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Food & Hospitality

Preventing Armed Holdups in HospitalityThis course discusses the best practices to follow in cases of armed robberies or hold-ups in the hospitality industry.

Барный мир будущегоПредлагаем вам качественно улучшить работу вашего заведения, сделав его более этичным и экологичным! Давайте вместе строить устойчивое и ответственное будущее. В этом глобальным обучающем курсе, разработанном совместно компанией Pernod Ricard, Trash Tiki и Sustainable Restaurant Association, собраны ключевые знания, которые помогут вам сделать бар более экологичным и уменьшить негативное влияние на окружающую среду. Курс охватывает ключевые направления устойчивого развития и социальной ответственности — от закупки ингредиентов и ответственной продажи алкоголя до управления отходами — и отвечает всем Целям устойчивого развития ООН. Курс разделен на четыре модуля (продукты, обслуживание, инфраструктура и сотрудники) и поможет вам и вашему коллективу подготовиться к более зеленому, ответственному и инклюзивному будущему. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.In partnership

The Bar World of Tomorrow [PL]Podnieś poprzeczkę: Zrównoważona, humanitarna i odpowiedzialna przyszłość. To szkolenie, opracowane we współpracy z Grupą Pernod Ricard, Trash Tiki i stowarzyszeniem Sustainable Restaurant Association koncentruje się na kluczowych tematach, które społeczność barmańska może wykorzystać, aby przygotować się na przyszłość branży. Obejmuje ono wszystkie aspekty zrównoważonego rozwoju i odpowiedzialności za środowisko, od używania świeżych składników poprzez odpowiedzialne serwowanie napojów alkoholowych, aż po zarządzanie gospodarką odpadami i bezpośrednie dostosowanie do Celów Zrównoważonego Rozwoju (SDG). Moduły opierają się na czterech filarach (składniki, serwowanie alkoholu, bar i personel), które pomagają w zmianie działalności na bardziej ekologiczną, odpowiedzialną i integracyjną.In partnership

Geleceğin Bar Dünyası [TR]Çıtayı yükseltin: Sizi sürdürülebilir, insancıl ve bilinçli bir geleceğe taşıyoruz. Pernod Ricard, Trash Tiki ve Sürdürülebilir Restoranlar Birliği işbirliği ile geliştirilen bu eğitim programı, barmen topluluğunun sektörün geleceğine hazırlanmak için ihtiyacı olan temel bilgilere odaklanıyor. Sürdürülebilir Kalkınma Hedefleri (SKH'ler) ile doğrudan uyumlu olan bu program, taze malzeme kullanımından alkollü içeceklerin bilinçli sunumuna ve atık yönetimine kadar sürdürülebilirliğin ve duyarlılığın tüm yönlerini kapsıyor. Program modülleri; daha çevreci, daha sorumlu ve kapsayıcı bir gelecek inşa edilmesine yardımcı olan dört temel başlıkta ele alınıyor. (malzemeler, servis, bar ve personel). In partnership

未来酒吧世界提升酒吧的可持续发展经营：以可持续发展、人道和负责任的经营理念共创未来酒吧业态。保乐力加联合Trash Tiki和可持续发展餐饮协会共同开发了这套培训课程，致力于帮助调酒师和酒吧从业者应对行业发展趋势。该课程以原材料、服务、酒吧和员工四大板块为基础，将可持续发展和负责任的经营理念贯彻落实到新鲜原材料使用、负责任的酒精消费和废弃物管理等方面，积极响应联合国可持续发展目标（SDGs），助力打造更加绿色环保、负责任和包容的未来酒吧业态。 In partnership

The Bar World of Tomorrow [ESP]Subir el listón en el mundo del bar: acercándote al futuro de forma sostenible, humana y responsable. Este curso, desarrollado en colaboración con Pernod Ricard, Trash Tiki y la SRA (asociación de restaurantes sostenibles), se centra en las principales lecciones que la comunidad de bartenders y barmans puede adoptar para prepararse para el futuro del sector. Abarca todos los aspectos de la sostenibilidad y la responsabilidad, desde el uso de ingredientes frescos hasta un servicio de bebidas alcohólicas responsable pasando por el tratamiento de los residuos, y se inspira directamente en los Objetivos de Desarrollo Sostenible (ODS). Los módulos se estructuran en torno a cuatro pilares (los ingredientes, el servicio, el bar y el personal) para contribuir a forjar un futuro más verde, responsable e inclusivo. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.In partnership

