Front Office Administration

•           Describe the range of front office operations and their functions.
•           Ensure customer care is implemented.
•           Understand the importance of communication with other departments within the hotel.
•           Operate a range of front office procedures correctly.
•           Explain the important role of front office in selling the hotel and all its facilities.
•           Provide a high standard of personal qualities and customer care in front office operations.
•           Demonstrate reception procedures and explain how they contribute to customer satisfaction.

Hospitality Operations Management System

•           Understand and describe the components and functions of a Hospitality Operation System.
•           Understand and explain what Opera PMS is and its unique key concepts and various functions.
•           Understand and describe many important key operational issues on front office, reservation and cashiering operations.
•           Demonstrate with confidence basic Opera PMS skills required to perform front office, reservation and cashiering related operations.

Principles and Practice of Facility Management

•           Examine the range of services the department provides.
•           The regular process of cleaning guestroom and bathroom and making bed.
•           Organisation of housekeeping trolley.
•           Explain the importance of handling chemical.
•           Understand the security and safety concerns.
•           Handle lost and found items.
•           Demonstrate the requisitioning of guest and cleaning supplies.
•           Handling guest laundry.
•           Understand the term “turn down service”.
•           Issue of staff uniform and linen.
•           Cleaning of public areas.
•           Complete of end-of-shift activities.

 
Introduction to Restaurant Management

•           Understand the nature, relationship, and effects of the Hospitality Industry in relation to Travel and Tourism. 
•           Examine the origins, scope, and functions of the Restaurant Management.
•           Realize the different roles of individuals that comprise the various types of organizations with F & B Operations.
•           Demonstrate skills learned in undergoing the methods menu planning.
•           Apply the concepts discussed in maintaining the proper use of the different F&B supplies and equipment.
•           Appreciate the importance of knowing the other functions needed to be performed in the F & B operations.
•           Acquire knowledge to practice the principles of ensuring sanitation and safety in F&B operations.

Principles and Practice of Beverage Services

•           Understand the basic of beverage classification and serving principles.
•           Understand fermentation of wines from different types of grapes and storage of wines.
•           Appreciate the differences between Red wine and White wine as well as region of origin.          
•           Demonstrate ability to prepare and serve beverages - wines, alcoholic and non-alcoholic beverages.
•           Apply bartending principles such as order taking, preparing and serving drinks.
•           Demonstrate preparation and serving of cocktails and mocktails.
•           Acquire knowledge to check beverage stock and use of bar tools and equipments.