Shangri-La Academy LMS Content

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Shangri-La Academy LMS Content by Mind Map: Shangri-La Academy LMS Content

1. Leadership

1.1. Leading Organisations (BEST)

1.2. Leading Leaders (STAR)

1.3. Leading Multiple Teams (LEAP)

1.4. Leading Multiple Teams (GOAL)

1.5. Leading Teams (BLAST)

1.6. Leading Self (GROW)

2. Essential

2.1. Corporate

2.1.1. New Colleague Orientation

2.1.1.1. Blended Program

2.1.1.2. Online Quiz

2.1.2. Global Hotel Security Orientation

2.1.2.1. E-learning Program

2.1.2.2. Online Quiz

2.1.2.3. Annual Refresher

2.1.3. Global Fire Life Safety Orientation

2.1.3.1. E-learning Program

2.1.3.2. Online Quiz

2.1.3.3. Annual Refresher

2.1.4. Personal Data Protection

2.1.4.1. E-learning Program

2.1.4.2. Online Knowledge Check

2.1.4.3. Online Quiz

2.1.5. Prevention of Discrimination in the Workplace

2.1.5.1. E-learning Program

2.1.5.2. Online Quiz

2.1.6. Chinese Cultural Awareness (Non-China)

2.1.6.1. Video SCORM Content

2.1.6.2. Knowledge Check

2.1.6.3. Online Quiz

2.1.7. SFSMS Orientation

2.1.8. Information Security Awareness

2.1.8.1. E-learning Program

2.2. Division

2.2.1. Food & Beverage

2.2.1.1. SFSMS Essential (Classroom)

2.2.1.1.1. Classroom Training

2.2.1.1.2. Annual Refresher

2.3. Property

2.3.1. Hotel Tour

2.3.2. Organizational Structure

2.3.3. Hotel Brand Culture

2.3.3.1. Shangri-La Care Program

2.3.3.2. Jenology

2.3.3.3. SmarTraders

2.3.3.4. Kerry Me

2.3.4. Emergency Response Team

2.3.4.1. Classroom Training

2.3.5. Crisis Management Team

2.3.5.1. Classroom Training

2.3.6. First Aid

2.3.6.1. Classroom Training (External)

2.3.7. Occupational Health & Safety

2.3.7.1. Videos (6)

2.3.8. Language Training

3. Functional

3.1. Engineering

3.1.1. MEP System Operation & Maintenance

3.1.1.1. Aircon

3.1.1.2. Electricity

3.1.1.3. Plumbing

3.1.1.4. Heating

3.1.1.5. ELV

3.1.2. Asset Management

3.1.2.1. Engineering Operations

3.1.2.2. Maintenance management

3.1.2.3. Asset Condition & Performance

3.1.2.4. Safety Management

3.1.3. Fire & Life Safety

3.1.4. Resource Management

3.1.4.1. Maintenance Service Contracts

3.1.4.2. Energy/Water/Carbon Utilisation

3.1.4.3. M&U Budgeting

3.1.4.4. CAPEX and Rolling Plan

3.1.5. Quality Improvement

3.1.5.1. Compliance Audits

3.1.5.2. Performance Indices

3.1.6. Competency Development

3.1.6.1. Leading Organisation

3.1.6.2. Leading Leaders

3.1.6.3. Leading Multiple Teams

3.1.6.4. Leading Team

3.1.6.4.1. DOE Regional Workshop

3.1.6.4.2. Executive Program (For Level 2)

3.1.6.5. Leading Self

3.2. Food & Beverage

3.2.1. Chinese Operations

3.2.1.1. Chinese Restaurant Service

3.2.1.1.1. Chinese Restaurant Manager

3.2.1.1.2. Server Training

3.2.1.2. Chinese Culinary

3.2.1.2.1. Guangdong Cuisine

3.2.1.2.2. Sichuan Cuisine

3.2.1.2.3. Huaiyang Cuisine

3.2.1.2.4. Dongbei Cuisine

3.2.1.2.5. Xiang Ju Program

3.2.1.2.6. Zhejiang Cuisine

3.2.1.3. Events/Banquet Services

3.2.1.3.1. Chinese Wedding Service Standards

3.2.1.3.2. Chinese Banqueting Culinary Training

3.2.1.4. Standard Operating Procedures

3.2.1.4.1. Freestanding Chinese Restaurants

3.2.1.4.2. Chinese Restaurants

3.2.1.4.3. Chinese Banquet Service Standards

3.2.1.5. Chinese Traveller Expectations

3.2.1.5.1. Dining Preferences

3.2.2. Culinary

3.2.2.1. Standard Operating Procedures

3.2.2.1.1. Basic SOPs

3.2.2.1.2. Tasting Panel

3.2.2.1.3. Food Store Management

3.2.2.2. Menu

3.2.2.2.1. Menu Engineering

3.2.2.2.2. Menu Standards & Layout

3.2.2.2.3. Kids Menu

3.2.2.2.4. Wellness Menu

3.2.2.3. Skills Training

3.2.2.3.1. Rice/Noodle/Congee

3.2.2.3.2. Bakery

3.2.2.3.3. Dessert

3.2.2.3.4. Banquet Training

