Ecole Hôtelière Sir Gaëtan Duval


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Pastry & Food Production	Food & Beverages	Hygiene & Applied Sciences	Front Office	Housekeeping
Marketing & Communication	Mgt & Human Resources	Tourism & Travel	Leisure & Entertainment	Languages


PASTRY & FOOD PRODUCTION

1.1 EHSGD - BPO
Training Programme	BASIC PASTRY OPERATIONS
Duration	Evening courses for 5 months (180 hrs) either on Mondays, Tuesdays and Wednesdays OR Thursdays, Fridays and Saturdays
Course Objective	At the end of this programme the participants should be able to produce various desserts and cakes using the appropriate techniques
Medium of instruction	English / French
Profile of trainees	Minimum age of 17
Group Size	Minimum 10, Maximum 12
Content	Pastry Operations Tools & Equipment Hygiene and Safety Basic Cooking Techniques
Fee per trainee	Rs 12,000
Dates	February, August and also on request
Main Trainers	Chef Mario Michel, Chef Sanjeev Kistoo, Chef Pawan Coomar

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1.2 EHSGD - PAC
Training Programme	PATISSERIE AU CHOCOLAT
Duration	5 days – 40 hours
Course Objective	At the end of this programme the participants should be able to produce various desserts and cakes with chocolate using the appropriate techniques
Medium of instruction	English / French
Profile of trainees	Pastry Personnel
Group Size	Minimum 10, Maximum 12
Content	Theory of chocolate How to work with different types of chocolate – Dark, Milk and White chocolate Tempering of dark, milk and white chocolate Preparation of opera cakes, chocolate passion Preparation of decorating elements with chocolate Preparation of Ganache and chocolate filling
Fee per trainee	Rs 8,000
Dates	On request
Main Trainers	Chef Mario Michel, Chef Sanjeev Kistoo, Chef Pawan Coomar

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1.3 EHSGD - PFG
Training Programme	PETITS FOURS GLACES ET FRIANDISES
Duration	5 days – 40 hours
Course Objective	At the end of this programme the participants should be able to produce various gateaux slices and cakes using the appropriate techniques
Medium of instruction	English / French
Profile of trainees	Pastry Personnel
Group Size	Minimum 10, Maximum 12
Content	Preparation of bases of cakes – Joconde, Dacquoise, Flourless Chocolate Sponge and Meringue Casing Preparation of Sacher Tarte, Black Forest, Coffee Cake, Fruit Sponge Gateaux and Chocolate Buttercream Gateaux Preparation of gateaux slices – pineapple, lemon and chocolate Preparation of cakes for breakfast and tea – marble cake, quatre quarts, orange, banana and chocolate cakes Finishing and decoration
Fee per trainee	Rs 8,000
Dates	On request
Main Trainers	Chef Mario Michel, Chef Sanjeev Kistoo, Chef Pawan Coomar

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1.4 EHSGD - BFP
Training Programme	BASIC FOOD PRODUCTION
Duration	Evening courses for 5 months (180 hrs) either on Mondays, Tuesdays and Wednesdays OR Thusdays, Fridays and Saturdays
Course objective	At the end of this course, participants participants acquire the basics of Food Production and Cooking Techniques
Medium of instruction	English / French
Target Audience	Minimum age of 17
Group size	Minimum 10, Maximum 12
Content	Introduction to the Hotel & Tourism Industry Kitchen Tools and Equipment Product Knowledge Food Preservation Basic Cooking Techniques
Fee per trainee	Rs 12,000
Dates	On Request
Main Trainers	Linda Juste, Philippe Fradin

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1.5 EHSGD - AFV
Training Programme	FRUIT AND VEGETABLE CARVING
Duration	12 hours – 4 sessions of 3 hours
Course objective	At the end of this programme the participants should be able to create and perform a variety of basic decorating techniques using fruits and vegetables.
Medium of instruction	English
Target Audience	Chef de partie, Commis and homemakers
Group size	Minimum: 10, Maximum: 12
Modules	Introduction using our senses - importance of colour and balance by applying basic vegetable techniques Prepare vegetable baskets, flowers and arrangements Apply basic fruit techniques Prepare fruit baskets, flowers birds and small garnishes Prepare basic egg - bread decorations Prepare arrangements using techniques and individual creativity
Fee per trainee	Rs 6,000
Dates	On request
Main Trainer	Linda Juste

