Module 1 – Characteristics of the Hospitality ... - Alison



righttop00Table of Contents TOC \o "1-3" \h \z \u Module 1 – Characteristics of the Hospitality Industry PAGEREF _Toc480457271 \h 2Topic 2 – Characteristics of the Hospitality Industry PAGEREF _Toc480457272 \h 2Topic 3 – Career Prospects in the Hospitality Industry PAGEREF _Toc480457273 \h 3Topic 4 – The Accommodation Sector PAGEREF _Toc480457274 \h 3Module 3 – Introduction to Hotel Management PAGEREF _Toc480457275 \h 5Topic 3 – Organization and Function of Hotel Departments PAGEREF _Toc480457276 \h 5Module 4 – Hotel Front Office Operations PAGEREF _Toc480457277 \h 6Topic 2 – Front Office Department PAGEREF _Toc480457278 \h 6Module 5 – Hotel Housekeeping Department PAGEREF _Toc480457279 \h 7Topic 2 – Housekeeping Department PAGEREF _Toc480457280 \h 7Module 7 – Introduction to the Food and Beverage Sector PAGEREF _Toc480457281 \h 8Topic 2 – Introduction to the Food and Beverage Sector PAGEREF _Toc480457282 \h 8Topic 3 – Restaurant Organization and Duties of Key Positions PAGEREF _Toc480457283 \h 9Module 8 – Food and Beverage Services PAGEREF _Toc480457284 \h 10Topic 2 – Classification of Food and Beverage Services PAGEREF _Toc480457285 \h 10Module 9 – Restaurant Operations Planning PAGEREF _Toc480457286 \h 11Topic 3 – Knowledge of Food and Beverage Services PAGEREF _Toc480457287 \h 11Module 10 – Kitchen Design and Layout PAGEREF _Toc480457288 \h 13Topic 2 – Kitchen Layout for Food and Beverage Services PAGEREF _Toc480457289 \h 13Module 11 – Safe Food Handling in Food Service Operations PAGEREF _Toc480457290 \h 14Topic 3 – Food Handling Process PAGEREF _Toc480457291 \h 14Module 12 – Preventing and Treating Accidents in Food Service Operations PAGEREF _Toc480457292 \h 15Topic 3 – Fire Safety and First Aid PAGEREF _Toc480457293 \h 15Module 1 – Characteristics of the Hospitality IndustryTopic 2 – Characteristics of the Hospitality Industryrightbottom00Topic 3 – Career Prospects in the Hospitality IndustryTopic 4 – The Accommodation Sector6638925bottom00Module 3 – Introduction to Hotel ManagementTopic 3 – Organization and Function of Hotel DepartmentsModule 4 – Hotel Front Office OperationsTopic 2 – Front Office Department-2679701334770rightbottom00Module 5 – Hotel Housekeeping DepartmentTopic 2 – Housekeeping DepartmentModule 7 – Introduction to the Food and Beverage Sector Topic 2 – Introduction to the Food and Beverage Sectorrightbottom00Topic 3 – Restaurant Organization and Duties of Key PositionsModule 8 – Food and Beverage ServicesTopic 2 – Classification of Food and Beverage Servicesrightbottom00Module 9 – Restaurant Operations PlanningTopic 3 – Knowledge of Food and Beverage Servicesrightbottom00Module 10 – Kitchen Design and LayoutTopic 2 – Kitchen Layout for Food and Beverage ServicesModule 11 – Safe Food Handling in Food Service OperationsTopic 3 – Food Handling Processrightbottom00Module 12 – Preventing and Treating Accidents in Food Service OperationsTopic 3 – Fire Safety and First Aid ................
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