Introduction to Hospitality and Operational Services

Learning Outcomes

On successful completion of this course, students will be able to: Underline the different opportunities within the hospitality and operational services industry; Recognize the type of Hospitality and service operations establishment; Illustrate a deep understanding about the growth of hospitality and operational service industry; Analyse the current and future trends on the hospitality and operational service industry

Topics

1. The Hospitality Spirit
2. Understanding Hotel Operations
3. The Hotel Business
4. The Characteristic of Services
5. Managing in The Hotel Business
6. Rooms Division Operations
7. Food and Beverage Operations
8. Basic Principles of Food Production
9. The Restaurant Business and Operations
10. Managed Services
11. Basic Principles of Cooking
12. Basic Stocks, Sauces and Soups
13. Vegetables Cookery
14. Breakfast Preparation
15. Managing Customer Service
16. Leadership and Management
17. Understanding the nature of demand
18. Managing Demand and Supply
19. Service Delivery System
20. Increasing Income
21. Hospitality Marketing
22. Improving Productivity
23. Human Resources Management
24. Managing Quality
25. Accounting, Finance, and Cost Control
26. Customer Perceptions of Quality in Hotels