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Food and hospitality

The scope of the hospitality industry is broad and many employees need to receive time-intensive training in a wide range of topics, from policies and regulation, to food and beverage training, to customer service and front desk protocol. Understand the ins and outs of restaurant and hospitality management and customer-centric service to truly deliver the best experience to your guests and patrons. This comprehensive food & hospitality library covers everything from customer service to food handling and responsible drinking.

Wellbeing, Trust, and Feedback at Work: Employee TrackOver a third of shift workers want their employer to focus more on wellbeing, and others are seeking a culture with more trust, openness and compassion. Based on research by Deputy, this course has been created to improve the communication between you and your manager. The aim is to help support career development, build trust, and improve feedback.

How to create loyal customers | Mr Yum Within this four part learning series you'll discover the tools you need to create high value, loyal locals. You'll dive into key marketing strategies such as social media and email marketing, the value of a loyalty program and more. This is the perfect program for any member of your hospitality business - whether it be casual bar staff or senior venue managers. Get started today and learn how you too can create high value customers!

Food Delivery and StorageA HACCP-approved guide for wait staff and chefs which demonstrates how to safely and competently receive deliveries and store food in a restaurant.In partnership

Allergies and Food Intolerance in RestaurantsIn this HACCP-approved course, you will learn about the difference between food allergies and food intolerance, as well as the key roles kitchen staff, wait staff, and management play in the prevention of food allergy and food intolerance prevention in a hospitality setting. In partnership

Food Safety StandardsLearn how to create a HACCP-based food safety program for your facility and what safety practices you need to observe to show compliance.In partnership

Food Safety Hazards This HACCP-approved course discusses the different food safety risk factors present in food preparation, the types of food hazards you need to look out for, and some general safety practices you can implement to protect our customers.In partnership

Personal Hygiene (Fast Casual)Personal hygiene is a big deal for our business. Learn all about personal hygiene practices and their importance to us in this course.

Getting to Know Your Restaurant’s FOH and BOHEach quick service restaurant has what we call a front-of-house (FOH) and a back-of-house (BOH). What are their roles? How do they work together? This course will help you learn more about a restaurant's FOH and BOH.

DishwashingThe dishwasher is the backbone of the kitchen. We depend on you! The dishes are the bridge between the kitchen and the dining room. Learn how we make our dishwashing process effective and efficient.

Food Delivery and StorageA guide for wait staff and chefs which demonstrates how to safely and competently receive deliveries and store food in a restaurant.

Food Poisoning (Foodborne Illnesses)In this course, you will learn about food poisoning, its types and causes, and the steps you must take in order to prevent foodborne illnesses.

Front Desk SafetyThis course aims to provide policies and procedures that can aid in the safety of front desk personnel, their coworkers, and their community.

Employee Illness Reporting (Food Service Operations)Proper food facility management includes ensuring that food personnel do not work when they are sick. This involves implementing organizational measures to identify individuals who may spread foodborne diseases to food, other staff, or customers. This course will guide you on when and who to contact if you become ill or exhibit symptoms of foodborne illness. The duties of the person in charge (PIC) and the regulations that should be established to restrict, exclude, and reinstate employees will also be covered.

The Bar World of Tomorrow Raise the bar: Bringing you into the future sustainably, humanely and responsibly. This training course, developed in collaboration with Pernod Ricard, Trash Collective and the Sustainable Restaurant Association, focuses on key learnings that the bartending community can use to prepare for the future of the industry. It covers all aspects of sustainability and responsibility from fresh ingredient use to the responsible serving of alcoholic beverages to waste management and is directly aligned with the United Nation’s Sustainable Development Goals (SDGs). The modules are based on five pillars (ingredients, service, bar, staff, implementation), helping to rebuild for a greener, more responsible and inclusive tomorrow. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.(test)In partnership

Food Runner's GuideIn a restaurant, a food runner is essential. Not only are you in charge of making sure the food is delivered safely, you also add to the whole experience for our customers. Use this courses as a reference of how to run food successfully as well as support the wait staff and kitchen.

Foreign Material PreventionForeign material prevention is one of the most important regulations in the food industry. Discover what foreign material prevention means in this course.

Food PrepPrepare for preparation! Food prep is the first step to making a safe, fun and healthy environment for your customers.