Food Safety Hazards This HACCP-approved course discusses the different food safety risk factors present in food preparation, the types of food hazards you need to look out for, and some general safety practices you can implement to protect our customers.In partnership

The Bar World of Tomorrow [PT]Eleve o seu nível: levando você para o futuro de maneira sustentável, humana e responsável. Este curso desenvolvido em colaboração com Pernod Ricard, Trash Tiki e a Associação de Restaurantes Sustentáveis, engloba os principais aprendizados que a comunidade de bartenders pode usar para se preparar para o futuro da indústria. O curso abrange todos os aspectos de sustentabilidade e responsabilidade, desde o uso de ingredientes frescos até a porção recomendável de bebidas alcoólicas, gerenciamento de resíduos e está diretamente alinhado aos Objetivos de Desenvolvimento Sustentável (ODS). Os módulos são baseados em quatro pilares (ingredientes, serviço, balcão e equipe), ajudando a construir um amanhã mais saudável, responsável e inclusivo. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.In partnership

Personal Hygiene (Fast Casual)Personal hygiene is a big deal for our business. Learn all about personal hygiene practices and their importance to us in this course.

Food Handler Basics Training (AU) This course covers the knowledge requirements for food handlers as outlined by the NSW Government Food Authority. Food handlers must be trained in food safety and hygiene to ensure the food is safe to eat. To meet Standard 3.2.2A of the Food Standards Code, food handlers must be trained in: - Safe handling of food - Food contamination - Cleaning and sanitising - Personal hygiene

Food Delivery and StorageA guide for wait staff and chefs which demonstrates how to safely and competently receive deliveries and store food in a restaurant.

Food Poisoning (Foodborne Illnesses)In this course, you will learn about food poisoning, its types and causes, and the steps you must take in order to prevent foodborne illnesses.

Food Runner's GuideIn a restaurant, a food runner is essential. Not only are you in charge of making sure the food is delivered safely, you also add to the whole experience for our customers. Use this courses as a reference of how to run food successfully as well as support the wait staff and kitchen.

DishwashingThe dishwasher is the backbone of the kitchen. We depend on you! The dishes are the bridge between the kitchen and the dining room. Learn how we make our dishwashing process effective and efficient.

Food Delivery and StorageA HACCP-approved guide for wait staff and chefs which demonstrates how to safely and competently receive deliveries and store food in a restaurant.In partnership

Food PrepPrepare for preparation! Food prep is the first step to making a safe, fun and healthy environment for your customers.

Employee Illness Reporting (Food Service Operations)Proper food facility management includes ensuring that food personnel do not work when they are sick. This involves implementing organizational measures to identify individuals who may spread foodborne diseases to food, other staff, or customers. This course will guide you on when and who to contact if you become ill or exhibit symptoms of foodborne illness. The duties of the person in charge (PIC) and the regulations that should be established to restrict, exclude, and reinstate employees will also be covered.

The Bar World of Tomorrow Raise the bar: Bringing you into the future sustainably, humanely and responsibly. This training course, developed in collaboration with Pernod Ricard, Trash Collective and the Sustainable Restaurant Association, focuses on key learnings that the bartending community can use to prepare for the future of the industry. It covers all aspects of sustainability and responsibility from fresh ingredient use to the responsible serving of alcoholic beverages to waste management and is directly aligned with the United Nation’s Sustainable Development Goals (SDGs). The modules are based on five pillars (ingredients, service, bar, staff, implementation), helping to rebuild for a greener, more responsible and inclusive tomorrow. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.(test)In partnership

Food Safety StandardsLearn how to create a HACCP-based food safety program for your facility and what safety practices you need to observe to show compliance.

