Hotel and Catering Management – CPD Certified Online Course

The Hotel and Catering Management - CPD Certified course is a comprehensive program designed for individuals seeking a successful career in the hospitality industry. This globally relevant training offers expert-led instruction in essential hotel and catering management principles, including front office operations, housekeeping, food safety, personnel training, and more.

The course addresses key industry demands, equipping learners with real-world knowledge on hotel operations, food hygiene, recruitment, and facility management. Covering both administrative and operational dimensions, this course lays the foundation for thriving in various hospitality roles, whether in hotels, resorts, restaurants, or catering businesses.

Through expertly crafted modules, learners will acquire skills in hotel management, guest services, food safety laws, hazard control, cleaning standards, and hospitality HR processes. It is designed to meet international CPD (Continuing Professional Development) standards, ensuring credibility and recognition across borders.

With engaging lessons and up-to-date practices, this course is ideal for professionals and beginners alike, helping learners become competent, confident, and globally competitive in the hospitality and catering sectors.

Learning Outcomes

• Understand global hotel and catering operations and their core functions.
• Learn recruitment, training, and HR practices within hospitality settings.
• Master front office, housekeeping, and guest service management operations.
• Explore food and beverage control, service standards, and menu planning.
• Identify major food hazards, hygiene laws, and safety compliance requirements.
• Apply best practices in food storage, cleaning, and contamination prevention.

Course Link: Hotel and Catering Management – CPD Certified

Course Curriculum

Module 01: An Overview of Hotel Industry
Explore the structure, evolution, and categories of the hotel industry. Learn about key departments, service types, and market trends shaping the global hospitality sector.

Module 02: The Process of Selection and Recruitment in the Hospitality Industry
Understand best practices in hiring the right talent. Learn about job analysis, interview techniques, onboarding, and HR regulations tailored to hospitality environments.

Module 03: The Process of Development and Training in the Hospitality Industry
Dive into staff development strategies. This module covers training methods, skills enhancement, performance appraisals, and continuous professional growth in hotel teams.

Module 04: Management of Front Office Operations
Gain expertise in guest check-in/check-out, reservations, concierge services, and customer service excellence. Master key performance metrics in front office management.

Module 05: Management of Housekeeping, Engineering and Security Operations
Learn how to manage cleanliness, maintenance, and guest safety. Discover protocols for room inspections, preventive maintenance, and risk control in hotel environments.

Module 06: Management of Food and Beverage Operations
Understand the complete food and beverage cycle — from procurement and storage to menu planning, service quality, and inventory control in restaurants and catering services.

Module 07: Introduction to Food Safety and the Law
Get introduced to critical food laws, safety policies, hygiene codes, and compliance practices that are mandatory in catering and foodservice operations worldwide.

Module 08: Bacteria and Microbiological Hazards
Learn how bacteria affect food safety. Understand types of microbiological hazards, their sources, and methods of prevention in catering and kitchen settings.

Module 09: Physical, Chemical and Allergenic Hazards
Identify non-biological food hazards. This module includes allergen management, chemical contamination prevention, and physical safety protocols in food handling.

Module 10: Food Poisoning and Control Measures
Explore types, symptoms, and causes of food poisoning. Learn about effective control measures, personal hygiene, and temperature regulations to prevent outbreaks.

Module 11: Food Spoilage and Food Storage
Master the science of food spoilage and preservation. Learn proper storage techniques, FIFO systems, and labeling requirements to ensure maximum food safety.

Module 12: Cleaning
Understand essential cleaning and sanitation protocols. Topics include cleaning schedules, chemical usage, equipment sanitation, and cross-contamination prevention in catering environments.

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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.