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The highest standards of sanitation are required in a wide range of contexts and even more so in light of recent developments with the COVID-19 pandemic. This course offers participants the opportunity to acquire necessary knowledge and skills to control and prevent infections in a range of workplace settings. The objective of this training programme is to provide participants with an understanding of infection, how it can be prevented and how it can be controlled.
The OZO Academy offers a practical based training programme providing appropriate level of knowledge to prevent and control infection for those working in the hospitality and healthcare professions.
The Forbes Travel Guide - Revenue Management Course forms part of the Forbes Travel Guide Management Excellence Programme and consists of two courses.

Introduction to Revenue Management
This lesson will present the fundamentals of revenue management. Topics will include pricing strategies for determining room rates, and how this is driven by factors including occupancy as well as guest behaviour and historical data.

Rooms Cost Controls
In this session, time will be spent understanding an inventory along with necessary equations and strategy to determine the best way to manage overall costs. There will be a full overview of the highest cost items in room operations along with tips on lowering those costs.
The Forbes Travel Guide Food and Beverage ROI Improvement is part of the Forbes Travel Guide Management Excellence Programme and consists of two courses.

Food and Beverage Upselling and Driving Revenue
When it comes to upselling and driving revenue, being the expert on your restaurant and your product is key. Learn how to combine this expertise with your ability to pick up on guest cues and preferences to upsell for cocktails, food, wine and other hotel services. Time will be spent exploring creative ways properties around the globe drive their food and beverage revenue.

Food and Beverage Cost Controls
This session will focus on the management and tracking of Food & Beverage inventories to create efficiencies, reduce waste, and control cost. We will explore how having a proper inventory management system informs timely ordering, storing and tracking of food and beverage items, and gives you real-time visibility into what is on your shelf.