In any foodservice operation, a proper cleaning program is something that every business should implement from the very start. Employees who are not adequately trained cannot be expected to perform at the level that will be required of them. Each task requires some level of skill. A thorough training program based on task breakdown for each individual will show the “How”, “Where”, “Why”, and “What” of their responsibilities.
This type of training raises the status of the job, eliminates serious incidents, and tends to reduce staff turnover because workers feel they are part of something important and are recognised for their contribution. However, it should be pointed out that the cleaning and good housekeeping is the concern of every person in a food business. Trained staff and safe food practices mean less waste and more efficiency. A reliable and dependable training program with minimal up-front costs, will yield great saving to you and your business in the long run… which in turn adds to your profits.
DEPENDING TO THE DEGREES, AND SKILLS, THE PERSON WHO GRADUATES FROM THESE COURSES CAN WORK AS THE:
- Executive Housekeeper Manager
- Deputy Housekeeper
- Assistant Manager of Housekeeping
- Supervisors of Housekeeping
- Floor Supervisor
- Public Area Supervisor
- Night Supervisor
- Uniform Room Supervisor
- Linen Room Supervisor
- Operating Staff/Attendants
- Uniform Room Attendant
- Linen Room Attendant
- Guest Room Attendant
- Storekeeper
- Night Shift Attendants