Available courses

INDUCTION & ORIENTATION (T)

Induction and Orientation

FIRE SAFETY

FIRST AID (N)

KITCHEN WORK AREA SAFETY (N)

SERVICE WORK AREA SAFETY (N)

HOUSEKEEPING TRAINING COURSE

LEARNING KA BADSHA

TRAINING TOPICS APRIL '23

BIB REFRESHER

COVID PART 1 REFRESHER

COVID PART 2 REFRESHER

POSH REFRESHER

ROLE & RESPONSIBLITY OF UBQ TEAM REFRESHER

UBQ PACKAGING STANDARDS REFRESHER

ADVANCE FS PART 1 - JULY

ADVANCE FS PART 2 - JULY

COVID SOP PART 1 JULY (HRBP)

COVID SOP PART 2 JULY (HRBP)

FOOD SAFETY L1 - JULY (HRBP)

FOOD SAFETY L2 - JULY (HRBP)

BEVERAGE SUGGESTIVE SELLING - AUG'21

DIFFERENT AREAS OF RESTAURANT AUG'21 HRBP

DUTY ROSTER AUG'21

GOLDEN RULES OF COMMUNICATION AUG'21 HRBP

GSI AUG'21

KITCHEN DAILY CLEANING SCHEDULE PLANNING AUG'21

COT - BASIC OF BUFFET PREPARATION SEP'21

COT - ROLE AND RESPONSIBLITY OF BARTENDER AND DOCUMENTATION SEP'21

FOOD SAFETY L1 SEP'21

FORECASTING ORDERING - FOOD SEP'21

GUEST COMPLAINT HANDLING SEP'21

HYGIENE AUDIT CHECKLIST SEP'21 BM

HYGIENE CONTROL POINT 1 SEP'21

BASICS OF LEGAL OBLIGATION L5 OCT'21

COCKTAIL & MOCKTAIL L2 OCT'21

HYGIENE CONTROL POINTS - 2 OCT'21 L4

KITCHEN WORK SAFETY L1 OCT'21

SERVICE WORK AREA SAFETY L1 OCT'21

TEAM PERFORMANCE REVIEW & BSC L3 OCT'21

TYPES OF MARINATIONS, TANDOOR & GRILL ITEMS L2 OCT'21

BASIC OF BEVERAGE L1 NOV'21

BUILDING BUSINESS THROUGH LOCAL STORE MARKETING L5 NOV'21

CORRECTIVE AND PREVENTIVE ACTION ( CAPA)

DUTIES AND RESPONSIBILITIES OF UBQ TEAM

FOOD SAFETY INTERMEDIATE PART 1 L2 (COMMON) NOV'21

FOOD SAFETY PRECAUTION PART 3 L4 (COMMON) NOV'21

FOOD WASTAGE CONTROL L3 NOV'21

HYGIENE CONTROL POINTS ( CLUSTER CHEF)

INCREASING BEVERAGE SALE THROUGH SUGGESTIVE SELLING L3 NOV'21

UNDERSTANDING OF LIVE COUNTER & KULFI COUNTER L1 NOV'21

BM CULTURE HERO - L5 Dec'21

BASIC OF BAKING -L1 PRODUCTION DEC'21

BIB

BREAKAGE CONTROL-L1 SERIVCE DEC'21

FOOD COST CONTROL-L4 PRODUCTION DEC'21

FOOD SAFETY INTERMEDIATE PART 2 -L2 COMMON DEC'21

HANDLING SUPPORT FUNCTION( VALET, CONCIERGE, HK SUPERVISOR, SECURITY)-L4 SERVICE DEC'21

KDS UTILIZATION & AGGREGATOR PLATFORM UNDERSTANDING -L3 COMMON DEC'21

BASICS OF LIVE COUNTER-L2 PRODUCTION JAN'22

CONCEPT EXPLANATION AND SECTION SETUP-L1 SERIVCE JAN'22

COVID SOP - JAN'22

FINANCIAL ACUMEN ( UNDERSTANDING OF PNL COMPONENTS) - L5 JAN'22

GSI MATRIX UNDERSTANDING & ROOT CAUSE ANALYSIS-L4 COMMON JAN'22

HYGIENE CONTROL POINT 1-L3 COMMON JAN'22

ROLE OF CONCIERGE, HANDLING WALK IN, UNDERSTANDING RESERVATION SYSTEM-L2 SERVICE JAN'22

RTC PRODUCT UNDERSTANDING-L1 PRODUCTION JAN'22

UBQ - Content

BASIC OF FOOD SAFETY-L1 (COMMON) FEB'22

BUSINESS INSIGHT

DELIVERY TEAM DUTIES-L2 (COMMON) FEB'22

HR PARTNER ( UNDERSTANDING OF HR POLICY AND TRAINING)- L4 (COMMON) FEB'22

HYGIENE CONTROL POINTS 2- L3 (COMMON) FEB'22

POSH REFRESHER

INDUCTION

MAINTENANCE NEW JOINER INDUCTION

SWARAMBH TRAINING - PRODUCTION

SWARAMBH TRAINING - SERVICE

DUMSAFAR (MARCH '24)

