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Typsy

Endorsed programmes

  1. Active shooter preparedness
  2. Advanced hotel revenue management
  3. Advanced hotel sales skills
  4. Alcohol awareness
  5. Banqueting service
  6. Banqueting management
  7. Bartending for beginners
  8. Becoming a star employee
  9. Beer basics
  10. Better food cost management
  11. Body language basics
  12. Breakfast buffet service
  13. Butler fundamentals
  14. Cash flow management
  15. Champagne essentials
  16. Cleaning practices for infection control
  17. Concierge fundamentals
  18. COVID-19 business restart for managers
  19. COVID-19 hygiene & cleaning practices for service staff
  20. COVID-19 responsibility and service tips
  21. Customer service essentials
  22. Customer service recovery
  23. Cybersecurity awareness
  24. Delivering passionate service
  25. Diversity, equity, and inclusion
  26. Draft beer operations
  27. Effective communication essentials
  28. Effective communication with staff
  29. Emergency response essentials
  30. Emotional intelligence fundamentals
  31. Espresso coffee drinks
  32. Espresso coffee fundamentals
  33. Exercise tips for hospitality workers
  34. Fine dining service
  35. Fire safety essentials
  36. First aid awareness
  37. Food allergies
  38. Food delivery operations
  39. Food delivery service
  40. Food plating fundamentals
  41. Food safety and hygiene fundamentals
  42. Front desk check-in and check-out
  43. Front desk upselling
  44. Front of house essentials
  45. Fundamentals of hotel revenue management
  46. GDPR
  47. German beers
  48. Gin basics
  49. Gin cocktails
  50. Guest experience fundamentals
  51. Guinness
  52. Handling food safely in retail
  53. Health and wellbeing in hospitality
  54. High-pressure service flow essentials
  55. Hosting
  56. Hotel finance for non-finance managers
  57. Housekeeping applications
  58. Housekeeping principles
  59. How to sell more functions and events
  60. Human trafficking awareness and prevention
  61. Improving hospitality business operations
  62. Infection cleaning principles for hotels
  63. Instagram for hospitality business
  64. Interacting with guests
  65. Introduction to front office
  66. Introduction to hospitality management
  67. Introduction to leadership
  68. Introduction to quick service restaurants
  69. Introduction to red wine varietals
  70. Introduction to the kitchen
  71. Introduction to white wine varietals
  72. Job finding skills for hospitality
  73. Keeping a live shift stable
  74. Kitchen leadership for executive chefs
  75. Knife essentials
  76. Latte art fundamentals
  77. Laundry operations
  78. Leading and motivating teams
  79. Lease negotiation
  80. Luxury housekeeping service standards
  81. Luxury spa and wellness guest services
  82. Managing team performance
  83. Mise en place
  84. Occupational safety and health administration in hospitality
  85. Offering service to guests with disabilities
  86. Online reputation management
  87. Optimizing extended stays
  88. Optimizing your hospitality business
  89. Pastry fundamentals
  90. PCI DSS compliance essentials
  91. Porter fundamentals
  92. Preventative maintenance applications
  93. Preventative maintenance principles
  94. Primary steak cut mastery
  95. Principles of HACCP
  96. Problem solving and creative thinking
  97. Profit and loss essentials
  98. Recruitment and onboarding
  99. Reimagining classic sauces
  100. Relationships for leaders
  101. Room service essentials
  102. Rostering (scheduling) management
  103. Rum cocktails
  104. Rum fundamentals
  105. Sake basics
  106. Sales techniques for food and beverage
  107. Sake for restaurant owners
  108. Service practices during COVID-19 recovery
  109. Showing kindness
  110. Site inspection management
  111. Social media marketing
  112. Strengthening resilience
  113. Sustainable food practices
  114. Table service fundamentals
  115. Teaching sales skills to servers
  116. Tea fundamentals
  117. Tea mastery
  118. Teamwork fundamentals
  119. The art of menu engineering
  120. The culture of luxury
  121. Threats and security awareness for front line staff
  122. Time management and productivity for leaders
  123. Time management for servers
  124. Tour guide fundamentals
  125. Training fundamentals
  126. Vodka basics
  127. Vodka cocktails
  128. Whiskey basics
  129. Wine 101 for servers
  130. Wine knowledge essentials
  131. Workplace bullying and harassment
  132. Workplace Health and Safety – Manual handling
  133. Writing 101 for hospitality businesses

Endorsement period

Valid Nov 2024 to Nov 2026

Endorsement report

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Provider website

https://www.typsy.com

Typsy | Institute of HospitalityProgrammes offered by Typsy have been endorsed by the Institute of Hospitality since November 2018.

Typsy is based in Melbourne, Australia and offers a library of online video courses worldwide including Asia Pacific, Europe and North America. Typsy’s video lessons help hotel and restaurant chains, hospitality learning institutions, food and beverage venues and passionate individuals to upskill.

Typsy’s hospitality training and learning experience platform enables users to create custom content or access its video course library in 18 languages (English, French, Spanish, Mandarin, Hindi and more in closed captions). Topics such as management, service, food and beverage, marketing and compliance courses are delivered by world-class instructors and are available on desktop and mobile.

“We’re delighted that our courses have been internationally endorsed by the Institute of Hospitality. This recognition supports our mission to provide the world’s best expert-led online video courses, created specifically for the hospitality industry. It’s empowering to be able to help people learn new skills and build their credentials. Online courses are unlocking career opportunities for learners all over the world so we thank the Institute for its endorsement and support of Typsy.”

Jonathan Plowright
Founder & CEO
Typsy

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