Over 200 tutorials to train your teams
19 collections designed with renowned experts, from reception to kitchen, from bar to management. 3-minute tutorials, continually enriched.
Explore our training courses
Reception is the first and the last face of the hotel. For receptionists, front desk managers and front office teams, this collection provides the keys to a warm, rigorous and commercially minded welcome, from check-in to check-out, including when the unexpected happens.
Guests never see the housekeeping team's work; they see its results. Designed for room attendants, housekeepers and floor supervisors, this collection combines method, efficiency and wellbeing at work to guarantee impeccable rooms, day after day.
The right price, for the right guest, at the right time: revenue management has a direct impact on turnover. For directors, sales managers and reception teams, this collection makes the discipline clear, concrete and applicable every day, whatever the size of the establishment.
A successful meal owes as much to the service as to the plate. For waiters, section heads and maîtres d'hôtel, this collection covers the welcome, the technical skills and the customer relations needed for smooth, elegant and attentive service.
Volume, pace and widely varying expectations: breakfast concentrates many challenges into a short space of time. A short, operational collection for dining room and buffet teams, whether new to the job or already experienced.
Running a restaurant means combining quality of service, team organisation and profitability. For managers and dining room supervisors, this collection brings together the essential management tools, from briefing to menu engineering and cellar management.
Talking about wine well and serving it well showcases the cellar and reassures the guest. From the basics of oenology to serving and tasting, this collection gives dining room teams and future sommeliers the knowledge and confidence to advise accurately.
Behind the bar, technique and creativity matter as much as the recipe. For novice bartenders and for teams looking to move upmarket, this collection covers the fundamentals of mixology, bar techniques and the great classics.
A guest who asks for a rum or a tea expects advice, not hesitation. This collection gives dining room and bar teams the essential knowledge about spirits, tea and coffee to advise with confidence and showcase every product.
Food safety does not stop at the kitchen door. For all front-of-house teams, this collection brings together the essential hygiene rules and the right reflexes for allergies and incidents, to protect guests every day.
Both a regulatory obligation and a responsibility towards every guest, food safety rests on precise rules applied by everyone. From HACCP to traceability, this collection trains kitchen teams in best practice at every stage, from delivery to service.
Organisation, knife cuts, preparations, cooking techniques: the foundations of consistent, controlled cooking. For commis chefs, newly onboarded cooks and versatile teams, this collection passes on the techniques and methods of great establishments, applicable in any professional kitchen.
Sauces, eggs, salads, sandwiches: these classics feature on many hotel menus and are ordered at all hours. This collection helps kitchen teams prepare them consistently and precisely, whatever the time or the cook on duty.
A profitable kitchen is built recipe by recipe. For chefs and kitchen managers, this collection lays the foundations of the recipe card and menu engineering to control food cost without compromising on quality.
Being well organised and communicating well: two skills that make the difference in every hospitality and restaurant role. For every team member, whatever their position, this collection helps build peace of mind, efficiency and better relationships with colleagues.
In a sector where staff turnover weighs heavily, the quality of management makes the difference in attracting, motivating and retaining talent. For new and experienced managers alike, this collection provides the keys to building an engaged team, developing skills and growing talent.
In hospitality, each team member's image contributes to that of the establishment. A short, effective reminder of presentation standards, useful for all guest-facing teams, especially during onboarding.
Contracts, working time, absences, staff representation: employment law in the hospitality sector is demanding and mistakes can be costly. Designed with the Sancy law firm for directors, managers and HR leads, this collection provides clear benchmarks and practical tools for managing teams in compliance with French law.
Frequently asked questions about our training
How long does a module last?
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Each tutorial lasts around 3 minutes, and a module brings together between 1 and 15. A module takes from a few minutes to under an hour, and everyone can stop and resume at any time.
Who designs the training?
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Each collection is designed and presented by a recognised professional in their field: chefs, sommeliers, mixologists, executive housekeepers, and experts in revenue management, human resources and employment law.
Can I choose the training taken by each team member?
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Yes. We work with you to create learning paths by role: each team member receives the training that matches their job. The whole Tutothèque also remains accessible at all times.
Is the training available in English?
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Yes. All training is available in French and English, and subtitles can be offered in the language of your choice.
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