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Hotel Management

Outline: 

 1.   Food & Beverage Operations 

         What is food? Its Psychological definition & approach.

         Classification of food groups.

         Classification of world cuisines.

         Methods to prepare foods for restaurants/Banquets.

         Duties of the Food & Beverage manager/Director.

         Kinds of chefs & their duties.

         Computing F&B operating cost.

         Beverage Cycle.

         What is BEO? Guaranteed & Expected No. of guests.

         Menu & venue selection. 

2.   Food Hygiene  

         HACCP. (Hazard Analysis Critical Control Points)

         Importance of Hygiene & sanitation.

         Classification of Bacteria causing illness.

         Food Infections & Food Born Diseases.

         In plant inspection programming.

         Insects Control through different Entomological methods.

         Pasteurization & Sterilization of Food Equipments.

         Rodents Control.

         Bacticides & Fungicides.

         Introduction to yeast & Fermentations. 

3.   Nutrition 

         Introduction to nutrients & nutrition.

         Composition of foods.

         Common sense about food selection.

         Role & importance of vitamins & minerals in human health.

         Sources of minerals & vitamins.

         Digestion of foods to release energy for the body.

         Malnutrition & Diseases.

         Nutrition & World Health Organization Reports.

         Introduction to Gastronomy & cuisines the world over.

         Diet planning's according o different age groups.

 

4.   TOURISM INDUSTRY 

         It comprises Hospitality, Transport Services & Destination Alternatives. 

         The Hospitality comprises Accommodations, Food Services & other hospitality operations like sporting & cultural events, recreations & geographic tours including stores; markets & shopping malls. 

         The destination Alternative activates & retail shops.

5.   BUSINESS COMPUTING 

         What is food cost?

         What is beverage cost?

         What is the standard food cost?

         What is the standard beverage cost?

         How is costing done. 

6.   UNDERSTANDING GLOBAL HOSPITALITY INDUSTRY

 

Overall lodging sentiments reached at the lowest point in late 2009 & began to recover in 2010.The global recovery in hotel operating is a fact. According to STR (Smith Travel Research) the Asia Pacific Market leads the way with 15.2%.while the Americas, Middle East Africa & Europe follow with 11.7%, 5.5%, & 1.6% respectively. 

7.   FRONT OFFICE OPERATION 

         It encompasses 4-Stages, The Guest Cycle.  

o   Pre Arrival.

o   Arrival.

o   Occupancy.

o   Departure (Check out). 

8.   FACILITIES & ACCOMMODATION OPERATION 

At this stage the front office department must pay a lot of attention to the guest in a timely & accurate manner. Moreover GRO (Guest Relation Officer) should encourage repeat guests by paying a great attention to guest complaints.

 

9.   HOSPITALITY FINANCE 

         Front office employs/Clerks are also responsible for;

         Noting date of arrival;

         Expected date of departure,

         Assign room No. & room rate. 

10.       INTRODUCTION TO BUSINESS OPERATIONS 

         Introduction to hospitality & business operations.

         Organizational structure in tourism & hotel industry.

         Leadership skills.

         Quality Management.

         Developing staff team & individuals. 

Who can apply? 

         FA, FSc, Business Graduates,

         Hotel Owners / Operators

         Staff of Star Hotels, Hospitals, Motels, Resorts

         Those planning their own business

         Those thinking to make a career change

         Those planning to move abroad 

Learning Objectives: 

After completing this training course; you will be able to work for: 

         Star Hotels, Restaurants, Cruise Ships,

         Catering Companies,

         motels, resorts, Camps, Casinos ,

         Hospitals, Army Messes & President Secretariat.

Note: Hands on Practice at Hotel Crown Plaza, Islamabad

Starting From

Timings

Last Date of Registration

Fee

26-05-14

(Morn / Even)

24-05-14

Rs:22,500

Per Participant

* 10% Discount for students and groups of two or more

Duration  =          3 Months (72 Hours)

 

 

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