For students hungry for a career in hospitality, culinary, food services, or food science, Ontario’s Algonquin College is offering a new degree program to feed their souls. Algonquin College will officially launch its new four-year, honours, co-op program in Fall 2022. The Bachelor of Culinary Arts and Food Science degree is a first for Ontario […]
New Brunswick is providing about $54,000 toward the development of training videos that will help new employees joining the food services industry.
By Doug Radkey Throughout the restaurant industry, the phrase ‘it’s not my job’ can simply not exist. It is every employees job to provide memorable customer service; from management to the back-of-house employees, and of course through to the front-of-house team. All employees must work as one cohesive unit to ensure an unforgettable guest experience. […]
eLearning course helps workers identify harassment and provides intervention training By Kavita Sabharwal-Chomiuk Being a server at a restaurant can be a physically demanding job: carrying trays full of drinks, changing kegs and being on your feet all day can take a toll on the body. But what many people don’t consider is that it […]
Press release Centennial College’s School of Hospitality, Tourism and Culinary Arts is integrating the industry’s “It’s Your Shift” Sexual Violence and Intervention Training program into its own curriculum to ensure its hospitality students are equipped to identify and intervene in instances of sexual violence and harassment in the workplace. It’s a timely issue. The hospitality […]
By John Clausen In the service industry, people seem to have the greatest impact on costs and on revenue — costs such as the efficient use of resources and providing high-quality service at a reasonable price; and revenue generated by repeatable business and positive customer referrals. Technology, meanwhile, can also be used to enhance the […]
By Corey T. Nyman What is at the core of delivering superior customer service and welcoming hospitality for our guests? A good answer would certainly include training and the implementation of systems, being consistent and providing each and every member of our teams with the tools they need to deliver on the service quotient. At […]
By Soofia Mahmood Training and development in the hospitality industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry. The most definable aspect of the hospitality industry is its people. With this industry’s rising contribution to […]
By Doug Radkey Having the correct front-of-house (FOH) and back-of-house (BOH) systems in place will equally position you and your team to ‘order like a pro.’ First and foremost however, you need to understand and realize that the necessary return on both your food and beverage investment is partially a question of your trainable cost […]
By David Hopkins One of our first clients at The Fifteen Group originally contacted us as they were having challenges with making strong profits on strong sales. As we quickly discovered, this was in large part because of difficulty in controlling labour costs. It wasn’t because they weren’t good at managing labour efficiency; it was […]
