HomeMy WebLinkAboutCRA-R-17-0014 BackupHEAT INC.
HOSPITALITY EMPLOYEES
ADVANCEMENT & TRAINING,
INC. (HEAT, INC.)
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TRAINING MANUAL
CONTENTS
Introduction & Program Requirements
Culinary
Kitchen Steward
Cook's Helper
Professional Cook
Food Service & On -Call Banquet Serve
Bus Person
Food Server
On -call Banquet Server
Bar & Wine Service
Bar Back
Bar Porter
Wine & Cocktail Server
Sommelier
Hotel Operations
Guest Room Attendant
House Utility Person
Employability Skills
VESO (Vocational English
for Speakers of Other Languages)
Customer Service
Interviewing Skills
3
5
5
5
7
7
n
WELCOME
INTERESTED STUDENTS,
First, thank you for your interest in participating in the course
and training provided by HEAT, Inc., a non-profit hospitality training program
developed to prepare both those who are seeking new careers in the Miami
hospitality industry as well as incumbent workers seeking to upgrade their
skills for career advancement and promotion.
The training and curriculum offered is developed in partnership with UNITE HERE
Local #355 and participating employers. The training is customized for adult learners
and is specific to the hospitality classifications recognized in the industry.
Each Monday at 10 am (excluding holidays), orientations are held at HEAT, Inc. offices so
students can learn more about the training offered and how they can enroll. To prepare for
the orientation and registration requirements, please follow the checklist below:
Again, thank you for your interest in HEAT, Inc. and we look forward to working with you
develop your skills and education as you prepare or upgrade for a career
in Miami's exciting hospitality industry.
In Partnership,
0
HEAT INC.
COURSE DESCRIPTIONS
,ulinary & Kitchen
;tewa rd
ength: 140 hours (includes ServSafe instruction and certification) and successful completion of employability
..lasses (4 hours) or 45 hours Vocational English for Speakers of Other Languages (as needed).
Prerequisites: Minimum age 18-years old; ability to lift -up -to 50 pounds and work around cleaning supplies and
chemicals.
Banquet hours: In addition to completing class hours, students are required to work two banquet events before
graduating.
Learning Objectives: Students will learn how to clean and maintain kitchen areas and equipment, including deep
fryers, broilers, grills, stoves, and conventional ovens. They will also learn how to wash dishes, pots, pans, and
utensils and handle chemicals properly.
Baker's Helper
Length: 192 hours of vocational instruction (includes ServSafe instruction and certification) and successful
completion of employability classes (4 hours).
Prerequisites: Minimum age 18 years old; 6 months of prior experience in food and beverage or Steward training
within the past 3 years.
Learning Objectives: Students will learn the basic principles of baking, including fundamental techniques and
procedures related to breads, pies, cookies, cakes and frostings; desserts and other pastries.
Professional Cook
Length: 420 hours (includes ServSafe instruction and certification) and successful completion of employability
classes (4 hours).
Prerequisites: Must be able to speak, read and write effectively in English, minimum age 18 years old; 6 months of
prior experience in food and beverage is preferred.
Banquet hours: In addition to completing class hours, students are required to work at two banquet events before
graduating.
Learning Objectives: Students will learn about kitchen equipment, Sery Safe, line mechanics, plate and food
presentation, and hot and cold food production, and will gain knife skills.
'wpm .'"oTt" p
Food and Beverage
Bus Person
Length:112 hours (includes ServSafe instruction and certification) and successful completion of employability classes
(4 hours).
Prerequisites: Minimum age 18-years old
Banquet hours: In addition to completing class hours, students are required to work at two banquet events before
graduating.
Learning Objectives: Students will learn about proper dining room etiquette, proper service and sequence of service,
how to clean and reset tables, the six -classic fold for napkins and proper table setting take and serve drink orders,
properly clear dishes and provide excellent customer service safety and health department regulations.
