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Written by Super User

Category: Kursus

Published: 14 March 2017

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Maklumat Kursus

Program ini menyediakan dan meneroka perspektif baru dalam merapatkan lagi hubungan dan komunikasi dengan pelanggan. Justeru Frontliners berkeupayaan untuk berkomunikasi dengan menarik dan disukai pelanggan.

Pengisian Kursus:

• Teknik Berkomunikasi
• Layanan Mesra Pelanggan
• Pembentukan Imej Profesional Front Liners   

 Tempoh Kursus : 6 jam - Asas, 12 jam (2 hari) - Intermediate, 18 jam (3 hari) - Advance

‘Complaints Management: Customer Feedback & Complaint Handling Course’ Siri 2 anjuran Indah Water Konsortium Sdn Bhd pada 9 & 10 November 2022.

‘Complaints Management: Customer Feedback & Complaint Handling Course’ anjuran Indah Water Konsortium Sdn Bhd: 1 & 2 November 2022.

Program High Impact Performance for Service Office (Customer Service) IDFR: 1 & 2 Jun 2022 bertempat di Institut Diplomasi dan Hubungan Luar Negeri (IDFR) Kuala Lumpur.

Kursus Pegawai Perhubungan Awam JKKP Malaysia : 16 - 19 April 2019 di Empress Hotel Sepang

Customer Experience Course for Razak School of Government (RSOG): 22 & 23 November 2018 at RSOG Putrajaya.

The Power of Customer Care and First Impression Course for Frontliners of EPF 15 & 16 June 2018 at ESSET

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Mohon isikan borang di bawah untuk membantu kami mengemukakan proposal bagi memenuhi keperluan latihan anda.

Details

Written by Super User

Category: Kursus

Published: 14 March 2017

Hits: 10987

Details

• Learn, know and understand the basic concepts, principles, sensitivity, and scope of protocols in the context of a formal ceremony or in the presence of a royalty.
• Increase self-confidence in practicing protocol knowledge when planning, managing and handling events or participating in an event.
• Understand the conceptual framework behind the professional practice of protocol.

Content:

a.   Understanding the Principles of Protocol and Events

b.   Elements of Protocol

c.   Hierarchy of VVIP in Malaysia

d.   Honorifics and Salutations

e.   Federal Awards and Honors

f.    Etiquette and Protocols in the Presence of The Royalties

g.   Escort and Usher of Guests

Duration: 12 hours

Corporate Grooming, Business Protocol and Dining Etiquette’ Kursus Pra-Penempatan bagi 12 Bakal-bakal Duta Malaysia dan isteri pada 20 Sepember 2023 bertempat di Pullman KLCC anjuran IDFR.

Kursus Protokol & Etiket DiRaja dan ‘Corporate Grooming’ anjuran Hospital PUSRAWI: 25 & 26 November 2022 di Westin Hotel KL.

Grooming, Protocol and Etiquette’ Kursus Pra-Penempatan bagi Bakal-bakal Duta Malaysia dan isteri pada 10 November 2022 bertempat di Berjaya Times Square anjuran IDFR.

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Details

Written by Super User

Category: Kursus

Published: 14 March 2017

Hits: 9033

Competency Certificate in Butchery and Banqueting Services: 6 - 9 October 2022 at Hotel RHR @ Kajang.

Details

• Able to observe and practice etiquette standards, good taste and common courtesy in providing excellent hospitality services to the customers.
• Able to build rapport with the customer by having good social skills.
• Increase self-confidence in handling fine dining utensils and place setting thus creating a pleasant dining experience for the client.

Content:

COURSE OUTLINE

COMPETENCY CERTIFICATE IN BUTCHERY & BANQUETING SERVICES

INTRODUCTION TO THE CUSTOMER SERVICE – “Service from The Heart”.

The program consists of important topics such as

• Human Behavior
• People Perception
• Customer Complaints
• Self-Motivation
• Creativity Thinking
• Protocol and Cultural knowledge
• 7 Habits Highly Effective People –Proactive and Circle of Influence & Circle of Concern.

PROGRAM - OVERVIEW OF BANQUETING AND CATERING OPERATION

• Market Needs
• Marketing of Banquets and Events
• Technical Preparations
• Catering/Banquet Department Organization Chart and Roles

Module 3: BANQUETING MANAGEMENT

• Process Flow
• Banquet Event Order

Module 4: EVENT MANAGEMENT ROLES

• Coordination Roles
• Upselling other services

Module 5: BANQUET COMPONENT

• Floor plan (function room layout) 
• Equipment
• Napkin folding  

Module 6: FOOD SERVICE

• Chinese Set  
• Western Set 
• Malay/Muhibbah Dome Set   
• Hidang Style
• Cocktail Set  
• Buffet Set 
• Coffee Break

Module 7: MEETINGS AND CONFERENCES

• Definition of Meetings
• Difference between Meetings and Conferences
• Meetings Service
• Types of Set-ups

Module 8: VVIP/ROYALTY ARRANGEMENTS

• Conference Set-up
• VVIP Room
• Dining Table
• Individual Table Setting

Module 9: SETTING-UP FOR AN EVENT

• Catering
• Set-up team   
• Culinary  
• Stewarding
• Audio-Visual  
• Set Design/Artist 
• Beverage  
• Housekeeping

Module 10: INTRODUCTION TO CULINARY BRIGADE

The Who’s Who in Culinary

• Western/Hot Kitchen
• Chinese Kitchen
• Malay Kitchen
• Garde Manger
• Pastry Kitchen
• Butcher

THE ‘HEART’ OF THE HOUSE

• Cleaning & Sanitation
• Store Management
• Equipment Maintenance
• Special Equipment

2 ND PROGRAM - BUTCHERY KNOWLEDGE FOR BASIC AND INTERMEDIATE

Introduction

• Characteristic of cattle
• Characteristic of sheep
• Characteristic of poultry
• Types of fish
• Types of seafood (squids and shellfish)

Hygiene  

• Personal hygiene
• Hygiene at workplace
• Contamination
• Cross contamination

Special cuts

• Steak, fillet, sukiyaki, shabu shabu and yakiniku
• Deboning technique
• Value added product

Merchandise technique

• 4P’s, Product. Placement, Promoting and Price
• Planogram management
• Layout and display
• Chiller display
• Frozen display
• Glass case display

Costing

• Ordering
• Cost price
• Selling price
• Yield

Equipment

• Knives
• Chopping board
• Bone-saw machine
• Mincer machine
• Sausage machine
• Display bin
• Safety

Cooking Method

• Idea of how prepare the meat before cooking
• Cooking method and recipes

Business Etiquette

 - Welcoming, Greetings and Salutation; Handshake and Handling of Business Card

 - Telephone Etiquette

Fine Dining Theory

Fine Dining Simulation

Duration : 1 day (basic), 2 Days (intermediate), 3 days (Advance), 4 - 5 days (Competency Certified)

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Mohon isikan borang di bawah untuk membantu kami mengemukakan proposal bagi memenuhi keperluan latihan anda.