PROGRAMME FOR IN-SERVICE HOSPITALITY … · PROGRAMME FOR IN-SERVICE HOSPITALITY PRACTITIONERS...

Certificates in Food and Beverage / Front O�ice / Housekeeping SupervisionAdvanced Certificates in Food and Beverage / Front O�ice / Housekeeping Management

PROGRAMME FOR IN-SERVICE HOSPITALITY PRACTITIONERS

Established in 1984, Hotel and Tourism Institute (HTI), formerly the Hospitality Industry Training and Development Centre (HITDC), is a member of Vocational Training Council (VTC) which was set up to fulfill the growing demand for professional training in the increasingly prominent hotel and tourism industry. HTI aims to be the leading institution in hotel and tourism related training in Hong Kong in order to maintain and uphold Hong Kong’s status as a premier travel destination in Asia.

Programmes o�ered are diversified and up-to-date in order to meet the needs of industry. The programmes cover various aspects of the industry including Food and Beverage Service, Front O�ice, Housekeeping, Hotel Spa and Hotel Event Operations, Travel and Tourism Service, etc. HTI o�ers supervisory and skills upgrading programmes for in-service professionals to enhance their supervisory management skills and technical knowledge while working through their careers.

HOTEL AND TOURISM INSTITUTE

The ever-changing economic environment has resulted in an increasing demand for more productive and multi-skilled sta� in the hospitality industry. Here is an excellent opportunity to develop and update your talents.

601 Certificate in Food and Beverage Supervision

631 Advanced Certificate in Food and Beverage Management

602 Certificate in Front O�ice Supervision

632 Advanced Certificate in Front O�ice Management

603 Certificate in Housekeeping Supervision

633 Advanced Certificate in Housekeeping Management

• Specially designed for in-service personnel• Practicing experts from the hospitality industry as guest speakers

For Employees

• Opportunity to upgrade, update and enhance their supervisory management skills and technical knowledge while working through the ranks

• Incentive for continuous improvement

For Management

• Raising sta� morale and service quality• Improving productivity

Special Features

Benefits

To update and enhance participants' skills and knowledge in Food and Beverage / Front O�ice / Housekeeping Management and to promote the use of e�ective supervisory management skills through a better understanding of their functions.

These Certificate Programmes are specifically designed for in-service personnel who wish to update and further enhance their supervisory management skills and technical knowledge, or become familiar with Food and Beverage / Front O�ice / Housekeeping Management and its functions.

601 Certificate in Food and Beverage Supervision

602 Certificate in Front O�ice Supervision

603 Certificate in Housekeeping Supervision

Applicant should a) be 18 years of age or above; b) obtain relevant working experience

631 Advanced Certificate in Food and Beverage Management Prerequisite: Completed 601-Certificate in Food and Beverage Supervision (previously known as Food and Beverage Supervisory Certificate Course)

632 Advanced Certificate in Front O�ice Management Prerequisite: Completed 602-Certificate in Front O�ice Supervision (previously known as Front O�ice Supervisory Certificate Course)

633 Advanced Certificate in Housekeeping Management Prerequisite: Completed 603-Certificate in Housekeeping Supervision (previously known as Housekeeping Supervisory Certificate Course)

* Priority would be given to applicants who are nominated by their current employers.

Programme Aim

Entrance Requirements

Cantonese, supplemented with English.(One Food and Beverage class is conducted in English, supplemented with Cantonese.)

Participants who attain an overall pass in the assessments and an attendance rate of 75% or higher will be awarded a Certificate in Food and Beverage / Front O�ice / Housekeeping Supervision or Advanced Certificate in Food and Beverage / Front O�ice / Housekeeping Management issued by the Vocational Training Council.

Please post the completed application form to any one of the addresses listed on the application form.

Please DO NOT send cash or cheque with your application form. Successful applicants will be notified with regard to payment of tuition fee.

Classes are limited to approximately 20 participants. Qualified participants will be accepted on a 'first come first served' basis. The Institute’s decision is final.

Applications via fax / emails followed by posting of the original copies are also welcome.

