Freeport, Grand Bahama - Staff of the newly revamped Pizza Hut recently participated in the Grand Ambassador training program, a [Ministry of Tourism & Aviation sanctioned] concise workshop which focuses on best practices in customer service, and general information on Grand Bahama Island.

Additionally, managerial staff of Pizza Hut participated in the Certified Hospitality Supervisor (CHS) Program of the American Hotel & Lodging Association’s (AH&LA) Educational Institute.

The CHS Program is an internationally recognized professional certification program for supervisors in the Hospitality Industry.

It is designed to help supervisors of restaurant and foodservice operations:
•    Meet management's objectives for productivity and quality guest service.
•    Solve everyday workplace challenges
•    Gain respect, trust and support from the people who work for them
•    Improve employee communication and performance

Those who successfully completed their respective programs were recognized a t a brief ceremony held Wednesday, June 23rd, 2010, 9:30 AM at Pizza Hut.

Ms.Karen Seymour (Director, Ministry of Tourism & Aviation, Grand Bahama) as well as Mr. Kent Symonette commended his staff on their completion of the course, and reminded them of the importance of all staff members regardless of their role.

Ms. Seymour made mention that while discussion tends to focus on the importance of excellent customer service toward visitors, the importance of how we treat local patrons should not be ignored. She pointed out that practicing good customer service toward residents is just that, practicing. So that when visitors arrive it’s not like an unrehearsed performance.

Mrs. Lastarcia Knowles, one of the managers, expressed how beneficial the CHS training was for her, particularly in understanding what qualities to look for in potential staff, as well as conflict resolution. Mrs Jacquelyn Monroe, one of the line staff, expressed that one the key concepts she gained from the Grand Ambassador program is the importance of putting ourselves in the guests’ perspective, such that as we would like to catered to, we should be willing to do the same for them.