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In this course you will learn :
- Week – 1 | 1.Structure of Hospitality Industry Part-1 | 2.Structure of Hospitality Industry Part-2 | 3 Customer care in Hospitality Industry |
- Week – 2 | 4. Departmentalisation in Hotels | 5.Classifications of Hotels & Hotel Rooms | 6. Basis for Classification of Hotels | 7. Distribution Channel in Hospitality Part- 1 |
- Week – 3 | 8 Distribution Channel in Hospitality Part- 2 | 9. Role of Management Information System (MIS) in Hospitality Industry | 10.Communication in Hotels | 11.Basics of Food production |
- Week – 4 | 12. Food Commodities | 13. Food Additives in Food Production | 14. Indian Cuisine | 15. International Cuisine |
- Week – 5 | 16.Food Purchasing Control | 17. Receiving Control, Storing Control and issuing Control | 18. Production Control | 19. Sales Control |
- Week – 6 | 20. Beverage Cost Control | 21. Introduction to the Hotel Food Service Industry | 22. Attributes of the Food & Beverage Service Staff | 23. Food & Beverage Service Department Equipment |
- Week - 7 | 24.Menu | 25. Beverages - Alcoholic (Wines & Spirits) | 26. Beverages - Non Alcoholic (Tea & Coffee) | 27. Various Personnel in Hotels |
- Week – 8 | 28. Introduction to House Keeping | 29. Role of House Keeping Department | 30. Bed Making Procedure in Hotels | 31.Room Cleaning Procedure in Hotels |
- Week – 9 | 32.Cleaning Public Areas & Pest Control | 33. Organization & Functions of front Office | 34. Quality of Front office in Hotels | 35. Reservation Procedure in Hotels |
- Week – 10 | 36. Guest Registration | 37. Front Office Accounting System | 38.front office functions | 39. Hygiene & sanitation | 40. Hygiene & sanitation in Food Sector |
- Week – 11 | 41. Food Borne Illnesses | 42. Environmental Hygiene pertaining to hotel kitchen and service area | 43. Food laws, regulations, quality and food standards |