For equiries or application

Discipline Telephone Fax Email

Food & Beverage 2538 2402 [email protected] Front O�ice 2538 2407 [email protected] Housekeeping 2538 2211 [email protected]

Medium of Instruction

Award

Enrollment

2538 2765

601-Certificate in Food and Beverage Supervision (previously known as Food and Beverage Supervisory Certificate Course)

631-Advanced Certificate in Food and Beverage Management

602-Certificate in Front O�ice Supervision (previously known as Front O�ice Supervisory Certificate Course)

632-Advanced Certificate in Front O�ice Management

603-Certificate in Housekeeping Supervision (previously known as Housekeeping Supervisory Certificate Course)

633-Advanced Certificate in Housekeeping Management

Progression Pathway

Session Content

Part I INTRODUCTION TO SUPERVISORY MANAGEMENT1. Course Orientation and the Philosophies of Management2. Techniques of Supervision (I) E�ective Planning3. Techniques of Supervision (II) Leadership4. Techniques of Supervision (III) Motivation and Delegation5. Techniques of Supervision (IV) Communication, Teamwork and Co-ordination6. Techniques of Supervision (V) Problem Solving

Part II HUMAN RESOURCES MANAGEMENT7. Job Analysis, Recruitment and Orientation8. Coaching, Counseling and Performance Appraisal9. Sta� Training and Development

Part III INTRODUCTION TO FOOD AND BEVERAGE FINANCAL MANAGEMENT AND JOB-RELATED ENGLISH11 & 12. Material Management 13. English for E�ective Business Writing

Part IV FOOD AND BEVERAGE MANAGEMENT AND TRADE KNOWLEDGE10. Food & Beverage Organization and Introduction to Marketing14. Sanitation, Nutrition and Work Safety15 & 16. General Wine Knowledge17 & 18. Menu Knowledge19. Managing the Service Encounter20. Course Assessment and Evaluation

Certificate in Food and Beverage Supervision

SYLLABUS

Advanced Certificate in Food and Beverage Management

Session Content

1. Course Orientation and Management in Food and Beverage Service Industry2. Understanding Service Culture3. Customer Satisfaction4. Quantitative Method in Measuring Service 5. Maintaining Customer Relationships 6. Setting Service Standards7. Policies & Procedures8. Manpower Management 9. Facility Design10. Layout and Automation11. Marketing a Restaurant12. Enhance Restaurant Business with Wine13. Event, Promotion and Festive Management 14. Blue Ocean Strategies 15. Re-engineering at Work 16 & 17. Financial Management and Budgeting18. Managerial English for Food and Beverage19. Project Presentation20. Course Assessment and Evaluation

SYLLABUS

Certificate in Front O�ice Supervision

Session Content



Part III FRONT OFFICE MANAGEMENT AND OPERATIONS AND JOB-RELATED ENGLISH10. Hotel Organization, Front O�ice Operations and Management Process11. Impact of Automation and I.T. Application on Front O�ice Operations12. Introduction to Total Quality Management13. Managing the Service Encounter14. English for E�ective Business Writing15. Hospitality Security Management & Crisis Management

Part IV REVENUE MANAGEMENT16. Budgeting17. Reservation and Forecasting18. Yield Management19. Sales and Marketing20. Course Assessment and Evaluation

SYLLABUS

Session Content

Part I PRINCIPLES AND PRACTICES OF MANAGEMENT1 & 2. Course Orientation and Changing Paradigm of Management3 & 4. Leadership Skills for Today's Manager

Part II COMMUNICATION SKILLS FOR MANAGER5. Assertive Communication6. Mastering Interpersonal Communication7 & 8. Managerial English for Front O�ice

Part III PEOPLE MANAGEMENT IN FRONT OFFICE9. Managing a Winning Team10, 11 & 12. Performance Management13. Managing Change and Adversity

Part IV MANAGING FRONT OFFICE OPERATIONS14 & 15. Managing Customer Experience16 & 17. Services Marketing18 & 19. Case Studies in Front O�ice Management20. Course Assessment and Evaluation

Advanced Certificate in Front O�ice Management

SYLLABUS

Certificate in Housekeeping Supervision

Session Content



Part III HOUSEKEEPING MANAGEMENT AND JOB-RELATED ENGLISH10. Housekeeping Organization and Administration11. Housekeeping Manpower Planning and Scheduling12. Providing Quality Services and Handling Guest Problems13. Inventory Control and Budgeting14. Security, Safety, Sanitation and Pest Control15. English for E�ective Business Writing

Part IV TRADE KNOWLEDGE AND TECHNICAL SKILLS16. Laundry, Fabrics, Linens and Uniforms17. Cleaning Science18. Floorings19. Carpets20. Course Assessment and Evaluation

