The hospitality sector is growing at an incredible rate. Hotels open up everyday around the planet, and millions of people worldwide are employed in the industry. If you can gain the skills necessary for this work, you can start a successful career anywhere you wish. This hospitality management course will give you all the essential knowledge, from hotel management to food handling policies, to get you started on your hospitality career.
In this course you will: Be introduced to the 'global hospitality industry', Define the hospitality industry, Investigate the growth of the hospitality industry ,Identify the size and scope of the industry, Classify the catering and commercial service sectors
On completion of this module students will be able to:
Describe and explain the scope of the global hospitality industry, Understand the issues and influences affecting the hospitality industry, Examine the role of branding within the hospitality sector
, Analyse the distinctive features of the accommodation and food service operations
, Investigate the importance of quality management.
Module 2 The Tourism Industry:
The aim of this module is to provide students with a broad introduction to the world of tourism. It
provides an overview of the nature of tourism and tourism products from both local and international
perspectives. It will ensure students acquire an understanding of the travel and tourism industry,
including the impacts of tourism on destination economies, environments and cultures.
On completion of this module students will be able to:
• Demonstrate knowledge of the travel and tourism industry
• Describe the structure of the tourism industry
• Examine the role of governments, political issues and ethics on tourism
• Analyse a range of tourist needs and motivations to travel
• Understand the development of tourism destinations
• Explain the range of transport and accommodation available
• Appraise the positive and negative impacts of economic, environmental and socio-cultural tourism.
Module 3 Housekeeping and
Accommodation Operations:
This module introduces students to the systems and procedures required for Housekeeping and
Accommodation Operations. It provides an overview of the functions and supervisory aspects of the
housekeeping and accommodation department. Students will develop knowledge and skills in
departmental procedures as well as an understanding of safety and security responsibilities.
To succeed in this module, students must:
Demonstrate knowledge of the functional areas of the housekeeping and accommodation
department
• Describe the operational and supervisory aspects of running an accommodation operation
• Investigate the purchase and range of furnishings available
• Examine the range of accommodation provided and the regular processes of cleaning and
maintenance necessary to ensure the facilities and accommodation meets the customer
requirements
• Identify common cleaning supplies and equipment used in the housekeeping department
• Describe the key features of the linen and laundry departments
• Describe the main responsibilities of the housekeeping department for the hotel’s leisure facilities
• Explain the importance of security and safety within the housekeeping and accommodation
department
• Explore measures to improve the environmental responsibilities of the hotel.
Module 4 Food and Beverage Operations:
The aim of the Food and Beverage Operations module is to provide students with an understanding of
the operational and supervisory aspects of running a food and beverage operation for an international
clientele in a range of establishments. To encourage an appreciation of the origins of such systems and
to understand the various factors involved in meeting customer needs. Students will gain an
understanding of food and beverage and its service in a variety of styles of restaurant and
establishments and they will have sufficient knowledge to produce a broad plan for specified food and
beverage operations.
On completion of this module students will be able to:
Demonstrate knowledge of the key functional areas of the food and beverage operation.
• Describe the kitchen operation including food production systems, methods of cookery, kitchen
layout and commodities.
• Demonstrate the different methods of purchasing and food storage.
• Examine the appropriateness of the different methods of food and beverage service to manage
customer expectations.
• Develop and plan menus according to customer requirements.
• Describe the different types and requirements of banqueting functions.
Module 5 Food Hygiene, Health and Safety:
This module looks at the importance of hygiene, health and safety for people who work in the hospitality
industry. It reviews the legislation which regulates hygiene, health and safety practices. On completion of
this module students will be aware of how employers and employees are able to maintain a hygienic and
safe working environment.
On completion of this module students will be able to:
Understand and explain the basic concepts of hygiene, health and safety.
Understand the legal framework for hygiene, health and safety and the enforcement and legal
action on non compliance.
Demonstrate knowledge of the processes to ensure a safe working environment.
Outline the risk assessment process.
Examine the fire procedures and regulations required within the hospitality industry.
Understand and apply food hygiene regulations.
Understand and explain the risk assessment process with reference to effective control measures.
Module 6 Front Office Operations:
This module introduces students to the systems and procedures required for Front Office Operations. It
provides an overview of the functions and supervisory aspects of the front office department. Students
will develop knowledge and skills in departmental procedures as well as understanding the key
legislation.
On completion of this module students will be able to:
Demonstrate knowledge of the functional areas of the front office
Describe the function and activities of the reservations, reception and cashiers departments. Analyse guest accounting processes.
Review the use of yield management, statistics and reports within the front office operation.
Explain the importance of security and safety within rooms division including key legislation for
reception operations. Describe the key features of the communication services available to guests.
Explain the role front office plays in selling hotel services and facilities.
Module 7 Introduction to Business Operations:
This module will provide students with a broad introduction into the complex world of hospitality and
tourism business operations. It provides an overview of the separate functions and activities that are
expected of supervisors and managers. This module reflects current challenges of hospitality and tourism
business operations.
On completion of this module students will be able to:
Demonstrate knowledge of the key functional areas of business operations.
Explain the role of management within tourism and hospitality organisations.
Review organisation and leadership skills.
Examine the systematic approach to recruitment, selection and training.
Analyse communication processes.
Explain the importance of customer care.
Describe the use of information technology within the organisation.
Module 8 Marketing for Tourism and Hotel Management:
To provide students with an understanding of marketing and its application in the international hotel and
tourism industries, and the ways in which marketing strategies and approaches can be used to optimise
product penetration.
On completion of this module students will be able to:
Understand and explain the basic concepts of marketing. Analyse the marketing mix, market segmentation and product life cycle
Examine the tools available to identify customer needs.
Evaluate direct and indirect marketing and sales methods.
Demonstrate knowledge of the role of in-house selling techniques.
Module 9 Finance for Tourism and Hospitality:
This module will provide students with the knowledge and skills to interpret, understand and explain
basic financial information within a hospitality industry context. It will explore fundamental principles
relating to costing and pricing, including; cost control systems, the relationship between costs, sales and
selling price and the effect of pricing on profit and loss. It will look at the current financial processes and
practices which take place within a hospitality business.
On completion of this module students will be able to:
Understand and explain basic concepts of financial accounting processes.
Differentiate between cash and credit transactions and the use of credit control systems.
Calculate direct costs and allocate overhead costs of a product and service.
Demonstrate knowledge of the methods used to manage and control the purchasing process.
Examine the different costs and payroll processes involved in employee remuneration.
Investigate and calculate the costs and selling price of goods and services.
Certification:
Your Certification will be delivered from Harold International College of London
Enroll with this course now