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Professional Certified HouseKeeping - Institute of Professional and Technical Studies (IPATS) , Pakistan, Rawalpindi

Fri, 24 Jan 2020 20:29:53 +04

IPATS Offering this course benefits the training will enable you to get a placement in Hospitality industry in Hotels, Clubs, Bars, Resorts, etc.

For in service working professional a job promotion is highly ;

Course Contents / Outline

Hotel Housekeeping Management
Importance, Function, Role of Housekeeping Management
Room and Floor Practices
Room Rates, Room categories
Types of Guestrooms
Making up the Bed, Turndown Service
Cleaning Agents & Equipment
Procedures in Cleaning:
Room
Bathroom
Public Areas
Dirty Dozen
Spring
Cleaning Routes of Housekeeping
Desk Control

COURSE OBJECTIVE :
House Keeping basically makes the provision of a clean, comfortable and safe environment. As the guest enters the foyer he forms an impression of the establishment from its outward appearance. Then after check-in, the guest comes in to contact with the lift and staircase of the Corridor to reach the allocated rooms or lounge and public ;By this time he/she closely observes the clear lines decor furnishing etc. Thus the prime aim of this well-structured syllabus is to provide a unique balance between theoretical & practical input using advanced teaching aids, followed by six months industrial training providing exposure to the students.

COURSE CONTENT BRIEF:

Housekeeping Operation
Introduction
Meaning and definition, Importance of Housekeeping
Responsibility of Housekeeping department
A career in the Housekeeping department
Personal Hygiene, Sanitation & Safety
Housekeeping Department
Organization framework of the Department (Large/Medium/Small Hotel)
Job Description and Job Specification of Staff in the department
Attributes and Qualities of the Housekeeping staff- skills of a good Housekeeper
Interdepartmental Co-ordination with more emphasis on front office and the maintenance department
Housekeeping Procedures
Briefing and Debriefing
Indenting from stores, Inventory of Housekeeping Items
House keeping control desk, Importance, Role, Co-ordination, check list, key control
Handling Lost and Found
Handling of Guest queries, problem, request
General operations of control desk
Role of control desk during Emergency
Hotel Guest Room
Layout of guest room (Types)
Types of guest rooms
Furniture/Fixtures/Fittings/Soft Furnishings/ Accessories/ Guest Supplies/Amenities in a guest room (to be dealt in brief only)
Cleaning Science
Characteristics of a good cleaning agent
Types of cleaning agent
Cleaning products (Domestic and Industrial)
Room Cleaning and Public Area Cleaning Procedures.
Cleaning Equipment
Types of Equipment
Operating Principles of Equipment
Storage, Upkeep, Maintenance of equipment
Care and cleaning of different surfaces
Metal, Glass, Leather, Rexine, Ceramic, Wood, Wall and floor covering

PRACTICAL

Glossary of terms ACCOMMODATION MANAGEMENT
Planning Guest Room Layout
Identification of cleaning equipment- Manual & mechanical
Cleaning of different surface
Stain removal & flower decoration
Scrubbing, polishing, wiping, washing, rinsing, swabbing, mopping, sweeping, brushing, buffing
Bed making procedures and preparing amenity checklist.
Flower Arrangements
Interior Decoration
Lighting and Colour Scheme

Benefits:

Become fully trained and improve your employment opportunities Recognised nationally and internationally by employers Study online, anywhere via our e-learning system

Access to high-quality courses written by industry experts
Learning materials
7 days administrative, tutor and technical support
Easy to understand course content
Unlimited enrollment with one year expiry
Evaluation is based on written course work

Cost: 37500 PKR

Duration: 3 Months

Housekeeping - International College Of Technical Education , Pakistan, Rawalpindi

Mon, 02 Dec 2019 08:55:36 +04

Housekeeping managers oversee and coordinate the activities of cleaning employees in places like offices, medical facilities and hotels. They maintain schedules, screen applicants, assign duties and review employee performance. Patience and tact may be necessary for these managers when dealing with challenging employees or customers
Housekeeping Manager Course Content:
1:Defination, classification of housekeeping
2:Room divisions
3:Identify divisions and systematic operation of work in housekeeping
4: Identify cleaning and cleaning agent
5:Describe relationship between housekeeping and other department
6:The role of housekeeping in customer relations
7:Importance of housekeeping in profit making
8:Basic skills use in housekeeping management and operation
9:Operating budget as control
10:Implementing efficient purchasing practices
11:Safety and security needs of housekeeping
12:Managing skills require operate laundry operations
13:Planning physical layout of laundry operation
14:Developing procedure for laundry different fabrics
15:organizing the flow of lines through the laundry process
16:Operating typical machines and equipment used in laundry
17:Staffing the on-premises laundry operation.

