This course presents a systematic approach to managing housekeeping operations in the hospitality industry, and studies the professional management of housekeeping operations. It includes planning, organizing, staffing, and control techniques required to assure quality service. The functions of an effective housekeeping department, housekeeping procedures and inspecting will be discussed. Students will attain a complete perspective of a hotel’s housekeeping operation, understand the various processes and procedures that the department performs to provide efficient service for hotel guests, and recognize the inter-relationships between the housekeeping department and other departments in a hotel.
This subject teaches students how to serve food and drinks to guests in restaurants, hotels, and cafes. Students learn about different service styles like buffet and à la carte, how to set tables properly, take orders, and communicate with customers. The subject also focuses on good hygiene, teamwork, and giving excellent service. By learning these skills, students become more confident and ready to work in the food and beverage industry
This subject outlines comprehensive food safety and hygiene practices, including categories of food hazards, prevention of cross-contamination, and personal hygiene for food handlers. It details critical control measures for food handling, cooking, cooling, and storage, emphasizing the importance of temperature control and proper sanitation. Additionally, it provides guidelines for cleaning and sanitizing equipment to ensure food safety in culinary environments