Profile:
Rainbow Hospitality Business School (RHBS) was established in 2008. It is a division of Rainbow Tourism Group. Its core business is to provide tertiary education and training to meet the human capital requirements for the tourism and hospitality industry in Zimbabwe and SADC region commercially. Rainbow Hospitality Business School adopted an integration of Breakthrough Technology, Ubuntu and Servant Leadership (based on the Values, Destiny, Cause and Calling concepts) as a philosophical framework for its operations. The positioning of the School at The Ambassador Hotel calls for a total integration of training and hotel operations, making it a unique training institution.
RHBS believes in individual contributions and hopes to benefit through technical partnership, towards the LIVING of its Core Values, Destiny, Cause and Calling. In this regard, RHBS’s Core Values are a result of the alignment of RHBS individual associates to the original Core Values. The Values drive the RHBS Destiny, Cause, Calling and the strategy of forming technical partnership.
Objectives of RHBS are:
- To address Rainbow Tourism Group’s specific human resources skills requirements both locally and regionally.
- To improve and continuously upgrade skills for the tourism and hospitality industry in general.
- To assist the regional manpower needs for the tourism and hospitality industry.
- To empower practitioners in the tourism and hospitality industry in the SADC region’s skills development in preparation of major events e.g. World Cup (South Africa) and Africa Cup of Nations games (Angola) both scheduled for 2010.
- To develop outreach programs skilling communities in running tourism and hospitality ventures.
- To contribute to the national skills development drive.
- Income generation for Rainbow Tourism Group.
Participants should have a minimum of 4 years of Secondary Education or equivalent, including English Language for the all the courses except Tourism & Hospitality Management Course where prospective students should have additional subject of Geography or Accounts or Mathematics.
Relevant jobs for graduates
Assistant Departmental Manager for Higher National Diploma Graduates
Assistant Housekeeper/Front Office Supervisor for Accommodation and Reception Operations
Senior Section Chefs for Diploma in Culinary Arts Graduates
Short Courses:
These are held on and off site and all courses include theory and practical sessions, with the aid of technical partnership, this can be further expanded to reach communities and other operators in the tourism and hospitality field.
Service Level Training
For the service staff we propose to develop technical assistance through customizing the Service Excellence Programme to meet the development needs of our staff. The programme involves:
a) Basic Kitchen Standards and Kitchen Hygiene for the Kitchen staff
b) Telephone behavior- the rules of effective communication for Switchboard staff
c) The A – Z for Bartenders for Bars staff
d) Room Attendant skills for the Housekeeping staff
e) Profitable Reservations for Front Office staff
f) Food Service excellence for Food & Beverage staff.
Supervisors
As part of the on-going staff developments efforts RHBS has various experts in different fields to design and conduct appropriate training programmes for the Supervisory and Heads of departments.
Programmes for this group includes:-
a)Principles and Practice of Supervision
b)Team Building
c)Basic Finance
d)Sales & Marketing
e)Communication & Presentation Skills
f)Essentials of Time Management
Management Training Courses
In the process of developing and up-skilling a team of highly effective managers, RHBS wishes to design and conduct appropriate interventions to facilitate the development of senior staff in hotels and other players in the industry. The appropriate interventions should result in producing well rounded high-impact individuals with high levels of self drive, leadership and management capabilities comparable to international standards. All this should be evident from the results that the Management will achieve in their different areas of responsibility.
The main outcome of the programme is to increase productivity of Managers as evidenced by the measurable results obtained from the Manager’s performance. In addition this programme will place particular emphasis on sharpening the leadership proficiency of the Managers mainly due to their level in the organisation’s hierarchy and the requirement for leadership placed on them by virtue of their positions in their respective organizations.
