Boost Hotels Software Solutions
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Call us to (+94) 11 450 6080 from 0:00hs a 24:00hs
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Training Programs

Professional Presence
Grooming & Hygiene Body language Creating Sense of Business DOs & DON’Ts
Telephone Handling Skills
Basics of customer expectations Impressions Telephone etiquette Answering calls Greeting Voice Modulation Transferring calls Putting calls on hold Taking messages Bidding farewell DOs & DONT’s when handling telephones
Designing of induction/orientation programme
Complete set of PowerPoint presentations A complete book of trainer notes Relevant videos Activity notes and tools
Complaint Handling
What are complaints? Why complaints arise? Different types of complaints Nature of hospitality job Steps of complaint handling Successful complaint handling
Motivational Training and Career Guidance & Sales Skills
Job market of the country Money and the society Rich people and poor people Make a difference What makes one rich and another not Why people fail in career Career planning Achieving success Hotel industry path for success
Supervisory & Leadership skills
Management responsibilities Supervision as a leadership quality Duties of a supervisor Staff training Career guidance Standards maintenance Discipline maintenance Managing resources
Time Management
What is managing time Managing time Vs managing work Why time management Stress Time management techniques
Business Etiquettes
What are etiquettes ? Scope of etiquette Purpose of etiquette Etiquette for personal success Grooming etiquette Business, Social & Dining etiquette
Team Management
What is a team? Teams and groups Objectives and teams Composition of a good team Why teams fail Team communication Team building techniques Managing people based on skills Team management techniques Team Building
Train the Trainer
Introduction to employee training & development Adult learning & child learning Steps of training cycle Training needs analysis Training needs & non training needs Resource investigation Designing of training Training planning Presentation skills PowerPoint presentations Training aids Training activities Public speaking skills Voice modulation Handling different audiences Giving feedback Presentation development Group presentation
Employee Motivation
Introduction to employee motivation Motivational theories What motivates employees Sustainable employee motivation Performance management Vs. motivation Employee motivational techniques Motivation Vs. Productivity
ISO 22000
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. It is a general derivative of ISO 9000.
Benefits of ISO 22000
The benefit of International Stature to the organization Prevention from hazards of food safety Confidence of customers and stakeholders Constant food safety Effective safety management of food Ensured Safety of food products Continual Improvement
The successful achievement of ISO 22000 requires the full commitment and involvement of management and the workforce. It also requires a team approach.
Boost Hotels L&D Architect guides you through the entire ISO 22000 compliance and implementation till achievement of certification through imparting right education regarding coordination and motivation of management and employees.
HACCP
Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.
Advantages of HACCP
Enhance food safety The benefit of International Stature to the organization Prevention from hazards of food safety Confidence of customers and stakeholders More effective use of resources and more timely response to food safety problems Ensured Safety of food products Continual Improvement
The successful achievement of HACCP requires the full commitment and involvement of management and the workforce. It also requires a team approach.
Boost Hotels L&D Architect guides you through the entire HACCP compliance and implementation till achievement of certification through imparting relevant education regarding coordination and motivation of management and employees.
5 “S”
5S is a workplace organization method that uses a list of five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. These have been translated as "Sort", "Set In order", "Shine", "Standardize" and "Sustain".[1] The list describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items, and sustaining the new order. The decision-making process usually comes from a dialogue about standardization, which builds understanding among employees of how they should do the work.
Advantages of 5 “S”
Reduce time loss looking for an item by reducing the amount of items. Reduce the chance of distraction by unnecessary items. Simplify inspection. Increase the amount of available, useful space. Increase safety by eliminating obstacles. Make the workflow smooth and easy. Prevent deterioration. Keep the workplace safe and easy to work in. Keep the workplace clean and pleasing to work in. When in place, anyone not familiar to the environment must be able to detect any problems within 50 feet in 5 sec.
The successful achievement of 5 “S” requires the full commitment and involvement of management and the workforce. It also requires a team approach.
Boost Hotels L&D Architect guides you through the entire 5 “S” compliance and implementation till achievement of certification through imparting relevant education regarding coordination and motivation of management and employees.