Food Server
Length: 152 hours (includes ServSafe instruction and certification) and successful completion of employability
classes (4 hours).
Prerequisites: Must be able to speak, read and write effectively in English; minimum age 21 years old; 6 months of
prior experience as a Bus Person or successfully graduated from Bus Person training.
Banquet hours: In addition to completing class hours, students are required to work at two banquet events before
graduating.
Learning Objectives: Students will learn about suggestive selling techniques, dining room etiquette, proper service
techniques, learn the six -classic fold for napkins and proper table setting, classic kitchen equipment, safety and
health department regulations and providing excellent customer service.
Banquet Server
Length: 80 hours (includes ServSafe instruction and certification) and successful completion of employability classes
(4 hours).
Prerequisites: Must be able to speak, read and write effectively in English; minimum age 21 years old; 6 mor
prior experience as a Food Server or graduated from Food Server training.
Learning Objectives: Students will demonstrate a basic knowledge of all banquet equipment, have an ability
up a traditional banquet table, demonstrate knowledge of banquet staff and their responsibilities. Students 6
able to successfully read a B.E.O. (Banquet Events Order) and set a banquet table based on the details of the
Students will master a knowledge of the sequence of service and understand the differences between banque
table service. Students will learn the importance of food allergies and effectively communicating this informa
to guests and the culinary staff. Students will be able to safely stack, lift and carry trays. Students will lec
various styles of service, including:
• Escoffier Service
• French Service
• Other styles commonly used in participating hotels
Bar Service
Bar Service
Length: 27 hours (includes ServSafe instruction and
certification) and successful completion Employability
course (4 hours).
Must provide own uniform: black slacks, black shoes,
and white shirt
Prerequisites: Minimum age 21 years old.
Learning Objectives: Students will learn about bar
products, bar terminology, cleaning and sanitizing.
Bar Back
Length: 42 hours ((includes ServSafe instruction and
certification) and successful completion of
Employability course (4 hours).
Must provide own uniform: black slacks, black shoes,
and white shirt
Prerequisites: Minimum age 21 years old; 6 months of
prior experience as a Bus Person, Food Server,
Cocktail Server, or Bar Porter
Learning Objectives: Students will learn about work
forms, handling cash, basic drinks, customer service,
and bartender interaction.
Bar Porter and Bar Back classes taken together
Length: 45 hours (includes ServSafe instruction and
certification) and successful completion of
Employability Course (4 hours).
Uniform fee: N/A; students are required to wear black
slacks, black shoes, and a white shirt.
Wine & Beverage Training
Wine & Cocktail Server
Length: 75 hours and successful completion of
Employability Course (4 hours).
Must provide own uniform: black slacks, black shoes,
and white shirt
Prerequisites: Minimum age 21 years old; 6 months of
prior experience as a Food Server, Cocktail Server, Bar
Back or Bartender
Learning Objectives: Students will learn about the
basics of wine history, tasting, and serving and gain
the tools for achieving guest satisfaction. They will
also be able to demonstrate basic knowledge of
classic cocktails and garnishes, execute traditional
tableside wine service, identify basic wines, mixers
and knowledge of appropriate glassware for specific
cocktails.
Sommelier
Length: 150 hours and successful completion of
Employability Course (4 hours).
Must provide own uniform: black slacks, black shoes,
and white shirt
Prerequisites: Minimum age 21 years old; complete
Wine Server course or pass entrance test
Learning Objectives: Students will master the
extensive wine information required to suggest and
serve fine wines and to handle various customer
requests and questions. They will become conversant
with the basics of Master Sommelier theory, practice,
and tasting.
dotel Operations
Guest Room Attendant
ength: 70 hours and successful completion of
mployability Course (4 hours) or 45 hours Vocational
nglish for Speakers of Other Languages (as needed).
Prerequisites: Successful completion of VESOL
training; minimum age 18-years old.