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1.6 EHSGD - AGM
Training Programme	ADVANCED GARDEMANGER TECHNIQUES
Duration	3 days - 18 hours
Course objective	En adéquation avec les besoins de l’entreprise de s’initier aux techniques de préparations froides.
Medium of instruction	French
Target Audience	Chefs de Partie et Cuisiniers
Group size	Minimum: 10 Maximum: 12
Modules	Les principes d’hygiène Poularde en chaud Froid, langouste en bellevue Poisson en chaud, froid Poisson en bellevue Préparation des garnitures Décoration et présentation sur miroir
Fee per trainee	Rs 6,500
Dates	On request
Main Trainer	Philippe Fradin

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1.7 EHSGD - CHA
Training Programme	CHARCUTERIE
Duration	3 days - 18 hours
Course aims	Ce cours permet aux participants d’effectuer à partir de la découpe d’un demi porc de multiples recettes et charcuterie classique.
Medium of instruction	French
Target Audience	Bouchers, Chef de Partie, Eleveurs, Sous-Chef
Group size	Minimum: 10 Maximum: 15
Modules	Les principes d’hygiène Utilisation du matériel pour les préparations Présentation de la découpe d’un demi porc Leurs appéllations des morçeaux et utilisation adaptés por chaque préparation Terrine de campagne Mousse de foie Confection de la chipolata Confection de viandes confites (Rillons et Rillettes) Techniques de désossage Techniques de découpage de cotelettes Confection d’une ballotine ( à base de volaille)
Fee per trainee	Rs 6,000
Dates	On request
Main Trainer	Philippe Fradin

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FOOD & BEVERAGES

2.1 EHSGD - BFS
Training Programme	BASIC FOOD SERVICE
Duration	22 weeks - 198 hours
Course objective	To provide trainees with necessary skills to be able to run the day to day operations in the hospitality industry.
Medium of instruction	English / French
Target Audience	School leavers having studied up to form V
Group size	Groups of 24
Content	Restaurant personnel Restaurant equipment and furniture Order taking Table set up Different types of service - silver service, plated service Wine service Welcome procedures Buffet set up Room service
Fee per trainee	Rs 6,600
Dates	On request
Main Trainers	Anand Choytoa, Kushal Padaruth, Caroline Ho Shun and M.K.Sahye

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2.2 EHSGD - TSR
Training Programme	TECHNIQUES DE SERVICE AU RESTAURANT
Duration	3 days - 21 hours
Course objective	This course is designed to enable participants to service the different stages of a meal according to the required norms and be able to welcome clients properly and increase sales at the bar.
Medium of instruction	French
Target Audience	Waiters, Headwaiters, Chef de Rang
Group size	Minimum: 10, Maximum: 15
Content	Welcoming guests Table decoration and napkin folding Service of: drinks, apéritifs, table service, service of hot drinks, wine service, service of cheese, service of digestives Selling Techniques Develop and use sale supports
Fee per trainee	Rs 3,500
Dates	On request
Main Trainers	Anand Choytoa, Kushal Padaruth, Caroline Ho Shun and M.K.Sahye

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2.3 EHSGD - BBS
Training Programme	BASIC BAR SERVICE
Duration	20 weeks - 180 hours
Course objective	This course has been designed to enable participants to run the day to day operations of the bar in the hospitality industry. After the course the trainee will be able to work under supervision and perform tasks properly according to the set standards and maximise sales at the bar.
Medium of instruction	French
Target Audience	School leavers having studied up to form V
Group size	24 per group
Content	Histoire et la legislation Le personnel du bar et l'organigramme Materiels du bar Prendre les commandes Gestion du bar Mise-en-place Boissons alcoolisées Service des boissons Accueil Connaissance des produits Cocktails La caisse
Fee per trainee	Rs 6,600
Dates	On request
Main Trainers	Anand Choytoa, Caroline Ho Shun and M.K.Sahye