HYGIENE (FEBRUARY '24)

RTC ON NEXT LEVEL (JANUARY '24)

SOUP (NOVEMBER '23)

CHAAT (OCTOBER '23)

SALAD (SEPTEMBER '23)

RTC (AUGUST '23)

HYGIENE AUDIT (JULY '23)

ALLERGEN & THAWING (JUNE '23)

UBQ MANUAL (APRIL- MAY '23)

DUMSAFAR - KOLKATA STYLE (MARCH '23)

DUMSAFAR - CHENNAI STYLE (MARCH '23)

DUMSAFAR WITHOUT COMBI (MARCH '23)

DUMSAFAR (MARCH '23)

WORK AREA SAFETY- PERSONAL PROTECTIVE SAFETY (FEBRUARY '23)

HYGIENE AUDIT (JANUARY'23)

WORK AREA EQUIPMENT SAFETY( NOVEMBER )

RTC NEXT LEVEL ( SEPTEMBER )

ALLERGEN & THAWING ( AUGUST )

UBQ ( JULY )

FOOD AND NUTRITION (JUNE)

CHAAT ( APRIL )

DESSERTS ( MAY )

MAIN COURSE RTC ( FEBRUARY )

SOUP, SAUCE & ACCOMPANIMENTS ( JANUARY )

MARINATION ( DECEMBER )

HYGIENE AWARENESS ( NOVEMBER )

INDUCTION

INDUCTION NEWJOINER

UNDERSTANDING OF EMPLOYEE FACILITY AUDIT POINTS - L4 (MARCH)

DELIVERY PACKAGING MODULE -L2 (COMMON) MARCH'22

EMPLOYEE FACILITY AUDIT-L4 (COMMON) MARCH'22

HYGIENE CONTROL POINTS PART 3 -L3 (COMMON) MARCH'22

WORK AREA SAFETY -L1 PRODUCTION MARCH'22

WORK AREA SAFETY -L1 SERVICE MARCH'22

BM DEVELOPMENT JANUARY

BM DEVELOPMENT JUNE

BM DEVELOPMENT 2ND MONTH

BM DEVELOPMENT 3RD MONTH

BM DEVELOPMENT 4TH MONTH

L2-L3 DEVELOPMENT COURSE PRODUCTION (SEPTEMBER)

L2 - L3 DEVELOPMENT COURSE PRODUCTION (OCTOBER)

L2-L3 DEVELOPMENT COURSE SERVICE (SEPTEMBER)

L2 TO L3 DEVELOPMENT COURSE SERVICE (OCTOBER)

L3 TO L4 DEVELOPMENT PRODUCTION (SEPTEMBER)

L3 TO L4 DEVELOPMENT PRODUCTION (AUGUST)

L3 TO L4 DEVELOPMENT PRODUCTION (OCTOBER)

L3 TO L4 DEVELOPMENT SERVICE (SEPTEMBER)

L3 TO L4 DEVELOPMENT SERVICE (AUGUST)

L3 TO L4 DEVELOPMENT SERVICE (OCTOBER)

MGA (Mystery Guest Audit)

