Hotel Management and Catering Service Course

Key Features

• Accredited by CPD
• Instant e-certificate
• FREE PDF + Hardcopy certificate
• Easy payment method
• Fully online, interactive course with audio voiceover
• Self-paced learning and laptop, tablet, smartphone-friendly
• Learn Anytime, Anywhere
• 24/7 Learning Assistance
• Best Value Price
• Discounts on bulk purchases

The course on Hotel Management and Catering Service is designed to provide learners with comprehensive knowledge about the hospitality industry, food and beverage operations, safety, and service excellence. It covers the key principles of hotel management, catering techniques, and hospitality service practices followed globally. Learners gain deep insight into front office operations, housekeeping management, recruitment and training processes, food safety, storage, hygiene, and customer service. The program also focuses on leadership, problem-solving, and the legal aspects of catering service to ensure a strong foundation for a professional career in hospitality.

By the end of this course, learners will be prepared to manage hotel operations, maintain high food safety standards, and deliver top-quality service in various hospitality environments.

Learning Outcomes

1. Demonstrate knowledge of global hotel management practices and catering services.
2. Apply hospitality recruitment and training processes effectively in operations.
3. Manage front office and housekeeping operations in professional hotel settings.
4. Maintain hygiene, safety, and quality standards across catering services.
5. Analyze food hazards and implement preventive safety control measures.
6. Apply customer-focused strategies to deliver exceptional hospitality experiences.

Course Link: Hotel Management and Catering Service

Course Curriculum:

Module 01: An Overview of Hotel Industry

Module 02: The Process of Selection and Recruitment in the Hospitality Industry

Module 03: The Process of Development and Training in the Hospitality Industry

Module 04: Management of Front Office Operations

Module 05: Management of Housekeeping, Engineering and Security Operations

Module 06: Management of Food and Beverage Operations

Module 07: Introduction to Food Safety and the Law

Module 08: Bacteria and Microbiological Hazards

Module 09: Physical, Chemical and Allergenic Hazards

Module 10: Food Poisoning and Control Measures

Module 11: Food Spoilage and Food Storage

Module 12: Cleaning

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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.