█ HOW TO RUN A PUB BAR HOTEL RESTAURANT INFORMATION █

MODERN LICENSED RETAILING 10 DAY COURSE (PUB HOTEL CATERING TRAINING COURSE)

 457 PAGE COMPLETE UK HOSPITALITY TRADE COURSE FOR THE BII & NLC QUALIFICATION.

A comprehensive ten day course of licensed trade instruction, covering topics indicated by the British Institute of Innkeeping for its Qualifying Examinations and National Licensees’ Certificate, and by the Chartered Institute of Enviromental Health for its Basic Food Hygiene Certificate.

This course is designed fo all licensed retailers, both new and old, and endeavours to cover all aspects of the licensed trade from a practical viewpoint.

MODERN LICENSED RETAILING 10 DAY COURSE INFORMATION DISK (PDF FILES)

(This information is from a course that costs approximately £1600)

DAY ONE

WELCOME - CENTRE HEALTH AND SAFETY

LIFE SUPPORT SYSTEMS AND DOMESTIC ARRANGEMENTS

INTRODUCTIONS AND COURSE ADMINISTRATIONS

THE BRITISH INSTITUTE OF INNKEEPING

Who we are - Structure - Purpose - Benefits of being a Member. An introduction to the Institute by a member of the BII Membership Team

THE LICENSED TRADE & THE MODERN LICENSED RETAILER

How has the licensed trade changed - Current Trends - The Future - The Options for Entry into the Licensed Trade - Manager - Tenant - Lessee - Freetrader.

MARKETING & MARKET RESEARCH

Market Research - Customer Orientation, Focus & Needs - Market Segmentation - Target Market - Customer Expectations - Customer Service Experience - What customers do and do not want to see, hear, smell and experience - SWOT & PESTLE Analysis - Designing the Pub Product - Presentation of the Product - Pricing Strategy - Marketing Plans.

MERCHANDISING & PROMOTIONS

Rules for Effective Merchandising - Practical Merchandising - Promotions - Advertising - Copy Writing.

DAY TWO

REFLECTION

CUSTOMER CARE

Customer Expectations - How to exceed them - How to Achieve Excellent Customer Service - Selling Skills - Telephone Skills - Handling Complaints

MARKET RESEARCH AND ‘CUSTOMER SERVICE EXPERIENCE’ PROJECT

STAFF RECRUITMENT & SELECTION

Review of Job Function and Duties - Person and Job Specifications - Sourcing Staff.

THE  THEORY  OF GOOD PRACTICAL INTERVIEWING

Interview Techniques - References.

TRAINING FOR THE MODERN LICENSED RETAILER AND THEIR STAFF, ‘AN UNNECESSARY ENCUMBRANCE OR AN ESSENTIAL INVESTMENT?’

Benefits of Training - Costs of Not Training - Structure of a Training Session. The Training Cycle.

HEALTH & SAFETY

Health and Safety at Work Act 1974 - Employer/ee Responsabilities - Health & Safety Policy and Training - The Law - First Aid - Electricity - Fire Prevention - Drills and Emergency Procedures - Ectinguisher - Risk Assesment - COSHH - Good Practice - Manual Handling - CO2 & Mixed Gases - The Health & Safety Executive - RIDDOR.

DAY THREE

REFLECTION

FOOD HYGIENE AND SAFETY WITH THE CHARTERED INSTITUTE OF ENVIRONMENTAL HEALTH’S BASIC FOOD HYGIENE CERTIFICATE EXAMINATION

Incidence of Food Poisoning - Bacteria & Bacterial Food Poisoning - Food Contamination - The Food Chain - Personal Hygiene - Pest Control - Cleaning & Disinfection - Design & Construction of Food Areas and Equipment - Hazard Analysis & Critical Control Points - Assured Safe Catering -  Training - Due Diligence - Working Records - Role of the EHO and their Inspections - The Law.

PRODUCT KNOWLEDGE - WINE AND SPIRITS

Wine Making - Care, Storage and Service of Wines and Spirits

RETAILING - WINES AND SPIRITS

How to Retail Wines & Spirits - Preparing a Balanced Wine List - Wine Development Board Matrix-Pricing Wines.

DAY FOUR

REFLECTION

PIPE CLEANING, THE THEORY AND PRACTICE

Your chance to clean the pipes of a working pub.

PRODUCTS KNOWLEDGE - BEER

From the ground to the glass - How beer is produced - What makes the perfect pint - Why is one beer different from another.

