Build foundational skills in hospitality, catering, and hotel operations.
Overview of the hospitality sector, including hotels, resorts, restaurants, and catering services. Understanding customer service principles and industry standards.
Basic culinary skills and techniques for food preparation and presentation. Introduction to kitchen operations, hygiene standards, and safety practices.
Techniques for table setup, serving methods, and customer interaction. Knowledge of beverages, wine service, and restaurant service etiquette.
Introduction to housekeeping operations, room preparation, and cleanliness standards. Guest relations and handling guest requests in accommodation settings.
Reception duties, guest check-in/check-out procedures, and reservation systems. Handling inquiries, complaints, and providing information to guests.
Planning and organizing catering events, including menu planning, event logistics, and staffing. Managing client requirements, dietary preferences, and event coordination.
Basics of marketing strategies and sales techniques in the hospitality industry. Promoting hospitality services, customer relationship management, and revenue generation.
Adherence to health, safety, and hygiene regulations in hospitality operations. Training on food safety standards, sanitation practices, and emergency procedures.