Die Bar der ZukunftDu willst deine Bar nachhaltig und verantwortungsvoll gestalten? Dann starte mit in die Zukunft! Das Training "Bar der Zukunft" wurde gemeinsam von Pernod Ricard, Trash Tiki und der Sustainable Restaurant Association entwickelt und macht die Barkeeper-Community mit der Barwelt von morgen vertraut. Es deckt alle Aspekte der Nachhaltigkeit und Verantwortung ab, von der Verwendung frischer Zutaten über den verantwortungsvollen Service von Alkohol bis hin zum Abfallmanagement und orientiert sich direkt an den Sustainable Development Goals (SDGs). Die Module basieren auf vier Säulen (Zutaten, Service, Bar, Personal) und helfen dir in eine nachhaltige, grüne und integrative Zukunft zu starten. In partnership

Getting to Know Your Restaurant’s FOH and BOHEach quick service restaurant has what we call a front-of-house (FOH) and a back-of-house (BOH). What are their roles? How do they work together? This course will help you learn more about a restaurant's FOH and BOH.

Food ContaminationLearn about safe food handling and cleaning procedures in this HACCP-based course.In partnership

Bar MaintenanceThere's much more to being a bartender than just making drinks. Take this course to find out!

Super. Crucial. HumanHave you read Cheryl Cran's new groundbreaking work, 'Super. Crucial. Human'? In this course, we'll delve into what Cheryl Cran identifies as the four super crucial skills--Compassion, Conscious Communication, Creativity, and Collaboration-- that you need to future-proof your leadership capabilities.In partnership

Knife Handling (Fast Casual)Working with service restaurants is one of the most hectic jobs out there, so you better beware when handling knives. Let's review the basics of everything knife-related: the types of knives, knife safety, and knife skills you will need to cook the best meals and reduce your chances of getting injured.

Fire Safety This course aims to train learners in fire safety by teaching them how to understand and prevent fires, as well as how to respond in case of a fire.

Food Safety StandardsLearn how to create a HACCP-based food safety program for your facility and what safety practices you need to observe to show compliance.In partnership

Spirits, Beer, and WineIn this course, you will learn about the differences between the most popular types of alcoholic beverages, including proper serving practices.

Dealing with Difficult Customers Learn best practices for when dealing with customers' and guests' problems. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Creating a Positive Customer ExperienceThis course is an overview of how to create a positive customer experience by providing great customer service in the retail industry. This emphasises the role customer service plays in a customer's overall experience with a brand. It talks about qualities of good customer service, ways to create good first impressions, ways to effectively interact with customers through small talks, and engaging them by using the power of smile, showing empathy, etc. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Food Safety & Document ControlTake this course to review the FDA, ISO, and other governing bodies' standards when it comes to food safety and quality control.

The Art of BussingThis course takes you through the basic functions and responsibilities of a busser and ways on how you can develop your skills in different areas of responsibility, such as table clearing and dish washing.

Front Desk SafetyThis course aims to provide policies and procedures that can aid in the safety of front desk personnel, their coworkers, and their community.

Serving FoodLearn how to be a waiter and give your guests the best possible dining experience!

Guest ExperiencesThis lesson explores the fundamentals of creating great experiences for your customers.

Serving Alcohol SafelyIn this course for bartenders, waiters, and sommeliers, you will learn about the responsible service of alcohol, cleaning and sanitizing, and dealing with difficult customers. Additionally, you will also learn about country, state, and territory-specific liquor laws for the US, UK, and Australia.

Alcohol and Responsible DrinkingThink you know all there is to know about alcohol? Think again! This course focuses on what is alcohol and differentiates myths from facts. For example, is there such a thing as strong or soft alcohol? Will a nap get you sober? Will food eliminate alcohol from your body? This course will equip you with the basic knowledge about alcohol, how drinking could affect you, and how to drink responsibly.In partnership

Retail Services - CommunicationThis course is designed to help you improve your communication in the workplace. We look at the skills which come together to create good communication. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Food ContaminationLearn about safe food handling and cleaning procedures in this HACCP-based course.

All About Frying Stations (Fast Casual)All the magic happens in the frying stations. Learn all about these stations in this fry-tastic course!

Building BurgersHave you ever thought about which ingredients go into the burgers you eat? Have you ever wondered if there is a stacking order for the ingredients of your burger? This course can help you answer those questions. Learn more about the development of burgers, suggested burger stacking orders, and popular burger recipes in this course.

De-escalation Training This course will provide training on how to handle emotionally volatile situations.

Guest Service in Hospitality and TourismA guide to having excellent customer service skills in the hospitality industry. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Hotel Housekeeping InspectionThis course for hotel housekeepers to ensure that hotel rooms and corridors are spotless.

