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This course is private and only available for specific groups and organizations.
Instructor
Empowering your hospitality business with the innovative Hospitality Training Framework, Best Online Hospitality Training, Virtual Reality training sessions and Powerful Learning Management System
Curriculum for this course
Introduction Safety, Service, and Compliance Part 1
4 minutes
Introduction Safety, Service, and Compliance Part 2
3 minutes
SOP 229 – Basic Food and Beverage Skills Part 1
5 minutes
SOP 229 – Basic Food and Beverage Skills Part 2
2 minutes
Assessment – SOP F&B229: Basic Food and Beverage Skills
0 sec
FB232 - Understanding HACCP and Why It Matters
2 minutes
Interactive Assessment - FB232 Understanding HACCP and Why It Matters
0 sec
FB232 - The Seven Principles of HACCP and How We Apply Them Part 1
3 minutes
FB232 - The Seven Principles of HACCP and How We Apply Them Part 2
2 minutes
Post-lesson assessment - FB232 - The Seven Principles of HACCP and How We Apply Them
0 sec
F&B 232 HACCP Awareness and On-Going Training Part 1
2 minutes
F&B232 HACCP Awareness and On-Going Training Part 2
4 minutes
Interactive Assessment - F&B232 HACCP Awareness and On-Going Training
0 sec
FB230 – Culinary Terminology Part 1
2 minutes
FB230 – Culinary Terminology Part 2
3 minutes
FB235 – Standard Operating Procedure: Inventory Management Part 1
4 minutes
FB235 – Standard Operating Procedure: Inventory Management Part 2
4 minutes
Interactive Assessment - FB235 – Standard Operating Procedure: Inventory Management
0 sec
Interactive Assessment - FB230 – Culinary Terminology
0 sec
FB387 - STANDARD OPERATING PROCEDURE: Laundry and Linen Use
6 minutes
Interactive Assessment: Laundry & Linen Use
0 sec