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Hotel Management Course – 6 Month

Hotel Management Course focuses on the knowledge and skills used in food & beverage services as well as the rooms division services and skills. Also, duties and responsibilities of a staff, participants will gain practical knowledge relating to the preparation, presentation and serving of hot and cold food & beverage. It offers also knowledge of beverage, types the ways of service and handling and matching with food.

Course Objectives:

  • Describe and list the different room division techniques, equipment used in restaurants and kitchens, skills and techniques used in preparatory kitchen.
  • Understand and define practices and procedures related to food safety and hygiene.
  • Outline and discuss the various terms and language used in hotel management industry and food service.

Learning Outcomes:

  • Students will be able to apply the needed language and computer skills in their personal and professional environments.
  • Students will be able to demonstrate and apply the needed food service, preparatory, food safety, food production skills and techniques to enter the hotel management industry with confidence.
  • Students will be able to practice and apply professional communication skills and customer service techniques.

Technical Skills:

  • Welcoming and registering guests once they arrive and resolving issues regarding hotel services, amenities, and policies.
  • Collecting payments and maintaining records of budgets, funds, and expenses and coordinating with external parties, including suppliers, travel agencies, and conference planners.
  • Evaluating hotel performance and ensuring compliance with health and safety rules.

Target Jobs:

  • Front Office Receptionist
  • Hotel Reservation Agent
  • Guest Relations
  • Room Attendant
  • Telephone Operator
  • Banqueting & Catering
  • Cook
  • Chef Pastré
  • Demi Chef
  • Customer Service
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