ACKNOWLEDGEMENTS
SNV would like to express its sincere thanks to the European Commission for
funding the development of this training material. Many thanks also goes to
the following persons for their contribution towards the development of the
training materials; Lisa Gordon-Davis, Egi Gaisie, Rosalind Adjei-Seffah,
Beatrice Archer, Constans Kwame Noagbey, Se-Yena Awushi Korkor Tettey,
Mawuko Fumey, Victor Kanor Caesar and trainers from Hospitality Plus and
ERAM Hospitality and Consultancy Ltd. Sincere acknowledgements also goes
to members of the HITT Advisory Board task team.
DISCLAIMER
“This publication has been produced with the financial assistance of the
European Union. The contents of this publication are the sole responsibility of
SNV and can in no way be taken to reflect the views of the European Union.”
Activity: Learners to
brainstorm on acceptable
standards of grooming as a
room attendant/ waitress.
Grooming:
Ask learners to identify the
components of personal
grooming
Wash hands…
After: Before:
• Using toilet • Eating
• Smoking • Working with food
• Handling rubbish • Serving guests
• Coughing
• Sneezing, blowing nose
• Touching animals
• Working with food
Case study:
•T - Together
•E - Everybody
•A - Achieves
•M - More
TEAM PLAYERS
• Waiters
• Room attendants
•
•• House persons
•
•• Receptionist
•
•• Maintenance staff
Illustrate the roles of all the people/members of a team
involved in ensuring that customers are served a cold glass
of beer in a restaurant.
• Reliability
• Cooperation
• Flexibility
• Respect
• Openness