Service Excellence
Comprehensive Two Day Training Programme Covering All the Elements 0f Customer Service. This Programme Contains Modules Imparting Knowledge on Different Expectations of Customers and How to Exceed Such Expectations. This Programme Explains Subject Matter In Details Using Different Types of Activities, Games, Role-Plays and Video Presentations.
Introduction to Customer Service Customer Service Vs Hotel Industry Sense Of Business and First Impression Service Mindset Grooming & Hygiene Body Language Welcoming Guests General Guest Service Standards Service and Sales Care Flexibility Ownership and Selling Skills What to Talk and What Not to Talk Dos & DON’Ts Responsiveness & Speed Team Work for Success Cross Cultural Awareness Complaint Handling Our Mistakes
Mystery Observer
We will assist you to evaluate your service standards by introducing mystery client observation. Mystery Observations will include the restaurant service, Kitchen, Reception and Housekeeping standards. We will evaluate according to your SOP standards and assist you to develop or rectify the standards accordingly by our team.
Professional Receptionist
Attributes of a professional receptionist Grooming and hygiene Body language Customer service & Sense of business Responsibilities of a receptionist DOs and DON’Ts Ownership & smooth operation Complaint handling
Telephone Etiquettes
Basics of customer expectations Impressions Telephone etiquette Answering calls and voice Greeting Transferring calls & Putting calls on hold Taking messages Bidding farewell DOs & DONT’Ts
Professional Houseman
Attributes of a professional houseman Grooming and hygiene Body language Customer service & Sense of business Responsibilities of a houseman Entering a room Cleaning rooms Public area cleaning Flower arrangements Minibar operation Lost and found procedure Self-discipline for room attendants DOs and DON’Ts Ownership Complaint handling
Chemical Handling
Types of chemicals in use Different usages of chemicals Mixing of chemicals Proper usage of chemicals
Professional F&B Server
Introduction to professional F&B service Attributes of a professional F&B service Preparation of the outlet to begin work Duties of the outlet in-charge Professional appearance of stewards Handling reservations Welcoming guests Greeting and seating Offering menus Serving water Taking orders Upselling Serving food and beverage Clearance of dishes Handling bills Bidding farewell Handling complaints
Beverage Service
Introduction to beverages Different types of beverages Alcoholic beverages Nonalcoholic beverages Cocktails Mocktails Beverage service Upselling beverages
Basics of Wines & Wine Service
Introduction to wines Types of wines and their production Wine production Wine service
Basics of Spirits & Spirit Service
Introduction to spirits Spirit production Spirits service
Food Safety
Professional Receptionist
Attributes of a professional receptionist Grooming and hygiene Body language Customer service & Sense of business Responsibilities of a receptionist DOs and DON’Ts Ownership & smooth operation Complaint handling
Telephone Etiquettes
Basics of customer expectations Impressions Telephone etiquette Answering calls and voice Greeting Transferring calls & Putting calls on hold Taking messages Bidding farewell DOs & DONT’Ts
Professional Houseman
Attributes of a professional houseman Grooming and hygiene Body language Customer service & Sense of business Responsibilities of a houseman Entering a room Cleaning rooms Public area cleaning Flower arrangements Minibar operation Lost and found procedure Self-discipline for room attendants DOs and DON’Ts Ownership Complaint handling
Chemical Handling
Types of chemicals in use Different usages of chemicals Mixing of chemicals Proper usage of chemicals
Professional F&B Server
Introduction to professional F&B service Attributes of a professional F&B service Preparation of the outlet to begin work Duties of the outlet in-charge Professional appearance of stewards Handling reservations Welcoming guests Greeting and seating Offering menus Serving water Taking orders Upselling Serving food and beverage Clearance of dishes Handling bills Bidding farewell Handling complaints
Beverage Service
Introduction to beverages Different types of beverages Alcoholic beverages Nonalcoholic beverages Cocktails Mocktails Beverage service Upselling beverages
Basics of Wines & Wine Service
Introduction to wines Types of wines and their production Wine production Wine service
Basics of Spirits & Spirit Service
Introduction to spirits Spirit production Spirits service
Food Safety
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