Cost: 30000 PKR

Duration: 2 Months

Hotel Management - Diploma - International College Of Technical Education , Pakistan, Rawalpindi

Sat, 30 Nov 2019 09:27:14 +04

Hospitality management is the study of the hospitalityindustry. A degree in the subject may be awarded either by a university college dedicated to the studies of hospitality management or a business school with a relevant department. The Hotel Management Diploma combines hands-on hospitality courses, including rooms division, reception, and restaurant operations, with basic hotel management courses. With the hotel management diploma, students can begin with entry level positions in hospitality businesses. Hotel management is a globally accepted professional career field and academic field of study. Degree programs such as hospitality management studies, a business degree, and/or certification programs formally prepare hotel managers for industry practice. Most hotel establishments consist of a General Manager who serves as the head executive (often referred to as the "Hotel Manager"), department heads who oversee various departments within a hotel, middle managers, administrative staff, and line-level supervisors. The organizational chart and volume of job positions and hierarchy varies by hotel size, function, and is often determined by hotel ownership and managing companies.

Hotel Management Course Content:

Hotel Front Office
House Keeping
Food Production
Food Service
Bakery
Food Costing
Hospitality Sales & Marketing
Human Resource Management
Communication Skills
Hotel Accounting
Entrepreneurship And leadership.

Cost: 35000 PKR

Duration: Upto 3 Months

IATA Travel Sales and Operations Diploma - International College Of Technical Education , Pakistan, Rawalpindi

Wed, 27 Nov 2019 09:25:34 +04

An airline ticket is a document, issued by an airline or a travel agency, to confirm that an individual has purchased a seat on a flight on an aircraft. This document is then used to obtain a boarding pass, at the airport. Then with the boarding pass and the attached ticket, the passenger is allowed to board the aircraft. There are two sorts of airline tickets - the older style with coupons now referred to as a paper ticket, and the now more common electronic ticket usually referred to as an e-ticket. The passenger's name. The issuing airline. A ticket number, including the airline's 3 digit code at the start of the number. The cities the ticket is valid for travel between. Flight that the ticket is valid for. (Unless the ticket is "open") Baggage allowance. (Not always visible on a printout but recorded electronically for the airline) Fare. (Not always visible on a printout but recorded electronically for the airline) Taxes. (Not always visible on a printout but recorded electronically for the airline) The "Fare Basis", an alpha or alpha-numeric code that identifies the fare. Restrictions on changes and refunds. (Not always shown in detail, but referred to). Dates that the ticket is valid for. "Form of payment", , details of how the ticket was paid for, which will in turn affect how it would be refunded. The Rate of Exchange used to calculate any international parts of the fare and tax. A "Fare Construction" or "Linear" showing the breakdown of the total fare.

IATA Air Ticketing Course Content:

Introduction Air Ticketing
How to use the software
GDS format
Governing carrier/fare selection criteria
Currency rounding rules
Class of service codes
Fare basis codes
The three general limitations on indirect travel
Global indicators
Journey global indicators
Iata areas
Iata fare formula
Minimum fare rule checks
Descriptive table for linear fare calculation
Fare determination flow chart
Fare construction worksheet
World map
Regional maps
Analyzing Itineraries.

