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

Module 3 - 36 hours Breakfast organisation

-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

Serra, Coline 16.00

Module 5 - 60 hours

• Certification of prior learning

Total maximum duration of 433 hours, of which 70 hours in a company and 363 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• 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

Teaching method

• Fully classroom-based training

Teaching methods

• Group lessons

Equipment

• Equipped technical platforms
• Unmarked room with video projector

Monitoring and individualisation

Positioning upstream of entry to training.

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

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

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

Trainers experienced in individualising learning.

Professional training

Total price including VAT: €4356.00
Hourly rate: €12.00 Hourly rate including VAT: €12.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Participate in the collective positioning information

Positioning test by appointment.

Show up with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Contact us

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

Accessible to people with disabilities
. The site has an entrance for people with disabilities or reduced mobility. An intercom is available to open this door.

Catering

The Lycée has a school canteen and cafeteria which are only open during school holidays. Private catering options are available nearby;

Transport

Cannes train station nearby, bus stop 2 minutes' walk away.

The following equipment is made available to trainees.

1st training session, we have no Quality indicators.