21 documented participants.
The Harare session on 23 September 2026 combined structured learning with interactive role-play and practical operating discussion for hospitality and gastronomic professionals.
The programme addressed service foundations, front office, housekeeping, food and beverage, leadership, quality assurance and modern standards.
Context
Make service standards practical for frontline teams and their managers.
What was delivered
Facilitation, scenario work and group discussion connected the modules to operating situations.
Documented outputs
A documented session with 21 participants, training photographs and a programme report.
Open the programme report