Hotel & Hospitality Management Professional AIPS

Course details

HOTEL & CATERING MANAGEMENT Course In Islamabad (Rawalpindi)

Institute of Professional and Technical Studies (IPATS)

COURSE DETAILS

COURSE BREAKDOWN

Module 1: Hospitality Management
Operating a hotel or catering company
Projecting comfort and ease
Elevating your business
Making a profit
Module 2: Food Science
Chemistry of cooking
Food preservation
technology
Nutrition
Module 3: Food Production
Basic cooking styles
Basic cooking methods
Food handling
Menu planning
Pricing
Module 4: Food & Beverage Service
Planning the event
Types of catering options
Greeting and receiving guests
Food service
Bar service
Coordinating in-hotel restaurants
Module 5: Hotel Roles
Food & beverage management
Maître
Chef/Cook
Butlers
Porters
Housekeeping staff
Module 6: Hotel Front Office
Coordination
Accommodating guests
deals and special offers
Cashiering and handling money
Module 7: Back Office Management
Supporting the front office
Managing employees
Special programs
Managing bookings
guests and VIP’s
Module 8: Housekeeping & Laundry Operation
Staging the room
Hygiene and health
Laundry services
Accommodating guests
Module 9: Accounting
Keeping proper records
Balancing the book
Cost analysis
Calculating loss and gain
Analysing and maximizing profit
Module 10: Sales & Marketing
Customer satisfaction
Attracting and keeping customers
Understanding the consumer
Pricing
Deals, promotions, coupons, etc.
Procedures Manual
Module 11: Communication
Helping customers
Handling stressful situations
Communication strategies
Communicating between departments
Managing complaints and concerns
Module 12: Applications Of Technology
Basic business computers
Information technology
Catering management tools
Making your business shine
Module 13: Hotel Security And Health & Safety
Necessary security positions
Fire and emergency safety
In-room security and safety
First Aid and response plans
Making guest feel safe and comfortable


Catering Basics
This popular catering course was developed for students who want to create a business out of their love of cooking and is typically a non-credit community education course. Students 
Catering and hospitality internships provide hands-on experience for catering students. The weekly time-commitment for internship programs varies among schools, although some mandate at least 18 hours per week while also taking catering classes. Although students are responsible for securing employment, some catering schools secure employment for their graduates in internship programs or in on-campus student-run restaurants.
Commercial Food Preparation Course
Producing quality food for public consumption requires both culinary and management skills. Before taking this course, students must have completed a culinary arts course, such as basic food preparation or cooking methods class. This course focuses on the management of mass production of food items for catered events. Attention is given to the production of each food course, such as the salad, appetizer, main course and dessert. Menu selection and buffet preparation are discussed.
Menu Design and Marketing Course
Students in this course learn to create affordable menus that adhere to customer specifications and price limits while still making a profit. Creating and carrying out marketing campaigns for a catering business is demonstrated.
Buffet Catering Course
Creating memorable buffets take organization and artistry. choosing memorable food and ice sculpture displays for artistic presentation. Catering basics, such as event set up and serving styles are covered. This course may be taken after the commercial food preparation course.
Management of Food and Beverage Purchasing Course
The food and beverage purchasing management course focuses on educating students about purchasing beverages and food items in bulk quantities. Students learn about purchasing techniques, including how to estimate bulk storage space and the quantity of food and beverages required.
Cost Control in Food Service Course
This catering course focuses on accounting, inventory and purchasing in quantity in the food service industry. Students learn to budget and to control food service costs, such as labor, storage and production. This advanced course is typically taken near the end of a catering management program.
Food Safety and Sanitation Course
Two of the most important issues in the food industry are safety and sanitation and thus this is one of the first classes catering 

Baking and Pastry Course
The basics of baking common pastries and other baked goods are taught in this course. This includes terminology used in baking and measurements. The course provides skills in cake production and decorating, bread making and cookie and pie construction. Students will also learn how to use baking tools, such as rolling pins and measurement cups.

HOTEL & CATERING MANAGEMENT Course In Islamabad (Rawalpindi)

Institute of Professional and Technical Studies (IPATS) Updated on 27 May, 2019