Certificate in Hospitality Management [E-Learning]

Certificate in Hospitality Management [E-Learning]

The Certificate in Hospitality Management [E-Learning] is designed for hospitality hobbyists and freshers who want to learn more about professional hospitality. This program provides a comprehensive introduction to the Hospitality, covering topics such as Introduction to Hospitality, Front Office, Housekeeping, Food & Beverage Service and Food Production. This programme is an online self-study course where students can learn at their own pace.

Minimum Requirement :
Academic Qualifications
Obtain at least 3 GCSE O Level passes (including English)
Language Qualifications
Advanced level of Online English Bridging Course/IELTS 5.0/TOEFL (internet-based total) 35-45/WPL 5
Minimum Age Requirement
• 16 years

 

Important Information regarding the course

 

Brief Introduction of Course

Module 1 :

Introduction to Hospitality

Hospitality definition and meaning
History of Hospitality
Elements of Hospitality
Roles and Responsibilities of Hospitality Organization
General attributes of a Hospitality Professional
Career Opportunities in Hospitality
Allied hospitality service sectors
Sustainable practices in Hospitality
The use of technology in Hospitality (1 hour)

Module 2 :

Front Office

Overview of the hotel industry
Types of hotels (e.g. luxury, boutique, budget)
Facilities and amenities corresponding to types of hotels
Importance of front office operations in guest satisfaction
Hierarchy of front office department of hotels
Key responsibilities and accountabilities of employees in various
positions of the hierarchy
Different types of travellers and allied requirements
Sustainable methods and practices in the front office department
AI and emerging technologies in the front office department

Module 3 :

Housekeeping

Overview of the housekeeping department
Importance of cleanliness in the hospitality industry
Cleaning methods and techniques
Proper use of cleaning agents and equipment
Hierarchy of housekeeping department of hotels
Key responsibilities and accountabilities of employees in various
positions of the hierarchy
Different types of guest rooms and allied amenities
Sustainable methods and practices in the housekeeping department
AI and emerging technologies in the housekeeping department

Module 4 :

Food & Beverage Service

Concept of the Catering Industry
Introduction to food and beverage service areas
Hierarchy of the food and beverage service department of hotels and other F&B outlets
Key responsibilities and accountabilities of employees in various
positions of the hierarchy
Attitude and Attributes of Food and Beverage Service Personnel
Basic Etiquettes for catering staff. Interdepartmental relationship
Menus and Covers
Menu Planning, considerations and constraints
Menu Terms, Menu Design
French Classical Menu Classical Foods and its Accompaniments and service
Sustainable methods and practices in the food and beverage
department
AI and emerging technologies in the food and beverage department

Module 5 :

Food Production

Introduction to cookery.
Aims and Objectives of Cooking Food.
Hierarchy and kitchen organisation.
Key responsibilities and accountabilities of employees in various
positions of the hierarchy.
Equipment and fuels.
Commodities.
Concepts of basic Stocks and Soups : stocks – types, method of preparation, recipes, storage, uses, care and preparation.
Concepts of Soups: classification with examples, garnishes,
thickening agents.
Concepts of mother Sauces and Derivatives.
Sustainable methods and practices in the food production department

 

Course Assessment Plan : Online Assessment