A single contaminated dish or a missed hygiene step in a hotel kitchen can undo years of brand-building in a matter of hours — guest trust in the food and beverage experience is one of the most fragile assets a hospitality business holds. This Training Course tackles that risk head-on, giving nutrition and food service teams in hotels and touristic facilities a practical system for catching problems before they reach the guest.

Delivered by the Arab British Fellowship Training Academy, the programme walks participants through inspection routines, documentation habits, and corrective-action thinking that keep a kitchen audit-ready every day, not just when an inspector is due. By combining regulatory grounding with hands-on case work, it prepares nutrition managers, chefs, and quality staff to turn food safety from a compliance burden into a genuine competitive advantage.

Who Should Attend?

• Nutrition and food service managers in hotels and tourist facilities.
• Kitchen supervisors, chefs, and food preparation staff.
• Quality assurance and hygiene inspection personnel in hospitality.
• Hospitality administrators overseeing catering operations.
• Anyone building a career in hospitality food quality management.

What You Will Gain

• A working grasp of food safety regulations and how they translate into daily kitchen practice.
• Practical inspection and monitoring techniques for catching hazards early.
• Tools for building and documenting a quality control programme staff will actually follow.
• A method for turning guest feedback and incident data into continuous improvement.
• A tailored action plan ready to apply in their own nutrition department.

• Module 1: Why Food Safety Failures Threaten Hospitality Brands

  • Real consequences of food safety lapses on guest trust and hotel reputation
  • The nutrition department's role within the wider tourism and hospitality operation
  • What a strong quality control culture looks like in practice

• Module 2: Regulatory Foundations for Food Safety

  • Key frameworks such as HACCP and relevant local and international standards
  • Why compliance protects both guests and operational continuity
  • Reading regulations as a practical checklist, not just paperwork

• Module 3: Building a Quality Control System

  • Core quality control processes specific to nutrition departments
  • Writing standard operating procedures staff can actually follow
  • Documentation and traceability as your first line of defence

• Module 4: Inspection in Practice

  • Best-practice inspection routines for kitchens and service areas
  • Tools and techniques for spotting hazards before they escalate
  • Turning an inspection finding into a corrective action

• Module 5: Monitoring Quality and Listening to Guests

  • Assessing food quality and safety throughout preparation and service
  • Key performance indicators for tracking nutrition department performance
  • Collecting and analysing guest feedback to drive continuous improvement

• Module 6: Managing Suppliers and Raw Materials

  • Why supplier quality management is a food safety issue, not just procurement
  • Sourcing practices that protect ingredient quality
  • Evaluating and monitoring supplier performance over time

• Module 7: Building a Safety-Minded Team

  • Designing training programmes that stick, not just tick a box
  • Encouraging staff ownership of food safety and quality standards
  • Reinforcing the culture through everyday routines

• Module 8: Crisis Readiness and Lessons from the Field

  • Preparing for and managing incidents such as contamination outbreaks
  • Communication strategies that preserve guest trust during a crisis
  • Case studies of quality control successes and failures in hospitality

• Module 9: Your Quality Control Action Plan

  • Drafting a customised quality control plan for your own nutrition department
  • Setting measurable goals and realistic timelines
  • Identifying the resources and support needed to sustain it