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2.4 EHSGD - CSBA
Training Programme	CONNAISSANCE ET SERVICE DES BOISSONS ALCOOLISÉES ET NON ALCOLISÉES
Duration	3 days - 18 hours
Course objective	En adéquation avec les besoins de l'entreprise, ce cours permet aux participants d'approfondir leurs connaissances sur les techniques de service du bar. Les participants auxquels nous nous addressons attendent un enseignement technique simple, tres concret et qui correspond aux situations rencontrées dans les hôtels et restaurants.
Medium of instruction	French
Target Audience	Maîtres d'hôtel, Serveurs, Chefs de Rang, Restaurant Managers
Group size	Minimum: 10, Maximum: 12
Content	Organigramme du bar La legislation Les equipements et materiels du bar La mise en place du bar Prise de commande Connaissance des produits Service des différents boissons Les cocktails Les buffets cocktails
Fee per trainee	Rs 4,500
Dates	On request
Main Trainers	Anand Choytoa, Kushal Padaruth, Caroline Ho Shun and M.K.Sahye

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2.5 EHSGD - CSV
Training Programme	CONNAISSANCE DES VINS
Duration	3 days - 21 hours
Course objective	En adéquation avec les besoins de l'entreprise, ce cours permet aux participants De définir les differences entre plusieurs vins et ils seront capables de proposer les vins appropriés aux clients
Medium of instruction	French
Target Audience	Maîtres d'hôtel, Serveurs, Chefs de Rang, Restaurant Managers
Group size	Minimum: 10, Maximum: 12
Content	Les Vignobles et crus français Les Vignobles et crus étrangers Les vins et les vins étrangers La Viticulture et l'Oenologie Les accords Mets et Vins
Fee per trainee	Rs 4,500
Dates	On request
Main Trainers	Ram Pareatumbee MHCIMA, Anand Choytoa and M.K. Sahye

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2.6 EHSGD - WT
Training Programme	WINE TASTING
Duration	10 days - 30 hours
Course objective	At the end of the course, participants should be able to describe the various components of wine, the different steps to wine tasting and the types of wines.
Medium of instruction	French
Target Audience	Waiters, Maîtres d'hôtel, Serveurs, Chefs de Rang, Restaurant Managers
Group size	Minimum: 10, Maximum: 12
Content	Les Vignobles et crus français Les Vignobles et crus étrangers Les vins et les vins étrangers La Viticulture et l'Oenologie Les accords Mets et Vins
Fee per trainee	Rs 4,500
Dates	On request
Main Trainers	Ram Pareatumbee MHCIMA, Anand Choytoa and M.K. Sahye

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HYGIENE & APPLIED SCIENCES

3.1 EHSGD - BFH
Training Programme	BASIC FOOD HYGIENE
Duration	1 day - 6 hours
Course objective	This course is structured to: Identify areas of major concern Offer elementary guidance regarding good practice in the Food and Catering Industry and encourage participants to pursue further training in order to increase their awareness of food hygiene.
Medium of instruction	French or English
Target Audience	People employed in all sectors of the food industry requiring an elementary knowledge on food hygiene principles and practices.
Group size	Minimum: 10, Maximum: 12
Content	Bacteria Food poisoning and food borne infections Cleaning and disinfection Food premises and equipment Food pests Preventing food poisoning Personal hygiene
Fee per trainee	Rs 1,500
Dates	On request
Main Trainers	Catherine Beesoo, Maîtrise en Science et Techniques –Microbiology, Plant, Chemistry and Biology

