Management Systems Training

Participants: All employees and department managers

Participants understand the requirements of the standard in terms of their own work, and know clearly where their own processes fit in the system and what their responsibilities are.

Participants: Process owners and quality teams

Nonconformities are addressed at their cause rather than their symptoms; the same problems recur less often and corrective actions deliver lasting results.

Participants: Middle and senior managers

Managers set measurable objectives for their own processes, interpret indicators and base their decisions on data.

Participants: Managers and management system officers

Risks are assessed across the organisation rather than one by one, priorities become clear and management takes decisions informed by risk.

Participants: Front office, guest relations and service managers

Complaints are recorded and resolved quickly, and recurring problems are fed back into the system; a guest who complains can become a loyal guest.

Participants: Senior management and department managers

How operations will continue during events such as power or water outages, epidemics or supply problems is planned in advance; in a crisis, decisions are taken quickly and in a coordinated way.

Participants: Kitchen managers and the food safety team

The team knows the requirements of the system and the controls in its own area of responsibility, and can explain its practices during official inspections and certification.

Participants: Food safety team

Participants carry out a hazard analysis using their own establishment's flow diagram, identify critical control points and set up monitoring methods.

Participants: Kitchen and service teams

Kitchen and service work from the same information; guests with allergies receive accurate information and the risk of cross-contamination is reduced.

Participants: All food handlers

Personal hygiene and cleaning rules become daily habits, and findings in hygiene inspections decrease.

Participants: Food safety team and purchasing

Intentional threats in the supply chain and the risks of counterfeit products are assessed, and the requirements of FSSC 22000 in this area are met.

Participants: Technical teams, housekeeping and the environment team

It becomes visible where most water is consumed, points of loss and leakage are identified, and savings targets are set in measurable terms.

Participants: Technical teams and management system officers

The organisation plans, monitors and improves water efficiency as systematically as energy, and easily integrates it into its existing ISO 14001 and ISO 50001 structure.

Participants: Environment and technical teams

The organisation knows the data, practices and evidence required when applying for the Ministry of Agriculture and Forestry Water Efficiency Certificate and enters the application process well prepared.

Participants: Technical service, pool and spa teams, and housekeeping

Risks in hot water systems, showers, pools and spa areas are recognised; temperature checks, disinfection and sampling are carried out regularly and guest health is safeguarded.

Participants: Pool, spa and technical teams

The chemical and microbiological quality of pool water is measured correctly and recorded, and practices can be demonstrated during official inspections and tour operator audits.

Participants: Department managers and the environment team

Participants identify the environmental impacts of their own departments and apply controls to reduce them.

Participants: Technical teams and the energy management team

Significant energy uses are identified, energy performance is monitored through indicators and savings opportunities are quantified.

Participants: Senior management and sustainability teams

Managers know their reporting obligations and exactly which data the organisation needs to prepare.

Participants: Sustainability and technical teams

Participants can tell Scope 1, 2 and 3 emissions apart and carry out basic calculations with the organisation's own data.

Participants: Kitchen, housekeeping and purchasing teams

Waste is separated at source, it becomes visible where food waste occurs, and reduction targets are set.

Participants: Hotel management and sustainability teams

The establishment knows what sustainable tourism certifications and tour operators expect, and structures its practices according to these criteria.

Participants: All employees

Employees know how to act correctly in everyday situations involving guest and employee data, and the risk of data breaches is reduced.

Participants: Managers and staff responsible for personal data

Participants can manage privacy notice, explicit consent and data subject request processes, and keep their own department's data inventory up to date.