08/10/2014
Hi To Everybody. Thanks again to you all for you're continued support and interest . We have just completed our website at www.HospitalityTrainingOptions.com‘.
When I read articles like this one below, from the Food writer Georgina Campbell, I really feel like we are doing the right thing.
We are running our 'Entry level Server class' all through the month of November. We have scheduled the classes for morning, evening and weekend to give Everybody the chance to avail of them.
We are going to train the basics which can be used in any front-line server area. The classes use simulated training to give students a real experience of a front-line operation. All senses are challenged in this contemporary training system. It is instructional and interesting at the same time.
After course completion students are given a comprehensive certificate detailing all the skills the students have been trained in. This is photocopy-able and will make a strong addition to anybody's CV. Information and assistance will be given towards Helping All students obtain work after course completion. Its a huge Industry guys, there's work out there if you know where to look. Sometimes you have to invest a little to reap long term rewards.
Best Of Luck to Everybody we look forward to talking with You over the next period.
'If You Have The Courage to Walk Around Corners people will be there to Help You on Your Way. Nobody can see around corners. Take the first Step and We will be Waiting To help You' HTO
Amazingly bad service’ threatens hospitality sector - food writer
Georgina Campbell relates ‘shocking experiences’ in hotels and restaurants
Georgina Campbell said a lot of work needed to be done before we could confidently promote Ireland as a “food tourism” destination. The Irish Times
Alison Healy.
Topics:
Life & Style
Food & Drink
First published:
Wed, Oct 8, 2014, 00:30
Sloppy service and poor staff training is putting Ireland’s reputation for hospitality at risk, food writer Georgina Campbell said when she announced her 2015 hospitality awards.
She said she and her team of assessors had come across many clusters of excellence around the country but also some “amazingly bad” service in hotels and restaurants.
“We’ve encountered some quite shocking experiences around the country,” she said. She recalled visiting one four-star hotel where she was put sitting down for dinner at a dirty table. “We had to draw attention to that and there was no apology. The whole service through that meal was disastrous. It wasn't worth waiting for,” she said.
“Then in the morning we went down to breakfast and had the same thing, sitting down to breakfast at a dirty table. These are very basic things. There is also a huge amount of non-communication between staff, between the kitchen and front of house, for example.”
She recalled another hotel restaurant which was chaotic. “We actually got a dish that had been sent back by another table. It was cold. I was watching what was going on and I saw it happening.”
She said the standard overall was good and these were isolated incidents. “But we have to keep an eye on things when they are going wrong. Training is something that we have to look at very seriously.”