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FRONT OFFICE

4.1 EHSGD - FOMT
Training Programme	FRONT OFFICE MANAGEMENT TECHNIQUES
Duration	8 sessions of 6 hours - 48 hours
Course objective	This course is structured to reinforce managerial skills and efficiency of staff in dealing with various problems arising in the front office department.
Medium of instruction	French / English
Target Audience	School leavers, new recruits and hotel staff willing to acquire additional skills.
Group size	Minimum: 10, Maximum: 15
Content	Classification of hotels and products Present scenario of the hotel industry Hotel organisation Front office department organisation structure Front office operation Telephone etiquettes Reservation, Registration, Information, cashiering and bell boy Comprehensive case studies
Fee per trainee	Rs 10,000 (inclusive of lunch and tea beaks)
Dates	On request
Main Trainers	Ajeet Dev Dookee, B.S.C Hotel Management, Specialisation in Front Office

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4.2 EHSGD - RTS
Training Programme	RECEPTIONIST AND TELEPHONE SKILLS
Duration	12 hours
Course objective	This course is structured to project a professional image of the organisation, assure customer oriented service and reinforce customer care and telephone skills.
Medium of instruction	French / English
Target Audience	School leavers, new recruits and hotel staff willing to acquire additional skills.
Group size	Minimum: 10, Maximum: 15
Content	Roles and responsibilities of the service provider Appearance and grooming Reception techniques The importance of quality service Customer care and communication skills Dealing with upset customers Decision making and empowerment
Fee per trainee	Rs 3,200 (inclusive of lunch and tea beaks)
Dates	On request
Main Trainers	Ajeet Dev Dookee, B.S.C Hotel Management, Specialisation in Front Office

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4.3 EHSGD - BFOO
Training Programme	BASIC FRONT OFFICE OPERATIONS
Duration	180 hours - 2 sessions p/week - 6 hours p/session
Course objective	Les participants pourront travailler comme receptioniste/standardiste dans l'hôtellerie ou tout autre collectivité
Medium of instruction	French / English
Target Audience	School leavers, New Recruit and Hotel Staff wishing to acquire additional skills
Group size	Minimum: 10, Maximum: 15
Content	Initiation au tourisme Les différents formes d'hébergements Les structures d'acceuil Organisation de la reception Le produit de chambre La communication professionnelle et commerciale La réservation L'arrivée du client Le départ du client La caisse d'hôtel La conciergerie
Fee per trainee	Rs 7,500
Dates	On request
Main Trainers	Ravin Abeelack, Kamla Sockalingum, Ajeet Dookee

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4.4 EHSGD - MFO
Training Programme	MANAGING FRONT OFFICE IN THE HOSPITALITY INDUSTRY
Duration	120 hours (On Saturdays 08.30 hrs to 15.30 hrs and on request for weekdays)
Course objective	This course is structured to reinforce supervisory and managerial skills in dealing with various aspects of the front office department.
Medium of instruction	French / English
Target Audience	Head Receptionist, Front Office Supervisors, Shift leaders and Front Liners.
Group size	Minimum: 10, Maximum: 15
Content	Job description and responsibilities of the front desk Telephone techniques and communication skills Structuring an efficient reservation system Service and welcoming atmosphere at the reception Efficient cashiering system Bell service Leadership skills Evaluation and recruitment of staff Crisis Management Techniques Yield / Revenue Management Customer care and quality service
Fee per trainee	Rs 9,000
Dates	February 2006
Main Trainers	Ajeet Dev Dookee, B.S.C Hotel Management, Specialisation in Front Office

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4.5 EHSGD - BBS
Training Programme	BELL BOY SERVICES
Duration	2 sessions of 6 hours - 12 hours
Course objective	To improve the quality of communication, customer care, grooming luggage service and baggage handling service.
Medium of instruction	French / English
Target Audience	Form 3 school leavers, bell boy already working
Group size	Minimum: 10, Maximum: 15
Content	Communication / Telephone etiquettes Customer Care Grooming / Deportment Luggage Service Baggage Handling Techniques Need for Quality Service
Fee per trainee	Rs 3,200
Dates	On request
Main Trainers	Ajeet Dev Dookee, B.S.C Hotel Management, Specialisation in Front Office

