- About RIHEF
- Hospitality Training Academy Classes
- RI Food Management Training
- Alcohol Server Training
- ServSafe Food Safety Training
- ServSafe Online Classes
- Food Safety Training FAQ
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- Hotel Boot Camp
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Heather R. Singleton
Chief Operating Officer
RI Hospitality Association
RI Hospitality Education Foundation
401-223-1120, ext. 110
HOSPITALITY TRAINING ACADEMY CLASSES
Working Together for a Better Rhode Island
ServSafe® Essentials Food Safety Managers Certification Training
Managers need to know food safety and the critical importance of its role. And they need to learn how to share food safety knowledge with every employee. ServSafe gives them the knowledge and tools to do just that. Managers will cover all aspects of safely managing the flow of food in a practical, applicable manner. This training meets RI Department of Health requirements for food safety licensing.
ServSafe® Food Handler Program
The ServSafe Food Handler Program is a complete solution that delivers consistent food safety training to employees. The program covers five key areas: Basic Food Safety, Personal Hygiene, Cross-contamination& Allergens, Time & Temperature, and Cleaning & Sanitation.
Rhode Island LAW requires that food establishments [establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises] must:
- have on staff an ANSI/CFP Certified Food Protection Manager and/or a manager who has been issued a Rhode Island Certificate of Allergen Awareness training train all staff to be knowledgeable in food allergen awareness as it relates to their assigned duties
- prominently display in the staff area a food allergy awareness poster that has been approved by the Rhode Island Health Department director
- include on all menus a notice to customers about the customer's obligation to inform the server about any food allergies
Allergen Training will be included in all ServSafe Food Safety Manager's Full Certification courses going forward. If you've already been fully certified, and are solely looking to become allergen certified you can do so by visiting ServSafe.com/Allergen/RI
Food Safety Plan Development
Provides food service establishments, retailers, and processors a step-by-step guide for developing a custom Food Safety Plan that is specific to their facility. This Plan is mandated by the RI Department of Health, Food Protection Division.
Private Food Safety Audits
Let our food safety experts inspect your establishment to ensure the highest standards of Food Safety are being practiced. To request a private food safety audit please contact our office at 401-223-1120 or email firstname.lastname@example.org
ServSafe® Alcohol Server Certification
This training includes the latest studies and science-based information, explores real-world situations. Lessons cover information including alcohol laws and responsibilities, evaluating intoxication levels, dealing with difficult situations, and checking identification. This training meets RI Department of Behavioral Healthcare Developmental Disabilities and Hospitals requirements for alcohol server training.
First Impressions: Exceptional Customer Service™
This three-hour facilitated training program is based on communication with add-on components including appearance, hygiene, posture, handshakes, and body language. Participants are taught that these non-verbal exchanges are where the majority of communication occurs. Additionally, this program covers tone of voice, choosing the right words, serving dissatisfied customers and the use of different communication styles in order to address conflict resolution.
Lasting Impressions: The Core of Communication™
A secondary training program to First Impressions: Exceptional Customer Service™, Lasting Impressions will offer trainees the opportunity to build the soft skills concepts that were introduced in their prior training session while exploring communication styles among generations.
Hospitality: The 3rd Language™
This training program implements a whole team approach that focuses on transcending cultural differences in order to build an effective working team. Native and non-native English speakers will be lead to develop a better understanding of how diversity builds the culture of your establishment. This six-hour facilitated training program is based on 6 key components: trust, conflict , accountability, commitment, communication, and results. Emphasis is placed on how our guests are at the center of it all. Team building and language skills exercises are the heart of this course and will encourage a higher level of engagement that will last long after the class is over.
ProStart Foodservice Management Certification
With national and local support from industry members, educators, the National Restaurant Association Educational Foundation (NRAEF) and state restaurant association partners, ProStart® reaches more than 90,000 students in 1,700 high schools across 47 states, Guam, and U.S. military bases. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.
S.T.A.R.T. (Skills, Tasks And Results Training) Certification
The S.T.A.R.T. program is a 180 hour curriculum intended to provide students an overview of the lodging industry, followed by an in-depth look at the most common line-level positions at most hotels. Upon completion of this program, the student is ready to perform the acquired skills on the job. This course includes an internationally recognized line-level certification of the student's choice, once the work requirement has been met. The S.T.A.R.T. program is designed specifically for workforce development to serve targeted clients such as, at-risk youth, welfare-to-work, dislocated workers, and other targeted groups. Students in the S.T.A.R.T. program get on track to begin a career in lodging or continue their education with additional lodging educational programs.
An American Hotel & Lodging Educational Institute Program. This program gives students the real-world knowledge and skills needed for a long-term career in the lodging industry. S.T.A.R.T. provides training for hospitality positions in the rooms and food and beverage divisions of a lodging operation, including front desk, reservations, housekeeping, bell services, restaurant service, banquet setup and service, and more. Guest service, professionalism, and career exploration are other important components of this program.
RI Food Management Training Program
The RI food Management Training Program is a management development program that equips employees with the key competencies they need to advance their management careers in our demanding industry. It will provide professional development, support, resources and knowledge for career advancement for candidates currently working within the Hospitality Industry.
Controlling Alcohol Risks Effectively® (CARE)
The Controlling Alcohol Risks Effectively® (CARE) for Servers program includes updates to learning activities and discussions on how to effectively monitor and control guests' alcohol consumption, tactfully intervene before problems arise, carry out ID-checking policies, and handle minors according to your venue's policies. New sections on lodging-specific alcohol sales include areas covering in-room dining service, minibars, banquets and catering, as well as retail outlets such as gift shops. Other new topics presented include specific content on energy drinks, illegal drugs and tobacco sales.
Class Duration: 4.5 Hours
Online Class: (CARE) $ 29.95 per person
For more information on Controlling Alcohol Risks Effectively® (CARE) Private Alcohol classes please contact Nichole@rihospitality.org or call 401-223-1120