Cost Control
Purchase to plate control, par levels, stock counts, and separating a cost problem from a pricing problem.
Hotel Management
Team Management
Rostering, handover discipline, absence handling, and onboarding a new joiner into a live operation.
Overview
Rostering, handover discipline, absence handling, and onboarding a new joiner into a live operation. The course is built around the procedure as it is actually carried out on shift, with a written standard, the common mistakes, and a checklist to work through.
What you will be able to do
- Carry out the procedure to the written standard without supervision.
- Recognise the common failures in this task and correct them.
- Complete the associated checklist and record the result.
- Know when the situation must be escalated to a supervisor.
Requirements
No prior study is required. Access to the relevant work area is useful for the practice checklist.
Curriculum
Orientation
2 lessons · 13 min
- text Why this matters: Team Management Preview 8 min
- text What you will be able to do: Team Management 5 min
The standard
3 lessons · 31 min
- video The procedure demonstrated: Team Management 14 min
- text The written standard: Team Management 12 min
- pdf Reference sheet: Team Management 5 min
In practice
3 lessons · 32 min
- text Common mistakes: Team Management 10 min
- text Working under pressure: Team Management 10 min
- checklist Practice checklist: Team Management 12 min
Assessment
1 lessons · 8 min
- text Review before the quiz: Team Management 8 min
Frequently asked questions
How long does this course take?
About 120 minutes of study, which can be split across shifts.
Is a certificate issued?
Yes. A certificate with a verification code is issued once the course and its assessment are passed.
Is the course available in Arabic?
Yes. Every lesson exists in English and Arabic, and the Arabic version is laid out right to left.
Related courses
Hospitality Finance
Reading a departmental P&L, the difference between revenue and profit, and where a manager actually has control.
Hospitality Leadership
Setting a standard, holding it without damaging the team, giving feedback and running a pre shift briefing.
This course inside a full programme
Most teams take this as part of a department programme that ends in one verifiable certificate.