School of Technical Training | Wequassett Academy

School of Technical Training
Food and Beverage - Restaurants
TT-FAB-100–Food & Beverage Orientation The art of service in our restaurants includes a skillful combination of customer intimacy and technical proficiency. In this course, you will learn the technical side of service featuring the general principles of food service. It will cover the different duties and tasks in a restaurant, the set up of the restaurant, service sequence and basic wine and drink service. You will also learn how to skillfully handle a difficult guest, basic selling techniques and menu knowledge. We will also define the desired personal attributes of our servers including interpersonal skills, manners, etiquette and hygiene. There will be role playing and mock service scenarios to give you the comfort to excel in your role.
TT-FAB-110–Bar Service This workshop is designed for food and beverage employees who work as bartenders or provide beverage service in any of the outlets. Students will learn about beer, wine, spirits, bar equipment and sanitation skills needed to handle alcohol-related issues. We will also train you on proper service technique and demonstrate the appropriate way to prepare mixed drinks. The course will also include an overview of beverage laws and how to skillfully handle an inebriated guest.
TT-FAB-120–Room Service An extremely important part of our food and beverage program is room service. This workshop will teach you to how to become an outstanding room service attendant with training on proper telephone etiquette, menu instruction and selling techniques. You will also learn presentation skills to ensure that the appropriate set-up style is being used. A portion of the course will include role-playing to teach the proper service steps for in-room service deliveries.
TT-FAB-130–Menu Knowledge An outstanding server is required to know everything offered on the menu along with the ingredients and style of presentation. This interactive course will be presented by the culinary team and will teach you everything you need to know about the various menus. It will include a discussion on the style of our food and how we developed the menu along with the specific goals identified to meet our customers' needs. Actual food will be prepared for you to taste as you compare it to the detailed menu specifications that will be provided. The ingredients for each item will be reviewed along with how to best present the information to our guests. We will also teach you proper selling techniques to increase the average check price and your earnings.
TT-FAB-140–Wine Knowledge This course will provide an introduction to the various wine growing regions, the grape varieties grown and the types of wine produced in the different countries featured on our menu. Availability of the wines and suitable food pairings will also be addressed. Students will be engaged in the evaluation of wines based on appearance, bouquet and taste. Wine selling techniques will also be examined along with a detailed review of our extensive wine menu.
TT-FAB-150–Service Charges Our service charge program is complex and it is important for the system participants to fully understand it. This workshop breaks down the system in detail outlining exactly how the service charges are distributed and to whom. It also outlines the history and rationale for the system and provides time for an open question and answer segment.
TT-FAB-160–Beverage Service Beverages, with or without alcohol, are an important part of the dining experience. Although all aspects of service require the wait staff to be knowledgeable, it is essential for servers to be well versed in quality beverage service. Dining room personnel need to be familiar with the types of beverages because choosing the right drink for any meal selection adds to the guests’ overall dining experience. This course supplements the Wine Knowledge course by covering product knowledge for the most popular alcoholic beverages as well as cocktails, aperitifs and digestifs.
Food and Beverage - Culinary - Food Preparation
TT-FAB-200–Kitchen Introduction This course is designed to familiarize you with the various kitchens throughout the property and to give you a sense of the different culinary challenges we face each day. Students learn how the culinary operation works along with the different types of business we handle and their inherent business cycles. You will also become familiar with the tools and equipment used to successfully carry out your job responsibilities.
TT-FAB-210–Basic Food Preparation In this course, students will begin to translate their culinary skills to meet the needs of our business. You will practice elementary presentation and garnishing as well as basic cooking procedures, recipe structure, recipe use, pre-preparation, stocks, basic sauces and basic kitchen sanitation and safety. Although the skills are similar within the different outlets and business segments, training will be adjusted in the field to accommodate each student. This course will combine classroom and on-the-job training to properly prepare you to perform your job duties.
TT-FAB-220–Food and Beverage Controls This course is designed to introduce the importance of cost control throughout the food and beverage department. Cost control management is necessary in order for the operation to maximize profits and operate successfully. Participants will learn the basics concerning food, beverage, and labor cost control. You will also learn how to apply basic accounting principles to the cost control process.
TT-FAB-230 –Purchasing and Receiving This course provides an overview on how to develop and implement effective purchasing and storeroom procedures. Students will focus on purveyor relations, inventory controls and receiving and storage of goods. They will also learn about procurement, writing specifications, product identification, packaging and pricing.
