUP: ALL DEPTS.
Course Content:
MODULE-2
ENHANCING SELLING SKILLS
COURSE AIM:
To enable participants to understand the basics of face to face selling and building guest relationships.The programme is for sales personnel,banquet sales,duty managers,reservation asst.,restaurant managers and executives
FOCUS GROUP: SALES,F&B,FRONT OFFICE,HK
COURSE CONTENT
MODULE 3
UNDERSTANDING FOOD AND BEVERAGE BUDGETS
COURSE AIM:Enable participants to have basic understanding of budgeting-sales as well as cost,.and make them an effective PROFIT CENTRE head.
FOCUS GROUP:F&B SERVICE.PRODUCTION,CONTROLS,PURCHASE,
HK,FO-1 NOMINATION OF SENIOR MEMBER
COURSE CONTENT:
MODULE 4
F&B FOR COMPETITIVE ADVANTAGE
COURSE AIM:
Advanced F&B programme for supervisors,managers and chefs, to go into detailing of how to create a competitive edge in the present market scenario.
(MODULE HAS BEEN DEVELOPED ON THE LINES OF LUSSANE HOTEL SCHOOL.I WAS PERSONALLY TRAINED AND CERTIFIED BY PROF.ALAIN NAJAR ON THE SAME)
FOCUS GROUP:F&B SERVICE,PRODUCTION
FO,HK-1 NOMINATION OF SENIOR MEMBER
COURSE CONTENT:
SWEET-(SELLING WITH EXTRA EFFORT TOGETHER)
-Selling skills/Product knowledge/reading the guest/Handling objections and offering alternatives/Checking guest satifaction
MODULE 5
ADVANCED MODULE ON SERVICE EXCELLENCE WITH FOCUS ON QUALITY PROCESSES
AIM:To enable the participants to graduate to a higher level of quality initiatives and create a strong niche in the competitive market in terms of product perception.
FOCUS GROUP:ALL DEPTS.
COURSE CONTENT:
MODULE 6
MODULE ON SERVICE EXCELLENCE WITH FOCUS ON QUALITY PROCESSES
AIM:To enable the participants to graduate to a higher level of quality initiatives and create a strong niche in the competitive market in terms of product perception.
FOCUS GROUP:ALL DEPTS.(Supervisors,Executives and Managers)
COURSE CONTENT:
MODULE 7
SMART F& B SERVICE MODULE TO CREATE SERVICE EXCELLENCE
Objective:
F&B service personnel should be able to carry out their basic duties and responsibilities as per the standard operating procedures laid down by the organization focusing on skill and attitude, hence resulting in zero defect product and services with warmth and friendly service,and leading to enhanced guest experience.
Target Audience:
Waiters, hostesses, RSOT’s, captains and apprentices not exceeding 20.
Duration:
16 hrs-spread across 2 days.
Equipment Required:
1-Restaurant Table
2-Misc en place for 4 covers (including service equipment)
3-Napkins-4 nos.
4-LCD Projector
Module Content:
Day 1:
1-Introduction-----Ice Breakers 30 Mins
2-Role and Responsibilities of F&B Personnel 2Hrs.
3-Grooming Standards 1 Hr
4-Standard Phrases in telephone handling 1 Hr
5-Menu: 2Hrs a) Structure b)Types of Menus c)Sequence of courses
6-Beverage Knowledge 1Hr 30 mins
Day-2:
1-Food Service Procedures 2Hrs a) Taking Reservations b) Table Laying c) Napkin Folding
2- Moments of Truth FOCUS ON SERVICE EXCELLENCE 4 Hrs
3-How to Handle Guest Feedback? 1 Hr
4-Suggestive and upselling skills role plays: 1 Hr
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MODULE-8
ROLE OF AN EFFECTIVE F&B SUPERVISOR
(10 Point Agenda)
Duration-2 days FOCUS GROUP:
CAPTAINS,SENIOR CAPTAINS,SENIOR STEWARDS,MANAGEMENT TRAINEES, ASST.MANAGERS
COURSE AIM:
To enable participants to understand the role as an supervisor.The focus is on:
1.Staff Handling
2.Guest Delight
3.Complaint Handling
4.As an ACE SELLER
5.Product knowledge-Food menu and Bar card
6.Basics of F&B Cost control
7.Team player
8.Effective communication
9.Creativity in F&B
10.Attitude to Excel.
COURSE CONTENT
· How to take briefings and debriefings?
· How to handle absentism?