Cleaning and Sanitizing in HospitalityIn this course, you will learn about the proper practices for cleaning and servicing restrooms, dining areas, and public areas. Being knowledgable in these areas helps us demonstrate our commitment to good hygiene and a better customer experience. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Die Bar der ZukunftDu willst deine Bar nachhaltig und verantwortungsvoll gestalten? Dann starte mit in die Zukunft! Das Training "Bar der Zukunft" wurde gemeinsam von Pernod Ricard, Trash Tiki und der Sustainable Restaurant Association entwickelt und macht die Barkeeper-Community mit der Barwelt von morgen vertraut. Es deckt alle Aspekte der Nachhaltigkeit und Verantwortung ab, von der Verwendung frischer Zutaten über den verantwortungsvollen Service von Alkohol bis hin zum Abfallmanagement und orientiert sich direkt an den Sustainable Development Goals (SDGs). Die Module basieren auf vier Säulen (Zutaten, Service, Bar, Personal) und helfen dir in eine nachhaltige, grüne und integrative Zukunft zu starten. In partnership

Food Safety StandardsLearn how to create a HACCP-based food safety program for your facility and what safety practices you need to observe to show compliance.

Bar MaintenanceThere's much more to being a bartender than just making drinks. Take this course to find out!

The Art of BussingThis course takes you through the basic functions and responsibilities of a busser and ways on how you can develop your skills in different areas of responsibility, such as table clearing and dish washing.

Dealing with Difficult Customers Learn best practices for when dealing with customers' and guests' problems. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Spirits, Beer, and WineIn this course, you will learn about the differences between the most popular types of alcoholic beverages, including proper serving practices.

Serving FoodLearn how to be a waiter and give your guests the best possible dining experience!

Creating a Positive Customer ExperienceThis course is an overview of how to create a positive customer experience by providing great customer service in the retail industry. This emphasises the role customer service plays in a customer's overall experience with a brand. It talks about qualities of good customer service, ways to create good first impressions, ways to effectively interact with customers through small talks, and engaging them by using the power of smile, showing empathy, etc. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Fire Safety This course aims to train learners in fire safety by teaching them how to understand and prevent fires, as well as how to respond in case of a fire.

Serving Alcohol SafelyIn this course for bartenders, waiters, and sommeliers, you will learn about the responsible service of alcohol, cleaning and sanitizing, and dealing with difficult customers. Additionally, you will also learn about country, state, and territory-specific liquor laws for the US, UK, and Australia.

Alcohol and Responsible DrinkingThink you know all there is to know about alcohol? Think again! This course focuses on what is alcohol and differentiates myths from facts. For example, is there such a thing as strong or soft alcohol? Will a nap get you sober? Will food eliminate alcohol from your body? This course will equip you with the basic knowledge about alcohol, how drinking could affect you, and how to drink responsibly.In partnership

Food Safety Hazards This course discusses the different food safety risk factors present in food preparation, the types of food hazards you need to look out for, and some general safety practices you can implement to protect our customers.

Food Safety & Document ControlTake this course to review the FDA, ISO, and other governing bodies' standards when it comes to food safety and quality control.

Food & MoodYou want to know which foods can influence your mood? Then this course is for you! Learn to distinguish between 'good mood foods' that bring out the best in you and 'trigger foods' that can have a negative impact on your mood, while understanding the concept of 'mindful eating'.In partnership

Allergies and Food Intolerance in RestaurantsIn this course, you will learn about the difference between food allergies and food intolerance, as well as the key roles kitchen staff, wait staff, and management play in the prevention of food allergy and food intolerance prevention in a hospitality setting.

New Hire Safety OrientationThis training overviews our workplace safety program

Drink SpikingRaise awareness and learn what you can do to protect your customers from drink spiking.

Guest Service in Hospitality and TourismA guide to having excellent customer service skills in the hospitality industry. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Teamwork in the Hospitality IndustryBy embracing teamwork, you will not only improve your own working experience, but also that of your co-workers. The hospitality industry is diverse, with many people playing different roles in different environments. Let’s look at how you can improve your teamwork skills. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Food ContaminationLearn about safe food handling and cleaning procedures in this HACCP-based course.

Guest ExperiencesThis lesson explores the fundamentals of creating great experiences for your customers.

