One Day. Practical Skills. Better Hospitality.
Not every hospitality business needs a consultant. Sometimes, the greatest difference begins with giving people the right training.
Hospitality RX offers a comprehensive one-day classroom training programme designed for hospitality employees at every level — from frontline team members to supervisors and managers.
These are not lengthy lectures or theoretical training sessions. The day is interactive, practical and grounded in real hospitality situations, using discussion, role-play, scenarios and problem-solving exercises that employees can take straight back into the workplace.
Participants select the training stream most relevant to their role
F&B — Front of House
For restaurant, bar, café, banqueting and other guest-facing food and beverage employees.
Training includes exceptional guest service; professional presence, grooming and communication; sequence and standards of service; menu and product knowledge; suggestive selling and basic sales techniques; handling complaints; de-escalating difficult or irate guests; cultural disposition and communicating across cultures; reading guest cues; teamwork between front and back of house; service recovery; and creating memorable guest experiences without relying on expensive product or infrastructure.
Rooms Division
For front office, reservations, guest relations, housekeeping and other rooms-division employees.
Training includes guest service excellence; professional communication and telephone etiquette; arrival and departure experiences; handling guest requests and complaints; de-escalation techniques; cultural disposition and guest sensitivity; housekeeping standards and attention to detail; privacy, discretion and confidentiality; interdepartmental communication; service recovery; basic upselling and revenue awareness; and recognising the small details that turn an ordinary stay into genuine hospitality.
Management & Supervisory Training
For supervisors, department heads, managers and emerging hospitality leaders.
Training includes practical hospitality leadership; managing and motivating teams; setting standards and holding people accountable; coaching rather than simply correcting; difficult employee conversations; handling escalated guest complaints; de-escalation and conflict management; cultural disposition within diverse teams and guest environments; commercial awareness and basic sales; problem-solving and decision-making; service recovery and reputation management; communication between departments; leading under operational pressure; and building a service culture that employees can realistically deliver.
How the Day Works
Each programme runs 9:00am–5:00pm in an interactive classroom setting.
The day combines facilitator-led learning with group discussion, practical exercises, hospitality scenarios and role-play. A break and lunch are included.