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General Safety Training For The Hospitality Industry
The Hospitality industry is not left out from all sorts of workplace hazards. Some hazards and issues peculiar to the hospitality industry include:
the use of alcohol, drugs and smoking at work, burns & scalds and kitchen injuries, workplace violence and conflict...
This Food Safety, Hygiene and Handling training course has been expertly developed in accordance to WHO standards and is aimed at creating an awareness and knowledge in food workers and others involved ...
National Nutritional Guideline On Non-Communicable Disease (NCD) prevention, Control and Management
NCDs are the leading cause of death globally killing 36 million people every year. It is projected that NCDs would increase by 27% in the next 10 years in the developing countries especially in Africa. This guideline is meant to provide information and knowledge on good nutrition that is essential in the prevention and management of NCDs. This guideline can be used by the general public including the following: a) Individuals b) Households c) Health workers d) Health institutions e) Educational institutions f) Corporate organizations g) Food industries, eateries, hotels, restaurants etc.
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to prepare food. In this training program you will learn about the importance of sanitation, Different types of dirt, Difference between cleaning and sanitation, Different types of cleaning tools necessary
Cleaning chemicals, Documentation and Monitoring programs
Today, an estimated one-third of all the food produced in the world goes to waste. That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. It could be enough calories to feed every undernourished person on the planet. But wasted food isn't just a social or humanitarian concern—it's an environmental one. About 6%-8% of all human-caused greenhouse gas emissions could be reduced if we stop wasting food.
HACCP prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe...
Skilled and certified customer service personnel are indispensable to any organisation. Hence, having the customer service training and certificate irrespective of your educational level or profession is highly gratifying.