OUR
SERVICES
AHCL prides
herself on being comprehensively equipped to meet its broad
scope of operations with a rich resource base comprising the
following:
| Library
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Operating Manuals/ directories, procedures and journals
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| Teaching
aids |
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State-of-the-art
slide overhead & multimedia projectors, Flip charts
& dry wipe easel boards, P.A. Systems, videotapes,
handouts, full computer network with peripherals. |
This
makes us highly mobile and efficient in delivering our services
for whatever duration they may be required – short term
as in on-the-job training for existing staff or long term
as in management contracts - and in any part of the country
or abroad.
Our
broad spectrum of services provision includes:
Consultancy
and management
Services provided include:
-
Recruitment (target head-hunting; written tests and evaluation
from junior to executive positions; interviews, training…)
-
Architectural design/ supervision
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Operational set-ups from scratch
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Operational openings
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On the job training- behavioral, department etc.
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Management / management setups
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Facility turnaround / reappraisal
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In-depth studies for cost benefits of new or existing projects
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Development and designing of jobs and tasks
-
Job placements, (prospective employer and candidates alike
can benefit from on-going manpower placements.)
Operations
Management
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Hotels, Motels & Inns
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Commercial catering in a retail environment – malls,
travel termini, in-store
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Branded Restaurants and fast food chains
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Ice Cream Parlors
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Bakery & Pastry shops
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Cafes
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Out door catering, banquet
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Guest houses
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Industrial & Environment Cleaning
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Leisure resorts, - spas, health clubs, fitness & recreation
centers
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Service apartments
Training
and Development
Hotel operations (all departments)
In the following areas:
- Coaching
and Counseling
-
Evaluation
-
Total quality management
- Office
set ups
-
Work flow systems
-
Planning and scheduling
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Telephone techniques
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Effective communication and listening
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Feasibility and viability study
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Market research
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Supervision
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Job quality standard procedures
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Guest satisfaction standards
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Sales promotions
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Food and beverage
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Banqueting
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Nutrition and dietary needs
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Party organization
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Cake decorating
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Culinary arts
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Basic cookery theory and practical
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Personal hygiene and grooming
Designing individual company programmes and in-house
styles
Developing training
materials and support processes
Developing trainers.
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