Course Overview

This course meets industry demand for competent, efficient, self-reliant, and responsive professionals in a globally competitive hospitality industry. After completion of the training the trainee/students are equipped with skills, values required in the diverse, fast-paced, and rapidly changing hospitality industry. The programs covers the 4 Core Competency in Hospitality Industry with Institutional Practical’s in Food & Beverage Service; Food Production; Hotel Housekeeping, & Front Office Operations. It prepares trainee/student for employment in Management and supervisory positions with opportunities for advancement to upper level management positions. It is a stepping stone into wide varieties of jobs in a variety of industries and locations such as lodging accommodation, (Room Division); food and beverage service; bar; café; (Service) spa; gymnasium; and even cruise line

Training DurationTotal Training Hours : 30 Hours
Training Duration : 1 Week
Total Training Days : 5 Working Days
Training SchedulesWeekdays (Sunday to Thursday)
Regular Sessions : 6 Hrs Per day (9am to 2pm or 3.00pm to 9.00 pm)
Food & refreshments Included

WeekEnds (Friday & Saturday)
Fast Track Sessions: 8 Hours per day (9am to 5pm)
Food & refreshments Included
Certifications:1) Certificate from Laurels Training Institute, Attested by Knowledge & Human Development Authority (KHDA) government of Dubai, UAE

2) Certificate from American Institute of Professional Studies (AIPS) from USA (After 15 Days of course Completion which will couriered to the attendees office address)
Learning AidsYes
Course MaterialHard & Soft Copies of Study Material
Language of InstructionEnglish
Instructor HelplineYes
1. Email
2. Social Media (For Emergency requirements)
Registration Requirements1. Passport Copy
2. Curriculum Vitae
3. Passport size photographs
4. Course Fee
Mode of Payment:Cash / Cheque / Credit Card / Bank Transfer.
Eligibility Criteria
(Who should attend this training)

• The basic qualification is high school completion certificate.

• Proficiency in English language to understand, read and write.

Course BenefitsAll about the topics mentioned below
Course Contents / Outline

"Food & Beverage Service

Types of Catering, Classification of restaurant

Attributes of F&B Personnel

Linen management

Table Setting

Napkin Folding

Table Service

Menu Planning

Styles of Service

Types of Breakfast

Food Production Management

Introduction to Culinary Arts

Methods of Cooking

Importance of Herbs & Spices

Kitchen Tools & Equipment

Stock, Soups & Sauces

Vegetable, Fish, Meat Cookery

Cuts of Vegetables

Paysanne, Brunoise, chiffonade, rondelle, mince, dice, chop, julienne, etc.


Front Office Operations

Hotel Classification the following Basis


No. of Rooms


Type of Clientele

Length of Guest stay

Facility offered

Pricing plan

Function of Front Office

Attributes of F.O personnel

Coordination of FO with the other departments



Check In & Check Out procedures

Hotel safety

Night Audit

Hotel Housekeeping Management

Importance, Function, Role of Housekeeping Management

Room and Floor Practices

Room Rates, Room categories

Types of Guestrooms

Making up the Bed, Turndown Service

Cleaning Agents & Equipment

Procedures in Cleaning:



Public Areas

Dirty Dozen


Cleaning Routes of Housekeeping

Desk Control"


© Laurels Training Institute 2017. All Rights Reserved.