The client is a small Hotel Management School, providing training in academical and practical studies.
The target and goals were outlined on spot with the CEO to train and exercise with the teachers, managers and students.
Theoretical sessions with the students for basic hygiene, behaviours and attitude in hospitality.
Practical cooking sessions with students, chefs and teachers.
Practical sessions with restaurant f&b students, teachers and managers.
International standards were explained and exersiced in F&B areas.
The expert explained and discussed with the CEO to invest in the basics and to upgrade the school facilities to improve standards and to achieve better results and top reputation for the school.
Discussed and outlined the need of a concept and structure for continous practical sessions F&B and culinary training on weekly regular basis with the CEO and school managers.