This three-year (diploma) programme is designed to provide students with comprehensive skills in hotel and catering operations as well as management and personal skills to succeed from entry to supervisory levels. In the culinary arts, students will developing their ability to perform and organise food production according to established international standards.
Over the three years, students will do through all major aspects of the hospitality industry such as state-of-the-art technical skills in kitchen setup and organisation, food product knowledge, patisserie, sensorial analysis, menu development as well as food and beverage management and accommodation. The curriculum also emphasise on the key competencies related to effective communication, human relation and cultural diversity.
Definition of Hotel:
A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control. Additional common features found in hotel rooms are a telephone, an alarm clock, a television, and Internet connectivity; snack foods and drinks may be supplied in a mini-bar, and facilities for making hot drinks. Larger hotels may provide a number of additional guest facilities such as a restaurant, a swimming pool or childcare, and have conference and social function services. Hotels rooms are usually numbered to allow guests identify their room.
Some hotels offer meals as part of a room and board arrangement. In the United Kingdom, a hotel is required by law to serve food and drinks to all guests within certain stated hours; to avoid this requirement it is not uncommon to come across private hotels which are not subject to this requirement. In Japan, capsule hotels provide a minimized amount of room space and shared facilities.
Definition of Catering:
The noun has one meaning: providing food and services. Catering is the business of providing food service at a remote site. It is also include mobile catering, event catering, catering officers on ships etc.
Objective of the programme:
The main objective of the programme is to produce hands-on skills graduates in hotel and food service field for the tourism industry.
Courses:
- Introduction to Hospitality Industry
- Front Office Operation
- Housekeeping
- Restaurant Operation
- Food Preparation
- Food and Beverage Service
- Bakery and Confectionery
- Sanitation
- Mathematics for Food Service
- Hospitality Law
- Supervision for Hospitality
- Human Resource Management
- Event Management
- Nutrition
List of Lecturers: click here
Jobs directly related and would be useful:
- Hotel manager
- Restaurant manager
- Catering manager
- Conference centre manager
- Fast food restaurant manager
- Customer service manager
- Public house manager
- Retail manager
- Event organizer
- Accommodation manager
- Human resources officer
- Tourism consultant
