What do we mean?
What is subsidized training through FUNDAE (former Tripartite Foundation)?
All companies that contribute to social security have a CREDIT; an amount that can be used to organize courses for its workers, discounting the payment to social security.
Which workers can benefit?
Personnel registered on the course start date.
Fixed Discontinuous in period of non-occupation providing their Working Life Report.
Can a course be subsidized to 100%?
Our courses are designed so that with a minimum number of participants they can be subsidized 100%. For this it is necessary that:
Sufficient CREDIT is available.
It is taught totally or partially within the working day.
The minimum established attendance by the students is 75% of the training.
Who manages the bonus process?
The company provides us with the company data and the participants required by
the FOUNDATION. We communicate and process the bonus of the courses to the FUNDAE in accordance with the regulatory regulations.
We resolve all doubts and work responsibly on the correct processing of bonuses.
In-person programs.
- Meats and grilled meats
- Letter and plating
- vacuum cooker
- Kitchen of use
- Maghreb cuisine
- Southeast Asian cuisine and sushi
- Live cooking
- children's kitchen
- World themed kitchens
- Vegetarian and vegan cuisine
- Preserves
- signature sausages
- Pickles and salted
- salads of the world
- buffet management
- sea and embers
- Visual marketing of the buffet
- Buffet and kitchen operations for bosses
- Skewers and tapas
- Soups and cold creams
- steak house
- Breakfast buffet strategy
- Lunch and dinner buffet strategy
- show-cooking
- The best publicity letter
- Elaboration of the scandal
- Preparation of menus
- engineering menu
- Organization of events: the buffet
- Management of special diets: buffet and events
- Boost your income and expenses
- Control and HR management for chefs
- Barista
- vermouth bar
- classic cocktail
- modern cocktail bar
- welcome cocktails
- Combined
- coffee menu
- Gin tonic
- Milkshakes and smoothies
- sales improvement
- mini cocktail bar
- Mise en place and cocktail menu
- Improving the bar service
- Wine list services and knowledge
- Assembly and organization of events
- Management, control and HR for bar and dining room managers
- F&BManager
- sales improvement
- Service attitude
- Purchasing management
- Elaboration of the scandal
- Drinks menu design
- german pastry
- homemade pastry
- Pastry making use
- french pastry
- salty pastry
- vegan pastry
- individual desserts
- Cake shop
- Control and management of the food and beverage department
- Interior design for restaurants
- Elaboration of scandal
- The best publicity: the letter
- Management of special diets: buffets and events
- Organization of events: the buffet
- Take the pulse of your income and expenses
- Corporate social responsibility in the F&B department
- Improve sales in bar and dining room
- Out of menu: upselling
- Event organization
- food hygiene
- Quality and environment in the F&B department
RECEPTION
- Attitude and presence 5*
- Customer service and complaints management
- customer welcome
- team coaching
- Communication at the reception
- Interdepartmental communication
- customer farewell
- phone tag
- Governess
- Identify our client
- Leadership through self-knowledge
- Basic processes, tasks and quality – Guest experience
- Basic processes, tasks and quality – Housekeeping
- Basic processes, tasks and quality – Reception
- Entertainment program
- VIP client program
- Upselling at the reception
- WOW moments!
FLOORS
- maid
- Floor operations
- Management of the department directed to Housekeepers
- Professional well-being: mental and postural
- Soft skills for hotel workers
- Customer service at reception
- Conflict resolution for apartments
- Upselling reception
- Team cohesion in a hotel
- Analyze on change
- Customer service to build loyalty
- Conflict management
- Remote team management
- Hospitality people management
- initiative and proactivity
- Leadership and team cohesion through the DISC tool
- Customer orientation
- impact presentation
- Feasibility analysis
- Internal analisis
- Competitive Set Benchmark
- Preparation of a market study
- business resilience
- gastronomic social media
- Upselling and cross-selling
- telephone sale
- Energy saving in hotel establishments - Oriented in SSTT
- Maintenance of technical boiler rooms
- General maintenance plan for a hotel
- PPE course in the professional field
- ESI course in the professional field
- Human resource management in the event of an emergency
- Procedures for action in traffic accidents for professional drivers
We have an extensive catalog of courses. Tell us what your needs are and our team of experts will design a tailor-made proposal for you.
How do we do it?
How do we establish the hours of a course?
• According to the detected needs.
• The development of the final content (tailor-made).
• The resources of the establishment.
• The experience or prior knowledge of the attendees.
Why is in-person training better?
• We work with the space and materials of the establishment itself.
• In direct contact with the day to day of the participant.
• Within the working day to encourage attendance.
• Immediate implementation and practicality.
Trainers for all areas
The Partner Development team is made up of expert professionals:
- chefs
- baristas
- mixologists
- sumelliers
- bartenders
- room teachers
- receptionists
- governesses
- team coaches
- hotel consultants.
Our Methodology
FIRST CONTACT
• We make a visit to your facilities.
• We hold videoconferences through Videocalls.
• We present our catalog of courses.
TAILOR-MADE PROPOSALS
• We detect your needs, departments and interested participants.
• We outline the definitive content of the courses.
• We establish an optimal number of training hours.
• We make you a proposal.
ORGANIZATION
• We close dates and times.
• We identify locations, space needs and necessary materials.
• We encourage communication between the trainer and the person responsible for the course.
• We start the process with FUNDAE.
DEVELOPMENT OF THE COURSES
• Start-up of the course according to previous planning.
• Development of specific content.
• Continuous assessment.
EFFECTIVE FEEDBACK
• We maintain continuous communication during the development of the course.
• We identify team skills.
• We determine the possibilities of the establishment.
• We offer our tailored training actions.
DOUBTS?
Well, click the button below and contact us, to resolve them as soon as possible.