Sustainable EatingLearn how to eat sustainably by understanding the carbon footprint of different food products, getting tips for how to replace meat in your diet and still get all the relevant nutrients. Learn about the benefits of eating seasonal and locally produced food, and what to look out for when choosing your food.In partnership

Hotel Housekeeping InspectionThis course for hotel housekeepers to ensure that hotel rooms and corridors are spotless.

Le Monde du Bar de DemainMettons la barre plus haut: faisons un pas vers le futur de manière durable, humaine et responsable. Cette formation, développée en collaboration entre Pernod Ricard, Trash Tiki et l'Association Sustainable Restaurant, est centrée autour d'enseignements clés que la communauté des métiers du bar peut employer pour se préparer au mieux à l'avenir de l'industrie. Adressant tous les aspects du développement durable et de la responsabilité sociale, de l'utilisation des ingrédients frais au service responsable de boissons alcolisées, ainsi qu'à la gestion des déchets, la formation est directement alignée sur les Objectifs de Développement Durable (ODD) des Nations Unies. Les modules sont basés sur quatre piliers (les ingrédients, le service, le bar et le personnel) pour reconstruire un avenir plus vert, plus responsable, et plus inclusif. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.In partnership

Mental Health & Wellbeing (Hospitality)One out of five hospitality workers suffer from severe mental health issues, according to research done in the UK. Let’s address this problem by discussing the importance of fighting the stigma of mental health in the workplace, the benefits of working on your personal wellbeing, and where & how you can seek help in times of distress.

Building BurgersHave you ever thought about which ingredients go into the burgers you eat? Have you ever wondered if there is a stacking order for the ingredients of your burger? This course can help you answer those questions. Learn more about the development of burgers, suggested burger stacking orders, and popular burger recipes in this course.

Introduction to HACCPLearn how to create a HACCP-based food safety program for your facility.

Learn About Alcohol and Responsible DrinkingThink you know all there is to know about alcohol? Think again! This course focuses on what is alcohol and differentiates myths from facts. For example, is there such a thing as strong or soft alcohol? Will a nap get you sober? Will food eliminate alcohol from your body? This course will equip you with the basic knowledge about alcohol, how drinking could affect you, and how to drink responsibly.In partnership

Opening and Closing Our RestaurantOpening and closing a restaurant is tough! We're here to help you learn the steps and process, so we can do it the most efficiently and thoroughly.

Making Espresso-based DrinksMaking an espresso-based drink is one of the most crucial skills you need to master as a barista. This course will take you through the five most popular espresso-based drinks — from cappuccino, americano, macchiato to cafe latte and mocha — and how you can brew the best cup of coffee with quick and easy steps.

Kitchen OperationsLearn kitchen operating procedures such as Opening, Cleaning, Sanitising and Closing.

Pest ManagementLearn about the industry standards of pest management and how to create effective pest management plans to prevent rodent, insect, and bird infestation in your food facility.

COVID-19 Safety for HotelsStrategies for housekeeping, public areas, guest services and food and beverage hotel sectors.

Food DefenseWhen we think of emergencies, most of us don't consider how they relate to food. This shows how little awareness we have of food defense and the many ways our nation's food security can be sabotaged. Raise awareness and stay informed by learning about FDA's projects to ensure our nation's food security by taking this course.

Wellbeing, Trust, and Feedback at Work: Manager TrackOver a third of shift workers want their employer to focus more on well-being, and others are seeking a culture with more trust, openness, and compassion. Based on research by Deputy, this course has been created to improve the communication between you and your staff. The aim is to help support career development, build trust, and improve feedback.

Dealing with FOGs (Fast Casual)Have you heard of FOGs? FOGs are Fats, Oils, and Grease. These things are always present in our facility. Find out what they are, where they come from, and how we handle and dispose of them in this course.

Food ContaminationLearn about safe food handling and cleaning procedures in this HACCP-based course.In partnership

Food Poisoning (Foodborne Illnesses)In this course, you will learn about food poisoning, its types and causes, and the steps you must take in order to prevent foodborne illnesses. In partnership

Preventing Armed Holdups in HospitalityThis course discusses the best practices to follow in cases of armed robberies or hold-ups in the hospitality industry.

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