Bridging Performance Gaps Through Hospitality Training DTE CD

Slide 1: This slide introduces Bridging Performance Gaps through Hospitality Training. State Your Company Name and begin.
Slide 2: This is an Agenda slide. State your agendas here.
Slide 3: The slide displays Table of contents for the presentation.
Slide 4: The slide continues Table of contents.
Slide 5: The slide showcases various measure performance by analyzing number of accidents, compliance rate and guest satisfaction.
Slide 6: This slide showcases various problems that leads to variance in business performance.
Slide 7: The slide renders Title of contents further.
Slide 8: The slide shows various areas of training plan such as kitchen safety, alcohol serving regulations and guest greeting scripts.
Slide 9: The slide highlights a training plan for kitchen safety, alcohol serving regulations and front desk customer service.
Slide 10: The slide renders training time for areas such as kitchen safety, alcohol serving regulations and front desk customer service.
Slide 11: The slide depicts Title of contents further.
Slide 12: This slide displays best practices for personal protection of kitchen assistants and chefs through equipment usage such as gloves, apron and footwear.
Slide 13: This slide highlights various practices to ensure and maintain fire safe environment.
Slide 14: This slide outlines various guidelines and best practices to prevent slip and fall incidents in kitchen.
Slide 15: The slide showcases various practices for heavy and safe lifting and minimize risks of injuries.
Slide 16: The slide depicts best practices to ensure equipment safety and efficiency.
Slide 17: The slide renders procedures and protocols for first aid through strategic placement of kits.
Slide 18: The slide showcases various fill ups to ask from participants after completion of training to assess knowledge efficiency gained among staff.
Slide 19: The slide displays Title of contents which is to be discussed further.
Slide 20: The slide demonstrates wine types such as sparkling, white, rose, orange, red and sweet.
Slide 21: This slide highlights practices for food and wine matching.
Slide 22: The slide displays Title of contents further.
Slide 23: The slide showcases beer types such as lager, ale, stout, porter, wheat beer and sour beer.
Slide 24: The slide demonstrates sprints types such as vodka, whiskey, rum, gin, tequila, brandy and rye.
Slide 25: The slide displays pairing techniques for beer and sprints.
Slide 26: The slide shows another Title of contents.
Slide 27: This slide outlines a checklist that outlines safe practices for serving alcohol safely.
Slide 28: The slide depicts Title of contents further.
Slide 29: The slide showcases various practices to become efficient in bartending tasks.
Slide 30: The slide outlines various ingredients used in classic cocktail recipes along with mixing techniques.
Slide 31: The slide showcases various multiple choice questions to ask from participants after completion of training to assess knowledge efficiency.
Slide 32: The slide renders another Title of contents.
Slide 33: This slide outlines scripts for warm welcome guests by front desk receptionist.
Slide 34: This slide continues scripts for warm welcome guests by front desk receptionist.
Slide 35: This slide highlights various scripts to warmly address different guests types with grace and empathy to calmy resolve their issue.
Slide 36: This slide demonstrates various scripts to address and manage special requests made by guests during hotel stay to maximize their satisfaction.
Slide 37: This slide shows various scripts to calmly handle hotel guests having complaints or issues for enhancing their experience during stay.
Slide 38: This slide renders various scripts to upsell additional products or services offered by hotel business to maximize their profitability.
Slide 39: The slide highlights various multiple choice and fill-up questions to ask from participants after completion of training to assess knowledge efficiency.
Slide 40: The slide displays Title of contents further.
Slide 41: The slide outlines estimated impact of providing training to hotel staff on business.
Slide 42: The slide outlines dashboard with KPIs such as guest satisfaction, number of complaints, number of guest stays, number of repeated business, etc.
Slide 43: This slide shows all the icons included in the presentation.
Slide 44: This slide is titled as Additional Slides for moving forward.
Slide 45: This is our vision mission & goal slide. State your firm's goal here.
Slide 46: This is Our Team slide with names and designation.
Slide 47: This slide depicts Venn diagram with text boxes.
Slide 48: This is a Timeline slide. Show data related to time intervals here.
Slide 49: This slide provides 30 60 90 Days Plan with text boxes.
Slide 50: This slide contains Puzzle with related icons and text.
Slide 51: This is an Idea Generation slide to state a new idea or highlight information, specifications etc.
Slide 52: This is a Thank You slide with address, contact numbers and email address.