Course Module and Synopsis
Food & Beverage Operations
This module seeks to equip the students to recognize the various types of food products available on the market, its use and storage. Some of the aspects discussed are the different food types, menus and service styles. It also looks at the importance of correct food handling procedures and personal hygiene. This module also gives an introduction to beverage service. It looks at the history and characteristics of the various types of alcoholic and non-alcoholic beverages. It also looks at the various service styles available, the use of common bar equipment and tools and finally the procedures to mix and serve the different types of beverages. In addition, it looks at stock control issues associated with the hospitality industry. Student will gain practical experience in our training facilities.
Food Hygiene and Safety
This module seeks to equip students with the essential knowledge that food handlers must aware of and need for good safety practices. Maintaining high standards of hygiene in food preparation and service is a major responsibility of the food service provider. This workshop provides participants with crucial knowledge needed to practise high standards of hygiene and sanitation in purchasing, storage, preparation and service of food and beverages, to ensure the health and safety of its customers. Students will also learn to develop their own Food Safety Plan in this comprehensive course which provides practical knowledge on legislation on food preparation and staff responsibilities.
Front Office Operations
This module seeks to equip students with the fundamental knowledge of Front Office, basic problems of Front Office and key principles of Front Office. It brings the students to think like hoteliers in the hospitality industry.
Furthermore, it also emphasise on the key principles of reservations, reception & cashiering, yield management etc to show them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later front office courses.
This unit deals with the skills and knowledge required to provide a range of general housekeeping services to guests. It also deals with the skills and knowledge required by housekeeping attendants to prepare rooms for guests in a commercial accommodation establishment. It deals with the skills and knowledge required to work in an on-premises’ laundry in a commercial accommodation establishment. It deals with the skills and knowledge required to provide specialist valet/butler services in a commercial accommodation establishment. This role would generally be undertaken by experienced staff members with sound organisational and interpersonal skills. It also deals with the skills and knowledge required to receive and store stock in a range of tourism and hospitality enterprises. It deals with the skills and knowledge required to control and order stock in a range of tourism and hospitality enterprises. This role is generally carried out by supervisors and team leaders. It deals with the skills and knowledge required to follow key hygiene procedures which apply in hospitality and tourism enterprises.
Introduction in Tourism and Hospitality Management
This module seeks to equip students with the basic knowledge of tourism theories. It explores major tourism concepts, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. For tourism to be successful, a great variety of components must work together. Looking at the governmental and private sector organizations that provide services, products, and destinations for travellers. It discussed tourist organizations, passenger transportation, lodging and food service providers, travel agents, wholesalers and tourism attractions. It includes the learning about travel motivation and travel behaviour. It shows the understanding and the importance of tourism planning. This unit also deals with the skills and knowledge required to access, increase and update knowledge of the hospitality industry including different industry sectors and relevant industry legislation. This knowledge underpins effective performance in all sectors and applies to all people working in the hospitality and tourism industry.
Principles of Quality Service in Hospitality and Food & Beverage Industry
In this module, students will learn the skills and knowledge required to manage customer service quality in the workplace within a hospitality and/or food & beverage context. It focuses on the need to develop pro-active approaches to service quality issues with some strategic focus. Managers and some supervisors would generally undertake this role and responsibility. This module should also be of help to executives and managers who want to implement a customer-focuses service strategy in any hospitality related organization that wants to compete successfully in today’s customer-driven market.
Professional Development for Hospitality & Tourism Industry
This module seeks to equip students with the communication skills. It deals with the skills and knowledge required to manage business relationships with customers or suppliers within a tourism or hospitality context. It also aims to empower students to establish and communicate their credibility, personal and professional effectiveness through eloquent business correspondence. It focuses on the relationship building and negotiation skills required by specialised sales and marketing personnel and managers in the industry. It also deals with the skills and knowledge required by operators, supervisors and managers to prepare and produce a range of business documents in different tourism and hospitality workplaces and contexts. The unit focuses on the preparation of documents which may express complex ideas and required varying formats.
Sales & Marketing in the Hospitality and Tourism Management
This module seeks to equip students with the basic knowledge of Sales, Marketing and Personal Selling. It also provides the students with the operations and marketing information essential to driving sales. The steps to successful selling are clearly outlined and real-life situations help students learn to achieve their goals in the hospitality industry.
At same time, this unit also deals with the skills and knowledge required to promote products and services to customers. It relates to situations where the sales function is not the primary focus of work activity. It applies to those employees who deal with customers and whose job provides the opportunity to promote products and services and to ascertain changes in customer preferences, e.g. waiters, housekeepers, receptionists, etc.
Internship Programme/Industrial Attachment
(Over the period of 6 months)