School of Hospitality
School of Hospitality
Courses in Hospitality Management Department
These courses take 1 year with an internal exam at the end and an external exam from ICM.
Front Office Operations
Units covered in Front Office are:
- Introduction to Front Office
- Ranks and responsibilities
- Front Office reservation
- Guest registration
- Front office accounting
- Front office communication
- Front office night audit
- Front office standard operating procedures
- Front office information system
- Guest complaints handling
Housekeeping, Laundry and Services Studies
Units covered in Housekeeping are:
- Hotel and housekeeping
- Principles and practices of cleaning
- Guest rooms, rooms components and key
- Housekeeping trolley management, guest room cleaning and handover procedure
- Public area cleaning
- Laundry functions and linen management
- Housekeeping services and other services
- Maintenance, understanding risk and preventive measures
Food and Beverages Service
Units covered in Food and beverage are:
- Overview of the food service industry
- Career opportunities and jobs service skills
- Food safety and hygiene
- Customer service skills
- Staff and work place
- Meals and menu
- Main meal service
- Control, function and other services
- Liquor and tobacco
- Menu knowledge
- Table setup and service
- Beverage service
- Food and beverage pairing
- Cash handling and payment processing
- Bar operation
- Customer relations
- Health and safety regulations
Catering Services and Food Production
Units offered in Catering Services and Food Production are:
- Introduction to the catering industry
- Food and society
- Influences of ethnic culture
- Food commodities
- Elementary nutrition, food science and food preservation
- Menu planning
- Food purchasing and, storage and control
- Kitchen planning catering services
- Computers in catering
- Hygiene
Academic Programs
