Outline:
1.
Food & Beverage Operations
·
What is food? Its Psychological
definition & approach.
·
Classification of food groups.
·
Classification of world cuisines.
·
Methods to prepare foods for
restaurants/Banquets.
·
Duties of the Food & Beverage
manager/Director.
·
Kinds of chefs & their duties.
·
Computing F&B operating cost.
·
Beverage Cycle.
·
What is BEO? Guaranteed & Expected No.
of guests.
·
Menu & venue selection.
2.
Food Hygiene
·
HACCP. (Hazard Analysis Critical Control
Points)
·
Importance of Hygiene & sanitation.
·
Classification of Bacteria causing
illness.
·
Food Infections & Food Born Diseases.
·
In plant inspection programming.
·
Insects Control through different
Entomological methods.
·
Pasteurization & Sterilization of Food
Equipments.
·
Rodents Control.
·
Bacticides & Fungicides.
·
Introduction to yeast & Fermentations.
3.
Nutrition
·
Introduction to nutrients & nutrition.
·
Composition of foods.
·
Common sense about food selection.
·
Role & importance of vitamins & minerals
in human health.
·
Sources of minerals & vitamins.
·
Digestion of foods to release energy for
the body.
·
Malnutrition & Diseases.
·
Nutrition & World Health Organization
Reports.
·
Introduction to Gastronomy & cuisines
the world over.
·
Diet planning's according o different
age groups.
4.
TOURISM INDUSTRY
·
It comprises Hospitality, Transport
Services & Destination Alternatives.
·
The Hospitality comprises
Accommodations, Food Services & other
hospitality operations like sporting &
cultural events, recreations &
geographic tours including stores;
markets & shopping malls.
·
The destination Alternative activates &
retail shops.
5.
BUSINESS COMPUTING
·
What is food cost?
·
What is beverage cost?
·
What is the standard food cost?
·
What is the standard beverage cost?
·
How is costing done.
6.
UNDERSTANDING GLOBAL HOSPITALITY
INDUSTRY
Overall lodging
sentiments reached at the lowest point
in late 2009 & began to recover in
2010.The global recovery in hotel
operating is a fact. According to STR
(Smith Travel Research) the Asia Pacific
Market leads the way with 15.2%.while
the Americas, Middle East Africa &
Europe follow with 11.7%, 5.5%, & 1.6%
respectively.
7.
FRONT OFFICE OPERATION
·
It encompasses 4-Stages, The Guest
Cycle.
o
Pre Arrival.
o
Arrival.
o
Occupancy.
o
Departure (Check out).
8.
FACILITIES & ACCOMMODATION OPERATION
At this stage the front
office department must pay a lot of
attention to the guest in a timely &
accurate manner. Moreover GRO (Guest
Relation Officer) should encourage
repeat guests by paying a great
attention to guest complaints.
9.
HOSPITALITY FINANCE
·
Front office employs/Clerks are also
responsible for;
·
Noting date of arrival;
·
Expected date of departure,
·
Assign room No. & room rate.
10.
INTRODUCTION TO BUSINESS OPERATIONS
·
Introduction to hospitality & business
operations.
·
Organizational structure in tourism &
hotel industry.
·
Leadership skills.
·
Quality Management.
·
Developing staff team & individuals.
Who can apply?
·
FA, FSc, Business Graduates,
·
Hotel Owners / Operators
·
Staff of Star Hotels, Hospitals, Motels,
Resorts
·
Those planning their own business
·
Those thinking to make a career change
·
Those planning to move abroad
Learning Objectives:
After completing this training course;
you will be able to work for:
·
Star Hotels, Restaurants, Cruise Ships,
·
Catering Companies,
·
motels, resorts, Camps, Casinos ,
·
Hospitals, Army Messes & President
Secretariat.
Note: Hands on Practice at Hotel Crown
Plaza, Islamabad
|
Starting From |
Timings |
Last Date of Registration |
Fee |
|
16-05-11 |
1000-1400
(Mon-Tue) |
12-05-11 |
Rs:30,000
Per Participant |
* 10% Discount for students and groups
of two or more
Duration =
3 Months (72 Hours)
