Company Induction

This module is designed for our staff to understand the importance of following company procedures such as confirming shift details the day before, arriving 30 minutes early and communicating efficiently any absence to allow us to guarantee that a shift is always covered. We also provide our staff with a handbook with all the instructions regarding our rules and procedures to ensure they are fully aware of them before starting employment.

Food Hygiene Level 2

This course is assured by The Chartered Institute of Environmental Health (CIEH) and covers the modules of food hazards and food poisoning, personal hygiene, food safety, procedures and premises. Trainees have to complete a test at the end of the module to demonstrate their knowledge. If passed, this module provides all employees with a certificate that allows them to work.

Food Allergies & Allergens

Alongside our Food Hygiene Course, we offer Food Allergies & Allergens training, enabling us to ensure that our workforce understands the 14 allergens, the implications of serving food for people’s health, the consequences and how to avoid them. We also pay attention to dietary requirements and how to meet a customer’s food needs.

Health & Safety

We want our staff to work safely to protect themselves and our client’s customers. We have dedicated training sessions to cover risks, how to avoid them and how to guarantee the health and safety of everyone present at every venue.

Uniform Standards & Timekeeping

A small but essential part of our basic training. Our staff represent Verve Hospitality and our clients, we ensure they are always punctual, have the right uniform and have the right attitude and confidence showing good body language and communicating effectively.

COVID

In response to COVID, Verve Hospitality introduced new services and training to ensure all staff are fully COVID compliant.

In Level 2 training, we go further by teaching how to use basic knowledge and skills in a practical way. This includes:

Food Service  

We train our staff to carry and clear plates, the differences between team service, blanket service or buffet, as well as food terminology and how to work in line with the expectations of a venue or event. We also cover how to lay a table, pre and post service duties, reading a customer and how to meet and greet guests to ensure they enjoy the best customer experience.

Bar Service 

It is essential for our staff to know the legislation and the importance of responsible bar tending. So we ensure they understand how to comply with the Weight and Measures Act. We also teach about the different types of bars, product knowledge, preparation and closing the bar down, how to upsell and how to use the till. Our trainees practice pouring a perfect pint using our draught beer pump, the art of making a drink and its presentation. Finally, we cover different types of glassware and how to use them to ensure consistent standards.

Wine Service 

Wine knowledge is a requirement for every employee in hospitality. We teach our people the essentials of wine, including production, the types of grapes, wine-producing countries, popular wines and regions, and how to match wines with food. We also run a practical session on serving wines from the start to finish, how to open still and sparkling wine, current legislation, and how to take a wine and drinks order professionally.

Verve Hospitality believes in investing in our staff and offers additional training and courses for Baristas, Cocktail Makers, PLH, Team Leaders, and Management, as well as offering a variety of other courses through our inhouse training and training partners.