SYLLABUS

Session Content

1. Course Orientation and Pest Management2. Interiors3. Hotel Renovation4 & 5. Environmental and Sustainability Management6. Housekeeping Sta�ing Matrix7. Hotel Housekeeping Pre-opening Planning8. Cleaning Professional Knowledge and Project Presentation9. Microbiology and Bacteriology in Housekeeping Sanitation10. Housekeeping Financial Management11. Housekeeping Standard Operating Procedure Manual12 & 13. Swimming Pool Operations and Management14 & 15. Linen Management and Project Presentation16 & 17. Managing Contract Service18 & 19. Managerial English for Housekeeping20. Course Assessment and Evaluation

Advanced Certificate in Housekeeping Management

SYLLABUS

Man Tsang Executive Housekeeper Regal Oriental Hotel 2002 Graduate of Housekeeping Supervisory Course 2011 Graduate of Advanced Certificate in Housekeeping Management Course These two Housekeeping Supervisory and Management Courses provide me a lot of specialized knowledge which is very useful to my present job as a management team of the hotel. All instructors conducted these two courses were professional in housekeeping section and they could share a lot of valuable experience to us. Don't miss this opportunity. The course will definitely help you in your present job or in your future career development.

Lawrence ShekExecutive Housekeeper Eaton Hong Kong 1993 Graduate of Housekeeping Supervisory Course In 1993, I completed the Housekeeping Supervisory course at HITDC. This training proved to be valuable in the development of my career, especially because the knowledge, skills and practical advice from the instructors enabled me to excel in my job and gave me the chance to outperform other management team members in di�erent hotels in the last decade. I am most appreciative of what I have learnt at HITDC as it has certainly established a beneficial e�ect on my career.

Peggie Leong Shi� Manager The T Hotel 2010 Graduate of Front O�ice Supervisory Certificate Course In 2010, I completed the Front O�ice Supervisory course at HITDC. This course has been valuable in my career development and I would say this is a good platform for extending my knowledge in leadership skills, handling complaints and communication skills. In addition, it enhances my understanding of the industry which gives me an opportunity to excel in my job. I am deeply appreciative of what I have learnt at HITDC.

Tang Pai Tak, Peter Banquet Manager The Peninsula Hong Kong 1999 Graduate of Certificate in Food and Beverage Supervision Course 2012 Graduate of Advanced Certificate in Food and Beverage Management Course In 1999, I completed the Food and Beverage Supervisory course at HITDC. This training proved to be an important foundation for my future development, as it gave me the confidence and practical advice that enabled me to have confidence in my knowledge and therefore the drive to advance my hospitality career. I backed up this training in 2012 by completing the Advanced Certificate in Food and Beverage Management Course and again I found attending the course a very enjoyable experience and extremely relevant and instantly implementable at my workplace. I believe the practical nature of the courses and the life experience of the instructors combine, in both these courses, to give me excellent prospects for my future hotel career.

Cheung Nga Tsui, Galaxy Assistant Manager, Lobby Lounge Conrad Hong Kong 2004 Graduate of Certificate in Food and Beverage Supervision Course 2012 Graduate of Advanced Certificate in Food and Beverage Management Course I completed the Food and Beverage Supervisory course at HITDC in 2004 and the Advanced Certificate in Food and Beverage Management Course in 2012. I found both courses very beneficial to my day-to-day operations in the Food and Beverage Department and it gave me an "edge" over other sta� when interesting projects were given out. The instructors have a very practical background themselves so when they teach us they really understand the process that they are explaining to us. This makes learning easier. I would recommend any Food and Beverage professional, interested in advancing their career to attend both courses.

Zoe Choi Guest Service Centre Manager Holiday Inn Golden Mile Hong Kong 2013 Graduate of Certificate in Front O�ice Supervision Course Certificate in Front O�ice Supervision Course is a comprehensive course which enables me to strengthen my Front O�ice operation skills as well as management competency. With the broader knowledge and management skills attained, it enhances me managing my team e�ectively. I would recommend this course to those who wish to prepare themselves for supervisory level as they would learn the general theory of management and gain awareness of how to be a supervisor.

Alumni Sharing

7/F, 145 Pokfulam Road,Pokfulam, Hong Kong

7/F, 46 Tai Yip Street, Kowloon Bay,Kowloon

6/F, 11 Tin Ho Road, Tin Shui Wai,New Territories

Website: www.hti.edu.hkEmail: [email protected]

T: 2538 2200F: 2538 2765

T: 2751 5808F: 2795 1533

T: 3713 4600F: 3713 4666

PROGRAMME FOR IN-SERVICE HOSPITALITY … · PROGRAMME FOR IN-SERVICE HOSPITALITY PRACTITIONERS...

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