TT-FAB-240–Menu Planning There is a lot that goes into the planning and development of each menu we offer to our guests. This course covers the basic concepts of menu planning, including pricing and control, availability and selling, merchandising and nutrition. Students will learn the basic concepts around designing a menu using descriptive terms, calculation of selling prices and recommended layouts. We will also discuss menu analysis including accuracy (truth in the menu) and using the menu as a marketing tool.
Food and Beverage - Culinary - Stewarding
TT-FAB-300–Kitchen Stewarding Among the most important responsibilities that we have is to meet and exceed safety and cleanliness standards. This course will help ensure that we meet these standards by providing training on the use of our cleaning equipment including the various dishwasher systems as well as storeroom management. You will learn to use the proper chemicals and cleaning tools to make your job easier and make our property shine. There will also be tips to help you work smarter in order to be more organized and efficient.
TT-FAB-310–Introduction to H.A.C.C.P. Knowledge of safe food handling is critical for all restaurant kitchen staff or anyone working in the food service industry. This course provides an introduction to Hazard Analysis Critical Control Point (H.A.C.C.P.) food safety systems, techniques for preventing food spoilage and transfer of bacteria, maintenance of equipment and facilities, and the importance of good personal hygiene in the workplace.
TT-FAB-320–Advanced H.A.C.C.P. Take your knowledge of H.A.A.C.P. a step further through this advanced course. This workshop will provide an update on the latest food safety information and opportunities to learn innovative and cost-effective methods to insure food safety. In addition, you will also review the seven principles of the H.A.A.C.P. program. There will also be an opportunity for H.A.A.C.P. certification at this advanced level course.
Catering
TT-FAB-400–Planning and Organization This course explores the many facets involved in successful meeting and event planning. Sequential steps to successful catering are presented from determining client needs, planning of menus, purchasing, costing and pricing events, establishing equipment requirements, examining both on and off-premise functions, and designing contractual agreements with clients. Responsibilities for client management, including proper communication techniques and on-site servicing, are also covered in this course.
Rooms - Front Office
TT-RMS-100–Front Office Introduction A front desk agent is often the first and last impression our guests experience and it is critical to create an outstanding experience. In this course, you will be trained to know your product and guest using positive language and personalized interaction. You will learn how to check guests in and out of the resort along with how to up-sell at check-in and obtain return reservations at check-out. We will also discuss how to handle after-hours catering and sales leads and how to walk a guest. Proper telephone etiquette will be reviewed and role-playing will be used to create situational opportunities for practice.
TT-RMS-110–Bell Services This course will teach the proper technique for servicing our guests along with other related responsibilities within this discipline. A key emphasis will be placed on proper etiquette for greeting our guests and a step-by-step approach to both the check-in and check-out process. Procedures designed to help collect information about our guests for customized service will also be reviewed. The technology concierge program will be covered along with basic phone responsibilities. The workshop will utilize mock training along with classroom didactics.
TT-RMS-120–Concierge When our guests need to make travel plans, book a dinner reservation or want to do just about anything else, the concierge should be ready and equipped to get the job done. This course is designed to provide an overview of area geography and popular tourist attractions to prepare you with the information to meet those needs. In addition to information on the area and activities, the proper technique to deal with guests will be reviewed. The workshop will also offer role playing complete with feedback on the respective performances.
TT-RMS-130–Night Audit In this workshop, participants will learn to perform the duties associated with the night audit. Topics include front office procedures, telephone etiquette and reservations skills. Additionally, guest interaction and minor security measures will be reviewed. A detailed analysis of the preparation of the food and beverage audit, cashier reconciliation and use of the night audit module of the Epitome system will also be included.
Rooms - Housekeeping
TT-RMS-150–Housekeeping Services We have all heard the phrase "cleanliness is next to godliness" and in the area of housekeeping this couldn't be more appropriate. In this dynamic workshop, standards for cleanliness will be discussed along with our goals for the various third party agencies such as Preferred Hotel Group and AAA. The program will include a lesson on proper cleaning methods along with the right tools and chemicals to use in getting the job done. The course will move from the classroom into a guestroom where proper techniques will be reviewed as a work in progress with the challenge of leaving nothing for the inspectors to critique.
TT-RMS-160–Public Space Management A clean property is due in great part to the efforts of our public space management program. This class will teach the public cleaners exactly what their responsibilities are and how to ensure they handle them correctly. A discussion of the proper methods and tools to use will be conducted and on-site training will be provided to help organize and manage these important tasks. The different areas of the property will be examined in order to establish timelines that will ensure fair and efficient workload distribution.
