Hotel and Catering Management - CPD Certified

Overview

Our comprehensive program is meticulously crafted to equip you with the essential skills and knowledge required to thrive in your chosen field. Developed by seasoned professionals with years of industry experience, this course is ideal for those seeking to kickstart their careers or enhance their existing skill set.

Featuring an engaging audio-visual presentation and easily digestible modules, our program facilitates a self-paced learning experience. Our dedicated online support team is available on weekdays to provide assistance throughout your journey.

Key Learning Outcomes

Grasp the fundamentals and their practical applications.
Cultivate the necessary skills for success in your field.
Apply newfound knowledge to real-world scenarios.
Develop effective solutions for relevant topics.
Elevate your employability and career prospects.

Course Curriculum

Module 01: Hotel
Module 02: Eco Hotel
Module 03: Conference and Resort Hotels
Module 04: Boutique Hotel
Module 05: Apartment Hotel
Module 06: Destination Club
Module 07: Motel
Module 08: Inn
Module 09: Resort
Module 10: Bed and Breakfast
Module 11: Gratuity
Module 12: Summary
Module 13: Assessment
Module 14: Introduction
Module 15: Flexible Employees
Module 16: The Importance of Planning Ahead
Module 17: The Job Description
Module 18: Describing the Ideal Recruit
Module 19: Attracting Candidates
Module 20: Advertising
Module 21: Getting Information From the Candidates
Module 22: Short-Listing the Candidates
Module 23: Selection
Module 24: One-to-One Interview
Module 25: Two or More Interviewers
Module 26: More than One Interview
Module 27: Role Plays
Module 28: Personality/Aptitude Test
Module 29: References
Module 30: Selection Interviews
Module 31: Prior to the Interview
Module 32: During the Interview
Module 33: After the Interview
Module 34: New Employee Induction Programmes
Module 35: On the First Day of Work
Module 36: Summary
Module 37: Assessment
Module 38: Introduction
Module 39: The Benefits of Training
Module 40: Identifying Training Needs
Module 41: The Training Plan
Module 42: Carry Out the Training Programme
Module 43: Evaluating the Training Undertaken
Module 44: Developing a Training Programme
Module 45: Identification of Tasks and Job Management Skills
Module 46: Preparing Step-by-Step Procedures
Module 47: Management Concepts
Module 48: Steps in the Training Process
Module 49: Preparation: â€œGet Readyâ€
Module 50: Delivery: â€œShow Meâ€
Module 51: Methods of Presentation
Module 52: Skill Demonstration
Module 53: On-the-Job Training
Module 54: Role-Playing
Module 55: Commercial Videos
Module 56: Distance Learning
Module 57: Trial and Error: â€œLet Me Do Itâ€
Module 58: Follow-up: â€œCheck My Progressâ€
Module 59: Administering a Training Programme
Module 60: Cross-Training
Module 61: Developing a Trainer
Module 62: Summary
Module 63: Assessment
Module 64: The Arrival Chronology
Module 65: Front Office Operations
Module 66: Summary
Module 67: Assessment
Module 68: Housekeeping
Module 69: Organisation of Housekeeping Department
Module 70: The Functions of the Housekeeping Department
Module 71: Management of Guest Amenities
Module 72: Room Status Codes
Module 73: Managerial Styles
Module 74: Engineering
Module 75: Security
Module 76: Importance of a Security Department
Module 77: Organisation of a Security Department
Module 78: In-House Security Departments Versus Contracted Security Services
Module 79: Room Key Security
Module 80: Fire Safety
Module 81: Fire Code General Requirements
Module 82: Guest Expectations
Module 83: Fire Safety Plan
Module 84: Employee Training in Fire Safety
Module 85: Guest Instruction in Fire Safety
Module 86: Emergency Communication
Module 87: Developing the Emergency Communication Plan
Module 88: Responsibilities of the Front Office
Module 89: Employee Safety Programmes
Module 90: Summary
Module 91: Assessment
Module 92: Food and Beverage Management
Module 93: Kitchen
Module 94: Food Operations
Module 95: Bars
Module 96: Stewarding Department
Module 97: Catering Department
Module 98: Room Service/In-Room Dining
Module 99: Sustainable Food and Beverage Operations
Module 100: Trends in Lodging Food and Beverage Operations
Module 101: Summary
Module 102: Assessment
Module 103: Introduction to food safety
Module 104: Cost/Dangers of Poor Food Hygiene
