This 24-hour, non-accredited programme is designed for hospitality staff seeking to refine their service skills within a professional dining environment.

The training focuses on delivering high-quality à la carte service alongside developing essential wine knowledge. Participants gain hands-on experience in mise en place, service sequence, guest interaction, and wine service techniques, including presentation, opening, pouring, and pairing.

Through practical demonstrations and role-based activities, learners strengthen their confidence in menu knowledge, communication, and upselling strategies.

This 24-hour, non-accredited programme provides foundational training in professional etiquette and customer interaction for individuals working in customer-facing roles.

The course develops essential communication skills, grooming standards, and workplace conduct required to create positive customer experiences. Participants learn how to greet and assist customers appropriately, recognise customer needs, and maintain professional behaviour across service environments.

Delivered through demonstrations, discussions, and scenario-based activities, the programme builds confidence and consistency in everyday service interactions.

This 24-hour, non-accredited programme is designed to support employees—particularly international staff—in adapting to life and work in Malta.

The training focuses on cultural awareness, communication, and understanding local systems, enabling participants to integrate confidently into Maltese workplaces and communities.

Through scenario-based learning and simulations, participants develop the skills needed to navigate everyday situations, workplace expectations, and cultural differences.

This 24-hour, non-accredited training programme focuses on developing professional grooming, personal presentation, and workplace behaviour within industrial and operational environments.

Participants learn how to maintain high standards of hygiene, appearance, and conduct that align with workplace expectations. The programme also explores communication, body language, and confidence-building to enhance professional image and performance.

Through practical demonstrations and guided activities, learners develop consistent habits that support reliability and professionalism.

This 24-hour, non-accredited training programme is designed to equip housekeeping staff with the essential skills required to maintain high standards of cleanliness, organisation, and guest satisfaction within hospitality and accommodation environments.

Participants are introduced to professional housekeeping procedures, including room preparation, cleaning techniques, hygiene standards, and workplace organisation. The programme focuses on building strong foundations in attention to detail, time management, and safe use of cleaning equipment and chemicals.

Through demonstrations, guided practice, and realistic room setup scenarios, learners develop practical competence in cleaning guest rooms, preparing rooms for arrival, and maintaining consistent service standards.

By the end of the programme, participants will be able to perform housekeeping duties confidently, efficiently, and in line with operational expectations.

This 24-hour, non-accredited programme equips customer-facing staff with the skills required to implement effective and ethical upselling strategies.

Participants explore customer behaviour, sales psychology, and product knowledge, learning how to identify opportunities and communicate value in a way that enhances the customer experience.

Through demonstrations, scenario-based activities, and guided practice, learners develop the confidence to recommend products, upgrades, and complementary services.

This 24-hour, non-accredited training programme is designed for experienced housekeeping staff or those who have completed the Basic programme and wish to develop higher-level operational and supervisory skills.

The programme focuses on advanced housekeeping standards, including room inspection procedures, quality control, workflow optimisation, and coordination with other departments such as front office and maintenance.

Participants develop skills in identifying and resolving quality issues, maintaining consistency under pressure, managing time across multiple rooms, and responding to guest requests professionally.

Through scenario-based learning and practical demonstrations, learners gain confidence in handling more complex situations and contributing to overall service excellence.

By the end of the programme, participants will be able to uphold high-quality standards, support team coordination, and contribute to efficient housekeeping operations at a more advanced level.

This 24-hour, non-accredited training programme is designed to develop the practical knowledge and skills required for efficient logistics and supply chain operations.

Participants are introduced to core logistics functions, including goods handling, storage, stock control, and distribution processes. The programme also focuses on workplace organisation, safety practices, and coordination within logistics teams.

Through practical examples and scenario-based learning, learners develop an understanding of workflow efficiency, accuracy, and operational performance.

This 24-hour, non-accredited training programme prepares kitchen support staff with the essential knowledge and practical skills required to maintain safe, efficient, and hygienic kitchen operations.

Participants are trained in food safety, cleaning and sanitation procedures, equipment handling, waste management, and basic food preparation tasks that support kitchen workflow.

Delivered through demonstrations, simulations, and guided practice, the training ensures participants can confidently contribute to kitchen operations while maintaining high hygiene and safety standards.

This 24-hour, non-accredited programme is designed to develop professional front-office staff capable of delivering exceptional guest experiences in hospitality settings.

Participants gain practical skills in guest interaction, reservations handling, check-in and check-out procedures, communication techniques, upselling strategies, and complaint handling.

Through simulations, case studies, and role-play, learners build confidence in managing real-life guest scenarios while maintaining professionalism and efficiency.