Module 1 – Characteristics of the Hospitality Industry · Web viewTopic 2 – Kitchen Layout for...
Transcript of Module 1 – Characteristics of the Hospitality Industry · Web viewTopic 2 – Kitchen Layout for...
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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
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Module 1 – Characteristics of the Hospitality IndustryTopic 2 – Characteristics of the Hospitality Industry
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Topic 3 – Career Prospects in the Hospitality Industry
Topic 4 – The Accommodation Sector
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Module 3 – Introduction to Hotel ManagementTopic 3 – Organization and Function of Hotel Departments
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Module 4 – Hotel Front Office OperationsTopic 2 – Front Office Department
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Module 5 – Hotel Housekeeping DepartmentTopic 2 – Housekeeping Department
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Module 7 – Introduction to the Food and Beverage Sector Topic 2 – Introduction to the Food and Beverage Sector
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Topic 3 – Restaurant Organization and Duties of Key Positions
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Module 8 – Food and Beverage ServicesTopic 2 – Classification of Food and Beverage Services
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Module 9 – Restaurant Operations PlanningTopic 3 – Knowledge of Food and Beverage Services
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Module 10 – Kitchen Design and LayoutTopic 2 – Kitchen Layout for Food and Beverage Services
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Module 11 – Safe Food Handling in Food Service OperationsTopic 3 – Food Handling Process
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Module 12 – Preventing and Treating Accidents in Food Service OperationsTopic 3 – Fire Safety and First Aid
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