| COURSE : CERTIFIED HOTEL AND HOSPITALITY MANAGEMENT PROFESSIONAL | |
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| 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 Duration | Total Training Hours : 30 Hours Training Duration : 1 Week Total Training Days : 5 Working Days |
| Training Schedules | Weekdays (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 OPTIONAL 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) |
| Tests | Yes |
| Learning Aids | Yes |
| Course Material | Hard & Soft Copies of Study Material |
| Language of Instruction | English |
| Instructor Helpline | Yes 1. Email 2. Social Media (For Emergency requirements) |
| Registration Requirements | 1. 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 Benefits | All 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. Sandwiches Front Office Operations Hotel Classification the following Basis Location No. of Rooms Ownership 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 Reservation Registration 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: Room Bathroom Public Areas Dirty Dozen Spring Cleaning Routes of Housekeeping Desk Control"
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