July 5, 2021
In partnership with the Federation of Hotel & Restaurant Associations of India (FHRAI), the FHRAI Institute of Hospitality Management (FHRAI-IHM) provided a series of capacity building training programmes for hotel and restaurant Food Production, Room Division, and F &B Service employees.
The training program goal was to reinforce knowledge and update skills of the workers engaged in the country’s current hospitality companies. The program began on June 3rd, 2021, and ended on June 30th, 2021, in seven batches. The first batch was launched by Mr. Venkatesan Dhattareyan, Regional Director – West & Central Region, India Tourism, Mumbai.
“The training programmes have been developed to strengthen the skill sets of the entry-level or junior staff working in the Food Production and the Room Division & F & B Service departments at hotels. We were anticipating somewhere around 100 to 120 participants for the first batch but were pleasantly surprised to receive an overwhelming response. Over 640 hospitality professionals from across the country registered and participated in the training programmes. The trained participants were awarded certificates upon successful completion of all four sessions of about an hour across the selected modules,” says Shri Arun Kumar Singh, Director, FHRAI-IHM.
The FHRAI’s regional hotel and restaurant associations – HRAWI, HRANI, HRAEI, and SIHRA – expressed their support and urged their members to nominate workers for the trainings. The training sessions were overseen directly by Shri Arun Kumar Singh, Director of FHRAI-IHM. The programmes were managed and supervised by Dr. Himanshu Talwar, Add. Director of FHRAI-IHM and Asst. Secretary General of FHRAI.
“We thank Mr. Venkatesan Dhattareyan for his valuable time to motivate the participants before the commencement of the programme. He emphasized on the need of conducting such knowledge imparting programmes on a regular basis for keeping professionals in the field up to date on the developments and best practices in the industry. On the back of such tremendous response, we plan to organise more training programmes that will help hospitality professionals gain insights on international best practices and latest developments in the field”, Singh said.
The programmes covered several different aspects of Hospitality management including Hospitality and Chef as Professionals, Food Safety – Understanding Contaminants; Safety, Hygiene, Preservation & Good Practices, General Concerns & Spirit of Hospitality under the training module for Food Production Department.
The programme covered subjects such as interpersonal skills, body language, listening skills, empathy, and mindfulness in the training for the Room Division and Food Service Department.