Tailor-made training should be provided to serving staff or cooks. Practical training in the company is combined with an e-learning program and print media. In three stages, career changers, advanced learners and specialists are to be trained.
Other seminars are not so tailor-made, says company boss Rudolf Trauner, who therefore sees an additional business area. “A new waiter should know and be able to sell the seven wines that the restaurant has on offer,” says Trauner. The teaching documents are tailored to the company and are used to train new colleagues.
A first pilot example was carried out with the Viennese Café Central. 40 employees have been trained, for which there are company-specific booklets and five e-learning courses. The practical training takes place in the company – and thus in the environment in which the staff operates.
Trauner explains the path from textbook publisher to seminar provider: “Gastronomy has been our passion for 40 years, we have a lot of expertise and partners who can handle the training.” The current situation with Corona and a lack of staff is both a driver and a brake, says Trauner. This division has two years to take off.
The director of the academy is Christoph Wutzl. The certified sommelier, bartender and quality manager has extensive experience at home and abroad – once in the Taubenkobel in Schützen, most recently as head of the Glorious Bastards in Linz, as a vocational school teacher and trainer. (sib)
Source: Nachrichten
