TRAINING FOR HOTEL EMPLOYEES (Part-time/Short-time courses) This wing deals with training of Hotel employees. Those who are working in hotels and want to improve their knowledge will be given the training. This will be done with co-ordination from the respective Employers. We also encourage the hotel Employers to sponsor the team of their staff for this training. Part-time/Short-time courses, which are specially designed by Top Hotel Experts, will match the need of training in present Hotel Operations. We also encourage designing the additional courses in each department according to the requirement of Hotels. This Training will reduce the stress on hotel management Authorities, allow the hotel executives to function in tension-free environment and also reduce staff turnover in each hotel. There is no age limit or basic qualification required for attending these courses. Courses for Hotel Employees: Part-time and short-term   A. Sauces and Derivatives Duration: 4 weeks Eligibility: Chef, Sous chef, chef-de-partie, cooks and commis working In kitchen Course Schedule: 2 hours/day (3pm to 5pm), 3 days a week for 4 weeks Course Content: 5 mother sauces with 5 derivatives       B. Salads and Salad Dressings Duration: 4 weeks Eligibility: Chef, Sous chef, chef-de-partie, cooks and commis working In kitchen Course Schedule: 2 hours/day (3pm to 5pm), 3 days a week for 4 weeks Course Content: Raw and cooked salads, French salads, Indian Salads, Italian Salads with appropriate dressings       C. Bar and Beverage Management Duration: 4 weeks Eligibility: Waiters, stewards, chef-de-rang, captains, bar staff, butlers and any food and beverage service personnel Course Schedule: 2 hours/day (3pm to 5pm) and 3 days a week for 4 weeks Course Content: Planning of setting up a bar, bar equipments, bar service and Service of wines.     D. Cocktails and Mock tails Duration: 4 weeks Eligibility: Waiters, stewards, chef-de-rang, captains, bar staff, butlers and any food and beverage service personnel Course Schedule: 2 hours/day (3pm to 5pm) and 3 days a week for 4 weeks Course Content: Planning of setting up a cocktail bar, equipments, cocktails/ Mocktails preparation, mixing methods, cocktail snacks preparation and cocktail/Mock tail service.     E. Classical French Service (Menu with wine and food) Duration: 8 weeks Eligibility: Waiters, stewards, chef-de-rang, captains, bar staff, butlers and any food and beverage service personnel Course Schedule: 2 hours/day (10 am to 12 pm) and 3 days a week for 8 weeks Course Content: Planning of setting up a restaurant for sit-down service, Restaurant equipments, planning the courses of a menu with Wines and appropriate service equipments and service.     Procedure for admission Book your course in advance. Minimum requirement of students are four to start any course. Admissions are throughout the year. A certificate will be provided by our School who completes the specialization course. Contact us today for details about the start dates and fees.