Hospitality Training Videos

This updated "Hazard Communication in Hospitality Environments" courses discuss the requirements of the HAZCOM Standard, the hazards that can be associated with different types of HAZMATs, and what employees can do to avoid these hazards.

Coronavirus: Guarding Against COVID-19 online course discusses COVID-19 hazards and the safe practices that the World Health Organization, the Centers for Disease Control and other healthcare authorities recommend that you follow to avoid them.

These two new drug-free workplace videos help you meet mandated training requirements and provide guidance for your managers and supervisors. (DVD or Video Streaming)

Angry customers hurt your company's image, disrupt your workday, and cost your company business. Learn simple communication techniques that will help employees resolve disputes and calm angry customers quickly and professionally.

This drug-free workplace training video course helps you meet mandated training requirements and provides guidance for your managers and supervisors.

The employee version of this video details the ten warning signs of workplace violence, as seen from the employee perspective. The manager version provides supervisors with additional content, such as how to hold information-gathering meetings, confront a bully, or terminate a problem employee.

Excellence in customer service boils down to three basic ideas: give customers the attention they want, the respect they deserve, and the time to answer their questions and take care of their needs.

Video Steaming Also Available!

So HELP Me” (Supervisor Edition) takes a fresh look at customer service by showing the direct connection between a supervisor's behavior and the way employees treat customers. When employees are listened to, respected, and encouraged, they will do the same for their customers.

"The Drug-Free Workplace: Setting the Standard" features believable scenes in construction, manufacturing, hospitality, food service, and business. It raises your employees’ awareness of this widespread problem, shows the harm that can be done to themselves and others, and encourages them to get help if they or a coworker is affected by drug or alcohol abuse.

The Great White North is a land of incredible natural beauty. Rivers, glaciers, mountains, and horse trails draw native city dwellers and foreign tourists alike looking to enjoy Canada’s magnificent outdoors.

The 50 Activities Library provides trainers and other professionals with a comprehensive library of ready to implement training activities targeted at specific competencies. Everything you need is provided and is right at your fingertips.

Culinary mastery takes you from the earth to the table as world-renowned chefs and food producers share their knowledge and secrets about one of our favourite pastimes, eating!

Chef David Forestell prepares Chicken, Turkey and Ham in the most savorty and tasty ways imaginable.

Super and Spice and everything nice, thats what Chef David Forestell will be cooking. From classic deserts to recipies with a savory spin, they will all tempt your taste buds.

Protect your customers, patrons, community, patients, employees, and yourself with this easy to implement COVID-19 action plan. Thoroughly researched to address CDC, OSHA, Infection Control and other requirements for employers.

Spruce up your fruit bowl! Enjoy the fruits of your labor with great recipies that will dazzle your taste buds. Apples: Warm Apple Salad with Savoy Cabbage. Apple Tart with Maple Espresso Sauce.

Easy everyday to exciting exotic, cooking with vegetables has never been tastier. Broccoli: Cauliflower & Potatoe Griddle Cakes, Broccoli Souffle, Kimchi in a Hurry. Asparagus: Asparagus Terrine, Asparagus Salad with a Lemony Dressing. Szechuan Inspired Stir-fry. Artichoke: Artichoke a la Grecque, Sea Bass & Artichokes, Gratin of Artichokes.

In this program, David brings his master touch to making extremely tasty meals out of some common meats that bewilder us at the butchers counter. Beef: Rib-eye steak, Steak Tartar, Spicy Barbeque Ribs. Lamb: Braised Lamb Shank, Rack of Lamb, Lamb Kebabs. Pork/Bacon: Perogies with Smoked Bacon, Gourmet Bacon and Eggs, Rapini wiht Pancetta.

Gourmet tastes from the sea. Chef David Forestell does the sublime to the simple with Shrimp, Lobster and Crab. Lobester Napoleon to crab cakes and shellfish that will satisfy.

To combat both the spread of the virus and the negative emotions in connection with it, employers need to have an open dialogue with their employees about the virus, it's potential impact on the organization and what employees can do to protect themselves.