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HOUSEKEEPING

5.1 EHSGD - BHO
Training Programme	BASIC HOUSEKEEPING OPERATIONS
Duration	180 hours - 3 sessions p/week - 3 hours p/session
Course objective	Les Participants pourront travailler comme femme/valet de chambre et lingère/buandière dans l'hôtellerie ou tout autre collectivité
Medium of instruction	French
Target Audience	Personnel des étages, de la lingerie et de la buanderie
Group size	Minimum: 10, Maximum: 15
Content	L'industrie touristique et l'environnement hôtelier Le service des étages La composition d'une chambre Les produits d'entretien Les materiels d'entretien Les techniques de nettoyage Les techniques de confection de lits Le nettoyage des sanitaires La chamber a blanc et en recouche L'hygiène des locaux publics Hygiène et sécurité
Fee per trainee	Rs 6,600
Dates	On request
Main Trainer	Pamela Narainsamy, Bsc (Hons) Management, with Specialisation in Tourism, Hospitality and Leisure

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5.2 EHSGD - AHO
Training Programme	ADVANCED HOUSEKEEPING MANAGEMENT TECHNIQUES
Duration	120 hours
Course objective	To help tomorrow's Executive Housekeepers acquire the proficiency in management and administration they will need to succeed in the Hospitality Industry
Medium of instruction	French / English
Target Audience	Senior Room Supervisors, Housekeeping Supervisors, Head Housekeepers, Assistant and Executive Housekeepers
Group size	Minimum: 12, Maximum: 18
Content	Importance of the Housekeeping department Management concepts Management responsibilities of the Housekeeping department Management of inventory and equipment Linen management Laundry room management The Cleaning function Personnel administration Administrative controls and operations Risk and environmental management Comprehensive case studies
Fee per trainee	Rs 10,000
Dates	On request
Main Trainer	Satyajeet Soorjonowa, Diploma in Hotel Management, University of Mauritius, MBA in Hotel Management, University of North London,U.K

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5.3 EHSGD - MHO
Training Programme	MANAGING HOUSEKEEPING OPERATIONS
Duration	20 sessions over 5 months- 120 hours on Saturdays (08.30 hrs to 15.30 hrs)
Course objective	To help tomorrow's Executive Housekeepers acquire the proficiency in management and administration they will need to succeed in the Hospitality Industry
Medium of instruction	French / English
Target Audience	Senior Room Supervisors, Housekeeping Supervisors, Head Housekeepers, Assistant and Executive Housekeepers
Group size	Minimum: 12, Maximum: 18
Content	How to measure your cleaning needs Key Areas for establishing Housekeeping Standards Targeting areas for cost and quality Techniques for supervising the cleaning work force How to select and evaluate Housekeeping workers Motivating service workers Organising custodial facilities for maximum productivity Selecting and maintaining powered equipment Avoiding mistakes in cleaning
Fee per trainee	Rs 9,000
Dates	On request
Main Trainer	Satyajeet Soorjonowa, Diploma in Hotel Management, University of Mauritius, MBA in Hotel Management, University of North London,U.K

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5.4 EHSGD - RDM
Training Programme	ROOMS DIVISION MANAGEMENT
Duration	280 Hours
Course objective	To increase the efficiency in the collaboration of the Front Office with the Housekeeping department To provide a better managment skills to the present and future rooms division managers To increase the administrative skills of the staff
Medium of instruction	French or English
Target Audience	Executive Housekeepers, Front Office Managers, Head Housekeepers, Front Office Assistants, Senior Rooms Supervisors, Housekeeping Supervisors and Front Desk Supervisors
Group size	Minimum 10. Maximum 12
Content	Defining the origin of the Hotel and Hospitality Industry and importance of the job designations. Understnding the importance and specifications of the various sections in the Rooms Divisions Department Presenting a professional image of the Company through a good management of the telephone Defining what it takes to be a Housekeeper / Front Liner Yield management Managing Human Resources Defining the ultimatums making a Housekeeper professional Analysing turnover, evaluation and promotion Handling a new interviewee / staff Cleaning the guest room / bathroom Controlling uniform Improving our communication skills Customer care and quality service Computerisation of the Hotel Rooms Division -Opera-
Fee per trainee	Rs 15,000
Dates	On Request
Main Trainers	Satyajeet Soorjonowa, Diploma in Hotel Management, University of Mauritius, MBA in Hotel Management, University of North London, UK Ajeet Dev Dookee, Bachelor Degree in Hotel Management, Specialisation on Hotel Front Office, University of Bangalore, India

