At the core of successful operational planning is an understanding of workflow organization and how different tasks can be coordinated effectively.
Plan and Cost Basic Menus – Course of the Week
Effectively managing food cost can mean the difference between profit and loss. The Plan and Cost Basic Menus course is ideal for culinary teams, individuals and students studying menu planning and cost control.
Online Course – Roster Staff
This unit will help you understand effective rostering, taking into account the range of staff skill sets, types of rosters, how to create and communicate rosters, impact of cultural diversity on rostering.
Online Course: English Language for Presentations
Giving presentations is a key part of working in the hospitality industry. This unit gives you the essential skills and expressions you need to make professional and effective presentations in English.
Online English Language for Food and Beverage Course – Get Guest Red-e Today!
English Language for Front of House focuses on the communication needs of hospitality business and professional people.
Online Course: Hospitality English Language for Front of House – Get Red-e today!
With English recognised as the international language of the hospitality industry, it is vitally important for all industry professionals to develop a proficiency in English.
