HIGHER DIPLOMA IN HOTEL OPERATIONS
This course allows students familiarize themselves with various aspects of Food & Beverage Operations, Global Hospitality Industry, Front Office Operations and Housekeeping and Accommodation Operations
COURSE CONTENT
FOOD & BEVERAGE OPERATIONS
Restaurant concept and types of outlets; banqueting, fast food, hotel, industrial, outside catering, institutional, in-flight, restaurant, public house and transport catering
Typical organization structures and job titles in kitchen, restaurant and banqueting departments
GLOBAL HOSPITALITY INDUSTRY
Defining the global hospitality industry
The size and scope of the industry
Commercial and catering services sectors
FRONT OFFICE OPERATIONS
The organization structure of rooms division
Front of house department; reception, advance reservations, cashiering, guest relations, switchboard, concierge, porting
Roles and responsibilities of front of house staff
The guest cycle
Property management systems
Liaison with other departments
HOUSEKEEPING AND ACCOMMODATION OPERATIONS
The organization structure of the housekeeping and accommodation department
Roles and responsibilities of managers, supervisors and staff
The range of accommodation available in the commercial sector; hotels, motels, country house hotels
Liaison with other departments
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