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Mailing Address: Sherwood Hospitality #9 - 3151 Lakeshore Road Suite 338 Kelowna, V1W 3S9 British Columbia Canada |
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Vacation Rentals |
Short Program - Workshops
Our areas of expertise are based on the successful past experience of our professionals. The training offered is that which we have acquired the skills and knowledge essential to the achievement of client goals. Over the years we have focused our energy to bringing high quality training in the following areas:
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PROFESSIONAL EVENT COORDINATION FOODSAFE - WORKSAFE (BC Health Certificate) |
FOODSAFE - WORKSAFE Level One
The
FoodSafe program was developed to assist food handlers in preventing
foodborne illness.
The term itself is a common one, referring to a number of food related
illnesses caused by eating food that has been contaminated. Foodborne
illness is preventable, and its risks can be minimized by safe food
handling methods. In addition to the FoodSafe program the Workers
Compensation Board (WCB) and contributed WorkSafe segments to the program.
It is important to be aware of foodborne illness because of the consequences. The program will present information about foodborne illness, its causes and prevention and consist of:
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Introduction to FoodSafe
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Food Service Illness and Injury
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Receiving and Storing Food
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Preparing Food
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Serving Food
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Cleaning
Group rates available
If paying by Paypal please use contact form after paying
Company Food Safe Training on Request
FOODSAFE Level Two
FoodSafe Level
2 is a course for chefs, operators, managers and supervisors. Offered in
two sessions, or one full day, it reviews FoodSafe Level 1 lessons and
addresses advanced safety knowledge and procedures vital to running a safe
food service business.
The curriculum covers:
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Review of FoodSafe Level 1 principles
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Design and maintenance of a food service establishment
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Pest control procedures and implementation
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Managing sanitary practices
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Introduction to the Hazard Analysis Critical Control Point system (HACCP)
If paying by Paypal please use contact form after paying
FoodSafe Level Two $225
Company Food Safe Training on Request
FOODSAFE
- REFRESHER WORKSAFE Level One
Group Booking Only
The
FoodSafe Refresher, Four-hour, workshop was developed to
remind business operators and food handlers on how to assist in
preventing Foodborne illness.
The term itself is a common one, referring to a number of food related
illnesses caused by eating food that has been contaminated. Foodborne
illness is preventable, and its risks can be minimized by safe food
handling methods.
It is important to be aware of Foodborne illness because of the consequences. The program will present information about Foodborne illness, its causes and prevention and consist of:
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Introduction to FoodSafe
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Food Service Illness and Injury
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Receiving and Storing Food
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Preparing Food
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Serving Food
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Cleaning
Prerequisite: Foodsafe Level One
Professional Event Coordination
A comprehensive guide to essential competencies for event coordinators, Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life.
After establishing each layer of the anatomy of an event, this in-depth guide covers:
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Event design
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Project management techniques
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Site selection and development
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Infrastructure services
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Entertainment possibilities
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Food and beverage options
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Safety and security
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Inviting attendees
In addition to dozens of checklists, tables, and figures, this complete guidebook is enhanced with On-Site Insights (real-world examples), Technology Tips, and Exercises in Professional Event Coordination.
A versatile tool that is effective for all types of events-for small functions with ten guests to major festivals with 10,000 attendees - Professional Event Coordination is a valuable book for every professional who works events, including event managers, caterers, event planners, and hotel and food and beverage managers.
The
SERVER / HOST TRAINING manual was developed to train new and
existing
server in the correct method to serve customers effectively and
efficiently
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People and the food service industry
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Personal Hygiene and Grooming
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Sanitary Food-Handling
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Safety In The Work Place
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Tools of The Trade
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How to Interpret A Menu
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Setting Up For Service Serving Your Guests
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Prepare Beverages and Fountain Products
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Alcoholic Beverages
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The Duties of Host and Cashier
40 hours, Two weeks
The BANQUET
SERVICE training guide was developed, to assist new and existing
Banquet personnel in the correct method to set up, coordinate and
breakdown of a Banquet.
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Standards and procedures
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Tools of the trade
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Dinner table setting
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Lunch table setting
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Place setting
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Carrying ovals
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Coffee service
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Table and seating layouts
20 hours, One week
The
7-hour supervisor workshop includes; case studies, strategies and action
plans.
This workshop will show your supervisors how to gain the respect and
support of their colleagues. Use coaching skills to help others excel and
accomplish goals, deal effectively with changing times and confusing
situations communicate confidently with their, peers, manager, and
establish expectations for high performance.
As
a supervisor, you must lead employees to success and understand that the
employee’s success is your success.
Supervisors need to possess a multitude of skills in communication,
performance management, coaching, and flexible decision-making.
Learning and applying these skills quickly is essential for any
supervisor’s success.
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Part 1: Getting Started
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Part 2: Managing for High Performance
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Part 3: Communicating with Others Proactively
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Part 4: Coaching for Excellence
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Part 5: Dealing with Change Positively
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Summary
Everyone, at one time or another has considered what it would be like to be a tour guide. Tour escorting, specifically, has become one of the most attractive and sought-after jobs in the travel industry. It is easy to see why. A good tour conductor has the self-assurance and tact of a diplomat, the knowledge of a scholar, the performance skills of an entertainer, and the organizational abilities of a time management expert. Furthermore, a tour manager travels the world and is paid to do so. Indeed, tour conducting is a seductive profession.
Conducting Tours will be useful to you, whether you are contemplating a tour-escorting career or you are already managing groups of tourists or students on a study tour. It will serve as a guide for those of you who wish to go into other positions in the tour industry, especially tour planning. It will also give those of you in other segments of the travel industry hotel personnel, city guides, travel agents, tourist bureau representatives, and the like an intimate glimpse of the tour operations with which you so regularly deal.
Conducting Tours starts with useful, basic information about guiding, escorting, and tour planning and moves quickly to more subtle topics:
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What is the peculiar psychology of group behaviour?
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What cross-cultural forces affect tour management?
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What are the ethical challenges to tour leaders?
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What are the "tricks" that can make guide commentary more effective?
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What makes an itinerary successful?
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How does one get a tour-escorting job and keep it?
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What other positions in the tour industry are available to you?
How to
successfully open and manage a bed and breakfast inn.
The workshop was designed for people who are looking to turn the
spare room in to a guest room or for the entrepreneur who would like to
open an Inn.
Fees:
$155, Includes: handouts,
and resource materials
Outline
REVISED
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Introduction
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Is Bed And Breakfast for You
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Evaluating Your Home’s Assets and Liabilities
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Financial Considerations
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Starting Up
The next Bed & Breakfast workshop will be
Short One or Two Day Workshops
These are our standard training modules. This list will give you an idea of the scope of our training abilities. We would normally use several modules as a basis for the construction of a special purpose in-house training course, and then we would customize them to your individual requirements:
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Communication skills
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Conducting meetings
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Customer service skills
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Effective listening
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Handling customer complaints
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Interviewing skills
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Marketing and selling skills
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Motivating employees
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Objective setting and performance appraisal
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Planning and scheduling
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Problem solving
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Profit and loss accounting
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Recruitment and selection
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Reducing staff turnover
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Supervision for managers
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Supervision skills
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Supervision for chefs
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Teambuilding