Description

CONTENT

Module 1: Food Safety and Hygiene

• Overview of food safety and hygiene
• Understanding food hazards
• Food safety legislation and regulations
• Personal hygiene and food handling practices
• HACCP principles and procedures
• Food storage and preservation
• Food safety audits and inspections

Module 2: Hospitality and Hotel Housekeeping

• Introduction to housekeeping
• Cleaning methods and techniques
• Housekeeping supplies and equipment
• Room preparation and servicing
• Laundry management
• Inventory control and management
• Guest satisfaction and complaint handling

Module 3: Customer Service

• Understanding customer service in the hospitality industry
• Effective communication skills
• Meeting and exceeding customer expectations
• Handling customer complaints
• Managing difficult customers
• Building customer loyalty and retention
• Service recovery strategies

Module 4: Front Office Operations

• Role and responsibilities of front office staff
• Front office management and procedures
• Reservation systems and procedures
• Check-in and check-out procedures
• Guest billing and payment methods
• Safety and security procedures
• Revenue management and sales techniques