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HomeMy WebLinkAboutCRA-R-17-0014 BackupHEAT INC. HOSPITALITY EMPLOYEES ADVANCEMENT & TRAINING, INC. (HEAT, INC.) TRAINING MANUAL CONTENTS Introduction & Program Requirements 3 Culinary Kitchen Steward Cook's Helper Professional Cook Food Service & On -Call Banquet Serve Bus Person Food Server On -call Banquet Server 4 4 4 5 5 5 Bar & Wine Service Bar Back 6 Bar Porter 6 Wine & Cocktail Server 6 Sommelier 6 Hotel Operations Guest Room Attendant House Utility Person 7 7 Employability Skills VESO (Vocational English for Speakers of Other Languages) 7 Customer Service 7 Interviewing Skills 7 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: To register for training, new entrants must submit the following documentation: • Driver License or state issued ID • Social Security Card • Proof of legal status (if applicable, e.g., green card, work authorization card) • Method of payment (voucher, contract from funding provider, or self- payment by personal check, cashier's check, or money order; no cash accepted) • Proof of employment, if applicable Again, thank you for your interest in HEAT, Inc. and we look forward to working with you to develop your skills and education as you prepare or upgrade for a career in Miami's exciting hospitality industry. In Partnership, HEAT INC. COURSE DESCRIPTIONS Culinary & Kitchen Steward Length: 140 hours (includes ServSafe instruction and certification) and successful completion of employability classes (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. 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 months of 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 to set up a traditional banquet table, demonstrate knowledge of banquet staff and their responsibilities. Students will be able to successfully read a B.E.O. (Banquet Events Order) and set a banquet table based on the details of the B.E.O. Students will master a knowledge of the sequence of service and understand the differences between banquet and table service. Students will learn the importance of food allergies and effectively communicating this information to guests and the culinary staff. Students will be able to safely stack, lift and carry trays. Students will learn various styles of service, including: • Escoffier Service • French Service • Other styles commonly used in participating hotels Bar Service Wine & Beverage Training 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 & 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. Hotel Operations Guest Room Attendant 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 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. 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 HEAT INC. 9563 Hemingway Lane, Unit 4505 I Fort Myers, FL 33913 I 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 Expenses $ 400,000 $ $ 450,000 $ $ 460,000 $ 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 Total 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: 1. 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 70 In addition, HEAT, Inc. offers the following course or referral sources: Emp ., Resourc Cogth 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