Mise En Place - The Hotel Training Company
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Curriculum

Curriculum

Hotel Training Topics Food & Beverage Front Office Spa HK & Eng Back Office Management
Receiving guests X X X X X X
Giving information X X X X X X
Hotel and restaurant services X X X X X X
Describing hotel facilities X X X X X X
Farewells X X X X X X
Money matters X X X   X X
Paying bills X X X   X X
Payment queries X X X   X X
Polite requests and responses X X X X X X
Dealing with complaints X X X X X X
Apologising X X X X X X
Dealing with requests X X X X X X
Recommending X X X     X
Presenting information   X X   X X
Giving directions indoors X X X X X X
Giving directions outdoors X X X X X X
Explaining and instructing X X X X X X
Asking for information X X X X X X
Asking and explaining X X X X X X
Asking and comparing X X X     X
Taking and order on the phone X X X     X
Taking phone calls X X X X X X
Dealing with phoned requests X X X X X X
Describing jobs and workplaces X X X X X X
Answering personal questions X X X X X X
Seating guests X         X
Describing food dishes X          
Talking about food X          
Serving drinks X          
Taking the food order X          
Carrying and serving food X          
Clearing plates from a table X          
Preparing to serve coffee and tea X          
Serving coffee and tea X          
Describing food dishes X          
Hotel structure   X     X X
Thailand X X X   X X
The local weather X X X   X X
International hotels   X     X X
International tourism   X     X X
Off site services   X     X X
The business traveller   X     X X
Hosting conferences   X     X X
Planning conferences   X     X X
Business promotions   X     X X
Types of accommodation   X     X X
Reservations and check in   X       X
Upgrading guests   X     X X


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