The topics to be covered by Managers include:-
a)Strategic Planning
b)Business Communication
c)Grooming & Hotel etiquette
d)PR & Marketing Management
e)Human Resources Management
f)Financial Management
g)Building a High Performance Team
h)Transformational Leadership
i)Mentoring & Coaching
j)Guest Relations Management
k)Housekeeping & Front Office Operations
l)Food & beverage Operations
m)Performance Management
Skills Enhancement Courses
1.Housekeeping Techniques
Course content:-
Control cleaning equipment, material and supplies
Manage guest room service and maintenance
Proper cleaning methods and procedures
Trolley Maintenance
Familiarize with occupational Health & Safety
2.Housekeeping Supervision
This course is ideal for floor Supervisors and all Supervisors in the Housekeeping department, the course content will include:-
Control of cleaning agents, materials and equipment
Cleaning organization and procedures
Quality standards and control procedures
Basic principles of management and human relations
Safety and security in Hospitality Operations
On-the-job training skills
Handling complaints
Courtesy and telephone manners
3.Reception Skills
Course content:-
Professional behavior and Attitude
Effective Work procedures
Effective communication
Cashiering Functions
Selling Techniques
Customer Relations
4.Front desk Techniques
Course content:-
Front office professional ethics
Functions of the front office
Front office salesmanship
Handling reservations
Guest relations
Front office rooming procedures
Guest safety and security
Social aspect of Tourism
5.Front Office Cashiering techniques
Course content:-
Professional behavior and attitude
Hotel arrangements and tariff structures
Maintenance of guest accounts
Guest relations and handling complaints
Night auditing
Controlling Hotel credit
Account settlement
Social aspects of tourism
6.Techniques in Food and Beverage Services and Sales
Course content:-
Personal grooming
Service styles
Etiquette of service (do’s and don’ts)
Service harmonization and presentation
7.Bar Keeping Techniques
Course content:-
Beverage service Practicals
Beverage Service Theory
Mixology
Customer approach
Personal Hygiene
Bar Salesmanship
Social aspects of Tourism
Beverage sales control
8.Techniques in Bar Supervision
This course is ideal for all Head-Barmen and bar supervisors
Principles of Supervision
Interpersonal skills
Qualitative and quantitative aspect of service
Beverage service supervision
Fundamental of human relations
Training skills
Beverage merchandising
Function service Supervision
9.Techniques in Food and Beverage Service Supervision
Course content:-
Principles of supervision
Interpersonal skills
Qualitative and quantitative aspect of service
Food & Beverage Service Supervision
Fundamental of human relations
Training skills
Food & Beverage merchandising
Function service Supervision
10.Quality Customer Service
Course content:-
Corporate culture
Putting the Guest first
Creating a positive first impression
Personal presentation and grooming
Positive attitudes
Effective communication
Handling difficult customers
Handling complaints
Customer loyalty
Professional behavior and etiquette
Quality service
Effective communicating skills
Team building
11.Supervisory Skills (basic)
Course content:-
Principles of organization
Communication
Motivation
Delegation
Training skills
Techniques in supervision
Leadership
Time Management
12.Hotel Accounting Techniques (basic)
Course content:-
Organization of the Finance and Accounting Division
Credit Accounting
Budgeting and Budgetary control
Accounting Records for Hotel Taxes and Payroll
Auditing of Hotel Operations
Generation of Statements under the Uniform System of Accounts
Revenue accounting and Cost Control
All inclusive Units
Other Units
13.Guest Relations
Course content:-
Introduction to Hospitality Industry
Importance of Guest Relations
Requirements of good Guest Relations
Evaluating Guest Quality Service
Challenges of Guest Relations
Setting standards and improvement of service
Behavior and attitude
Handling Guest Complaints
Communication
Understanding your customers
Selling skills
E-communication
14.IT
Conducted in a fully equipped computer lab, the course content includes:-
Introduction to computers
Microsoft Word
Microsoft Excel
Microsoft Power point
ICDL
Hotel Packages i.e. Fidelio and Opera
15. Supervisory and Management Development Programmes