Training Restaurant Simulator

This simulator provides students with the opportunity to learn and practice the foundations of Food & Beverage service: the skills, knowledge and the right attitude needed for effective professional service as well as the proper service procedures. Students learn how to serve food and beverages; they are introduced to the different service techniques, flatware, chinaware and glassware used in service.

Special food service presentation and table setups are discussed and applied thoroughly; students learn how to monitor service operations, organize the service stations and schedule the staff needed for service. Students learn how to take reservations, conduct pre-operation meetings, greet and seat guests and last but not least serve drinks.

Front Office Simulator

This is where students learn the foundations of Front Office skills and procedures, the concept of guest cycle, and the proper attitude for success in the Front Office department. Front Office terminology is introduced to students and simulations on hotel operations are learnt e.g. making reservations, check-in and check-out.

Housekeeping Simulator

This is where students learn the foundations of Housekeeping skills and procedures. Students are introduced to the preparation and cleaning procedures of guest rooms and public areas, Housekeeping inventory, equipment, machines, and cleansing agents used by the Housekeeping department.

Food Production Simulator

This is where students learn the foundations of Food & Beverage production skills and procedures. Students are introduced to the different classical and modern cooking methods and techniques while preparing a comprehensive variety of menu items. In this simulator, students also learn about food costing, menu planning, the concept of Mise en Place, food presentation and garnishing to enable them develop the creativity, work ethics, leadership and teamwork.

Pastry Simulator

This is where students learn the foundations of pastry-making. Students are introduced to both Eastern and Western pastry recipes. Students are exposed to preparation techniques; they learn to differentiate among the different kinds of dough and their uses, to prepare egg custard and creams, and to master baking and sugaring. They learn decoration concepts and have the opportunity to serve the dessert in the training restaurant.