Data Privacy Foundations

This interactive infographic advises hospitality supervisors and operators on how to reduce their energy usage and save money. It gives tips on daily actions they can implement with relative ease to start saving energy. It goes on to present strategic decisions that can help their business be more energy efficient and direct them to the support available.

This resource is an introduction to acrylamide in food and what businesses are now legally required to do to mitigate acrylamide levels.

This resource is designed to raise awareness of modern slavery and human trafficking in the hospitality industry. Your hospitality team members will practise identifying the signs of modern slavery, and what actions that they need to take to deter it.

This resource is designed to raise awareness of modern slavery and human trafficking in the hospitality industry. Your hospitality managers will practise identifying the signs of modern slavery, and what actions that they need to take to deter it.

This resource is designed to help the learner pass the Highfield APLH exam to gain their APLH Certificate and apply for a personal licence. Through emotional engagement and setting action-orientated performance outcomes, this resource will deliver the knowledge and help the learner to practise the skills required to pass the APLH exam. . Concept, All action is built around the experiences of four people associated with particular licensed premises. In each episode we meet a new character who is involved in a situation. This situation will allow them to explore a certain aspect of Licensing law All stories converge in episode 5 (Assessment), which is based around the busiest night of the year in the licensed premises.

This module teaches you all the skills required to serve cask ale. You will learn all the background information you require, such as the history of beer, how to receive and store cask ale in your cellar and how to pour the perfect pint. You will cover, Defining Cask Ale, Storing Cask Ale, Preparing Cask Ale and Serving Cask Ale.

This module teaches you all the skills required to work in a beer cellar from storage to service. You will learn about cellar equipment, how to receive deliveries and how to store beer in your cellar as well as how to pour the perfect pint. You will cover, Knowing your Cellar, Working in a Cellar, Cellar Safety and Hygiene and The Perfect Serve.

By completing the FLOW coffee training module, you will learn all you need to know about preparing and serving delicious tasting coffee ensuring your customers are served a perfect cup of coffee every time. You will cover, Coffee Origins & Characteristics, The Essential Equipment, The Perfect Espresso, Preparing the Milk, Making Great Coffee, Latte Art, Caring For Your Equipment.

What do you need to make your kitchen team great? In this resource, find out the key ingredients to help you cook up a great kitchen team, learn ways to foster strong teamwork and strategies to troubleshoot and resolve team issues.

Hospitality venues are full of hazardous substances that pose a risk to your team and guests. So knowing how to handle these safely is crucial for safeguarding your venue. This resource will empower your team to identify potential hazards, follow safety information and implement strategies to reduce the risks associated with hazardous substances.

This FLOW module will provide you with the knowledge and skills required to become a competent bartender. You will cover, History of Cocktails, Cocktail Equipment, Cocktail Methodology, Cocktail Production, Cocktail Development.

Great guest experiences depend on excellent service. It’s up to your staff to recognise and meet your guests’ expectations, so they have a great stay, leave positive reviews and come back for more. Using authentic scenarios, this resource shows learners what excellent customer service looks like - with any guest, at any hotel. Key Content, Key actions and behaviours that help provide a great guest experience, Advice for and examples of excellent service, appropriate for different guest types, Tips to resolve complaints.

This module will teach you the main principles of providing excellent customer service. The key focus of this training is to exceed customer expectations and create customer delight using the FLOW service concept. You will cover, Fashioning Service Excellence, Looking to Impress, Overcoming Obstacles, Working Together.

This resource helps learners understand the importance of protecting personal information. They will explore the best methods of safeguarding information being gathered or used in their workplace in line with data protection regulations. Perfect for more senior hospitality employees, especially those who may handle staff and guest information.

Is your workspace set up to allow you to focus on your tasks in comfort, or damage your health and safety? Whether you’re working from home or office-based, this resource will help you to explore what your perfect workspace looks like. It will help you identify and adjust problems with your own workspace by completing a self-assessment checklist. All to make sure that you are compliant with DSE regulations.

This resource is designed to encourage your learners to be considerate and respectful to their disabled guests and teammates. They will explore the best practices for creating great quality experiences, both in service and in safety, for all disabled guests and teammates.

