Please contact us if you are studying a course in hospitality, catering or events management and require work placement for up to 12 months.
We can create a program suitable to meet the criteria set by your university/college.
Please find below an example trainee schedule:
HOTEL SCHOOL TRAINEE SCHEDULE
Suggested Experiential Programme:
Week 1 – Induction
An induction document containing information on the hotel’s history, service standards and operations procedures will be provided supplied to the student.
Day 1 – Housekeeping and Maintenance
Spend half a day with the housekeeping department to understand the standards of accommodation and the staffing structure in housekeeping.
Spend half a day with the maintenance manager and get an overview of the routine maintenance that is done at the hotel.
Day 2 – A day in the Restaurant
Spend a day with the restaurant staff during breakfast and lunch service before going on break. Return for dinner service.
Day 3 – Kitchen
Spend a day in the kitchen with breakfast and lunch service.
Day 4 – Reception
Spend a day with reception covering the basics of check-outs and check-ins as well as reservations.
Day 5 – Night Porter
Spend an evening with the night manager to get an overview of night audit and night duties.
Week 2 – Housekeeping
Spend a week with the housekeeping department covering:
– Room cleanliness and standards
– Ordering and control of cleaning equipment and chemicals
– Turndown service
– Linen service preparation, rotation and control.
Week 3 to 5 – Bar Service
Become familiar with service in the bar and courtyard area.
– Local and regional ales, ciders and bitters
– Wines, particularly house wines and wines available by the glass.
– Bar snacks preparation and service
– Teas and coffees
– Point of sales operation.
– Cleanliness and hygiene in the bar area.
– Cellar maintenance including ordering, par stocks and stock rotation.
Week 6 to 9 – Breakfast and Lunch Service
Become familiar with breakfast and lunch service in the restaurant and courtyard area.
– Breakfast set up and service to residents
– Breakfast service to outside guests
– Lunch set up and service in the restaurant, courtyard, lounge or bar area.
– Afternoon teas
– Linen sorting
– Cleanliness and hygiene in the restaurant and courtyard area
Week 7 to 10 – Dinner Service
Become familiar with dinner service in the restaurant and bar
– Table set ups and reservation planning
– Dinner service
– Wine set up and service
– After dinner drinks, specialty coffees etc.
– Linen sorting
– Cleanliness and hygiene in the restaurant and breakfast set up for the next morning.
Week 11 to 13 – Reception
Become familiar with reception department
– Daily reception duties
– Reservations and PMS operations
– Check ins
– Room orientations
– Check outs
– Telephone procedures
– Daily banking and float checks
– General guest service
– Correspondence checks
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