Basics of Food Production Department, Hierarchy, Sections, attributes / qualities in the staff members, Duties and Responsibilities, uniform and grooming, menu preparation, kitchen operation, mise-en-place and mise-en-scene.
FOOD & BEVERAGE SERVICE:
Basics of Food and Beverage service department, Staffing, Hierarchy, attributes, catering establishments, duties and responsibilities, guest handling, order taking, revenue control system, restaurant and bar operation, briefing and debriefing, equipments and furniture used, types of menu and menu planning, banquet operation.
Basics of Front office department, Hierarchy, sections, duties and responsibilities, guest handling and welcoming, bell desk operation, bill preparation, files and formats, reservation and registration process, interdepartmental relationship, staffing, report generation, equipments and furniture used, attributes of the staff, VIP guest handling, check in and check out process.
Basics of housekeeping department, room cleaning, bed making, staffing, hierarchy, duties and responsibilities of the staff, guest handling, guest room amenities, laundry operation, flower arrangement, public area cleaning, attributes of the staff.
Basics of computer education, handling mails and messages, using of word, excel and power point and internet.
Importance of communication, use of word and sentences, hotel management vocabulary, knowledge of French and English langua