Learning Objectives: Students will learn about bed
making, cleaning methods, proper handling of
chemicals, room check procedures, cart loading, and
safety and biohazards.
House Person/Utility Porter
Length: 70 hours and successful completion of
Employability Course (4 hours) or 45 hours Vocational
English for Speakers of Other Languages (as needed).
Prerequisites: Successful completion of VESOL
Training; minimum age 21 years old; must be able to lift
50 pounds and control utility equipment weighing up
to 250 pounds
Learning Objectives: Students will learn about
cleaning public areas, operating utility equipment, and
cleaning and maintaining various types of floor
surfaces.
Please note: For the above classifications, students
must wear black non-skid shoes and must be able to
pull and/or lift 30 to 50 pounds.
A6
Employability Skills
Customer Service
Length: 40 hours of Customer Service Training
Learning Objectives: Learn methods to provide
excellent customer service in food and beverage
outlets to include making eye contact, greeting, the
follow up cycle, and being positive even in difficult
situations.
Vocational English for Speakers of Other Languages
(VESOL)
Length: 45 hours Vocational English for Speakers of
Other Languages (only as needed)
Learning Objectives: Improve reading, writing skills
and acquire basic English skills to be able to
communicate in the workplace — with guests,
co-workers and supervisors.
Interviewing Skills
Length: 8 hours
Learning Objectives: Learn to efficiently complete a
10-year work history and application as well as career
search and practicing the top questions and
responses for an interview.
Classification
Baker's Helper
Professional Cook
Food Server
Bus Person
Wine Server
Sommelier
Bar Back / Bar Porter
Kitchen Steward
House Utility Porter
Guest Room Attendant
H EAT
9563 Hemingway Lane, Unit 4505 1
Fort Myers, FL 33913 1
www.miamihospitality.org
Learning Objectives
Duration
192 hours
420 hours
152 hours
112 hours
75 hours
150 hours
45 hours
140 hours
70 hours
70 hours
Industry Certificate
Hospitality Employees Advancement and Training Inc.
Operating Budget - Direct & Administrative Costs
Fiscal 2017, 2018, 2019
Fiscal
Programs
Fiscal
Programs
Fiscal
Programs
2017
Direct
Administrative
2018
Direct
Administrative
2019
Direct
Administrative
Revenues
CRA Grant Funds
$ 300,000
300,000
300,000
Employer Contributions - Committed
90,000
-
-
Employer Contributions - Prospective
10,000
150,000
160,000
Total Revenues
$ 400,000 $
-
$ -
$ 450,000
$ -
$ -
$ 460,000 $
-
$ -
Expenses
Salaries Staff:
Executive Director
75,000
56,250
18,750
76,800
57,600
19,200
78,643
58,982
19,661
Training Director
60,000
60,000
-
61,440
61,440
-
62,915
62,915
-
Executive Assistant
-
-
40,000
20,000
20,000
40,960
20,480
20,480
Staff Instructors
100,000
100,000
-
102,400
102,400
-
104,858
104,858
-
Benefits & Payroll Taxes
70,500
64,875
5,625
84,192
72,432
11,760
86,213
74,170
12,043
Overhead Costs:
Independent Contractor Services:
Grant Writer
10,000
10,000
-
10,240
10,240
-
10,486
10,486
-
Clerical Support
10,000
5,000
5,000
-
-
-
-
-
-
Payroll Processing
15,000
13,803
1,197
15,360
13,215
2,145
15,729
13,532
2,197
Rent - Office Space
-
-
-
-
-
-
-
-
-
Facilities Maintenance & Equipment
10,000
10,000
-
10,240
10,240
-
10,486
10,486
-
Leased Equipment
3,000
1,500
1,500
3,000
1,500
1,500
3,000
1,500
1,500
Office Supplies
5,000
2,500
2,500
5,120
2,560
2,560
5,243
2,621
2,621
Technology/Computers
10,000
7,500
2,500
10,240
7,680
2,560
10,486
7,864
2,621
Postage
1,500
750
750
1,536
768
768
1,573
786
786
Telephone
5,000
2,500
2,500
5,120
2,560
2,560
5,243
2,621
2,621
Training & Organizational Development
5,000
5,000
-
5,120
5,120
-
5,243
5,243
-
Insurance
2,500
-
