COURSE NOTES
Available course notes
I have a successful restaurant, should I franchise?
I want my own 30 Seater
Your most important asset – your staff!
Service not included - Maximising your tip opportunities
Managing conflict in Hospitality - a taste short course
The bigger picture - logistics before the doors are even open!
The Italian job
Essential Food Costing
'European Wines-getting to grips with the Old World'
'Super Sales ME!!' Part 1 of 2 Part series on Sales and Marketing continued June 19th
The Gentle Art of Upselling Cocktails
'Building Staff Accountability through Efficent Systems'
Marketing Mega Sizing-Part 2 of 2 Part series on Sales and Marketing
Generation Why!- Working with younger staff to get the greatest potential for all
Proactive Wine Sales-
Coffee Cupping- Identifying flavour profiles and training your palate
How to Increase your gross profit and avereage check through your menu
Aperitif-the French Way-a look at French Spirits
Staff Training the Gina’s Way-Fast Moving Fun!
How to write a hospitality specific business plan
'Emerging and First Time Managers-a practical workshop'
