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Hospitality Management

Highlights
Curriculum
Testimonial

Course Highlights

Run and sustain quality in a hotel or restaurant through our most demanded Hospitality Management course!

Through this exciting and innovative Hospitality Management course, You’ll gain a thorough understanding of the criteria for any catering company, as well as the know-how to succeed in a crowded market. This book covers everything an aspiring restaurateur or snack shop owner needs to know, from hospitality tactics to recruitment and growth to the critical importance of food safety and cooking techniques.

A key part of the Hospitality Management course is allowing you to practice as a fully qualified early-year practitioner via distance learning. You will, however, be required to carry out a placement in a suitable environment as part of your training. Our expert instructors are always available to answer all your questions and make your learning experience exquisite.

Enrol now and step forward for a lucrative career!

Learning outcome

Familiar yourself with the recent development and updates of the relevant industry
Know how to use your theoretical knowledge to adapt in any working environment
Get help from our expert tutors anytime you need
Access to course contents that are designed and prepared by industry professionals
Study at your convenient time and from wherever you want

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Why should I take this course?

Affordable premium-quality E-learning content, you can learn at your own pace.
You will receive a completion certificate upon completing the course.
Internationally recognized Accredited Qualification will boost up your resume.
You will learn the researched and proven approach adopted by successful people to transform their careers.
You will be able to incorporate various techniques successfully and understand your customers better.

Requirements

Course Curriculum

Module 01: Introduction to Hospitality Management
	Module 01: Introduction to Hospitality Management	00:22:00
Module 02: An Overview of Hotel Industry
	Module 02: An Overview of Hotel Industry	00:16:00
Module 03: Restaurant Industry
	Module 03: Restaurant Industry	00:33:00
Module 04: Restaurant Leadership and Management
	Module 04: Restaurant Leadership and Management	00:23:00
Module 05: The Process of Selection and Recruitment in Hospitality Industry
	Module 05: The Process of Selection and Recruitment in Hospitality Industry	00:19:00
Module 06: The Process of Development and Training in Hospitality Industry
	Module 06: The Process of Development and Training in Hospitality Industry	00:22:00
Module 07: Management of Front Office Operations
	Module 07: Management of Front Office Operations	00:17:00
Module 08: Management of Food and Beverage Operations
	Module 08: Management of Food and Beverage Operations	00:18:00
Module 09: Food Safety – An Introduction
	Module 09: Food Safety – An Introduction	00:27:00
Module 10: Supervision of Food Safety
	Module 10: Supervision of Food Safety	00:35:00
Module 11: Food Safety Legislation
	Module 11: Food Safety Legislation	00:32:00
Module 12: Food Safety Management System
	Module 12: Food Safety Management System	00:42:00
Module 13: Food Safety Management Tools
	Module 13: Food Safety Management Tools	00:28:00
Module 14: Contamination Hazards
	Module 14: Contamination Hazards	00:27:00
Module 15: Controlling Contamination
	Module 15: Controlling Contamination	00:37:00
Module 16: Food Poisoning (Bacterial) and Food-Borne Illness
	Module 16: Food Poisoning (Bacterial) and Food-Borne Illness	00:30:00
Module 17: Food Poisoning (Non-Bacterial)
	Module 17: Food Poisoning (Non-Bacterial)	00:30:00
Module 18: Personal Hygiene
	Module 18: Personal Hygiene	00:28:00
Module 19: Food Premises and Equipment: The Design and Construction
	Module 19: Food Premises and Equipment: The Design and Construction	00:31:00
Module 20: Pest Management
	Module 20: Pest Management	00:28:00
Module 21: Food Safety Training for the Staff
	Module 21: Food Safety Training for the Staff	00:16:00

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