Basic Housekeeping Operation Course

Basic Housekeeping Operation course is designed to give students the skills and knowledge of the Housekeeping department and the purpose is to develop and give birth to and nurture outstanding students and candidates employees for the service role in the hospitality industry.

Teaching Methods

Our competent teachers are training the students by the following methods

• Teaching Practical and Theories that meet chapter outlines and learning outcomes.
• Providing clarity and concise explanation of core concepts for the course. 
• Providing Hand-outs/Study materials from the Teacher and the Training Center.

 

Learning Outcomes

• After studying this Diploma Course, students should be able to:
• Get knowledge of housekeeping operations.
• Improve communication and interpersonal skills, Grooming, Personal Hygiene .

Job-ready within a housekeeping department in the Hotel Industry.

 

 

 

 

 

 

 

Course Objective
Basic Food & Beverage Service Operation course is designed to give students the skills and knowledge to Food & Beverage Service sector and the purpose is to develop and support the service role to the outstanding students for hospitality industry.

Course outlines
  
1. Introduction to F & B Service Operations
2. Types of menu and service
3. Learning about restaurant equipment
4. F & B Service menu course
5. Practicing Table Set-up      
6. Food & Beverage Knowledge       
7. F & B Terminology      
8. Basic Wine Knowledge
9. Duties & Responsibilities of a waiter

Teaching Methods

• Our competent teachers is training the students the following methods
• Teaching Practical and Theories meet chapter outlines.
• Clarity of explanation & concept courses to understand for students 
• Provide Hand-outs/Study materials from Teacher and Training Center
 
Learning Outcomes
After studying this Diploma Course, student should be
able to:
• Get knowledge of Food & Beverage Service sector.
• Improve communication and interpersonal skills, Grooming, Personal Hygiene and Basic Food Safety.
• Can work as a server in Food & Beverage Service Industry.
        
 
Assessment Process
As if students who must have fully school attendance rule by MHTM, can being allowed to taking their exam.

Students’ attendance can check with students’ attendance record list.  Students will get certificate only if they make sure pass both the 50% Theories and 50% Practical exams as per related courses.

Course Objective
 
• This course will be a practical guide to the operations of the front of the hotel and the hospitality accounting practices.
• Reservations, check in, check out, and night auditor functions will be covered through role-play, case studies, and practical applications.
• Both manual and computer reservations and front desk operations will be presented
 
Course Outline
• Functions and roles of the front office operations .
• The Reservation Process.
• Guest service and rate structures.
• The Hotel Revenue Cycles 
• The Night Audit duties
• Telephone Etiquette and communication system

Teaching Methods
Our competent teachers is training the students the
following methods
 
• Teaching Practical and Theories meet chapter outlines.
• Clarity of explanation & concept courses to understand for students
• Discuss & guide for individual assignment and presentation.
• Provide Hand-outs/Study materials from Teacher and Training Center
• Excursion to International Hotels and Restaurants
• Knowlede training of OHMS System by Video Clips.

 

 

 

 

 

 

 

 

 

 

Sales and Marketing (Basic Course)
Course Objectives
 
The main functions of the sales and marketing department involve generating new businesses for the hotel, coordinating advertising, as well as sales promotions and public relations activities aimed at enhancing the hotel’s image.
 
The Certificate in Sales and Marketing Programme aims to give students a firm understanding of the principles and techniques of the sales and marketing functions, sales Strategies with Marketing Tactics.
 
Teaching Methods
The delivery of this programme involves lectures, group discussions, case studies and presentations by students. Classes are usually held three times a week. Weekend block classes may be available subject to adequate student enrolment. Weekly lectures are conducted by qualified and experienced local lecturers approved by the Institute.
 
Assessment Process
     Students are required to pass the overall assessment in order to be granted a passing grade for each Chapter. All students are required to fulfil the attendance requirement of at least 75% for each before they are considered eligible to take the examinations /assessment of the course concerned.