Download our free e-journals and training aids
Shown below is a selection of our free e-journals and training aids. Available in Microsoft Word or Excel format, we encourage you to download the documents and then customise them to suit you individual requirements.
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F&B: Aloe Vera An interesting journal for the modern Chef who values extraordinary ingredients for his classic and fusion cuisine or even molecular gastronomy. |
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F&B: Bar service check list This is a compact service performance, training and product standard manual for every Bar/F&B trainee and Bartender who values the basics of a traditional bar set-up. |
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F&B: Bar standard recipe A classic layout of a standard recipe for the Bar, F&B and kitchen operation. Template details include: quantity, ingredients, total cost, cost per portion, date, portion size, selling price, waste, sample picture section etc. |
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F&B: Break even point analysis This practical, easy-to-apply formula allows you to calculate both the break-even point and the profit in percentage terms. |
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F&B: Measurement of guest satisfaction This is a brief summary of the most frequent compliments and complaints encountered in a typical hotel operation. |
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F&B: Pool service check list This is a guide to improving basic service standards for the daily pool operation. Helpful for every F&B Manager, Supervisor, Bartender and Pool Supervisor. |
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F&B: Professional kitchen expressions Here is basic, compact selection of classic kitchen expressions in English and French. Essential knowledge for every apprentice Chef. |
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F&B: Wine engineering This template is a useful tool for every Bar Manager, Restaurant or F&B Director wishing to control and monitor the daily, weekly and monthly sales of wine in their outlets. |
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F&B: Wine testing sheet A simple and basic F&B template that can be used for wine testings in the bar, cellar or restaurant. It details wine by region, grape variety, wine appearance, bouquet, taste and opinion. |
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F&B: Typical meeting structures This factsheet covers the meeting schedules for the different departments of a hotel and shows their attendance, frequency and purpose. |
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F&B: Ten laws of customer satisfaction Basic rules of thumb for customer satisfaction. Essential knowledge for everyone working in the hospitality industry. |
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S&M: Competitive information needed in the marketing plan This guide highlights some of the information needed when conducting an overview of competitors’ strengths and weaknesses. An essential contribution to the marketing plan. |
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S&M: The strategic approach to rate setting An overview of some of the strategies that determine rate setting and pricing structure. |
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S&M: Marketing approach for catering sales managers. A brief description of some of marketing approaches adopted by Catering Sales Managers. Topics include the needs of the organization, guest history, and how to deal with old and new catering/banquet customers. |
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S&M: Fencing issues A discussion of Sales & Marketing issues such as ethical and fair guest charge, market segmentation, rate structures, business versus leisure perceptions, and customer complaints. |
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S&M: Developing a positioning strategy A short description of positioning strategy, covering topics such as company, product and service, brand position, customers, competition, marketplace, opportunities and decisions. |
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HR: Why we have standards A short explanation of why we have standards in the global hospitality trade. A perfect reminder for every staff whiteboard. |
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HR: The management and processes of human resources A summary of techniques for motivating and retaining employees. |
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HR: The 12 cornerstones for building hope and trust Essential knowlege for anyone wishing to lead a positive, forward-thinking and highly motivated team. |
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HR: Tasks of a leader A summary of the qualities needed for true, inspirational leadership. |
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HR: Step by step introduction for trainee A step-by-step guide to successful trainer-trainee relationships. |
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HR: Motivating employees A useful tool for motivating employees in the daily work environment. Topics covered include the three C’s of intrinsic motivation (collaboration, content & choice), and understanding what drives people. |
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HR: Leadership A short comparison of the positive attributes of managers and leaders. |
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HR: Interview evaluation form A must-have form for every HR Manager, Supervisor and Department Head. |
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HR: Clear the path of employee performance A short checklist of points used for assessing staff performance. Handy for Managers and Supervisors alike. |
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