IN-PERSON TRAINING
In-company

Experts in bonus training

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.

Who are we targeting?

HOTELS

RESTAURANTS

CATERING

RESIDENCES

COMMUNITIES

What areas do we work with?

Kitchen

Bar and Lounge

Marketing

HR

Rooms Division

A. Strategic

CONTACT US

Mixed and face-to-face programs
in-company.

Upselling and customer service

On-line: 160 hours
Practices: 160 hours

Preparation of the room and bar

Mise en place

Protocol and service operations

Opening and closing checklist

Presentation of the product

Sales and upselling techniques

The service at the bar

The service at the buffet

Effective communication, leadership, conflict management

Image and strategy in
hotel buffets

On-line: 160 hours
Practices: 160 hours

Buffet concept 

Cost control through marketing 

Attracting customers at the buffet 

Flow of clients where we direct them 

Basic window dressing

How to surprise

Bar management and operations

On-line: 160 hours
Practices: 160 hours

The bar and the drinks menu 

Bar service and management 

people management 

The beverage: main drinks 

The cocktail bar The cafeteria: the coffee master 

Practical part: Mise en place of the bar, provision of material for the bar and cocktails 

Preparation of beverage scandals 

Coffee making 

Coffee machine maintenance 

Service of the main distillates 

Preparation of classic cocktails (mojito, daiquiri, margarita...)

Kitchen management and show cooking

On-line: 160 hours
Practices: 160 hours

Train kitchen staff in kitchen products 

Train kitchen staff to improve productivity

Development of techniques for customer management 

Train staff in the showcooking service and its relationship with the customer 

Live kitchen organization 

Organization in work areas 

The distribution of working time 

Different parts of the live kitchen, showcooking area 

How to assemble mono rations live 

Preparations 

Characteristics that a good chef must have to work in show cooking 

How our product should be

vacuum cooker

On-line: 8 hours
Practices: 16 hours

impact kitchen

On-line: 18 hours
Practices: 20 hours

Vegan and vegetarian cuisine

On-line: 18 hours
Practices: 18 hours

Roasts and stuffing to carve

On-line: 6 hours
Practices: 12 hours

Rice course

On-line: 6 hours
Practices: 18 hours

oriental cuisine

Practices: 12 hours

Kitchen of use

Practices: 16-24 hours

Creative cuisine and Gourmet plating

Practices: 18 hours

Housekeeping: stay
whit us

Practices: 18 hours

Reception: best welcome ever

Practices: 18 hours

German A1 and A2 in the hospitality industry

On-line: 18 hours
Practices: 18 hours

English A1 and A2 in the hospitality industry

On-line: 18 hours
Practices: 18 hours
  • 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

 

  • 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
  • gluten free kitchen 
  • kitchen management 
  • Management of restaurants and hotel dining rooms 
  • Direction and management of events: the Event Manager 
  • Food and Beverage Director: Food and Beverage Manager 
  • the professional waiter 
  • The Maitre de sala 
  • Wine expert: the sommelier 
  • Bar management: the Bar Manager 
  • Wedding management: the Wedding Planner 
  • Catering Management 
  • Cafeteria management: the barista or Coffee Master 
  • Restaurant management and gastronomic marketing. 
  • engineering menu 
  • Hospitality Marketing 
  • Revenue management in the hospitality industry 
  • Food safety and hygiene
I WANT TO KNOW MORE ABOUT THESE COURSES

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.

Catalog 23-24

How do we do it?

How do we establish the number of 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 in-company training?

• We work with the space and materials of the establishment itself, also offering the possibility of online training.

• In direct contact with the day to day of the participant.

• Within the working day to encourage attendance.

• Immediate implementation and practicality.

Do we have trainers for all areas?

The F&B Training team is made up of expert professionals: chefs, baristas, cocktail shakers, sommeliers, bartenders, room masters, receptionists, housekeepers, team coaches and 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.

I WANT TO TALK WITH YOU
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Catalog 2023