Service Academy
Program
Contact Service Academy
Training Objective
“Gain knowledge of the theories and practical skills essential for a service lecturer.”
Training Program
Total of four days training / 32 hours
Mindset of a service lecturer
- Roles and attitude of a service lecturer
- Understanding of adult learning
PT skills
- Presentation techniques for effective lectures
Professor techniques
- Meaning of training and professor techniques
- How to design a curriculum
Voice training
- Basic elements of voice training for a good delivery
- Important aspects of vocalization and pronunciation training
- Breathing practice that improves delivery, emphasis and speech
How to create and present slides
- Mindset of service personnel
- How to insert pictures and videos when creating a curriculum
Service mindset
- Mindset of service personnel
- Creating a paradigm shift from customer satisfaction to moving hearts
Basic etiquette 1 (facial expressions and greetings)
- Importance of pleasant facial expressions
- Typical greetings and expressions for various scenarios
Basic etiquette 2 (conversation and phone etiquette)
- Basics and importance of emotional communication
- Importance of phone etiquette and analyzing characteristics
Personal evaluation
- Written exam and practical exam
Certification program and operation
* VAT not included
Training Objective
“Gain expert knowledge as a barista able to serve coffee.”
Training Program
Total of four days training / 32 hours
History of coffee and growing coffee
- Discovery of coffee
- Advancements in coffee and global expansion
- Harvesting and processing coffee
Managing coffee and understanding equipment
- Managing coffee and understanding equipment
- Composition and properties of milk
- Understanding coffee equipment
Transformation of beans and roasting
- What is roasting?
- Change in composition due to roasting
- Phases of flavor evaluation
Extracting coffee and espresso
- Conditions for extracting coffee
- How to extract coffee
- Understanding espresso extraction
Calibrating extraction deviations and latte art
- Coffee extraction
- How to steam milk and practice
Practical exam process demonstration
- Practical exam demonstration rehearsal
- Espresso extraction
- Latte art practice
Personal evaluation
- Written exam and practical exam
Certification program and operation
* VAT not included
Training Objective
“Gain expert knowledge as a sommelier able to serve wine.”
Training Program
Total of four days training / 32 hours
Understanding varieties of grapes for wine
- Understanding varieties of grapes around the world
- Major and minor varieties
- Climate that impacts grapevines and land management
Cultivating and fermenting wine
- Managing grapevines and eco-friendly farming methods
- Types of fermentation and artificial yeast
- Oak and various processing methods
Understanding traditional wine
- Understanding regions of traditional wine
- Regional characteristics (France, Italy, Spain, Germany, Portugal, etc.)
Understanding modern wine
- Understanding regions of modern wine
- Regional characteristics (United States, Chile, Argentina, Australia, New Zealand, etc.)
Labels and grades of traditional and modern wine
- France, Italy, Spain, United States, Chile, Argentina
- Labels and grades of sweet/spirit-enhanced wines (Sauternes, Hungary, Portugal, Spain)
Wine tasting and decanting
- Characteristics based on barrel, scent, and flavor
- Decanting method
- Classifying glasses according to wine type
Personal evaluation
- Written exam and practical exam
Certification program and operation
* VAT not included