Food & MoodYou want to know which foods can influence your mood? Then this course is for you! Learn to distinguish between 'good mood foods' that bring out the best in you and 'trigger foods' that can have a negative impact on your mood, while understanding the concept of 'mindful eating'.In partnership

Drink SpikingRaise awareness and learn what you can do to protect your customers from drink spiking.

Teamwork in the Hospitality IndustryBy embracing teamwork, you will not only improve your own working experience, but also that of your co-workers. The hospitality industry is diverse, with many people playing different roles in different environments. Let’s look at how you can improve your teamwork skills. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Foreign Material PreventionForeign material prevention is one of the most important regulations in the food industry. Discover what foreign material prevention means in this course.

New Hire Safety OrientationThis training overviews our workplace safety program

Introduction to HACCPLearn how to create a HACCP-based food safety program for your facility.

Sustainable EatingLearn how to eat sustainably by understanding the carbon footprint of different food products, getting tips for how to replace meat in your diet and still get all the relevant nutrients. Learn about the benefits of eating seasonal and locally produced food, and what to look out for when choosing your food.In partnership

Food Safety Hazards This course discusses the different food safety risk factors present in food preparation, the types of food hazards you need to look out for, and some general safety practices you can implement to protect our customers.

Allergies and Food Intolerance in RestaurantsIn this course, you will learn about the difference between food allergies and food intolerance, as well as the key roles kitchen staff, wait staff, and management play in the prevention of food allergy and food intolerance prevention in a hospitality setting.

Learn About Alcohol and Responsible DrinkingThink you know all there is to know about alcohol? Think again! This course focuses on what is alcohol and differentiates myths from facts. For example, is there such a thing as strong or soft alcohol? Will a nap get you sober? Will food eliminate alcohol from your body? This course will equip you with the basic knowledge about alcohol, how drinking could affect you, and how to drink responsibly.In partnership

Le Monde du Bar de DemainMettons la barre plus haut: faisons un pas vers le futur de manière durable, humaine et responsable. Cette formation, développée en collaboration entre Pernod Ricard, Trash Tiki et l'Association Sustainable Restaurant, est centrée autour d'enseignements clés que la communauté des métiers du bar peut employer pour se préparer au mieux à l'avenir de l'industrie. Adressant tous les aspects du développement durable et de la responsabilité sociale, de l'utilisation des ingrédients frais au service responsable de boissons alcolisées, ainsi qu'à la gestion des déchets, la formation est directement alignée sur les Objectifs de Développement Durable (ODD) des Nations Unies. Les modules sont basés sur quatre piliers (les ingrédients, le service, le bar et le personnel) pour reconstruire un avenir plus vert, plus responsable, et plus inclusif. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish and French. Accessible from the Pernod Ricard section of the EdApp Content Library.In partnership

Point-of-Sale Systems (Fast Casual)Point-of-sale (POS) systems are designed to help you overcome the challenges of sales and inventory. Learn all about them in this course.

Cleaning and Sanitizing in HospitalityIn this course, you will learn about the proper practices for cleaning and servicing restrooms, dining areas, and public areas. Being knowledgable in these areas helps us demonstrate our commitment to good hygiene and a better customer experience. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Mental Health & Wellbeing (Hospitality)One out of five hospitality workers suffer from severe mental health issues, according to research done in the UK. Let’s address this problem by discussing the importance of fighting the stigma of mental health in the workplace, the benefits of working on your personal wellbeing, and where & how you can seek help in times of distress.

Interior Facility Care (Fast Casual)The best way to care of our facility's interior is to keep everything clean. Cleaning maintains the facilities, keeps the food safe, and leaves a good impression on customers.

Opening and Closing Our RestaurantOpening and closing a restaurant is tough! We're here to help you learn the steps and process, so we can do it the most efficiently and thoroughly.

Food Poisoning (Foodborne Illnesses)In this course, you will learn about food poisoning, its types and causes, and the steps you must take in order to prevent foodborne illnesses. In partnership

Kitchen OperationsLearn kitchen operating procedures such as Opening, Cleaning, Sanitising and Closing.

Making Espresso-based DrinksMaking an espresso-based drink is one of the most crucial skills you need to master as a barista. This course will take you through the five most popular espresso-based drinks — from cappuccino, americano, macchiato to cafe latte and mocha — and how you can brew the best cup of coffee with quick and easy steps.

