CSLI Alumni learn from the best in the business Club Training Australia recently hosted the inaugural Club Super Leadership Institute (CSLI) Forum for the Alumni recently. The event was a great success with over 80 Club industry leaders from Queensland and south of the boarder, converging at Victoria Park to share inspiring tales of triumph in […]
As an employer, it is your responsibility to ensure that your staff are working in a safe environment. The first step in achieving this is to make sure that new and existing staff are aware of work health and safety policies. Before any staff member takes on a new role, you must make sure that […]
Workplace incidents should be investigated to ensure that they do not occur again and to identify how they can be prevented. However, in order to investigate incidents, you need to understand first how and why they occur in the first place.
If you work in hospitality, you will come across several points of customer service and how to become more efficient at providing and exceeding customer expectations. During your training, it is important to pay attention to the small details that help you become a hospitality professional.
All responsible managers should ensure that their venue’s advertising and promotions comply with the Advertiser Code of Ethics as adopted by the Australian Association of National Advertisers (www.aana.com.au). As a CLO, you are responsible for reviewing all advertising. So what are the acceptable and unacceptable practices?
In hospitality, you, at times, have to use a computer. However, before you use a computer, there are some health and safety requirements you need to remember. These are also applicable when you are completing your hospitality school-based traineeship workbooks at home on the computer; you have to ensure that you are being safe.
Hazard identification is an important and vital element to ensure that your workplace is safe for all employees and is not putting anyone at risk on any given day. The critical purposes of a hazard identification inspection are to ensure that preventive actions are in place and to be proactive, not reactive.
The overall goal of performance management is to ensure that all of the subsystems within the organisation, including processes, departments, teams and employees, are working together to achieve the best results possible.
Do you want to learn all there is about food? Then a course with Club Training in commercial cookery is a great starting point. The course provides you with a wide range of information and hands-on experiences to learn all about cooking and the techniques involved.