Training Program

Travel markets of the around the globe have recently shown an astonishing increase in travel-related tourism, leisure, business, fitness, and health.
Several national and international hotel projects coming up, offering various possibilities for travel.
Spiritual, medical, wellness, and sports tourism are the segments in which travel has shown considerable growth.
Rise in the number of hotels businesses like airlines, travel trade, and others have given a push to the requirement of trained, skilled, and semi-skilled personnel.
The trend in the hotels in the modern age has been to outsource to external agencies a few departments like housekeeping, security, kitchen stewarding and even training.

Navigating Growth: RIG's Response to Market Demands

Assessment of the standing of the hotel.
Locating the personnel as per the standards required by the hotel
Initiating a selection process that includes new staff and the experienced ones.
Train the selected staff for all the booming industries

Hiring training managers.
Providing for their salaries, wages, benefits, and promotions.
Creating space for the training rooms for the conduct of lectures.
Creating training calendar schedules.
Assessing the needs of training specific to different personnel at different levels in the various departments.
Delivering lectures as per the need and preparing handouts.
Conducting exams and making progress reports.
Getting specialists for expert talks and guest lectures.
Organizing industry visits.

High Order Training, time-tested and tailor-made programs delivered.
Structured development of manpower.
Pre and post-training assessment.
Implementation of the system of time-bound appraisals and a regular measurement of efficiency.
Reduction in the need to hire training managers or other resources.
Allows the management time to focus its endeavours towards other developments at the macro level.
Location of manpower and making them industry-ready before sending them to the various hotels for appointment.

Topics	No. of Hours
1. INTRODUCTION TO THE FOOD & BEVERAGES Familiarization & identification of food service areas & ancillary areas with tools & equipment Mise-en-scene, Mise-en-place, & Opening, operating & closing duties, French classical menu & Indian menu- examples from each course, Cover of each course, Accompaniments.	03 hrs.
2. PRACTICALS	03 hrs.
3. NON – ALCOHOLIC BEVERAGES Classification (Nourishing, stimulating & refreshing beverages)- Tea, Coffee, Juices & soft drinks	02 hrs.
4. ALCOHOLIC BEVERAGES Service of wines (Table/still/natural, Sparkling, and Fortified & Aromatized), Food & Wine Harmony Service of Beers Service of spirits- Whiskey, Vodka, Rum, Gin, Brandy, Tequila, and other spirits, service of Liqueurs Service of Cocktails.	07 hrs.
5. TABLE LAY-UP & SERVICE A la carte cover, Table d’hôte cover, Lunch service Restaurant Service Procedure - Mise-en-place, Cover laying, Service, Clearing & Presenting bill,	05 hrs.
6. ALL THE RELATED PRACTICALS	04 hrs.
TOTAL	24 hrs.

Topics	No. of Hours
1. HOUSEKEEPING-1 Preparing for Housekeeping Activities Inventory Control & Stock Taking Cleaning of Different Areas (Theory & Practical) Safety Awareness & Accident Prevention.	12 hrs.
2. HOUSEKEEPING-2 Cleaning Equipment Cleaning Agents Pest Control Cleaning Schedule	12 hrs.
TOTAL	24 hrs.

Topics	No. of Hours
1. INTRODUCTION TO THE FOOD PRODUCTION DEPARTMENT Food Production Department and its Sections Organization Structure of the Hotel with reference to the kitchen department Duties and responsibilities of kitchen Employees Attitude and Behavior in the kitchen department.	03 hrs.
2. PRACTICALS	04 hrs.
3. ORGANISATION STRUCTURE OF KITCHEN DEPARTMENT Hierarchy of the Kitchen Department Types of knives Types of fuels used in kitchen department	03 hrs.
4. LAYOUT OF KITCHEN DEPARTMENT Sections of the kitchen department Setting up workstations	06 hrs.
5. BASIC MENU PLANNING What is menu Types of menu Types of meals Introduction to French classical menu Functions of menu	05 hrs.
6. ALL THE RELATED PRACTICALS	03 hrs.
TOTAL	24 hrs.

Topics	No. of Hours
1. INTRODUCTION TO THE FRONT OFFICE DEPARTMENT Front Office Department and its Sections Organization Structure of the Hotel concerning the Front Office Department Duties and Responsibilities of Front Office Employees Types Of Rooms and Types of Rates	04 hrs.
2. PRACTICALS	03 hrs.
3. GUEST CYCLE Different Stages of Guest Cycle Documents under different modes of Guest Cycle.	05 hrs.
4. ALCOHOLIC BEVERAGES Service of wines (Table/still/natural, Sparkling, and Fortified & Aromatized), Food & Wine Harmony Service of Beers Service of spirits- Whiskey, Vodka, Rum, Gin, Brandy, Tequila, and other spirits, service of Liqueurs Service of Cocktails.	07 hrs.
5. TABLE LAY-UP & SERVICE A la carte cover, Table d’hôte cover, Lunch service Restaurant Service Procedure - Mise-en-place, Cover laying, Service, Clearing & Presenting bill,	05 hrs.
6. ALL THE RELATED PRACTICALS	04 hrs.
TOTAL	24 hrs.