Wellbeing, Trust, and Feedback at Work: Employee TrackOver a third of shift workers want their employer to focus more on wellbeing, and others are seeking a culture with more trust, openness and compassion. Based on research by Deputy, this course has been created to improve the communication between you and your manager. The aim is to help support career development, build trust, and improve feedback.

How to create loyal customers | Mr Yum Within this four part learning series you'll discover the tools you need to create high value, loyal locals. You'll dive into key marketing strategies such as social media and email marketing, the value of a loyalty program and more. This is the perfect program for any member of your hospitality business - whether it be casual bar staff or senior venue managers. Get started today and learn how you too can create high value customers!

Onboarding - RetailAn example course for onboarding new retail employees in a retail store. Useful for anyone who wants to repurpose and use for their own store and share with their workers. This course is ‘Industry Approved’ since it’s been built in collaboration with industry experts at SafetyCulture to meet your operational needs.

Pest ManagementLearn about the industry standards of pest management and how to create effective pest management plans to prevent rodent, insect, and bird infestation in your food facility.

COVID-19 Safety for HotelsStrategies for housekeeping, public areas, guest services and food and beverage hotel sectors.

Wellbeing, Trust, and Feedback at Work: Manager TrackOver a third of shift workers want their employer to focus more on well-being, and others are seeking a culture with more trust, openness, and compassion. Based on research by Deputy, this course has been created to improve the communication between you and your staff. The aim is to help support career development, build trust, and improve feedback.

Créer une expérience client positive (Francais) Ce cours est un aperçu de la façon de créer une expérience client positive en fournissant un excellent service client dans le secteur de la vente au détail. Cela met l'accent sur le rôle que joue le service client dans l'expérience globale d'un client avec une marque. Il parle des qualités d'un bon service client, des moyens de créer de bonnes premières impressions, des moyens d'interagir efficacement avec les clients par le biais de petites discussions et de les impliquer en utilisant le pouvoir du sourire, en faisant preuve d'empathie, etc. Ce cours est « approuvé par l'industrie » car il a été conçu en collaboration avec des experts de l'industrie de SafetyCulture pour répondre à vos besoins opérationnels.

Allergies and Food Intolerance in RestaurantsIn this HACCP-approved course, you will learn about the difference between food allergies and food intolerance, as well as the key roles kitchen staff, wait staff, and management play in the prevention of food allergy and food intolerance prevention in a hospitality setting. In partnership

Food DefenseWhen we think of emergencies, most of us don't consider how they relate to food. This shows how little awareness we have of food defense and the many ways our nation's food security can be sabotaged. Raise awareness and stay informed by learning about FDA's projects to ensure our nation's food security by taking this course.

Dealing with FOGs (Fast Casual)Have you heard of FOGs? FOGs are Fats, Oils, and Grease. These things are always present in our facility. Find out what they are, where they come from, and how we handle and dispose of them in this course.

How to Make Pho (Fast Casual)Let's make one of the most flavorful dishes in Vietnamese cuisine: Pho, or Vietnamese Rice Noodle Soup.

Check-inEste curso incluye los principales elementos del protocolo del acogida

Η Εστίαση στο ΑΥΡΙΟΑνεβάζουμε τον πήχη! Βλέπουμε το μέλλον με βιώσιμο, ανθρώπινο και υπεύθυνο τρόπο.

Chick-fil-A Thompson Square: Drive Thru Best Practices

MODULE HYGIÈNETu trouveras ici le module d'hygiène à suivre pour maîtriser toutes les normes HACCP, le respect des aliments, l'hygiène personnelle

MODULE THAI MARKET

MODULE SERVICE - LA JOURNEE DE SERVICE

MODULE SERVICE - AMBASSADEUR STREET BKK

CT2 : FORMATION ACCUEIL SERVICE DE LA RELATION CLIENT Demi journée d'arrivée des stagiaires

GESTION DU FOOD COST

CT1 : LES FONDAMENTAUX DE STREET BANGKOKDemi journée d'arrivée des stagiaires

CT4 HYGIÈNE ET PROCESS LES BASES DE LHYGIÈNE Demi journée d'arrivée des stagiaires

FORMATION HYGIENE MANAGER - La maîtrise de l'hygiène en restauration commerciale

FORMATION HYGIENE (14h) - La maîtrise de l'hygiène en restauration commerciale

How to Make Bánh mì (Fast Casual)Let's make one of the popular Vietnamese sandwiches, the Bánh mì!

