Course Level 3: Advanced
Estimated Study Time: 6-10 hours
The 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 meeting their requests.
Next, the course teaches you about hotel management and the organization of hotel departments, their functions 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, including topics like food safety, food contamination, and personal hygiene for catering practitioners. You will learn how to respond to kitchen accidents 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.
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