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Our Courses and Workshops

Objective: This workshop aims to understand the market we work and edge the competition

  • What is Market (Fair) Share?

  • Tools and techniques available

  • Setting up CompSet

  • SWOT Analysis

  • How to read reports?

  • What is MPI, ARI and RGI?

  • How to calculate and improve your scores over your CompSet


Target Audience: Hotel Management and Revenue Teams, Colleges and Universities on Hospitality Management

Objective: The main objective of this workshop is to understand the purpose of revenue management in both technological and commercial terms. With this information, a hotel can evaluate, develop and optimise its pricing strategy to maximise profits.

  • Basic elements of Revenue Management

  • Key abbreviations, their meanings and how to use, calculate and evaluate them

  • Tools and techniques for effective revenue management

  • Three levels of revenue analysis

  • Benchmarking tools and its usage

  • Tactics, algorithms and reports to effectively analyse and optimise best possible outcomes.


Target Audience: This Workshop can be adapting to the actual hotel for training and development purposes of the management team as well as use as a tool to picture current status and identify improvement areas to create an effective action plan with the participation of all stakeholders. It can also be useful for hotel management students to understand the fundamentals of hotel revenue management and help them to choose their right path for their careers.

Objective:  This workshop is fully interactive and specialises training revenue teams on excelling their skills and learning how to put on practice in the best possible way.

  • What is Yield Management?

  • How did it start and how to use it?

  • Introduction of tools and techniques

  • Room & rate structure, channels, grid and demand

  • Practising selling the right product at the right moment at the right price to the right client


Target Audience: This Workshop can be adapting to their actual hotel for training and development purposes of the management team as well as use as a tool to picture current status and identify improvement areas to create an effective action plan with the participation of all stakeholders. It can also be useful for hotel management students to understand the fundamentals of hotel revenue management and help them to choose their right path for their careers.

Objective: It’s not accounting skills you need to be successful in hospitality; it’s business thinking. Imagine how much more profitable the hotel could be if your managers effectively communicated, planned and delivered the hotel’s financial forecast in all areas each month!


When department managers track revenues and adjust their expenses and labour accordingly throughout the month—profits increase. Monthly financial statements no longer produce surprises. They will begin to provide predictable and consistent results month after month. This precisely what we deliver for you!

Key areas covered include:

  • Understand the financial implications of business decisions

  • Assess the financial health of your organisation and/or department

  • Learn to create value for your organisation

  • Recognise early signs of business distress to help you prevent them

  • Understanding and interpreting financial statements in accordance with accounting principles and standards

  • How to read trend, interpreted results and create action plans

  • Key KPIs on costs, expenses, payroll, productivity and profit calculations

  • Setting targets and monitoring results


Target Audience: This is a fully interactive workshop that can be adapt to companies figures to make it more appealing. It aims to provide crucial knowledge and practical experience from mid-level to high-level management teams as well as hospitality management schools and their students.

Objective: Creating a financially engaged leadership team is a dream of all hotel management teams. We significantly improve the hotel, and departmental results with customised hotel deep dive reviews, identifying the areas require development and help develop creative and measurable action plans to achieve your goals. We cover full consultation review of property with all aspects.

  • Four-day full review and goal setting meetings for hotels

  • Two-day full review and action plan meeting for Restaurants

Target Audience: If you have any efficiency or operational issues and would like to review every aspect of your business to identify problems, develop best practices and improve efficiency by involving your management team to create action plans then this package is for you. Whether you have Hotels, Restaurants or Leisure Centres, we are here to help you to find the best way forward.

Food and Beverage Productivity

Objective: Reviewing actual performance and developing strategies for improving efficiencies to meet Food and Beverage goals. Required to meet related Management to review SWOT, PQM and expectations to agree on strategies prior to workshop sessions.

  • Pricing Theory

  • Menu Engineering

  • Two simple Pricing rules

  • Three steps; Food price optimisation process

  • Four steps; Drink price optimisation process

  • Beverage Cost and Inventory Management

  • Food Cost and Inventory Management

  • Payroll Management and Productivity Improvements Workshop


Target Audience: This training can be adapted as a full F&B or separately focusing on either Food or Beverage sections depending on the needs and requirements. Length of the training depending on requirements. Similarly, I could provide this training hotel, restaurant, bar and leisure facilities as well as hospitality related colleges and universities with either actual or sample establishment scenarios.

Objective: It is a requirement of the Food Hygiene Regulations that food businesses "ensure that food handlers engaged in the food business are supervised and instructed and trained in food hygiene matters commensurate with their work activity."

The official industry guides, which advice on complying with the regulations, say that;

  • A food handler who prepares or handles high-risk open food should be trained to at least level 1 standard.

  • It is good practice for those food handlers who handle not only high-risk foods but also have supervisory or management responsibilities to be trained to at least level 2 & managers to level 3.


It is also recommended that food handlers undergo regular refresher training at least once every three years.


Target Audience: All food serving premises.

Objective: It is a legal requirement under the Licensing Act 2003 that all staff who sell or serve alcohol must undertake a minimum of 2 hours of licensing training.

Training Matters to be covered:

  • The legal basis of the requirement for the training of staff

  • The licensing objectives

  • The definition of 'alcohol' in the Act

  • What constitutes an unlicensed sale

  • The functions of Licensing Standard Officers, including their powers of entry

  • The nature of an operation plan and its place in the licensing system

  • The different types of premises licence conditions under section 27 of the Act

  • Special provision for clubs under section 125 of the Act

  • Licensed hours under Part 5 of the Act

  • Offences under the Act, particularly those involving persons under the age of 18

  • Proof of age under sections 102 and 108 of the Act and the Sale of Alcohol to Children and Young Persons Regulations 2007

  • Test purchasing of alcohol under section 105(2) of the Act

  • Best practices as regards standards of service and refusing service

  • Units of alcohol and the relationships between units and the strength of different alcoholic drinks

  • The sensible drinking limits for males and females recommended by the British Medical Association

  • Good practice in managing conflict situations


Target Audience: This training provides the necessary training for all premises which serve or sell alcohol to get their teams fully trained and certified.

Objective: Understanding and managing human relations from staff to customers and online to improve and protect your business for good.

  • What is Reputation?

  • What are the elements of reputation and who is responsible for managing?

  • Where does reputation starts and finish?

  • What are the tools, techniques and how we can compare our success?

  • Communication rules; face-to-face, over the phone, email and online

  • Creating a successful reputation management concept within the business

  • How to maintain, monitor and improve your scores

  • How to get your team to engage empathetically.


Target Audience: Any business to serve the public; hotels, restaurants and leisure businesses. PR and Marketing enthusiasts, hospitality management colleges and universities.

PROPER Performance Development

PROPER (Proactive & Personalised) Performance Development Programme

Objective: We all pay a salary for our front-line staff to sell our services, upselling could create additional incremental revenue with no extra cost. This training provides a vision, tools and a purpose for your team to achieve more while incentivising their performance.

  • Front Office

  • Food & Beverage

  • Reservations

  • Meetings and Events

  • How to create a winning solution with three steps

  • How to improve active listening skills

  • Speaking with impact

  • Creating a route for success

  • How to effectively use; knowledge, attitude and skills to build rapport and create a lasting relationship

  • Six-step selling process


Target Audience: This training is suitable for any front-line selling staff to deliver high levels of customer service consistently while increasing your revenues by upselling as well as conversion ratios by encouraging teamwork and develop effective selling skills.

It is a tailor-made training to help develop high performing teams with purpose.

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