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MARKETING AND COMMUNICATION

6.1 EHSGD - ESST
Training Programme	EFFECTIVE SELLING SKILLS & TECHNIQUES
Duration	6.5 days (of 4 hours)- 4 days (of 6 hours)- 24 hours
Medium of instruction	English/French
Course objective	This course aim is to develop the selling skills of the participants. The course will allow trainees to handle guest complaints and difficult situations
Target Audience	Refresher course for current hotel representatives, hotel representatives & guest relations officers
Group size	Minimum: 12, Maximum: 15
Content	The component of sale Tasks performed by a hotel representative Product Knowledge Argumentation & selling skills Developing customer strategy Reservations / bookings & transfers Conclude a sale
Fee per trainee	Rs 3,500
Dates	On request

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6.2 EHSGD - PRM
Training Programme	PUBLIC RELATIONS
Duration	4 days of 6 hours-24 hours
Medium of instruction	English
Course objective	This course aims at developing skills and techniques towards the management of public relations activities.
Target Audience	Public Relations Officers, Human Resources Officers, Sales Representative, customer Service Personnel.
Group size	Minimum: 10, Maximum: 15
Content	Nature and scope of Public Relations Skills of Public Relations Practitioners Aims and objectives of Public Relations Planning and Managing Public relations Programmes Media relations Press Release techniques Public Relations functions and events Oral communication skills Public Relations Marketing and Advertising Internal Public Relations Crisis Management
Fee per trainee	Rs 3,500
Dates	On request

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6.3 EHSGD - GR
Training Programme	GUEST RELATION
Duration	20 weeks - 3 hours p/session - 3 sessions p/week- Jan & Aug intake
Medium of instruction	English / French
Course aims	Treating our internal customers the way we expect them to treat the our external customers (paying customers) Team building Rights and responsibilities of internal customers and external customers Creating value for our paying customer is everybody's business Increasing enthusiasm - discover common ground Strengthen relationships through trust
Target Audience	Guest relations Officers, School leavers
Group size	Minimum: 12, Maximum: 18
Content	Nature and scope of guest relations Deportment & grooming Skills of a guest relations practitioner Distinguishing between Public relations & guest relations Negotiating skills Effective communication skills Handling guest complaints Handling difficult situations Organising hotel visits Handling Eductours effectively Planning & Coordinating of daily activities for hotel guests Ethics of a guest relations Product knowledge
Fee per trainee	Rs 6,000
Dates	On request

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6.4 EHSGD-CCA
Training Programme	CUSTOMER CARE & COMMUNICATION
Duration	2 days - 12 hours
Medium of instruction	English/French
Course Objective	Participants should be able to: State the importance of the service provider in the quality chain Identify and develop communication skills Identify and apply listening techniques Identify customer needs and develop product knowledge Identify and apply complaints handling techniques State the importance of grooming in the service industry
Target Audience	Front line employees, middle managers
Group size	Minimum: 10, Maximum: 15
Content	Roles and responsibilities of the service provider Communication skills Customer contact techniques Dealing with upset customers Social styles Cross cultural awareness Handling stress on the front line Decision making and empowerment Appearance and grooming Personal action plan
Fee per trainee	Rs 2,500
Dates	On request

