Training Programs

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Companies are realizing that managing revenue is increasingly important.  The Hospitality Training & Research Center's Revenue Management seminar will enable owner/operators to enhance their capabilities for monitoring and improving the profitability of their assets.

As a result of our seminar you will...

• Have a solid understanding of the main principles of revenue management.
  
• Have obtained concrete tools and made an implementation plan for optimizing revenue management in your own hotel.
  
• Be able to implement forecasting and revenue optimization techniques 
• Understand the effect of different pricing levels on demand 
• Be able to make distribution management more profitable 
• Be able to evaluate the impact of revenue management

• Personal contact, including audio and/or video recording
• Telephone contact, including audio recording

• How quickly a customer is greeted?
• What is the perception of your employees’ greeting?
• How are conflicts addressed and resolved?
• Are you missing out on potential selling opportunities to increase revenue?
• Are your employees representing the company in a professional manner?
• Are your customers’ welcomed back?

The organizations that are likely to be more successful are those who continuously focus on finding ways to develop their sales operations and focus on the fact that well-trained associates are vital to the success of an organization.

As stated in a 2005 research study done by The Open Doors Organization in cooperation with The Travel Industry Association of America, 60 percent of travelers with disabilities who have stayed overnight in paid accommodations said they had problems at these properties.  Either there were physical barriers (48%), problems with customer service (45%), or communication barriers (15%).

Are your employees ready to service your guests that have disabilities?  The great amenities and beautiful properties are of little value, if employees are uncomfortable serving guests with disabilities.  When we train our employees to be comfortable with our disabled guests, we also make our guests more comfortable.

The Niagara University Hospitality Training & Research Center will tailor a program to fit the needs of your organization.  We offer interactive workshops that will enhance your guest’s experience by sharpening the hospitality skills of your management and staff, ensuring that they are well equipped with the skills required for success.

Training sessions include...
  Hotel Training

• Bell Person 
• Front Desk 
• Housekeeping
• Concierge

Restaurant Training

• Host/Hostess
• Servers

Staff members will be trained on how to properly deal with guests that are visually impaired, hearing impaired, speech impaired, mentally impaired, and mobility impaired.

• Questionnaire - Understanding My Own Diversity
• Discussion
• Exploration of the ways that culture impacts workplace behavior
• Global Diversity Quiz
• Video – Understanding International Guests
• Multicultural Checklist

• Sexual harassment
• Sexual orientation discrimination and harassment
• Racial harassment
• Ethnic or national origin harassment
• Religious harassment
• Disability harassment
• Age harassment

• Describe the role of emergency management plans
• Demonstrate knowledge of safety and security measures for responding to a variety of emergency situations
• Implement procedures to deal with situations
• Media Relations response

When is the best time for hotel owners, operators and lenders to contract for an independent, comprehensive sales and marketing audit? The answer? Anytime is the time.

Operators need to make certain that nothing is being overlooked in sales and marketing. A professional consultant with a "fresh set of eyes" is needed to conduct a truely independent audit. Only hotel marketing consulting specialists should be conducting sales audits.

Why have an audit?

To make sure... 

·         The owner and operator are in agreement over the property's positioning 

·         Sales and marketing support programs and services are fully optimized 

·         Yielding and revenue management systems are in place and effective 

·         Data management and mining resources are in place and effective 

·         CRO and aligned GDS are exceeding expectations in the delivery of room nights and revenues 

·         Your sales department is deployed, equipped, funded, directed, productive and monitored correctly 

·         Future definite and tentative group room nights are booked, verifiable and authentic 

·         Sales, catering, convention services and reservations departments are meeting all standards

You should also have an audit to figure out if another brand would help deliver new and better business, greater occupancy, and drive rates.

Results may uncover... 

·         That your sales staff is too engaged in reactive selling. 

·         Sales files marked "dead," failure to follow up on general inquiries, lost business, former hot prospects, turned over to new, dynamic outsourcing firms to convert into fresh leads and actual definite business. 

·         That your sales staff is improperly deployed. 

·         That there are missed opportunities for cross-selling, re-booking and potential referrals. 

·         An absence of a strong, effective public relations program. 

·         That critical markets are underdeveloped, e.g., SMERF (social, military, education, religious, fraternal), leisure.

We provide a comprehensive audit report that details the current status and suggests changes necessary to maximize your results.

We are available to assist in implementing and monitoring changes as appropriate.

Food safety training is a commitment, a mindset and a smart business practice for every restaurant and foodservice operation in our industry. Food safety training doesn't end, however, once a manager earns certification. That's where it begins — by implementing food safety practices on a daily basis. It is also critical that every person in an operation meets today's food safety practice demands. The ServSav Program provides the resources to help keep food safety as an essential ingredient in every meal. ServSafe® training is the one commitment to food safety implementation that we should all share every day.

ServSafe® Food Protection Manager Certification ensures that you and your employees have a solid grasp on safe food handling procedures. Risk Management is critical to the success of every restaurant and foodservice operation, particularly the area of food safety. After all, serving safe food is not an option -- it is an obligation of all restaurant and foodservice professionals. Proper training is one of the best ways to create a culture of food safety within your establishment.

Our one day training class offers a hands on instructing approach with highly qualified and motivated subject matter experts in the area of Food Safety and Sanitation. The topics included are as follows but not limited to:

• Providing Safe Food, Microworld, Food Borne Illness & The Safe food Handler
• Safe Food Purchasing, Receiving, Storage, Preparation & Service
• Sanitary Facilities and Pest Management, Food Safety Regulations and Standards
• How to Implement Food Safety Practices Learned in the ServSafe Program
• ServSafe Food Protection Manager Certification Exam

ServSafe® certified employees will be even more valuable to the workforce. It is the law in many states to have ServSafe® certified employees on duty.

Becoming ServSafe® Certified provides the knowledge and confidence necessary for keeping food safe and quality high. We will educate employees, reduce liability risks, minimize insurance costs and improve food quality. Most importantly, you will be protecting your customers.

Receive your certification during a six-hour training class concluding with a comprehensive final exam at the conclusion.

Contact us today to find out the next available date.