Hospitality Essentials Level 1 Course

This course offers a comprehensive introduction to the hospitality industry’s core operations and management principles. Designed for beginners and entry-level learners, it covers essential topics such as front office operations, housekeeping, food and beverage management, and service quality control. Students will gain practical skills and industry knowledge needed to deliver exceptional guest experiences in hotels, restaurants, and other hospitality settings worldwide. Through five structured modules, learners explore operational procedures, safety standards, customer service excellence, and quality management techniques. This course prepares students for diverse roles and growth opportunities within the global hospitality sector.

Learning Outcomes

• Understand core principles of hospitality operations and guest service delivery.
• Demonstrate knowledge of front office functions and operational procedures.
• Apply housekeeping and safety protocols in hospitality service environments.
• Manage food and beverage operations within varied hospitality establishments.
• Evaluate and enhance quality management in guest service experiences.
• Explore diverse roles and career pathways in global hospitality sectors.

Course Link: Hospitality Essentials Level 1 Course

Course Curriculum

Module 1: Introduction to Hospitality Management

Gain a thorough understanding of hospitality industry fundamentals, including structure, trends, customer expectations, and career pathways. Learn the origins, segments, and economic impact of global hospitality.

Module 2: Management of Front Office Operations

Delve into the central hub of hospitality—the front office. Learn check-in/out procedures, reservations, guest communication, concierge functions, billing, and use of property management systems.

Module 3: Management of Housekeeping, Engineering and Security Operations

Explore housekeeping standards, maintenance scheduling, room inspections, energy efficiency practices, and security protocols crucial for guest comfort and safety. Focus on both aesthetics and operations.

Module 4: Management of Food and Beverage Operations

Understand the F&B department’s role in guest satisfaction. Learn about menu planning, service styles, food hygiene, inventory, budgeting, and customer service within restaurant and banquet operations.

Module 5: Management of Service Quality in Hospitality Industry

Discover how to monitor and improve service quality. Study guest feedback systems, staff training, brand standards, mystery audits, and complaint resolution mechanisms that ensure excellence.

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Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.