Hospitality & Restaurant Management

Course details

Managing a hotel or restaurant involves juggling many responsibilities, from leading a team to ensuring guest satisfaction. Our Hospitality & Restaurant Management course simplifies this complex field. You’ll learn essential skills for managing hotels and restaurants effectively, covering everything from staff recruitment to food safety.

The course provides a clear understanding of how to handle front office operations, manage food and beverage services, and maintain high standards of hygiene. You will gain insights into food safety laws and how to prevent contamination, ensuring your establishment runs smoothly and complies with all regulations.

Whether you're new to the industry or looking to enhance your skills, this course offers practical knowledge to excel in Hospitality & Restaurant Management. With a focus on leadership, training, and operational efficiency, you'll be ready to make a significant impact in the hospitality industry. Join us and take the first step towards a successful career in this dynamic field.

Learning Outcomes

• Understand the fundamentals of hospitality and restaurant management.
• Learn effective leadership and management techniques for the industry.
• Gain knowledge in recruitment, training, and staff development.
• Master front office and food and beverage operations management.
• Understand and apply food safety practices and regulations.
• Learn to manage contamination risks and maintain hygiene standards.

Course Curriculum

• Module 1: Introduction to Hospitality Management
• Module 2: An Overview of Hotel Industry
• Module 3: Restaurant Industry
• Module 4: Restaurant Leadership and Management
• Module 5: The Process of Selection and Recruitment in the Hospitality Industry
• Module 6: The Process of Development and Training in the Hospitality Industry
• Module 7: Management of Front Office Operations
• Module 8: Management of Food and Beverage Operations
• Module 9: Food Safety – An Introduction
• Module 10: Supervision of Food Safety
• Module 11: Food Safety Legislation
• Module 12: Food Safety Management System
• Module 13: Food Safety Management Tools
• Module 14: Contamination Hazards
• Module 15: Controlling Contamination
• Module 16: Food Poisoning (Bacterial) and Food-Borne Illness
• Module 17: Food Poisoning (Non-Bacterial)
• Module 18: Personal Hygiene
• Module 19: Food Premises and Equipment: The Design and Construction
• Module 20: Pest Management
• Module 21: Food Safety Training for the Staff

Updated on 30 August, 2024