Course Level 1: Introductory
Estimated Study Time: 10-15 hours
This course begins by introducing you to the nature of hospitality, such as the relationship between the hospitality sector and tourism, the various types of accommodation and the different types of hotel guests and their requests. You will also learn about hotel management and the organization of hotel departments and their functions. For example, you will learn about the key duties of the front office department and housekeeping department, and the organization of these departments and the roles involved.
The course also covers food and beverage services and its relationship to other hotel departments. You will learn about restaurant operations planning, the organization of the kitchen, menu objectives and planning, table setting and restaurant design and layout. Finally, you will learn about the food handling process, such as food safety and food contamination, and the importance of personal hygiene for catering practitioners. The course also discusses kitchen accidents and how to respond to them, and the procedures that must be in place to ensure staff safety when working with different types of equipment or in the case of fire.
Next, you will be introduced to the English language skills necessary for working in restaurants in tourist areas or hotels. This section explains how to take customer orders, including asking and answering questions and recommending dishes. It also includes how to describe dishes and defines the French terms used in restaurant English.
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