Duration

30 hours

Monitoring Method

Live

Language of Delivery

Greek

Start Date

TBA

Location

Athens, Greece

Description

IST College, understanding the needs of today’s market, in collaboration with Innjobs.net – online job search platform in the tourism sector, offers the most innovative InHouse Hotel Training program. The program includes a comprehensive approach to the training needs of your hotel staff. Experienced lecturers, specialized in each area of ​​the hotel, promote training from theory to practice, based on real conditions. The person responsible for the program is Mr. Argyris Daouliaris, owner and CEO of Innjobs.net, who has been General Manager of hotels and catering departments in Greece and abroad for a number of years.

Educational modules

Description

The high requirements for quality services and for the proper and orderly operation of a hotel unit led to the need to cooperate with specialized personnel in the field of roofing.
Housekeeping requires not only precise organization, cleanliness and decency, but also proper service and absolute control of each floor of a hotel unit. It is one of the most vital parts of the hotel, as it contributes significantly to creating a pleasant and comfortable stay for guests.

Monitoring Benefits

During the training module, participants gain valuable knowledge from experienced professionals who have long-term experience in the tourism industry. Through practical knowledge and educational material, all topics related to the field of roofing are comprehensively covered. After completing the theoretical training, participants have the opportunity to practice in real conditions and develop practical skills.

Program Structure

  • Functions & Organization of the Department
  • Daily chores
  • Room / Bathroom Cleaning Procedure
  • Cleaning Common Areas
  • Use of Equipment – Machinery & Cleaners
  • Linen – Linen case
  • Health & Safety
  • Quality Service & Complaints Management

Description

The “Front Office – Reservations” training includes basic knowledge and skills for existing or potential employees in the reception department of a hotel business. It contributes to the familiarization of the participants with the basic procedures and functions of the reception, having as the ultimate goal the effective service of the guests of the hospitality units.

Monitoring Benefits

After completing the module, the participants will be able to:
A. Work at the Reception of hotel units or other tourist accommodation having knowledge of the duties of the position.
B. Be familiar with the use of the various software and web tools used in this position.

Program Structure

  • Hotel Departments
  • Reception
  • Reception functions and organization
  • Reception Staff
  • Room Pricing
  • Processing Reservations
  • Customer Complaints and Complaints Management
  • Check-in / Check-Out

Description

The catering department can be one of the most profitable departments of a hotel business and for this reason, great emphasis is placed on the organization of its operation. Food & Beverage Management is an integral part of the operations of the hotel unit and contributes to the creation of loyal customers for the hotel business, through the high level of service provision.

Monitoring Benefits

Attendance allows trainees to thoroughly understand the importance of the catering department as a profitable and essential factor for a hotel business. In addition, the
module provides basic skills and knowledge related to the organization of the operation of the department,
strengthening their abilities for effective management. In this way, the trainees
acquire the necessary resources to contribute to the creation and retention of loyal customers,
enhancing the success of the hotel business.

Program Structure

  • Restaurant Technique
  • Task analysis
  • The kitchen area
  • Restaurant Equipment
  • Table setting
  • Menu
  • Customer service
  • Room Service
  • Rules of Hygiene

Description

In this training module, we will discover the deeper aspects of Food & Beverage management and specifically how to control costs and how to increase the efficiency and profitability of the food department.

Monitoring Benefits

Upon completion of the module, participants will gain a comprehensive understanding of the responsibilities undertaken by a Food & Beverage Manager. Familiarize themselves with the concept of Cost Control and learn how to calculate profit. They also acquire knowledge of controlling the purchases and warehouses of the Food & Beverage Department, determining the best ways
of managing supplies. The importance of the menu, the concept of the standard recipe, as well as the organization of the catalog are emphasized. Finally, the concept of quality and its role in creating high standards of dining experience for customers is analyzed.

Program Structure

  • Introduction Food & Beverage Management
  • Profit in food divisions
  • Apportionment
  • Menu
  • Standard recipe
  • markets
  • Warehouse
  • Quality in the Food & Beverage Department

Description

The training module is designed for hotel/department managers and hospitality professionals who want to gain a comprehensive understanding of revenue management and industry performance. Key concepts, strategies and best practices related to revenue maximization are covered. Attendees will learn how to effectively manage
room rates, inventory, distribution channels and pricing to increase profitability. Topics such as demand forecasting, revenue management tools and techniques, and performance measurement are covered
. Interactive activities, case studies and discussions are included to
facilitate practical application of concepts.

Monitoring Benefits

Upon completion of the training module, participants will understand the basic concepts and functions of marketing and sales, gaining deep knowledge of customer behavior and market direction for business success. They also understand the roles and responsibilities of a sales or marketing manager. They specialize in the fundamentals of Revenue – Yield Management and understand booking based pricing while developing best practices for revenue generation.

Program Structure

  • Tools and Technologies for Hotel Revenue and Performance Management/ Practical Approaches
  • Strategies for setting room rates and managing inventory
  • Techniques for forecasting demand and optimizing pricing
  • Best practices for managing distribution channels and travel agencies (OTAs)
  • Tips for effective sales and marketing strategies to maximize revenue
  • Strategies for managing revenue and performance during peak periods, off-peak periods and special
    events.

Basic information

  • Each training lasts 6 hours and up to 20 people can participate.
  • The training is carried out live either at a place of your choice, or at the IST College facilities.
  • The training is provided by a highly qualified professional trainer with high standards and knowledge of the hospitality industry.
  • Upon completion of each training module, a certificate of attendance as well as rich training material is provided to the participants.
  • The possibility of adapting the training to your own specialized needs (customization) is provided.

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