1707 Courses

Etiquette is a set of social behavioral requirements, created over time to give structure to the way to interpersonal rapport and manners are the core of etiquette. Discover the various behaviors involved in mastering manners and we will share the golden rule with you. Go above and beyond customer expectations by using the 6 F's. Learning Objectives Explain why rapport is important, Summarize the cost of poor etiquette, Apply Chart's customer care model, Exceed customer expectations by implementing the 6 F's Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

There are four relationship styles. Understanding them helps improve how we relate to ourselves and others. Each style has value and strengths. People rarely set out to be difficult. Discover the four styles and how you can identify and manage each one. Learning Objectives Identify the four relationship styles in people, Explain how to use behavioral flexibility with each style, Create positive interpersonal relationships Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Understand the three components of curiosity and how to use them in your situation. Avoid pitfalls that cloud our ability to interpret messages accurately. Discover how to increase your ability to interpret messages accurately and how to develop curiosity. Learning Objectives Implement three components of curiosity, Interpret intended messages correctly, Control mental filters Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Trust is our confidence in the integrity, strength, and competence of someone to meet our expectations. Discover the four keys to building a professional 'trust fund'. We will guide you how to deliver and receive feedback while maintain trust. Understand the behaviors that feed trust and those that starve trust. Learning Objectives Establish a 'Trust Fund', Explain how to maintain trust during feedback, Implement five behaviors that show respect Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Moments of Truth are 'touch points' in time that a customer evaluates when giving you a service 'score.' Apply our 10 tips for great greetings md introductions. Discover why it is important to choose your opening words selectively. We will show you how to strike the perfect balance between professionalism and 'personalism'. Learning Objectives Describe the Primary Effect's influence on first impressions, Implement effective greeting words choices, Balance professionalism with personalism Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Concentrating to hear messages is the first phase of authentic listening. Understand why verbal, vocal, and visual messages need to be congruent in order to be believable. Discover how to be fully present and use our tips for improved concentration. Learning Objectives The following are some of the key outcomes in this course: Summarize concentration challenges Explain how to be a congruent communicator Apply tips for increasing concentration Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Confidence is a situational expectation of positive outcomes while developing strengths and managing weaknesses. We will help you to identify your strengths and four ways to develop them. Manage your weaknesses to get the job done right. Learning Objectives Describe how confidence builds rapport, Identify your strengths, Implement four ways to develop your strengths confidence Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Listening is challenged by attention and inference-making problems. Critical listening demands concentration, curiosity, and clarity with organization and evaluation. Discover how to increase understanding and what is the difference between people-orientated, action-orientated, content-orientated and time-orientated. Learning Objectives Demonstrate concentration, curiosity, and clarity as a critical listener, Explain how to give appropriate feedback, Identify five listening styles to meet different needs Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Understand the difference between direct and indirect communication. We communicate at our best when balancing directness with indirectness, being frank and diplomatic. Understand how to ask clarification questions to increase clarity and using the correct language with your customer. Learning Objectives Explain the difference between direct and indirect communication, Apply six tips for increasing listening clarity, Communicate in your customer's "language" Target Audience Managers, Team Leaders, Young Professionals, Sales Professionals, Customer Service Teams

Overview Food Hygiene and Safety Level 1,2 & 3 Training for Catering Professionals | Achieve 5-Star Food Hygiene Rating | The Food Hygiene and Safety Level 1,2 & 3 Course is tailored to equip senior-level professionals in the catering and hospitality sector with the necessary skills and practical knowledge to maintain high food safety and hygiene standards in compliance with the Food Safety Act 1990. This comprehensive Food Hygiene and Food Safety Level 3 training course is ideal for catering professionals seeking to gain a solid understanding of food hygiene best practices and achieve a five-star outstanding national hygiene food rating. Through this course, learners will gain in-depth knowledge of food safety management systems, including how to supervise food safety, train staff effectively, and monitor the implementation of best practices to minimise food hazards and contamination risks. The course also covers the importance of maintaining exceptional personal hygiene standards, among other critical topics, including HACCP Food Safety Standards in the UK. By enrolling in the Food Hygiene and Safety Level 1,2 & 3 Course, catering professionals can develop the necessary skills and expertise to excel in their roles and maintain high food safety standards in the workplace. Sign up for this course today to gain a competitive edge in the catering and hospitality industry.   Who is this course for? This Food Hygiene and Safety Level 1,2 & 3 course serves as an excellent opportunity for those seeking to advance their expertise and understanding of food hygiene and safety practices. Our course is suitable anyone operating in the food, catering, and hospitality industries, restaurants and hotels and food and beverage services. This in-depth level 3 food safety and hygiene for catering certificate training course is a must for: Chef Food Handler Card Food Safety Officer/Health & Safety Advisor Restaurant Manager Food retailers Catering Manager Restaurant and Café owners Kitchen Managers Catering Manager   Course Progression: Food Critic Food Safety Level 4 Level 1 Award in Food Safety in Catering (RQF) Level 2 Award in Food Safety for Catering (RQF) Level 3 Award in Food Safety for Catering (RQF) Level 3 Award in HACCP for Catering (RQF) Level 2 Award in Food Safety for Retail (RQF) Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)   Accreditation This Food Hygiene and Safety Level 3 course is CPD IQ Accredited that ensure a high quality course content and approved in the UK.   Certification After completing this Food Hygiene and Safety Level 1,2 & 3 course, you will receive a Free PDF Certificate to showcase your achievement.   Career Path Sous chef UK: £20,000 per annum Food Safety Officer: £25,000 Catering Manager: £20,000 Food and Beverage Manager: £25,000 Kitchen Manager: £25,000 Course Curriculum Module 01 - Introduction to Food Hygiene Introduction to Food Hygiene 00:00 Module 02 - Origin and Nature of Food Risk Origin and Nature of Food Risk 00:00 Module 03 - Technologies and Food Safety Technologies and Food Safety 00:00 Module 04 - Preservation of Fruits and Vegetables Preservation of Fruits and Vegetables 00:00 Module 05 - Establishing Food Safety Management _System(FSMS) in a company Establishing Food Safety Management _System(FSMS) in a company 00:00 Module 06 - Hazard Analysis and Critical Control_Point System (HACCP) Hazard Analysis and Critical Control_Point System (HACCP) 00:00 Module 07 - Management of Chemical _Contaminants for food safety Management of Chemical _Contaminants for food safety 00:00 Module 08 - Sustainability and food safety Sustainability and food safety 00:00 Module 09 - Food Safety -An Introduction Food Safety -An Introduction 00:00 Module 10 - Food Safety Challenges in the Global Supply Chain Food Safety Challenges in the Global Supply Chain 00:00 Module 11 - Recognising Food Safety Hazards Recognising Food Safety Hazards 00:00 Module 12 - Designing Safety into a Food Product Designing Safety into a Food Product 00:00 Module 13 - Designing a Safe Food Process Designing a Safe Food Process 00:00 Module 14 - Maintaining and Improving a Food Safety Programme Maintaining and Improving a Food Safety Programme 00:00 Module 15 - Food Safety in Foodservice Operations Food Safety in Foodservice Operations 00:00 Module 16 - Personal Hygiene Personal Hygiene 00:00