· Staff Discipline
· Training process for staff
· How to create zero defect service?
· Attitude to create WOW !
· Buying and selling process
· Skills of negotiating
· Effective listening
· Upsell and suggestive sell
· Menu Knowledge
· Beverage Knowledge
· Practicals on Beverages
· Food Cost
· Beverage Cost
· How to make Budgets?
· How to study P/L ?
· Leadership Style as a supervisor
· 3 V’s of Communication
· Think out of the box attitude !
MODULE-9
TRAIN THE TRAINER
COURSE AIM:
To enable participants to become effective departmental trainers .They should be able to apply adult learning processes to facilitate transfer of knowledge.
ABOUT THE WORKSHOP :
"Design and Implement the training systems and train your team members to be effective trainers, which will turn your processes to ZERO DEFECT!!
In the service sector, “Guest Experience” has always been the differentiating platform due to the absence of any tangible product that the customer purchases to carry home. In the face of globalization, increased competition and the increasing absence of product differentiators; companies in service sector and a select few in the manufacturing sector have started to revisit customer service and leverage it to acquire a formidable position within the industry.
To create this guest experience, built in training systems have become mandatory for the service sector domains.
PROGRAM CONTENTS
1. What is learning?
2. What makes an effective trainer?
3. The role of a workplace trainer
4. Training Environment
5. Identifying training need
6. Creating training session plans and practical demos!
7. Effective communication
8. Feedback system
MODULE-10
DURATION-1 DAY(8HRS)
TARGET AUDIENCE: SOUS CHEFS, CDP’S, CMETS
PRE LUNCH
1.Define Excellence
2.Service Gaps
3.How to create zero defect processes?
4.Moment of truth
5.Case study on Why Why technique
POST LUNCH
1.Menu Engineering with case study
2.Selling module
3.Chefs as business managers
4.Decoy system
5.Open House
MODULE-11
COURSE AIM:
To create effective managerial team in hospitality sector, the course focuses on sharpening the knowledge and skills required at a managerial position to create winning teams and enhanced profitability !
TARGET AUDIENCE:
Existing Managers, Chefs, Asst.Managers, Executives & Supervisors who are on career plan of promotion
COURSE CONTENT:
DAY-1
1.Principles of Management-How to be effective and not efficient !
2.Role of a Team Leader
3.Communication with focus on briefings, debriefings, interdepartmental communication and staff handling
4.Relationship Management Skills: Inter & Intra departmental co ordination
5.Goal Settings: To focus on goals on daily basis in terms of Revenue and Cost Budgets and allocating to the shopfloor level shiftwise
6.P/L: Analysing P/L and creating basic plan to increase the GOP.
DAY-2:
1.SWEET: Selling with extra effort together !
2.Create Raving Fans !
3.SWOT: Analyse your product and Services in real time situations
4.Inventory Management: Focus on Par stocks which contribute to bottomline
5.Breakages ? How? What to do?
6.Innovation-Key to success! Dream Teams-the need of the hour in F&B !
MODULE-12
Module : NLP models for business applications: leadership, sales, negotiation and marketing
. Whatever your title is within the business, sales, negotiation, marketing and leadership will feature either implicitly or explicitly within your role. Your ability to lead defines how far you progress in your organisation, your ability to sell defines not only how much business you can attract but how well you sell your ideas to colleagues and managers. Your ability to negotiate defines not just your ability to get the best deal, it defines your mental strength and personal effectiveness, and your ability to market defines how you communicate abstract messages in different mediums so that people have a tangible experience of relating to what is being said. For some people these skills feature explicitly in their every day work and for others they are more implicit. At whatever level, they will feature in your work as they are fundamental to business success.
You will learn:
· The neuro linguistic sales model developed for optimal selling. This model blends tried and tested sales tools with the highly effective persuasion processes from NLP
· The art of getting agreement and closing in sales and negotiation
· Marketing with NLP, using the language from all communication systems and hypnotic style language to send appealing concrete messages that are listened to
· Developing your leadership style, connecting with your core leadership qualities and raising your own game to be a strong leader
· Communicating as a leader when giving public speeches, so that your audience is drawn to you
· NLP communication and persuasion processes for negotiation; getting agreement when there are differences, reading the other side’s non verbal behaviour and adapting how you communicate so the other side cannot read you easily
RC Hospitality Solutions
One of the Leading Hospitality Consulting Companies in India
MUMBAI, MAHARASHTRA 400072
India
ph: +91 98203 76110
rchopra