3.2.2.3.5. Western Banquet Menus

3.2.2.3.6. Healthy Cuisine

3.2.2.4. Corporate Social Responsibility

3.2.2.4.1. Marine Stewardship Council

3.2.2.4.2. Rooted in Nature

3.2.2.5. Merchandising and Presentation

3.2.3. Service

3.2.3.1. Standard Operating Procedures

3.2.3.1.1. All Day Dining

3.2.3.1.2. Lobby Lounge

3.2.3.1.3. Banquet

3.2.3.1.4. Japanese Restaurant

3.2.3.1.5. Specialty Restaurant

3.2.3.1.6. In Room Dining

3.2.3.1.7. Western Banquet Operations

3.2.3.1.8. F&B Retail Shop

3.2.3.2. Systems Training

3.2.3.2.1. Infrasys/ Micros

3.2.3.2.2. Table Management System

3.2.3.2.3. SCM

3.2.3.3. Restaurant Service

3.2.3.3.1. Restaurant Manager

3.2.3.3.2. Server Training

3.2.3.4. Events/ Banquet Services

3.2.3.4.1. Banquet Service Standards

3.2.3.4.2. We Commit

3.2.4. Beverage

3.2.4.1. Bar Operating Guidelines

3.2.4.1.1. Bar Set-up

3.2.4.1.2. Bar Operation Standards

3.2.4.1.3. Beverage Menu Design

3.2.4.1.4. Wine Menu Design

3.2.4.1.5. TIPS Training

3.2.4.2. Beverage Skills Training

3.2.4.2.1. Bartenders

3.2.4.2.2. Spirits & Liquor

3.2.4.2.3. Cocktail

3.2.4.2.4. Coffee

3.2.4.3. Wine Skills Training

3.2.4.3.1. Wine E-learning Basic Training

3.2.4.3.2. Wine E-learning Advanced Training

3.2.4.3.3. WSET 2

3.2.4.3.4. WSET 3

3.2.4.3.5. Court of Master Sommelier (CMS)

3.2.4.4. Shangri-La Tea

3.2.4.4.1. Western Tea Knowledge & Service Training

3.2.4.4.2. Chinese Tea Knowledge & Service Training

3.2.5. Hygiene & Sanitation

3.2.5.1. Essential

3.2.5.1.1. SFSMS

3.2.5.1.2. HAACP

3.2.5.1.3. ISO 22000

3.2.5.1.4. Crisis Management

3.2.5.2. Hygiene Training

3.2.5.2.1. Hygiene Managers Training

3.2.5.2.2. SFSMS Training (Hotel)

3.2.5.3. Waste Management

3.2.5.4. Stewarding

3.2.5.4.1. SOPs

3.2.5.4.2. Chief Steward Workshop

3.2.5.4.3. Stewarding Manager Workshop

3.2.5.4.4. Hotel HEOS Product Familiarization

3.2.6. Competency Development

3.2.6.1. Leading Organisation

3.2.6.2. Leading Leaders

3.2.6.3. Leading Multiple Teams

3.2.6.3.1. Managing Work & Processes

3.2.6.3.2. Quality Assurance

3.2.6.3.3. Marketing & Communication

3.2.6.4. Leading Team

3.2.6.5. Leading Self

3.3. Rooms

3.3.1. Housekeeping

3.3.1.1. SOPs

3.3.1.1.1. Videos (11+)

3.3.1.2. Asset Enhancement - CCPP

3.3.1.3. Floral & Decorations Management

3.3.1.4. Finishes

3.3.2. Laundry

3.3.2.1. SOP Video (1)

3.3.2.2. Fabrics

3.3.2.3. Laundry Chemicals

3.3.3. Front Office

3.3.3.1. SOPs

3.3.3.2. System

3.3.3.2.1. OPERA

3.3.3.2.2. PMS

3.3.3.2.3. Key Card System

3.3.3.3. Operations

3.3.3.3.1. 360 Rooms Operation Workshop

3.3.3.3.2. Front Office Management

3.3.4. Concierge

3.3.4.1. SOPs

3.3.4.2. Local geography

3.3.4.3. Local contact

3.3.4.4. Les Clef's d'Or

3.3.4.5. Bell Desk

3.3.4.5.1. SOPs

3.3.4.5.2. Manual Handling

3.3.5. Competency Development

3.3.5.1. Service Quality & Customer Experiences

3.3.5.2. Managing Work Processes

3.3.5.3. Asset Management, Operations Security & Others

3.4. Sales

3.4.1. Sales Onboarding Program

3.4.1.1. Blended Program

3.4.2. Systems

3.4.2.1. DELPHI

3.4.2.2. MS Office

3.4.2.3. Social Selling Tools

3.4.3. Tactical

3.4.3.1. Handling MICE Inquiries

3.4.3.1.1. E-learning Program

3.4.3.1.2. Online Quiz

3.5. Marketing

3.6. Brands

3.7. Procurement

3.8. Communications

3.9. Revenue Optimisation

3.10. Finance

3.11. Information Technology

3.12. Human Resources

3.12.1. Recruitment

3.12.1.1. Job Advertisement Writing Guidelines

3.12.1.1.1. E-learning Program

3.12.2. Code of Conduct and Ethics

3.12.2.1. Corporate Policy

3.12.2.2. Prevention of Harassment in the Workplace

3.12.2.2.1. E-learning Program

3.12.2.2.2. Online Quiz

3.13. IMBD

3.14. Projects & Development

3.15. Recreation

3.16. Spa

3.17. Security