CEFAC proposes surveys and diagnoses on site and in your establishment, aiming at a:

• Strategic upgrading diagnosis in accordance with the Specifications of the Ministry of Tourism. This strategic diagnosis relates mainly to:

  • Product environment: Attractiveness of the region, insertion of the product I its site, products and services proposed, appropriateness of supply and demand, labeling policy, product distribution mode, price policy, promotion and communication, quantitative and qualitative survey of human resources, quality management, product safety, physical condition of the product. 
  • Management tools of the firm: General strategy, organization and means, financial performances.
  • Project of the firm: Drawing up of a tangible and intangible investment plan, financing plan and business plan together with the expected impact of the upgrading plan.
• Diagnosis of competence and training needs.

CEFAC puts its experience and know-how at your disposal for:

• Assistance with implementing a certifiable management system:

• ISO 9001
• ISO 22000
• ISO 14001
• ISO 17025
• EUREPGAP, …

• Set-up of integrated management systems: Quality – Food safety - Environment
• Assistance with drawing up the Guide of Good Practice for the Treatment and Maintenance of Water Systems and Water Equipment, and Technical Audit on hydrous installations and air conditioning
• Assistance with drawing up the Guide of Good Hygiene Practice

In partnership with the Survey Agency HEADLIGHT CONSULTING, CEFAC develops the set-up of a Quality Approach aiming at making the various teams aware of the notion of Quality in order to guarantee the quality of reception, services and tourist information to the consumer all along his stay.

It goes without saying that this approach also concerns the hotel management, the quality manager of the establishment and each member of the team.

The mystery audit that we propose to you is intended for drawing up the inventory of the audited establishment on the level of reception, service quality and quality-price ratio as perceived by the guest…

• What are the shortcomings noticed?
• What are the main thrusts of progress?
• What are the hotel’s assets?
• How to use the Quality Approach to build real team dynamics?
• What are the central training elements required to improve the Quality level of the establishment?

Objectives targeted: to highlight the guest’s perception on various levels:

• How did the guest experience the notion of quality during his stay?
• How does the guest judge the quality-price ration for services provided at the hotel?
• How does the guest perceive reception quality in the audited establishment?
• Is the guest satisfied with the way he is taken care of by the hotel staff from his arrival to his departure?
• How does the guest perceive the establishment’s environment?
• How does the guest judge the atmosphere at the hotel and the quality of the common premises?
• How does the guest perceive the quality of services proposed? (terrace, bar, tourist information, leisure areas and activities, etc.)
• What can be improved ?

• Seminars and intercompany training cycles:
  
  CEFAC – “Centre de Formation et d’Assistance” – organizes a series of intercompany seminars intended for the senior staff and managers of the hotel and tourist sector.

• Intra-company training:
  
  CEFAC – “Centre de Formation et d’Assistance” – proposes intra-company training activities on the following subjects :

• Good Hygienic Practices (GHP) and Prerequisites for Food Hygiene-Safety

• Hazard Analysis Critical Control Point (HACCP) and prevention of food risks

• Quality Management System (QMS) : Training and assistance for the set-up of a quality management system (ISO 9001), a foodstuff safety management system (ISO 22000) and an environment management system (ISO 14001)

• Environment (ENV)

• Training in treatment and prevention for hot and cold water circuits (bacteriology, legionella, physic-chemistry)
• Training in treatment and prevention for drinking water and swimming pool water
• Training in treatment and prevention for the quality standards in thalassotherapy, balneotherapy and SPA establishments 
• Training in treatment and prevention of insects and rodents

• Techniques (TE)

• French and English language training
• Floor training
• Laundry room and washing hygiene technique
• VIP guest treatment
• Good manners and hotel trade
• Service technique for Bar and Restaurant
• Yield management technique
• Guest reception and relations technique
• Social networks: Facebook, Twitter …

• Staff Management
  • Communication technique
  • Team management