Attain your internationally recognized Blue Belt in Lean Hospitality, building on your Yellow Belt foundation. To certify, participants must complete and present a project demonstrating improvements in service quality, operational efficiency, and guest satisfaction, and pass the exam, with two chances to attempt it. The certification is jointly awarded by LSSI and CSSC.
What You Will Learn
What’s Included
Who Is This Course For?
Course Content
Introduction to Lean Hospitality
Learn how Lean principles enhance hospitality by streamlining services, reducing inefficiencies, and improving the guest experience in hotels and restaurants.
Tools for Leaders
Discover leadership tools like Hoshin Kanri, VSM, Gemba, Kata, and Scrum to align service strategy, empower staff, and sustain improvement in hospitality organizations.
- Business Model Canvas
- Strategic planning (Hoshin Kanri)
- Value Stream Structures
- Talent development
- Value Stream Map (VSM)
- Scrum
- Gemba
- Kata
- Standard work for leaders
Basic Tools
Master foundational Lean practices such as 5S, Visual Management, Standardization, and Personal Management to ensure consistency, efficiency, and service quality.
- 5S Housekeeping
- Visual management (ANDON)
- Standardization
- Personal Management
Tactical Tools for Improvement
Apply practical tools including A3, Pareto, VSM, Spaghetti Diagrams, OEE, KANBAN, and Poka Yoke to solve problems, improve operations, and deliver measurable hospitality improvements.
- A3
- Paretto
- Problem Solving
- Value Stream Map (VSM)
- Spaghetti Diagram
- OEE
- Balance Chart
- Cause-Effect
- Waste Analysis
- Continuous Flow
- TPM
- SMED
- LAST PLANNER
- KANBAN
- Heijunka
- Poka Yoke
- Standardized Work
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