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Diploma in Hospitality Management
SECTION 1: HOSPITALITY MANAGEMENT
SECTION 2: INTER-DEPARTMENTAL CO-OPERATION (LIAISON) IN HOTEL INDUSTRY
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6Understanding Inter-Departmental Cooperation (Liaison)
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7Importance of the Hotel Industry
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8Non-Commercial Hospitality Management
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9University Halls of Residence and Hostel
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10The Welfare/Juvenile Homes
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11The Layout of an Hospitality Industry
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12Management in Hotel Industry
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13Cleaning and Cleaning Equipment in the House Keeping Department
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14Quiz
SECTION 3: SECURITY AND SAFETY IN HOSPITALITY INDUSTRY
SECTION 4: INTRODUCTION TO THE FOOD AND BEVERAGE SECTOR
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21Food and Beverage Operations (Hotel)
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22Organisation of Restaurant and Duties of Key Positions
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23Relationship between Food and Beverage Department and Other Departments
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24Classification of Food and Beverage Services Food and beverage
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25Common Examples of Food and Beverage Services and Their Characteristics
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26Basic Knowledge of Menus
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27Basic Knowledge of Food and Beverage Services
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28Restaurant Design and Layout
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29Kitchen Layout for Different Food and Beverage Services
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30Quiz
SECTION 5: STAFF WELFARE IN HOSPITALITY INDUSTRY
SECTION 6: SERVICE QUALITY AND CUSTOMER SATISFACTION
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