DCSIMG

NRC delivering World Host to employers

Pictured presenting and congratulating local employers who have been awarded WorldHost Level 3 Certificates with NRC are Sammy Gamble Operations Manager Skills Delivery Branch, DEL. Karen McLeod NRC WorldHost Lecturer (centre) with Svilen Stefanov, Bon Appetit, Aimee Platt Morellis Ice Cream, Jacque Conway, Morellis Ice Cream, Anne McKay Glenariff Tea House, Vensi Patev, Bon Appetit and Alistair McGarry, NRC Business Development Officer. INCR50-114S

Pictured presenting and congratulating local employers who have been awarded WorldHost Level 3 Certificates with NRC are Sammy Gamble Operations Manager Skills Delivery Branch, DEL. Karen McLeod NRC WorldHost Lecturer (centre) with Svilen Stefanov, Bon Appetit, Aimee Platt Morellis Ice Cream, Jacque Conway, Morellis Ice Cream, Anne McKay Glenariff Tea House, Vensi Patev, Bon Appetit and Alistair McGarry, NRC Business Development Officer. INCR50-114S

THREE local employers have participated in the first Level 3 WorldHost programme with the Northern Regional College, this included staff from Morelli’s Ice Cream, Glenariff Tea House and Bon Appetit.

WorldHost is a world class service programme aimed at improving the overall customer service experience which has been adapted by People 1st to support businesses in raising the standard of customer services in
the UK.

Damian Morelli from Morelli’s Ice Cream said “The course content is extremely relevant to the business and we have had a very positive reaction from all the team who completed the course.”

The training programme is 90% funded by the Department of Employment and Learning (DEL) and is open to employees with the Retail, Tourism, Hospitality, Travel or Passenger Transport Sectors, private companies of less than 250 employees or those that have direct engagement with visitors.

Sammy Gamble Operations Manager Skills Delivery Branch from DEL added: “It is encouraging to learn, how the WorldHost programme continues to benefit organisations who have undertaken the training.”

 
 
 

Back to the top of the page