How can your learners make a difference at work, to make colleagues and guests alike feel welcome, included and valued? This resource defines what ‘diversity’, ‘inclusion’ and ‘equity’ mean. Learners will explore small yet powerful ways to contribute to all three, while adhering to the relevant equality legislation.

The learner will apply knowledge of cooking methods, effects of cooking and efficient work practices within a professional kitchen and practise the basic skills required, to get started in their workplace. Overview, The learner will become competent in the basic cooking skills required of all kitchen teams at induction stage.

The learner will apply knowledge of cooking methods, effects of cooking and efficient work practices within a professional kitchen and practise the basic skills required, to get started in their workplace. You will apply knowledge of kitchen equipment, knife skills and safe working practices and learn about ways that you can practise the basic prepping skills required to work in a professional kitchen. You will explore how to set up your prep station and work efficiently. You will learn how to wash food, avoid cross-contamination and use date labels. Get tips and tricks from professionals and start prepping like a pro.

With all the benefit that come with events, how will you host showstoppers that clients and attendees will want to return for? Take the effort out of successful event planning by following tried and tested advice, exploring ways to keep your team focused on success and identifying how to deliver the perfect event.

Interviews are a great way to create personal, authentic and credible content on a budget. All it takes is a smartphone, some basic equipment and a little bit of know-how. Packed with tips and practical advice, this short resource will show you how to plan, set up and film interviews that will wow your audience. Key Content, Find the right location to shoot your interview, Set up and film a professional-looking interview using a smartphone.

Knowing and regularly practising the basics of fire safety is crucial in helping you and your team protect yourselves your guests and your venue from fire. Covering the fundamentals of fire safety best practice this resource will help your team to recognise how fires start, prevent them from occurring and make safe decisions in the event of a fire. Key Content, Identify and address fire hazards to help prevent fire hazards & Respond safely and appropriately to a fire.

This FLOW module will ensure you are fully aware of the correct procedures to follow in the event of a medical emergency or illness. You will cover, First Aid at Work, Emergency First Aid, Injuries and Illnesses, Wounds and Bleeding.

High staff turnovers can put huge strain on you, your team and your hotel. On the other hand, retaining staff will save you time, money, and help you offer great guest experiences. So, how can you boost retention to get talent to stick around long term? This short resource is packed with practical tips to help you keep staff for longer. Key Content, Five important areas for staff retention, Advice for onboarding, professional development, employee engagement and team culture.

Do you always recognise and address food allergens in your venue? In this allergens refresher resource, you'll test how well you identify allergens, prevent cross contact, and ensure the wellbeing of your guests. It's time to review your knowledge on food allergens.

Exploring the most effective methods for controlling and preventing food contamination and food poisoning, learners will discover the role they play in ensuring food safety and will practise implementing these key actions

This resource will enable learners to follow the food journey. They will learn how to spot the safety risks and the causes of food contamination and food poisoning while also practising what they can do to control it. Additionally, they will brush up on prevention and cleaning techniques to help keep their kitchens clean and safe.

Does your team always practise the highest standards of food safety? It's essential that all staff know the fundamentals of food safety such as - how food can be contaminated, contamination controls and effective cleaning processes. So help your team test and top up their food safety knowledge with this refresher resource.

Our resource helps learners to identify and practise measures to protect their colleagues and guests from harm. They will learn how to maintain a safe workplace with this primer on risk management, workplace hazards and hazardous substances.

Focusing on what learners need to do to keep themselves, their colleagues and their guests safe, this resource details how they can help keep their workplace health and safety compliant. They will practise managing risks, preventing fires, responding to emergencies and reporting accidents.

How well can your team identify and respond to workplace hazards? It's crucial that all staff know and practise the health and safety fundamentals such as hygiene measures, workplace hazards and responding to emergencies safely. So this refresher resource is what your team needs to test and top up their health and safety knowledge.

The Food Allergens module is designed to deliver training on allergens legislation. You will cover, What a Food Allergen Is and How It Affects The Body, How To Deal With An Allergen Related Customer Query, Recognising The Immediate Signs And Symptoms Of An Allergic Reaction.