Exterior Facility Care (Fast Casual)How can you ensure that your facility is looking at its tip-top shape on the outside? Let's run through a list of tasks you can do to keep your outdoors clean, ambient, and safe.

All About Grilling StationsThe NFPA reports that untrained staff working at grilling stations are likely to have thermal injuries. In this course, let's familiarize you with the equipment you will need at the grilling station, some precautions to keep you safe, and some preventive measures you can take to ensure that your station is in its tip-top shape.

FORMATION CHEF CUISINE Deux jours de formation des responsables cuisine

Le travail d'équipe dans l'industrie hôtelière (FRANÇAIS)En adoptant le travail d’équipe, vous améliorerez non seulement votre propre expérience de travail, mais également celle de vos collègues. Le secteur hôtelier est diversifié et de nombreuses personnes jouent différents rôles dans différents environnements. Voyons comment vous pouvez améliorer vos compétences en matière de travail d'équipe. Ce cours est « approuvé par l'industrie » car il a été conçu en collaboration avec des experts de l'industrie de SafetyCulture pour répondre à vos besoins opérationnels.

Nettoyage et désinfection en hôtellerie (Francais)Dans ce cours, vous découvrirez les pratiques appropriées pour nettoyer et entretenir les toilettes, les salles à manger et les espaces publics. Être compétent dans ces domaines nous aide à démontrer notre engagement envers une bonne hygiène et une meilleure expérience client. Ce cours est « approuvé par l'industrie » car il a été conçu en collaboration avec des experts de l'industrie de SafetyCulture pour répondre à vos besoins opérationnels.

Service clients dans l'hôtellerie et le tourisme (FRANCAIS)Un guide pour avoir d’excellentes compétences en service client dans l’industrie hôtelière. Ce cours est « approuvé par l'industrie » car il a été conçu en collaboration avec des experts de l'industrie de SafetyCulture pour répondre à vos besoins opérationnels.

Gérer des clients difficiles (Francais) Découvrez les meilleures pratiques pour gérer les problèmes des clients et des invités. Ce cours est « approuvé par l'industrie » car il a été conçu en collaboration avec des experts de l'industrie de SafetyCulture pour répondre à vos besoins opérationnels.

The Bar World of Tomorrow (Screen Reader Accessible Course)Raise the bar: Bringing you into the future sustainably, humanely and responsibly. This training course, developed in collaboration with Pernod Ricard, Trash Collective and the Sustainable Restaurant Association, focuses on key learnings that the bartending community can use to prepare for the future of the industry. It covers all aspects of sustainability and responsibility from fresh ingredient use to the responsible serving of alcoholic beverages to waste management and is directly aligned with the United Nation’s Sustainable Development Goals (SDGs). The modules are based on five pillars (ingredients, service, bar, staff, implementation), helping to rebuild for a greener, more responsible and inclusive tomorrow. This course is also available in English, Simplified Chinese, Spanish, Portuguese, Russian, Polish, and French, accessible from the Pernod Ricard section of the EdApp Content Library. This course is compatible with screen readers to ensure that individuals with visual impairments can access, navigate, and engage with the course content seamlessly.

Sustainable Eating (Screen Reader Accessible Course)Learn how to eat sustainably by understanding the carbon footprint of different food products, getting tips for how to replace meat in your diet and still get all the relevant nutrients. Learn about the benefits of eating seasonal and locally produced food, and what to look out for when choosing your food. This course is compatible with screen readers to ensure that individuals with visual impairments can access, navigate, and engage with the course content seamlessly.

Kitchen Operation Safety (UK) This course will discuss the in-depth topics of operating safely inside a kitchen.

Industrial Temperature & Humidity Sensor | SafetyCulture InstallationLearn how to set up your Standard Temperature & Humidity Sensor

Cellular Gateway | SafetyCulture Sensor InstallationLearn how to set up your cellular gateway

Ethernet/Wi-Fi Gateway | SafetyCulture Sensor InstallationLearn how to set up your Ethernet/Wi-Fi Gateway

Standard Temperature & Humidity Sensor | SafetyCulture Sensors InstallationLearn how to set up your Standard Temperature & Humidity Sensor

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