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6.5 EHSGD -PIET
Training Programme	PROJETER L'IMAGE DE SON ENTREPRISE A TRAVERS LE TELEPHONE
Duration	2 days - 12 hours
Medium of instruction	English / French
Course objective	Communiquer clairement, accueillir tout types de clients, appliquer des attitudes correctes, gérer les appels, prendre et transmettre des messages et gérer les contraintes des clients mécontents
Target Audience	Telephone operators,Receptionists, Guest relation officers, Front liners in travel agencies and any other telephone-related job.
Group size	Minimum: 10, Maximum: 12
Content	Historique et l'importance du téléphone L'accueil, l'attitude et le comportement au téléphone La gestion des attentes et l'attention d'écoute Les codes de politesse et la vente au telephone Comment prendre et transmettre des messages Le vocabulaire professionnel Gérer les reclamations du client mécontent / furieux L'organisation derrière un standard téléphonique L'image de marque de l'entreprise
Fee per trainee	Rs 3,000
Dates	On request
Main Trainer	Ravin Abeelack (AHCIMA), Trainers Certificate in Vocational Training, Certificate in Training Management, Kamla Sockalingum

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MANAGEMENT & HUMAN RESOURCES

7.1 EHSGD -SS
Training Programme	SUPERVISORY SKILLS
Duration	6 days - 48 Hours
Course objective	This programme will provide the participants with additional skills necessary to enhance their current supervisory skills
Medium of instruction	English
Target Audience	Supervisors namely Chef de rang, Chef de partie, Housekeeping supervisors
Group size	Minimum: 12, Maximum: 20
Content	The challenges of supervision Self management Planning and control Leadership skills Understanding Motivation and Behaviour Team building
Fee per trainees	Rs 6,000
Dates	On request
Main Trainers	S. Juwaheer, Dip. In Sales and Mktg, BSc(Hons) Management with Spec. in Marketing

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7.2 EHSGD - PM
Training Programme	PEOPLE MANAGEMENT
Duration	6 days - 48 hours
Course objective	This programme will provide the participants with additional skills necessary to enhance their current supervisory skills
Medium of instruction	English
Target Audience	Front liners (Hospitality, Front office, Food and Beverage) with vocation and ambition.
Group size	Minimum: 12, Maximum: 15
Content	Self management Planning and control Problem solving and descision Understanding motivation and behaviour Leadership skills Team building Coaching skills Counselling skills Conflict management
Fee per trainee	Rs 4,000
Dates	On request
Main Trainer	S. Juwaheer, Dip. In Sales and Mktg, BSc(Hons) Management with Spec. in Marketing

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TOURISM & TRAVEL

8.1 EHSGD - MTP
Training Programme	THE MAURITIAN TOURISM PRODUCT - LEVEL II
Duration	2 days - 12 hours
Course objective	This course aims at developing the participant's knowledge about Mauritius to enable them to deal effectively with customerrs' enquiries
Medium of instruction	English / French
Target Audience	Front liners, Hotels and ground operators
Group size	Minimum: 10 Maximum: 15
Content	Main geographical features of Mauritius Brief historical overview of Mauritius Components of the Tourism Product Tourism Sites of Mauritius Mauritian Hospitality Cultural Tourism in Mauritius
Fee per trainee	Rs 2,500
Dates	On request
Main Trainer	Gulshan Teeluck, BA (VS Tourism), Delhi University

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8.2 EHSGD - CTE
Training Programme	CONDUCTING TOURS EFFECTIVELY
Duration	12 hours theory, 6 hours practical
Course Objective	This course has been designed for tour guide beginners (less than 1 year work experience). It will enable them to deliver a lively excursion, feel confident during excursion and deal with emergencies.
Medium of instruction	English / French
Target Audience	Tour guide beginners
Group size	Minimum: 10, Maximum: 12
Content	The art of tour guiding Welcoming in tour guiding Guide speaking: on site and on coach commentary Dealing with the unexpected Handling emergencies (illness and accidents) Practising effective tour guiding
Fee per trainee	Rs 3,000
Dates	On request
Main Trainers	Gulshan Teeluck, BA (VS Tourism), Delhi University, Krishan Ramjutton, BA (Hons) Hotel Business Management,Univ.of Birmingham

