Service à la Française International Brochure Livret_Parcours vers l'excellence | Page 17

CHOICE OF CORPORATE FORMULAS
Question 11: What is the difference between the “exclusive” and “semi-
exclusive” or “individual passport” corporate formulas?
• 
The exclusive formula concerns only the group’s staff, it allows a group to
choose their Journeys and organize the classes as they wish (in a single
hotel or in different hotels in the same country or in different countries).
• 
The semi-exclusive formula is limited to a country where a SAF office is
located. Classes are open to participants outside the hotel group. In some
cases, for a country like Qatar which groups together different hotel groups
and does not have a SAF office, the hotels can meet and regroup the number
of trainees required.
• 
If the group does not want an exclusive or semi-exclusive formula, they
may purchase passports for their staff and join an existing course if a semi-
exclusive formula is already available in the country.
Question 12: How many participants do you need for an exclusive and
semi exclusive formula?
Minimum 10 participants per hotel group for a semi-exclusive formula and 20
participants for the exclusive formula.
Question 13: I would like to set up a "semi-exclusive" formula in Dubai for
my hotel group, is it possible?
Yes, it is possible because we have a SAF representative on the spot.
DEVELOP AN HOTEL "SIGNATURE" : GARDENING,
CHOCOLATE, HOUSEKEEPING, TABLE ART (...)
Question 14: How is it possible to specialize a hotel in my group by
developing a "chocolate" signature for an exclusive formula?
For the implementation of the classes of the ''Pastry Chef'' (pastry, chocolate
and ice-cream) passport that includes the chocolate classes the hotel group
can select a hotel to host the "Pastry Chef" Journey. This hotel will become
Pastry "Excellence Academy" and will host the 7 classes of the Journey over 2
years. The trainees enrolled in the 'Pastry Chef'' Journey will follow the classes
in the "Excellence Academy". If the host hotel wishes to develop a "chocolate"
signature, much emphasis can be laid on the themes of the ice cream and pastry
to further enhance the training programs incorporating the full use of chocolate.
SAF Training by the ''MEILLEURS OUVRIERS DE FRANCE''
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