Module 105: The Law relating to Food Handlers (Introduce the law and refer to module 6)
Module 106: The Law relating to Food Business Owners (Introduce the law and refer to module 7)
Module 107: Powers of the Local Authorities
Module 108: Role of the Environmental Health Officer (EHO)
Module 109: Prosecution
Module 110: Due Diligence (Examples of Due Diligence)
Module 111: Food Hygiene Ratings Scheme and Food Standard Agency
Module 112: Summary
Module 113: Assessment
Module 114: Bacteria
Module 115: Types of bacteria
Module 116: Sources and vehicles of bacterial contamination
Module 117: How do bacteria multiply?
Module 118: What do bacteria need to multiply?
Module 119: Cross-contamination
Module 120: Bacteria and the Danger Zone
Module 121: How to prevent bacterial contamination
Module 122: Viruses
Module 123: Moulds
Module 124: High-risk foods and Low-risk foods for biological hazards
Module 125: Summary
Module 126: Assessment
Module 127: Physical Contamination
Module 128: Types of physical contamination
Module 129: Prevention and controlling physical contamination
Module 130: Chemical hazards and controlling chemical contamination
Module 131: Allergenic hazards and controlling allergens
Module 132: Food allergy vs. food intolerance
Module 133: Anaphylactic shock
Module 134: Allergen law
Module 135: Summary
Module 136: Assessment
Module 137: Definition and types of food poisoning
Module 138: Foodborne diseases
Module 139: Causes of food poisoning
Module 140: Control the temperature to control the bacteria
Module 141: Cooking Food
Module 142: Hot-holding Food
Module 143: Cooling Hot Food
Module 144: Thawing Frozen Food
Module 145: Reheating Food
Module 146: Displaying and Serving Food
Module 147: Checking Temperatures
Module 148: Where things go wrong
Module 149: Summary
Module 150: Assessment
Module 151: Spoilage
Module 152: Preservation
Module 153: Recognising Spoilt Food
Module 154: Preventing Spoilage
Module 155: Food Preservation Methods
Module 156: Frozen Storage
Module 157: Freezing and defrosting
Module 158: Refrigeration and temperatures
Module 159: Dry Food Storage
Module 160: Food distribution and deliveries
Module 161: Food labelling and storage
Module 162: Use by and best before dates
Module 163: Summary
Module 164: Assessment
Module 165: The aim of cleaning
Module 166: Safe Cleaning Precautions
Module 167: Detergents & Disinfectants
Module 168: Cleaning and disinfection
Module 169: Cleaning schedules
Module 170: Safe cleaning
Module 171: Six stages of cleaning
Module 172: Cleaning food storage areas and chillers
Module 173: Dishwashers
Module 174: Pests and controlling pests
Module 175: Summary
Module 176: Assessment

Designed to give you a competitive edge in the job market, this course offers lifetime access to materials and the flexibility to learn at your own pace, from the comfort of your home.

Why Choose Us?

Learn at your own pace with 24/7 online access to course materials.
Benefit from full tutor support available Monday through Friday.
Acquire essential skills in the convenience of your home through informative video modules.
Enjoy 24/7 assistance and advice via email and live chat.
Study on your preferred device – computer, tablet, or mobile.
Gain a thorough understanding of the course content.
Improve professional skills and earning potential upon completion.
Access lifetime course materials and expert guidance.
Enjoy the convenience of online learning with flexible schedules.

Why Enroll in This Course?

Our program provides a comprehensive introduction to the subject matter, laying a solid foundation for further study. It empowers students to acquire knowledge and skills applicable to both their professional and personal lives.

Assessment

The course incorporates quizzes to evaluate your understanding and retention of the material. These quizzes pinpoint areas for further practice, allowing you to review course materials as needed. Successfully passing the final quiz qualifies you for a certificate of achievement.

Requirements

There are no formal requirements for this course, it is open to anyone who is interested in learning the material.

Career Path

Our course is meticulously designed to equip you for success in your chosen field. Upon completion, you’ll have the qualifications to pursue diverse career opportunities across various industries.