Hospatality training

Create a detailed outline for a professional hospitality training course specifically for recreational and medical cannabis dispensary employees. This course should focus heavily on real dispensary customer interactions, hospitality-driven sales, compliance communication, customer psychology, and building repeat customers. Avoid generic customer service course structure. Make the outline feel specific to cannabis retail environments. The course should reflect real dispensary situations including: First-time cannabis customers who may feel nervous, curious, or overwhelmed Medical cannabis patients seeking relief for pain, anxiety, sleep, or health conditions Customers confused by strains, THC/CBD levels, terpene information, and product formats Price-sensitive customers comparing value Repeat customers building relationships with budtenders Busy dispensary environments with long lines Customers frustrated with previous purchases or product expectations Compliance interactions like ID checks, purchase limits, regulations Include sections covering: Customer psychology specific to cannabis retail Hospitality-first communication techniques Confidence in explaining cannabis products simply Suggestive selling without pressure Natural upselling of accessories and complementary products Handling difficult customer situations professionally Balancing compliance with hospitality Building customer loyalty and retention Increasing average ticket size naturally through hospitality Staff confidence and professional presence Business impact of hospitality training Make the outline structured for: A full-day live training course (6–8 hours), OR A mobile app self-paced certification program. Tone should feel practical, realistic, and grounded in real dispensary retail experience — not corporate or textbook hospitality training. Include 4–6 main sections with 3–5 lessons per section. Rewrite this outline to make it more specific to cannabis dispensary operations, customer psychology, budtender interactions, and real retail situations. Add more realism, practical topics, and business-focused training elements. Avoid generic hospitality phrasing.