Courses

This two-days induction program is offered during the first 30 days of employment each month, excluding the month of Ramadan, and is mandatory for all newly hired hotel staff, regardless of position or department. Purpose: To introduce new team members to the core principles of hospitality, professional grooming standards, communication skills, customer care, health and safety, and operational guidelines. This foundational training ensures every employee is aligned with the hotel’s service standers and guest experience expectations.

HACCP is a systematic approach to identifying and controlling hazards that could pose a threat to the safe production of food. This course informs staff about Hazard Analysis Critical Control Points (HACCP) and the actions required when a hazard occurs. It is mandatory for all food and beverage handlers, as well as executive team members, to be HACCP-certified.

The glamour and facilities of a hotel are useless without exceptional staff. Guest satisfaction is highly influenced by the service they receive. This course ensures all staff deliver the highest level of food and beverage service with professionalism and consistency.

This course equips staff with essential skills to manage front office operations professionally. Participants will learn best practices in guest relations, reservations, check-in/check-out procedures, and bell service to ensure a seamless guest experience.

Designed to uphold the highest hygiene standards, this course trains stewarding staff on maintaining cleanliness and sanitation in food and beverage operations, ensuring a safe and compliant environment across all service areas.

This essential course is tailored for supervisors and department heads. It focuses on effective training delivery to help leaders maintain high service and product standards. Participants will learn how to cascade knowledge, boost team productivity, and develop presentation skills through both theoretical and practical modules. Hospitality Supervisor Skills Development Designed for current and aspiring supervisors, this course builds essential leadership skills to foster a high-performing, positive workplace. It combines core operational “hard skills” with people-oriented “soft skills” to help supervisors lead teams effectively, boost service standards, and create lasting guest satisfaction.

As a supervisor, effective supervisory skills are essential to maintaining a positive environment at work. A great supervisor needs “hard skills” to improve systems and “soft skills” to improve people. Hospitality supervisor skills program will satisfy both a high-performance in workplace and lead a winning tea