2,500
2,560
-
2,560
2,621
-
2,621
Insurance - Board of Directors
2,500
-
2,500
2,560
2,560
2,621
2,621
Dues & Memberships
2,500
2,500
-
2,560
2,560
2,621
2,621
Advertising & Marketing
2,500
2,500
-
2,560
2,560
2,621
2,621
Annual Report & Audit
5,000
-
5,000
5,000
5,000
5,000
5,000
Legal Services
-
-
-
-
-
-
-
-
-
Contingency
5,000
5,000
-
3,952
3,952
-
3,438
3,438
-
Total Expenses
400,000
349,678
50,322
450,000
371,707
78,293
460,000
379,983
80,017
% of Tota I Expenses
12.6%
17.4%
17.4%
Surplus/(Loss)
$ -
$ -
$ 0
Program Description for
Hospitality Employees Advancement and Training, Inc.
Hospitality Employees Advancement and Training (HEAT) Inc. is a non-profit, 501 c (3)
organization founded in 2016 as a workforce development and empowerment program focused
on the hospitality industry. The purpose of the organization is twofold:
I. HEAT Inc. strives to provide occupational skills training and job placement
services for incumbent workers, as well as those seeking to enter the workforce.
To achieve these goals HEAT, Inc. offers educational services, including
Vocational English for Speakers of Other Languages (VESOL), hospitality skills
training, adult basic education including resources for individuals seeking to
complete their GED or high school diploma, and other employability skills
courses that will support participants be successful in the workplace including
financial literacy and health education;
2. HEAT Inc. seeks to advance workforce and economic development initiatives that
improve communities that need it most and equips our participants with civic
education to promote the livelihoods of workers, their families and the
communities where they live.
HEAT Inc.'s mission stems from a deep commitment to quality training that allows
incumbent workers to strengthen their skills, ensuring they continue to be employable and keep
up with the changing standards of the hospitality industry and employers. HEAT Inc. was
selected as the training provider for the Miami XX training fund, a multi -employer and labor -led
training fund established in 201X.
At HEAT, Inc. we know that a well -trained employee is better equipped to perform in
their job, which results in a reduction of turnover and greater productivity, for the individual
worker and the employer. When companies make the commitment to invest in their employees
by providing access to workforce development and training, employees feel valued and show
their appreciation in return through excellence in performance and customer service.
Program Offerings
Modeled after other successful hospitality training programs affiliated with UNITE
HERE in Boston and Las Vegas, HEAT, Inc. takes a student -centered program to training and
offers both in -class instruction as well as practicable, on-the-job training. This approach ensures
graduates of the program obtain the requisite skills that are demanded by participating employers
and that will make them more marketable in the workplace.
HEAT, Inc. currently offers the following vocational hospitality training courses:
Classification
Tuition
Course Length
in Hours
Steward
$695
140
Baker's Helper
$1,650
192
Professional Cook
$3,207
420
Bus Person
$595
112
Fountain Worker
$713
60
Food Server
$995
152
Bar Porter
$435
30
Bar Apprentice
$650
45
Wine Server
$1,155
69
Banquet Worker
$500
100
Guest Room
Attendant
$625
70
House Person Utility
$625
1 70
In addition, HEAT, Inc. offers the following course or referral sources:
Emp .,
Resourc
Co _. _ gth
in Hours
Employability
40
Financial Literacy
40
VESOL
80
Dress for Success
10
Interviewing
10
Resume Writing
10
Labor Relations
10
Customer Service
80
Civic Education
20
GED, high school
diploma
Referral
Health Education
Referral