Diploma in Hotel Management and Catering Service at QLS Level 5

Management

Diploma in Hotel Management and Catering Service at Level 5

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Diploma in Hotel Management and Catering Service at Level 5 Course teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Diploma in Hotel Management and Catering Service at Level 5 Course is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it. To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills. The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Accredited by CPD
Instant e-certificate
Fully online, interactive course with audio voiceover

Self-paced learning and laptop, tablet, smartphone-friendly
24/7 Learning Assistance
Discounts on bulk purchases

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Diploma in Hotel Management and Catering Service at Level 5. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve completed your course, you will immediately be sent a CPD Accredited FREE Digital Certificate.

Course Curriculum

Module 01: An Overview of Hotel Industry

Hotel
Eco Hotel
Conference and Resort Hotels
Boutique Hotel
Apartment Hotel
Destination Club
Motel
Inn
Resort
Bed and Breakfast
Gratuity
Summary
Assessment

Module 02: The Process of Selection and Recruitment in the Hospitality Industry

Introduction
Flexible Employees
The Importance of Planning Ahead
The Job Description
Describing the Ideal Recruit
Attracting Candidates
Advertising
Getting Information From the Candidates
Short-Listing the Candidates
Selection
One-to-One Interview
Two or More Interviewers
More than One Interview
Role Plays
Personality/Aptitude Test
References
Selection Interviews
Prior to the Interview
During the Interview
After the Interview
New Employee Induction Programmes
On the First Day of Work
Summary
Assessment

Module 03: The Process of Development and Training in the Hospitality Industry

Introduction
The Benefits of Training
Identifying Training Needs
The Training Plan
Carry Out the Training Programme
Evaluating the Training Undertaken
Developing a Training Programme
Identification of Tasks and Job Management Skills
Preparing Step-by-Step Procedures
Management Concepts
Steps in the Training Process
Preparation: “Get Ready”
Delivery: “Show Me”
Methods of Presentation
Skill Demonstration
On-the-Job Training
Role-Playing
Commercial Videos
Distance Learning
Trial and Error: “Let Me Do It”
Follow-up: “Check My Progress”
Administering a Training Programme
Cross-Training
Developing a Trainer
Summary
Assessment

Module 04: Management of Front Office Operations

The Arrival Chronology
Front Office Operations
Summary
Assessment

Module 05: Management of Housekeeping, Engineering and Security Operations

Housekeeping
Organisation of Housekeeping Department
The Functions of the Housekeeping Department
Management of Guest Amenities
Room Status Codes
Managerial Styles
Engineering
Security
Importance of a Security Department
Organisation of a Security Department
In-House Security Departments Versus Contracted Security Services
Room Key Security
Fire Safety
Fire Code General Requirements
Guest Expectations
Fire Safety Plan
Employee Training in Fire Safety
Guest Instruction in Fire Safety
Emergency Communication
Developing the Emergency Communication Plan
Responsibilities of the Front Office
Employee Safety Programmes
Summary
Assessment

Module 06: Management of Food and Beverage Operations

Food and Beverage Management
Kitchen
Food Operations
Bars
Stewarding Department
Catering Department
Room Service/In-Room Dining
Sustainable Food and Beverage Operations
Trends in Lodging Food and Beverage Operations
Summary
Assessment

Module 07: Introduction to Food Safety and the Law

Introduction to food safety
Cost/Dangers of Poor Food Hygiene
The Law relating to Food Handlers (Introduce the law and refer to module 6)
The Law relating to Food Business Owners (Introduce the law and refer to module 7)
Powers of the Local Authorities
Role of the Environmental Health Officer (EHO)
Prosecution
Due Diligence (Examples of Due Diligence)
Food Hygiene Ratings Scheme and Food Standard Agency
Summary
Assessment