STOCK & ORDER AND DELIVERY PROCEDURES

Benefits of a Stock and Order Book - Placing an Order -  Preparing For and Checking Deliveries - Preventing Stock Lossess.

THE THEORY OF CELLAR MANAGMENT

Cask Conditioned Beers - Keg Beers - Cellar Maintenance - Gas Systems - Safety in the Cellar - Wine Pumps - Carbonated Drinks Dispense Units - Stillage, Racks and Hoists.

PRACTICAL CELLAR MANAGEMENT

Cellar Management - Hands On Practice in a Working Pub Cellar

DAY FIVE

REFLECTION

MOCK NATIONAL LICENSEES CERTIFICATE EXAMINATION

A selection of questions to check your Current Knowledge.

LICENSING LAW THEORY AND PRACTICAL APPLICATION

How the Laws have Evolved - Licences and applying for them - Licensing Law - Social Responsibilities of Licensees - Weights & Measures.

CONFLICT MANAGEMENT

How to handle Dangerous Situations - Signs of Impending Violence - Where is Violence likely to happen - Employment of Door Staff.

DRUGS AWARENESS

What to Look for  - What to do - Essential Staff Training. The Law and Your Responsabilities.

DAY SIX

REFLECTION

LICENSING LAW REVISION

BII NATIONAL LICENSEES CERTIFICATE EXAMINATION

PUB FINANCES

Your Accountant - Mandatory Records - How VAT works - VAT Receipts - VAT Calculations - Simple Calculations Needed to Run the Business.

VISITS TO TRADE COMPETITORS

PUB FINANCES

Break Even Figure - Profit & Loss Accounts - Balance Sheets - Cash Flow Forecasts - Financial Planning  - Requirements of Lenders - Business Development Plan.

PRACTICAL RISK ASSESSMENT EXERCISE

A Team Exercise completing a Risk Assessment  of a Working Pub.

DAY SEVEN

REFLECTION

PRACTICAL INTERVIEWING EXERCISE

Putting into practise the theory from Day Two

PUB FINANCES

Time to refresh your memory, after yesterday’s brainstorming sessions

STAFF MANAGEMENT

Man Management, Motivation and Leadership - Contracts of Employment - Employment Legislation. Discipline Procedure - Working Time Directive - Statutory Sick and Maternity Pay.

WAGES RECORDS AND PRACTICAL WAGES EXERCISE

Forms P45 - P46 - P47 - Deductions Working Sheet P11. Payment to Inland Revenue. Year End Returns.

DAY EIGHT

REFLECTION

BAR MANAGEMENT AND OPERATING SKILLS

Pre-Opening Procedures - Service of Drinks - Conduct of bar Staff - Security of Cash Handling - Receiving Cheques and Credit Cards - Licensed Retailers’ Responsibilities During Service Periods - Closing Down Procedures - Essential Bar Skills.

PRACTICAL TRAINING SKILLS EXERCISE

Putting into practise the theory from Day Two.

RESITS FOR NLC, IF REQUIRED, DURING LUNCHTIME

PRACTICAL STOCKTAKING  AND STOCK CONTROLS

Wet and Dry Stocktaking - Computerised Stocktacking - Preparing the bars and cellar.

STOCKTAKING FINANCIALLY - WHAT YOUR STOCKTAKER DOES FOR YOU

Your Stocktaker - Stocktaking and how to interpret your stock results.

DAY NINE

REFLECTION

PUNCH PUB COMPANY CELLAR MANAGEMENT TEST

BULMERS CIDER PRESENTATION

A presentation by a representative of HP. Bulmers, sponsors of this Modern Licensed Retailing course.

CATERING IN PUBLIC HOUSE

Should You Do It - What You Need to Succeed - Customers Expectations - Menu Planning.

THE MANAGEMENT OF PUB CATERING

Portion Control - Dish Costing & Pricing - Food Stocktaking - Menu Re-Engineering - Achieving Higher GP’s

COURSE REVESION

DAY TEN

REFLECTION

BOOK KEEPING EXERCISE

A practice exercise that includes completing an actual VAT return

PRESENTATION OF TEAM MARKET RESEARCH PROJECTS

Each team present their Market Research and SWOT Analysis

SECURITY OF PREMISES AND CASH IN TRANSIT

Be sure and safe not sorry - careless talk costs money and perhaps lives - go to the bank safely and return - security during opening hours and out of hours.

COURSE REVISION

COURSE SUMMARY

INFORMATION IF ON THE CD - PDF FILE

FOR ONLY £3.99 YOU WILL GET A CD IN SLEEVE

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