Cost: 30000 PKR

Duration: Upto 3 Months

Hotel & Hospitality Management Certifications - Institute of Professional and Technical Studies (IPATS) , Pakistan, Rawalpindi

Sun, 26 May 2019 16:27:04 +04

Hotel Management Course in Rawalpindi In
Islamabad (Rawalpindi, Peshawar)

Institute of Professional and Technical Studies (IPATS)

COURSE DETAILS

Training Course Content
This Hospitality & Hotel Management course will include the following content:
Introduction
The Hotel Industry, The Scope of the Industry, The Firm in the Hotel and Catering Industry, Hotel Management, Planning, Policy
Organisation of the Hotel Workplace
Organisation, The Nature and Purpose of Organisation, The Mechanistic View of Organisation, The Human Relations View of Organisation, The Systems Approach to Organisation, Organisation Structure, The Informal Structure, Hotel Organisation
Staff Management in Hotels
Work Charts, Communication and Coordination, Staff Management, Monitoring Workloads and Work Procedures, Authority/Chain of Command, Career Structure
Control Systems
Sources and Storage of Information, Creating and Maintaining Information, Creating and Maintaining Control Systems, Types of Control, Production Control, Quality Control, Sales Control, Labour Utilisation Control, Materials Control, Maintenance Control, Financial Control, Setting Standards and Corrective Action, Work Study, Organisation and Methods
Front Desk Management (Reception)
The Functions of the Front Office, Customer Service, Dealing with Grievances & Complaints, Understanding Communication, Conversation Development, Using the Telephone, Business Letters, Promotions and Customer Relations, Client Interpersonal Skills, Self Esteem & Reinforcement, etc
Servicing Rooms and General Cleaning
Service Equipment, Direct Purchase of Hire of Equipment, Linen: Purchase or Hire, Choice of Fabrics, Structure and Properties of Fibres, Linen Room Organisation
Building and Facility Management
Daily, Periodic and Planned Preventative Maintenance, Frequent Maintenance Problems, Safety, Furniture, Fittings, Managing Maintenance, Building Maintenance, Toilets and Locker Rooms
Activities Management
Tour desk, gymnasium, events (eg. Weddings, balls etc), In house Services, Recreation Facilities, Guest Information Services, Swimming Pools, Spa & Sauna Facilities, Activities Management, Tourism
Food Service
Types of Food Service (eg. Room Service, Bar, Restaurant, Coffee Shop etc), Kitchen Design & Equipment, Service Facilities, Food Service Management, Food Purchasing, Dealing with Complaints

Hotel Management Course in Rawalpindi In Islamabad (Rawalpindi, Peshawar) Hotel & Hospitality Management Course Course Contents of Hotel & Hospitality Management: 1. INTRODUCTION TO HOTEL & HOSPITALITY MANAGEMENT Designed to build an understanding of the hospitality industry by examining the management skills needed to succeed in the i 2. SANITATION Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; establishing policies and procedures; and checking age identification. 3. FOOD SERVE SAFE CERTIFICATION Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice of the customer, legalities of the employer, the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification. 4. PRACTICUM I Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings, and services offered through an approved organization. AND BEVERAGE MANAGEMENT Designed to move the student through the various management steps involved in food service. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable food service operation. 6. FACILITIES ENGINEERING Introduces students to facilities engineering and why hospitality managers need to be aware of basic engineering principles and tools to enable them to make decisions regarding the operations of their facility. II Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings and services offered through an approved agency. OPERATION MANAGEMENT The class covers the study of broad-based hotel and motel management operations reviewing development, pre-opening, marketing, departmental operations, and organizational structure. Includes work in training, staffing, work improvement techniques, motivating, organizing, planning, and scheduling. & CLUB MANAGEMENT Introduces the student to these exciting and dynamic segments of the industry and the career choices available after visits to various properties and the behind-the-scenes look at how they are run. 10. HOSPITALITY COSTING, PRICING, AND FINANCIAL MANAGEMENT Designed to move the student through the various management steps involved in developing a financially successful hotel, restaurant, resort, spa or other hospitality business. This course presents methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits. Hotels, restaurants,

Bar managers
Catering managers
Hotel management trainees
Housekeeping supervisors
Manager, health and leisure department
Marketing consultants
Night auditor
Personal assistant to hotel manager
Personnel and training officers
Public relations officers
Purchasing officers
Restaurant supervisors and managers

Hotel Management Course in Rawalpindi In
Islamabad (Rawalpindi, Peshawar)

Institute of Professional and Technical Studies (IPATS)

Cost: 37500 PKR

Duration: 3 Months

Hotel & Hospitality Management Professional AIPS - Institute of Professional and Technical Studies (IPATS) , Pakistan, Rawalpindi

Sun, 26 May 2019 16:25:42 +04

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)

Cost: 37500 PKR

Duration: 3 Months