BEVERAGE SUGGESTIVE SELLING - SERVICE L3 APRIL'22

BASIC OF EXCEL - L5 APRIL'22

DECISION MAKING - L4 (COMMON) APRIL'22

BASICS OF RECEIVING & QQT PROCESS-L3 PRODUCTION APRIL'22

CASHIERING MODULE 1-L3 SERVICE APRIL'22

GOLDEN RULES OF COMMUNICATION WITH GUEST -L2 SERVICE APRIL'22

DIFFERENT TYPE OF SALAD AND SALAD DRESSING -L2 PRODUCTION APRIL'22

UNDERSTANDING OF LIVE COUNTER & KULFI COUNTER-L1 PRODUCTION APRIL'22

BASIC OF BEVERAGE-L1 SERVICE APRIL'22

NEW RSM DEVELOPMENT

NEW EXECUTIVE CHEF DEVELOPMENT

NEW CUISINE CHEF DEVELOPMENT

NEW CAPTAIN DEVELOPMENT

NEW BM DEVELOPMENT

7 PILLARS OF FOOD SAFETY AND HYGIENE - BM

TEAM WORK & COOPERATION -L4 COMMON MAY'22

UNDERSTANDING ROLE OF FLOOR CHEF -L3 PRODUCTION MAY'22

CASHIERING-L3 SERVICE MAY'22

UNDERSTANDING ROLE OF BARTENDER & LEGAL DOCUMENTATION -L2 SERVICE MAY'22

BASICS OF BAKERY( TYPES OF PASTRIES, SPONGE MAKING , USAGE OF INGREDIENT) -L2 PRODUCTION MAY'22

BASICS OF BAKERY-L1 PRODUCTION MAY'22

BREAKAGE CONTROL-L1 SERVICE MAY'22

PREVENTIVE MAINTENANCE BM

KULFI SHAKES

SERVICE KA SIKANDAR - NORTH REGION

HYGIENE CONTROL POINTS AND PROCESS AUDIT PART 1-L4 COMMON JUNE'22

KITCHEN CLEANING SCHEDULE-L3 PRODUCTION JUNE'22

LEAD MANAGEMENT-L3 SERVICE JUNE'22

UNDERSTANDING COCKTAILS AND MOCKTAILS , RECIPES AND PREPARATION-L2 SERVICE JUNE'22

BASICS OF BUFFET PREPARATION - TYPES OF DAL & BIRYANI-L2 PRODUCTION JUNE'22

RTC PRODUCT UNDERSTANDING-L1 PRODUCTION JUNE'22

CONCEPT EXPLANATION & SECTION SETUP-L1 SERVICE JUNE'22

TEST COURSE

MT/TTL STAGE 3 ( 4TH MONTH )

MT/TTL STAGE 3 ( 3rd MONTH )

MT/TTL STAGE 3 (2nd MONTH )

MT/TTL STAGE 3 ( 1st MONTH )

MT/TTL STAGE 2 ( 4TH MONTH )

MT/TTL STAGE 2 ( 3RD MONTH )

MT/TTL STAGE 2 ( 2ND MONTH )

MT/TTL STAGE 2 ( 1ST MONTH )

MT/TTL STAGE 1 - FOOD PRODUCTION

MT/TTL STAGE 1 - F and B SERVICE

BRIEFING AND CMT MEET-L5 JULY'22

HYGIENE CONTROL POINTS AND PROCESS AUDIT PART 2-L4 COMMON JULY'22

FORECASTING, ORDERING AND REQUISITION PROCESS -L3 PRODUCTION JULY'22

GUEST COMPLAINT HANDLING -L3 SERVICE JULY'22

SERVICE SEQUENCE-L2 SERVICE JULY'22

FOOD SAFETY INTERMEDIATE PART 1-L2 PRODUCTION JULY'22

BASIC OF FOOD SAFETY-L1 COMMON JULY'22

FINANCIAL ACUMEN-L5 AUGUST'22

HYGIENE CONTROL POINTS AND PROCESS AUDIT PART 3-L4 COMMON AUGUST'22

TEAM MEMBER PERFORMANCE REVIEW & DEVELOPMENT (BSC)- L3 (COMMON) AUGUST'22

FOOD SAFETY INTERMIDEATE PART 2 - L2 (COMMON) AUGUST'22

SERVICE WORK AREA SAFETY - L1 SERVICE AUGUST'22

KITCHEN WORK AREA SAFETY - L1 PRODUCTION AUGUST'22

BASIC UNDERSTANDING OF GSI - L5 SEPTEMBER'22

HYGIENE CONTROL POINTS AND PROCESS AUDIT PART 1-L4 COMMON SEPTEMBER'22

GUEST COMPLAINT HANDLING- L3 SERVICE SEPTEMEBER'22

FORECASTING , ORDERING AND REQUISITION PROCESS - L3 PRODUCTION SEPTEMEBER'22

UNDERSTANDING ROLE OF BARTENDER AND LEGAL DOCUMENTATION- L2 SERVICE SEPTEMEBER'22

BASICS OF BUFFET PREPARATION (RTC ) - L2 PRODUCTION SEPTEMEBER'22

BASIC OF FOOD SAFETY - L1 COMMON SEPTEMEBER'22

TRAINING COURSES

HYGIENE AWARENESS POINTS

BM ROLES AND RESPONSIBILITIES - L5 NOVEMBER'22

FIRE SAFETY - NOV'22

TEAM WORK - L4 COMMON NOVEMBER'22

FOOD WASTAGE CONTROL - L3 PRODUCTION NOVEMBER'22

INCREASING BEVERAGE SALE THROUGH SUGGESTIVE SELLING - L3 SERVICE NOVEMBER'22

FOOD SAFETY INTERMEDIATE PART 1- L2 COMMON NOVEMBER'22

All courses