TT-RMS-170–Housekeeping Turndown Services This course will review the overall responsibilities of the turndown attendant, which will include assignment sheets, Do Not Disturb rooms, handling guests, and the specific duties when servicing guest rooms. A perfect turndown, done with chocolate starfish and sand dollars, with no doubt, will result in sweet dreams for our guests
TT-RMS-200–Housekeeping Supervision In this course, students will be exposed to the essential ingredients of successful housekeeping operations in the hospitality industry. Topics include systems, communication, staffing, supervising, inventory control, and sanitation procedures for the hotel and restaurants. Responsibilities of the assistant executive housekeeper, inspectors and lead public cleaners will be reviewed. Productivity standards, incentive programs and performance index standards will also be covered to ensure the team is working in tandem with the goals of the organization.
SALES - Sales and Marketing
TT-S&M-100–Sales Training Your ability to integrate proper selling techniques with prospective clients can make the difference in whether they choose our facility or not. This course will help you hone your skills within this discipline and ensure that you are adapting to the client. Participants will learn proven techniques and tactical strategies that enable them to better understand and feel comfortable with the sales process. This workshop focuses on building a foundation for establishing a uniform, professional approach to building client relationships. Emphasis will be placed on preparing for a sales call, making the call, building trust, confidence and rapport with the client, and closing the business deal.
TT-S&M-110–Reservations This course covers the fundamental sales principles that are the building blocks of success: converting inquiry calls into sales, maximizing rates, and marketing facilities and servicing. Topics in this workshop include controlling the call, listening actively and asking probing questions, providing benefit statements, overcoming objections, and closing the sale. Additionally, you will learn to up-sell to higher-price accommodations and how to position rates in order to avoid price objections. You will also learn how to manage group blocks and the basic components of yield management.
TT-S&M-120–Revenue Management This course focuses on the skills and techniques necessary to establish solid financial controls essential to the successful maximization of room revenues. The course will define revenue management and outline how it can help improve our business. Emphasis will be placed on how to control rates and availability including the use of minimum length of stays and pricing strategies, along with a competitive review and guidelines that can be used to make this science work. Other subjects include how and when to overbook, rate integrity, options for dealing with early departures and determining whether third party sites are right for us.
CONF - Conference Services
TT-CON-100–Conference Services In this course you will become familiar with the Resort's meeting rooms and their capacities. You will learn how to set-up a room to a group's specifications whether it be a classroom, boardroom, hollow square or theatre style. The course will review the most commonly requested types of audio visual equipment, as well as the operation of lighting/temperature controls. You will become familiar with food and beverage presentations including the set-up of coffee breaks, working breakfasts and lunches. Wequassett strives to provide very personal and efficient service to each conference and this course will help you to achieve this goal.
TT-CON-110–Minibar Service Minibars are an important amenity for our guests and this course will teach you the procedures required to properly maintain this amenity. The course will cover daily opening and closing procedures. It will review the maintenance of product as well as the minibar itself. You will learn how to order product, maintain pars and perform a monthly inventory. You will also learn how to operate the ServiTron, the computer which keeps track of product sold.
MAINT - Maintenance
TT-MNT-100–Preventive Maintenance As the name implies, preventive maintenance, refers to performing proactive maintenance in order to prevent system problems. This is in contrast to diagnostic or corrective maintenance, which is performed to correct an already-existing problem. This course will cover the general concepts regarding preventive maintenance and how to set up a preventive maintenance schedule. It will also outline the responsibilities of the maintenance department such as equipment tracking, maintenance work orders, parts and material usage, inventory control, and tracking and vendor management.
MOD - Minor Operating Departments
TT-MOD-100–Recreation The various recreational amenities offered at the resort are a vital element for the enjoyment of our guests. This program will place emphasis on streamlining our services among the different recreational disciplines. Proper customer interaction will be highlighted along with administrative tasks including telephone etiquette, paperwork management and cashiering. The set-up and breakdown of the different areas will also be reviewed to ensure consistency of our product.
TT-MOD-110–Gift Shop This course is designed to teach our retail agents the essential information to run a successful gift shop. The material will include techniques on purchasing and display along with pricing and selling. Additionally, emphasis will be placed on cashiering responsibilities and inventory management.
TT-MOD-120–Accounting This workshop provides an introduction to the basic principles of accounting, transaction analysis, flow of accounting data to the financial statements, and careful consideration of accounting for revenues, expenses, assets, liabilities and owner's equity. The session will consider prior experience, and training will be adjusted accordingly to match specific needs of the participants and organization.

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