Home »CERTIFIED PROFESSIONAL IN HOTEL AND HOSPITALITY MANAGEMENT - CPHHM

Course Overview

This program is designed to introduce you to the dynamic and fast-paced world of hospitality—an industry that thrives on excellent service, cultural diversity, and creating memorable guest experiences. This course will give you a solid foundation in the core principles of hospitality management, while also exploring modern trends, customer service strategies, operational procedures, and leadership in a global context.

 

Training Program Details

Training Duration
  • 30 - 32 Hours (Flexible Schedules)
  • Regular Sessions: 1 to 2 Months
  • Fast Track Sessions : 3 to 5 Days
Certifications:
  • Certified Professional in Hotel and Hospitality Management (CPHHM) Certification from American Institute of Professional Studies (AIPS), Washington D.C, USA. (Optional)
  • Certified Professional in Hotel and Hospitality Management (CPHHM) Certification from Knowledge and Human Development Authority (KHDA) government of Dubai, UAE.
Examinations
  • American Institute of Professional Studies (AIPS) 2 hours Pen Paper Exam.
Learning Aids
  • Yes
Course Material
  • Hard / Soft Copy of Study Material
Language of Instruction
  • English
Instructor Helpline
  • N/A
Registration Requirements
  • Passport Copy
  • Curriculum Vitae to assess eligibility
  • 2 passport size photographs
  • Course Fee
Mode of Payment:
  • Cash / Cheque / Credit Card / Bank Transfer.

 

Who Needs this Course?

  • Aspiring Hospitality Professionals
  • Hotel and Restaurant Staff
  • Travel and Tourism Professionals
  • Career Changers

Course Benefits

By the end of the course, participants will have:

  • Career Advancement
  • Industry Recognition
  • Skill Development
  • Higher Earning Potential
  • Global opportunities

Course Contents

FRONT OFFICE OPERATIONS

  • Introduction to Front Office Operations
  • Hotel Classification
  • Pricing Plan and Room Plans
  • The Front Desk
  • Front Office Hierarchy
  • Coordination of front Office with other departments
  • Attributes of F.O Personnel
  • Reservation and its types
  • Registration
  • The Guest Cycle
  • Check In Procedures
  • Hotel Safety and Security
  • Lost and Found Procedure
  • The Night Audit
  • Check Out Procedures

HOTEL HOUSEKEEPING MANAGEMENT

  • Introduction to Housekeeping Management
  • Function of Housekeeping Department
  • Room and Floor practices
  • Types of Cleaning Agents
  • Types of the Guestrooms & Room Categories
  • Guestroom & Bathroom Cleaning
  • Making Up the Bed, Second Service & Turndown Services
  • Cleaning Agents and Equipment
  • Cleaning Routes of Housekeeping Desk Control
  • Types of Cleaning Process

FOOD & BEVERAGE SERVICE

  • The Catering Industry and its types
  • Classification of Restaurant
  • Coordination of F&B to other Department
  • Attributes of a F&B staff
  • Restaurant Operating Equipment’s
  • Linens- Napkin Folding
  • Table Setting- Breakfast, Lunch & Dinner
  • Menu Planning- French Classical Menu
  • Forms & Techniques of Service

Styles of Service

  • a. French
  • b. American
  • c. Russian
  • d. English
  • e. Buffet

Types of Breakfast

  • a. Continental
  • b. American
  • c. English

FOOD PRODUCTION

  • Aims & Objective of cooking
  • Culinary Arts and Cuisines
  • Methods of Cooking with its Advantages & Dis-Advantages
  • Flavorings & Seasonings with its importance
  • Kitchen Brigade
  • Kitchen Tools & Equipment
  • Stocks, Soups & Sauces, Types , & Classification
  • Vegetable Cuts
  • Meat Cookery
  • Fish Cuts
  • Salads, Plating of food
  • Sandwiches & its Types



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