Description
The Hotel and Catering Management Course is a CPD accredited, industry-recognised course designed for professionals in the food, catering and hospitality industry. It is an advanced training programme ideal for those looking to gain the credentials to work in a management role, with step-by-step guidance on how to oversee operations in every area of hospitality and catering.
Through this comprehensive bundle programme, you will gain the skills and practical knowledge to monitor food health and safety compliance, manage front office operations, develop staff training, and much more. It covers the nature of the hotel industry, important guidance and information for food handlers, cleaning and maintenance procedures, and other fundamental aspects of management.
By the end of the Hotel and Catering Management Training Course, learners will have an excellent understanding of the duties and responsibilities that come with managing hotel and catering operations, with the certification and skills to work in a wide range of professions, from hotel manager to catering supervisor.
Accredited by CPD
Instant e-certificate and hard copy dispatch by next working day
Fully online, interactive course with audio voiceover
Developed by qualified professionals
Discounts on bulk purchases
Self-paced learning and laptop, tablet, smartphone-friendly
24/7 Learning Assistance
Who Should Take The Hotel and Catering Management Course
The Hotel and Catering Management Course is ideal for anyone aspiring to work, or currently works in this industry, particularly in a management role. This includes:
Hospitality Manager
Catering Manager
Catering Assistant
Hotel Business Owner
Housekeeping Supervisor
Travel Advisor
Certification
Once you’ve successfully completed your Hotel and Catering Management Online Course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the Hotel and Catering Management Course, learners will be able to:
Understand the structure of the hotel industry and types of hotels
Organise the housekeeping department and oversee all housekeeping operations
Manage staff turnover and identify training needs
Monitor all front end office operations and communications
Oversee security and safety operations, including emergency communications and fire safety
Create a cleaning plan and schedule, following proper hotel cleaning best practice
Implement a HACCP system for effective food health and safety management
Demonstrate in-depth knowledge of food poisoning and control measures
Meet the standards of the Food Standards Agency when it comes to preparing, heating, cooling, freezing, storing and displaying food
Work safely with chemical cleaning products and hazardous substances
Accreditation
All of our courses, including this Hotel and Catering Management Course, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
Assessment
At the end of the Hotel and Catering Management Training Course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Curriculum
Module 01: An Overview of Hotel Industry
Module 02: The Process of Selection and Recruitment in the Hospitality Industry
Module 03: The Process of Development and Training in the Hospitality Industry
Module 04: Management of Front Office Operations
Module 05: Management of Housekeeping, Engineering and Security Operations
Module 06: Management of Food and Beverage Operations
Module 07: Introduction to Food Safety and the Law
Module 8: Bacteria and Microbiological Hazards
Module 09: Physical, Chemical and Allergenic Hazards
Module 10: Food Poisoning and Control Measures
Module 11: Food Spoilage and Food Storage
Module 12: Cleaning
