Description

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

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

No formal qualifications required, anyone from any academic background can take this course.
Access to a computer or digital device with internet connectivity.

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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Hospitality Management

By Skill Up

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