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8.3 EHSGD -AF
Training Programme	AIR FARES FOR TRAVEL AGENTS
Duration	3 days - 18 hours
Course Objective	This course will enable participants to acquire a sound knowledge on airfare quotations and be better equipped to service guests in a professional manner
Medium of instruction	French
Target Audience	Supervisors and Managers
Group size	Minimum: 10 Maximum: 15
Content	Quoting fares with World directional codes The Mileage system One Way Fare The Backhaul Return Fare Circular Fare
Fee per trainee	Rs 4,500
Dates	On request
Main Trainers	Gäetan Pierre, Travel Consultant

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8.4 EHSGD -AF
Training Programme	REPRESENTATIVE ACTIVITIES
Duration	10 days - 20 hours
Course Objective	This course will enable participants to acquire a sound knowledge of hotel representative duties & responsibilities. It will also allow participants to gather knowledge on the Mauritian tourism product and how to adapt positive customer contact in order to deliver effective sales.
Medium of instruction	English/French
Target Audience	S.C and H.S.C students with valid working experience
Group size	Minimum: 10, Maximum: 15
Content	Tasks of a hotel representative The Components of sale Reconfirmation, reservations and bookings Complaints handling and dealing with difficult guests Adopting positive customer contact Deportment and grooming
Fee per trainee	Rs 4,000
Dates	On request

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LEISURE & ENTERTAINMENT

9.1 EHSGD - TA
Training Programme	TECHNIQUE D'ANIMATION / DANCE & CHOREGRAPHIE
Duration	6 jours - 12 heures ( 6 session de deux heures)
Course Objective	Renforcer les techniques d'animation pour mieux favoriser l'épanouissement des enfants. Découvrir les methodes et moyens en danse pour faire participer vivement les members du groupe afin de pouvoir monter des mini spectacles à thème.
Medium of instruction	French
Target Audience	Hotel mini club entertainers, Pre primary school entertainers
Group size	Minimum: 10, Maximum: 12
Content	Technique d'animation La mobilité du corps Elaboration d'une séance d'activité Les techniques de base en danse et la sécurité active La gestion spatiale, le rythme et la musique Technique choréographique et danse
Fee per trainee	Rs 2,500
Dates	On request
Main Trainer	Nicolas Cerdor, Trainer in Leisure and Entertainment

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LANGUAGES

10.1 EHSGD - BG
Training Programme	BASIC & INTERMEDIATE GERMAN
Duration	2 sessions per week - 2 hours per session, 80 hrs for 20 weeks
Course Objective	Understand, speak and write German with emphasis on communication in the hotel and tourism industry
Medium of instruction	French & English
Target Audience	Front line officers, Guest Relation Officers, and Telephonists/Receptionists, Restaurant and Bar
Group Size	Minimum 10, Maximum 12
Content	Introduction to the language Greetings Personal Pronouns Introduce oneself Figures, time, date, months Seasons, weather Telephone conversations Simple conversation Vocabulary relates to front office Conversation in a restaurant (order taking) Checking in and out of hotel Welcoming guests Giving directions and instructions Advise guests in specific situations Make complex sentences Apply technical vocabulary related to the hotel and tourism industry
Fee per trainee	Rs 8,000
Dates	On request
Main Trainer	Chhavi Joynathsing, Licence en Etude Germaniques, Universität des Saarlandes, Germany

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10.2 EHSGD - BI
Training Programme	BASIC ITALIAN
Duration	2 sessions per week - 2 hours per session 80 hrs for 20 weeks
Course Objective	Understand and speak basic italian
Medium of instruction	Italian
Target Audience	Any beginner in Italian, Front liners, Guest Relations, Receptionists/Telephonists
Group Size	Minimum 10, Maximum 15
Content	Listening comprehension - Understand spoken language Speaking skills - Utilise technical vocabulary in various fields of the hotel and tourism industry Written comprehension skills - Identify and understand documents written in italian Writing skills - Provide information in writing to an Italian client
Fee per trainee	Rs 8,000
Dates	On request

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Ecole Hôtelière Sir Gaëtan Duval - Ebène, Réduit, MAURITIUS - Tel: 467 8600 - Fax: 465 8564 / 465 8835