Food and Beverage Service

This course provides students with an introduction to the food and beverage services and operations. It offers a historical background of the development of food and beverage services, their operations and management phases, such as product devilment, production, equipping and staffing, events and performance.

Learning Outcomes

• • To succeed in this module, students must.
• • Describe a range of Food and Beverage production and service methods used in a variety of outlets.
• • Explain the organization for a range of Food and Beverage operations.
• • Discuss measures to improve food and beverage practice and procedures.
• • Explain the purpose and methods of developing food production systems and how this meets customer requirements.

Front Office Operation & Management

The Front Office Operations & Management course is designed to provide students with a basic understanding of front office procedures in the hospitality industry. Students will understand, organize, perform and evaluate front office functions that are critical to the success of a hotel. Students will be trained in the importance of guest service, along with any technical aspects of front office management.

Learning Outcomes

• • On completion of this module students will be able to:
• • Describe the range of front office operations and their functions.
• • Discuss the importance of communication with other sections within the hotel.
• • Explain the important role front office plays in selling the hotel and all its facilities.
• • Demonstrate reception procedures and explain how they contribute to customer satisfaction.
• • Explain the implications of key legislation for reception operations.
• • Demonstrate and explain the suitability of reception procedures for different types of hotel outlets.

Hospitality Marketing and Sales

Hospitality Marketing and Sales course introduces the student to sales and marketing as they are interrelated and responsible for driving revenue for hospitality organizations.

Students will be able to define hospitality marketing, hospitality sales and distinguish between product and services marketing and sales approaches. Students will be introduced to and learn to apply the principles and steps in the sales process. Sales and marketing concepts will be achieved through blended teaching and learning including in-class and online work using practical examples from the hospitality, tourism and culinary arts industry.

Learning Outcomes

• • On successful completion of this module, students should be able to:
• • Analyse and understand the role of marketing and its applications in a hospitality and tourism industry.
• • Develop marketing communications plans for the hospitality and tourism industry.
• • Understand and define the customer’s needs.
• • Examine the role of sales in the hospitality and tourism industry.
• • Develop marketing plan for a hospitality and tourism organization.

Principles of Hotel Management

Principles of Hotel Management course provide an introduction to the hospitality industry, descriptions of types of hotels, structures, classifications, etc. It also introduces and explains the importance of tourism, explaining the effects of supply and demand on the economy, culture and the environment.

Learning Outcomes

• • Describe the history and structure of international travel and hospitality industry,
• • Appraise the positive and negative impacts of tourism destination development,
• • Analyse a range of tourist needs and motivations to travel,
• • Discuss the development an distribution of hospitality products,
• • Describe the role played by Government