Multi-skilled hotel worker (AFC)

This training aims to professionalise multi-skilled staff, capable within mostly small and open-air hotel or tourist establishments of being autonomous in customer reception duties, preparing and providing quality breakfast service and bar service.

Reception: - welcome customers - deal with telephone calls - carry out simple check in/check out operations - respond to requests

Breakfast: - set up the room - prepare a buffet and/or breakfast - bake pastries - provide service

Bar: - set up and maintain the bar - serve simple drinks

English basic notions in English for professional hotel and catering purposes.

Integration period: Welcome, presentation of training objectives, discovery of the professional environment, awareness of sustainable development, adaptation of the course - 7 hours

Module 1 - 15 hours

Discovery of the professional environment

-Discovery and characteristics of the sector and the profession

-Savoir être and communication in a hotel environment

-. Knowledge of customer typologies

Module 2 - 90 hours

Hotel reception

-Discovery of hotel procedures

-Discovery of the typology of establishments

-Techniques for welcoming customers at a hotel reception, taking into account the specific nature of the establishments

-Handling telephone calls

-Managing customer relations, including in conflict situations or specific health situations (safety)

-Responding to requests for hotel reservations

-Controlling the arrival and departure operations of hotel guests, remedying any contingencies

-Assistance to hotel guests in organising their travel and leisure activities

-Selling hotel products and services, contributing to the development of the business

-Managing complaints

-Compliance with inter-departmental communication rules

-Notions of yield management and social networks

-Awareness of ergonomics at the workstation

-Discovery of hotel procedures

-Maintenance of furniture and specific equipment in accordance with food hygiene rules in commercial catering

-Conditions for a successful welcome

-Order-taking and preparation in compliance with hygiene and safety rules

-Different methods of service (buffet, room service preparation, etc.)

- Baking pastries

-Managing interculturality

Module 4 - 36 hours Mastery of basic bar techniques

-Reception, control and storage of goods

-Discovery and maintenance of equipment

-Mandatory signage

-Serving simple, hot and cold drinks

-Animating the bar and selling products

• Certification of prior learning

• All audiences

-Professional project validated - Knowledge of the conditions for practising the profession or knowledge of the sector of activity - Physical aptitude for practising the profession - Ability to read and write in French - Level A2 in English of the CEFR - Have basic logical reasoning skills and master basic operations

12 people

• Fully classroom-based training

• Personalised course
• Individual benefit
• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning prior to entry into training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

To work in companies in the hospitality sectors.

Access for people with disabilities

The following equipment is made available to trainees.

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