Course description
The hospitality sector generates hundreds of billions of dollars annually, and is a key revenue generator in all modern economies. This sector is continually growing and employs millions of professionals worldwide. The course Diploma in Hospitality Management teaches you about the key skills required to work in hospitality management, and you will learn about the functions of different hotel departments. The course begins by introducing you to the nature of hospitality, such as the relationship between the hospitality sector and tourism, the various types of accommodation and the different types of hotel guests and meeting their requests.
Next, the course teaches you about hotel management and the organization of hotel departments, their functions and the roles involved. The course also covers food and beverage services and their relationship to other hotel departments. You will learn about restaurant operations planning, the organization of the kitchen, menu objectives and planning, table setting and restaurant design and layout. Finally, you will learn about the food handling process, including topics like food safety, food contamination, and personal hygiene for catering practitioners. You will learn how to respond to kitchen accidents and the procedures that must be in place to ensure staff safety when working with different types of equipment or in the case of fire.
This course will be of great interest to hospitality professionals working in hotels, restaurants, or any other hospitality service operation. It will also be of great interest to any learner who would like to gain employment or progress their career in the hospitality sector.
Upcoming start dates
Training content
Module 1: Characteristics of the Hospitality Industry
Description: In this module, you will be given an insight into the characteristics of the hospitality industry. You will explore various topics such as key terms associated with hospitality to career prospects within the hospitality industry.
- Learning Outcomes
- Characteristics of the Hospitality Industry
- Career Prospects in the Hospitality Industry
- The Accommodation Sector
- Lesson Summary
Module 2: Introduction to the Accommodation Sector
Description: This module focuses on accommodation and various types of rooms within the hospitality industry. You will learn how the rooms are rated and the different types of bed.
- Learning Outcomes
- The Accommodation Product - Part 1
- The Accommodation Product - Part 2
- Guest Types and Related Services
- Lesson Summary
Module 3: Introduction to Hotel Management
Description: In this module, you will learn all you need to know about hotel management, from the organization structure of a hotel to the functions of different hotel departments.
- Learning Outcomes
- Introduction to Hotel Operations
- Organization and Function of Hotel Departments
- Lesson Summary
Module 4: Hotel Front Office Operations
Description: This module provides useful information on the hotel front office. You will learn about the day-to-day operations of the front of house and the four steps of the guest cycle.
- Learning Outcomes
- Front Office Department
- Front Office Relationship to Other Departments
- Lesson Summary
Module 5: Hotel Housekeeping Department
Description: This module teaches you about the housekeeping department and the various characteristics of this area. You will learn about different roles and the duties of key positions in this department as well as the room status codes.
- Learning Outcomes
- Housekeeping Department
- Housekeeping and Other Departments
- Lesson Summary
Module 6: Diploma in Hospitality Management - First Assessment
Description: You must score 80% or more to pass this assessment.
- Assessment: Diploma in Hospitality Management - First Assessment
Module 7: Introduction to the Food and Beverage Sector
Description: This module focuses on the food and beverage sector in a hotel. You will become knowledgeable on the different functions of the food and beverage departments as well as the key restaurant positions.
- Learning Outcomes
- Introduction to the Food and Beverage Sector
- Restaurant Organizaion and Duties of Key Positions
- Lesson Summary
Module 8: Food and Beverage Services
Description: In this module, you will learn about various aspects of food and beverage services. You will learn about the five food groups and what is needed for a balanced diet. This module also teaches you about different menu types.
- Learning Outcomes
- Classification of Food and Beverage Services
- Food and Beverage Service Principles
- Lesson Summary
Module 9: Restaurant Operations Planning
Description: This module provides you with knowledge on a number of areas associated with restaurant planning. You will learn about the menu planning process as well as the steps involved in setting a table correctly.
- Learning Outcomes
- Menu Planning and Design
- Knowledge of Food and Beverage Services
- Lesson Summary
Module 10: Kitchen Design and Layout
Description: This module teaches you the features of a well planned kitchen. You will learn about the different types of kitchen equipment and how to manage personal hygiene in the kitchen.
- Learning Outcomes
- Kitchen Layout for Food and Beverage Services
- Personal Hygiene
- Lesson Summary
Module 11: Safe Food Handling in Food Service Operations
Description: In this module, the main focus is on the observance of good hygiene codes and habits in relation to the food handling process, from initial food purchasing and storage through the preparation and cooking procedures to food service and finally disposal.
- Learning Outcomes
- Food Safety
- Food Handling Process
- Lesson Summary
Module 12: Preventing and Treating Accidents in Food Service Operations
Description: This module covers the main types of accidents in the food service sector, and the procedures and precautions that can be undertaken to minimize the effects. Fire safety and basic first aid procedures are also covered.
- Learning Outcomes
- Food Service Accidents
- Fire Safety and First Aid
- Lesson Summary
Module 13: Diploma in Hospitality Management - Second Assessment
Description: You must score 80% or more to pass this assessment.
- Assessment: Diploma in Hospitality Management - Second Assessment
Course assessment
- Assessment: Diploma in Hospitality Management - Final Assessment
Certification / Credits
By the end of this course, you will be able to:
- Explain the characteristics of the hospitality industry
- Define the classification of hotel departments
- Define the food and beverage departments of a hotel
- Describe the different market segments and customer types
- Explain the classification of the different modes of operation
- State the objectives of a menu
- Illustrate what is meant by kitchen layout and design
- Explain proper food handling priorities
- Describe the food preparation procedures
- List the different types of restaurant workforce injuries and accidents
- Explain health and safety procedures as applied to the hospitality sector
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