Past Workshops
Two day public workshop: “What the Front Line Manager needs to know about Selling”
Conducted for Goa’s hospitality trade
Venue: The Zuri Goa
Dates: 02-03 May 2017
Dates: 02-03 May 2017
Participating Organizations
The Leela Goa
The Zuri White Sands, Varca Goa
Alila Diwa Goa
Dona Sylvia Beach Resort
The Zuri White Sands, Varca Goa
Alila Diwa Goa
Dona Sylvia Beach Resort
Participant Comments:
What I liked best about the program?
“Practical situations were taken into consideration which was very helpful. This workshop involved all departments of the hotel and as always, a workshop conducted by Mr. Parulekar & Mr. Daniels is always very interesting”
“Thanks to the numerous role-plays, I was able to connect better with the learnings. Overall this workshop is very useful and I would like to attend more such workshops”
“I enjoyed the role-plays and the manner in which it got me engaged actively throughout”
“The role plays helped me to understand the common mistakes I make while interacting with the guest. I enjoyed the topic on probing, specially using leading questions to one’s advantage”
“This workshop helped me gain knowledge on being an effective manager. I enjoyed the SWOT analysis session, time management and the talent management sessions”
>p>”I have understood the importance of active listening to maintaining control of situations. The knowledge and selling skills learnt here are definitely applicable to my job”
“I learnt about formulating a strategic way to sell, and this workshop has helped me identify my common mistakes of selling”
“Understanding the client and obtaining requirements from the client was well explained, and inputs on correct procedures were provided well. The role-play and interaction throughout was spectacular”
“This program has taught me a lot of things I was not aware of earlier and has helped me understand the selling process better… overall a great experience”
“This program has helped us to gain more knowledge on guest handling and selling of services. The trainers gave examples of each situation and I have learnt so much about selling – something I normally do not get exposed to in my kitchen department”