Creating “continuous improvements” in F&B Operations

Start Date: 31/01/2022

Duration: 10am - 1pm

Location: Virtual Delivery

Full Fee: €115

Network Members Fee: €89

Programme overview

This workshop will give the participants a good basic understanding of how LEAN and Six Sigma can be applied in an F&B setting. The workshop will cover many examples which will help the participants to implement their own projects.

Learning Outcomes

  • Explain what is meant by a “continuous improvement” mindset and describe each of the fundamental parts.
  • Describe how methodologies like LEAN & Six Sigma can be applied in a F&B setting to improve processes
  • Discuss some of the common LEAN tools that can be used to “continuously improve” processes in your business
  • List several examples of how simple “continuous improvement” methods can be used to improve guest service, team-member engagement, efficiency and profitability
  • Describe how you would ensure that improvements can be sustained and optimised over the long term

Who is this course for?

Those working in F&B within the industry.

 

 

Content Covered:

  1. History of LEAN & Six Sigma (LSS)
  2. How can LSS be applied in your F&B business?
  3. Applying the Continuous Improvement mindset
  4. Understanding Customer value
  5. Overview of LSS Tools
  6. Examples of LSS Process Changes in F&B
  7. Problem Solving Methods
  8. Case Study of a real LSS project in an F&B operation
  9. How to sustain the Improvements

 

 

Trainer Profile – Tom McDermott Agility Hospitality

In a career of over 30 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency!

Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes.

Tom created Agility Hospitality to provide continuous improvement training and bespoke LEAN transformation projects specifically tailored for the hospitality and tourism sector.

Before establishing Agility Hospitality, Tom worked internationally for Starwood, Cunard, Radisson and subsequently Hilton where he led their innovative “Operational Excellence” continuous improvement programme across Europe, Middle East & Africa.

Tom holds a LEAN Six Sigma Green Belt and recently completed a Certificate in Data Analytics for Business from DKIT and a Professional Diploma in Transversal skills at UCD and TU Dublin.

He is a passionate advocate of the “bottom up & leader led” approach to continuous improvement where leaders create an environment that nurtures trusting and respectful relationships that unleashes team member creativity.