Course duration: 2 years.
Intakes: January, May, September.
Course Outline
1. Housekeeping & Laundry Operations – Term 1
Housekeeping Operations Theory (3 hours)
Housekeeping Operations Practicals (8 hours)
Laundry Operations Theory (3 hours)
Laundry Operations Practicals (4 hours)
Customer Service & Effective Communication (3 hours)
Personal Planning & Development (3 hours)
Business Applications -IT only (2 hours)
2. Rooms Division / Front Office Operations – Term 2
Front Office Operations Theory (4 hours)
Front Office Operations Practicals (8 hours)
Principles of Accounting (3 hours)
Front Office Accounting (2 hours)
Hotel Information Systems – Reservations – Opera System – (3 hours)
Business Applications – Research Skills (1 hour)
Hospitality & Tourism Business Environment (3 hours)
Total 24 hours per week
3. Food & Beverage Sales Service – Term 3
Food & Beverage Service Operations Theory (4 hours)
Food & Beverage Service Practicals (8 hours)
Bar and Beverage Knowledge (3 hours)
Sales and Marketing (2 hours)
Menu Planning, Design & Costing (2 hours)
Languages (2 hours)
Applied Food Service Operations (4 hours)
4. Hotel Operations & Supervision Term 4
Hospitality Operations Control Management (6 hours)
Environmental Studies (3 hours)
Fundamentals of Events Management (3 hours)
Languages (2 hours)