SALES & MARKETING

1. S&M - Module 1 - Understanding a Sales Contract (FIT, GIT and Event) (4 hrs) - 25th June - 1 PM to 5 PM

· Understanding room block, pickup, allotment and cutoff date

· Understanding meal plans, set up, agreed and guaranteed numbers

· Offering clarity in price and payment terms

· Managing changes and cancellation

· Customer and hotel’s rights and obligations

· Liability limitation clauses

FRONT OFFICE 

1. FO - Module 1 - Room Allocation (3 hrs) - 2nd July - 9 AM to 12 PM

· Room allocation / blocking process

· Upgrading and downgrading decisions

· Handling overbooking

2. FO - Module 2 - Introduction to Hotel Revenue Management (4 hrs) - 9th July - 1 PM to 5 PM

· Static versus dynamic pricing

· Pricing and length-of-stay tools

· Keeping price parity across channels

· RevPar - Measuring revenue management performance

3. FO - Module 3 - Effective Reservation Handling Techniques (4 hrs) - 16th July - 1 PM to 5 PM

· Identifying needs & creating value

· Up-selling/cross-selling techniques

· Confirming the reservation

· Handling changes and cancellation

· Effective filing system

HEAD OF DEPARTMENT 

1. HOD - Module 1 - Introduction to Hotel Financial Reports (3 hrs) - 23rd July - 9 AM to 12 PM

· Profit & Loss report and how to prepare for the P&L monthly meeting

· How to use your department budget

· CAPEX decisions

2. HOD - Module 2 - Detecting and Preventing Frauds (3 hrs) - 30th July - 9 AM to 12 PM

· Common frauds in hotels

· Prevention techniques – segregation of duties

· Prevention techniques – detecting fraudulent guests

FOOD & BEVERAGE 

1. F&B - Module 1 - Menu Engineering (3 hrs) - 6th August - 9 AM to 12 PM

· Menu design and focal points

· Optimizing your menu with menu engineering techniques

· Strategies to optimize your menu profitability

2. F&B - Module 2 - Food and Beverage Costs  (3 hrs) - 13th August - 9 AM to 12 PM

· Determining cost of a recipe

· Deciding on selling prices

· Food and beverage costs percentages calculation and benchmarking

3. F&B - Module 3 - Introduction to Kitchen Food Safety Standards (4 hrs) - 20th August - 1 PM to 5 PM

· Identify the risks and hazards in food preparation

· Define food poisoning, understand how it occurs and the main causes of food contamination

· Explain the importance of correct storage, preparation, handling and cooking of food

· List the structural requirements of a food premises

· Recognize a pest infestation and how to control it

· Explain the importance of cleaning and cleaning schedules

Registration: To register, please fill the form downloadable below and send it to our Training Project Manager at: trainings@ccifrance-myanmar.org