Our Services


MENTORS offer tailor-made training programs, from group trainings for entire departments  to personal on-the-job trainings and coaching, for hotels, restaurants, yachts, resorts and programs for butlering service.

MENTORS palette of hospitality training programs ranges from general etiquette and service standards to department specific teaching for all service  departments of a hotel's operation. Our services are always aligned with the culture and heritage of your brand and destination.

  • Hospitality Training
  • Food & Beverage Training
  • Cost Control and ISO:22000 - ISO:9001 Training
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Your Vision is Our Destination

Hospitality training: We offer tailor-made training programs to help you attain high service standards for all hotel departments, always aligned with the culture and heritage of your brand and destination. Furthermore, we support the development of role descriptions and opportunities by employing a wide variety of methods. In addition, we assist you in achieving the desirable service delivery standards or improving the existing ones, as well as in enriching your product knowledge and staff enthusiasm.

Food & Beverage Training: MENTORS tailor-made F&B training combine the basic understanding of Food and Beverage Service Operation with the Gold Service know-how of the global Food and Beverage industry in order to promote productivity and safety across your organization. We provide a variety of seminars, such as – Service Behaviour – Suggestive Selling Techniques – Service Mise- en -place – Point-of-sale technology for Service – Operation and Execution of Restaurant Dining Services - Operation and Execution of Banquet Dining Service - Operation and Execution of In-Room Dining Service - Operation and Execution of Bars.

Cost Control and ISO:22000 - ISO9001 Training: MENTORS training program provides the opportunity to review your purchasing cycle in depth and ensures that selling prices are correct and gross profit margins maximized. Best practice in purchasing and stock control. Menu planning - standard costing and gross profit management - Impact of sales mix and menu engineering -Wage and salary scheduling control - KPIs for Food and Beverage control - Break even analysis for F&B outlets - Action plans for profit improvement.

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