So many people don’t offer training, keep telling themselves that…
…it’s the only way to have staff who
Therefore, it gives me great pleasure to recommend the
Outlined below are some of the typical training programs used by the foodservice industry according to their size, capacity, type of business, and their target markets. Here are the categories:
Depending on the circumstances, training is carried out either
I am so proud to have my childhood friend Nikos Sapountzis as a partner. A few words about Nikos.
Small Tips – Big Benefits!
Tip No 1
– Repeat the program you choose to apply after a short period, enriched with new components and experiences! If you have chosen for example, to train your kitchen staff, plan to repeat the seminar in one (1) month!
Tip No 2
– Plan to repeat the program within a total of six (6) months! Essentially, aim to have two (2) training sessions a year.
Tip No 3
– I’m counting on your active participation at our meeting to discuss your training requirements, which will take place before the program begins, as well as when we meet during, and at the end of the training program! The details I’ll be needing to plan the seminars, together with your views during the course of the program, will help me to perfect your personalized training!
Here’s 10 tried and tested tactics that can you EASILY apply… starting from TODAY!