module 1 – characteristics of the hospitality industry · web viewtopic 2 – kitchen layout for...

Table of Contents

Module 1 – Characteristics of the Hospitality Industry....................................................................2

Topic 2 – Characteristics of the Hospitality Industry.........................................................................2

Topic 3 – Career Prospects in the Hospitality Industry......................................................................3

Topic 4 – The Accommodation Sector...............................................................................................3

Module 3 – Introduction to Hotel Management..............................................................................5

Topic 3 – Organization and Function of Hotel Departments..............................................................5

Module 4 – Hotel Front Office Operations......................................................................................6

Topic 2 – Front Office Department....................................................................................................6

Module 5 – Hotel Housekeeping Department.................................................................................7

Topic 2 – Housekeeping Department................................................................................................7

Module 7 – Introduction to the Food and Beverage Sector.............................................................8

Topic 2 – Introduction to the Food and Beverage Sector..................................................................8

Topic 3 – Restaurant Organization and Duties of Key Positions........................................................9

Module 8 – Food and Beverage Services.......................................................................................10

Topic 2 – Classification of Food and Beverage Services...................................................................10

Module 9 – Restaurant Operations Planning.................................................................................11

Topic 3 – Knowledge of Food and Beverage Services......................................................................11

Module 10 – Kitchen Design and Layout.......................................................................................13

Topic 2 – Kitchen Layout for Food and Beverage Services...............................................................13

Module 11 – Safe Food Handling in Food Service Operations........................................................14

Topic 3 – Food Handling Process.....................................................................................................14

Module 12 – Preventing and Treating Accidents in Food Service Operations.................................15

Topic 3 – Fire Safety and First Aid....................................................................................................15

1

Module 1 – Characteristics of the Hospitality IndustryTopic 2 – Characteristics of the Hospitality Industry

2

Topic 3 – Career Prospects in the Hospitality Industry

Topic 4 – The Accommodation Sector

3

4

Module 3 – Introduction to Hotel ManagementTopic 3 – Organization and Function of Hotel Departments

5

Module 4 – Hotel Front Office OperationsTopic 2 – Front Office Department

6

Module 5 – Hotel Housekeeping DepartmentTopic 2 – Housekeeping Department

7

Module 7 – Introduction to the Food and Beverage Sector Topic 2 – Introduction to the Food and Beverage Sector

8

Topic 3 – Restaurant Organization and Duties of Key Positions

9

Module 8 – Food and Beverage ServicesTopic 2 – Classification of Food and Beverage Services

10

11

Module 9 – Restaurant Operations PlanningTopic 3 – Knowledge of Food and Beverage Services

12

13

Module 10 – Kitchen Design and LayoutTopic 2 – Kitchen Layout for Food and Beverage Services

14

Module 11 – Safe Food Handling in Food Service OperationsTopic 3 – Food Handling Process

15

Module 12 – Preventing and Treating Accidents in Food Service OperationsTopic 3 – Fire Safety and First Aid

16