Hospitality & Tourism Training
Objective
To provide the student with the knowledge and practical skills to function in an entry-level position in the tourism/hospitality industry.
Program Content:
- Employability Skills
- Introduction to Basic Serving Procedure and Dining Area
- Inventory Management
- Customer Service
- Catering Management
- Mathematics for the Hospitality Industry
- Eco Tourism
- Hospitality Sales & Marketing
- IC3 (Internet & Core Computing Certification)
- Front Desk Management
- Housekeeping & Facilities Management
- Basic Food Preparation
Employability Skills
- Communication Skills/Active Listening
- Time Management
- Conflict Resolution
- Expectations of Employers
- Managing Stress
Introduction to Basic Serving Procedure
- Sanitation Control and Safety Procedures
- Basic Food Preparation Techniques
- Knife Skills
- Basic Bartending Skills
Eco Tourism
- Marketing and Development of Tourist Products
- Developing Community Tourism Strategies
- Tourism Implementation
- Developing Community Cultural Liaison Personnel
Hospitality Legislation
- Legislation Regarding the Following:
- Contracts
- Guest Safety
- Food Service and Regulations
- Licensing and permits required
- Fire Safety
Hospitality Sales & Marketing
- Marketing Strategies
- Analyzing target markets, products, place, promotions, and price for tourism products and restaurants
Computer Applications
- IC3 (Internet and Core Computing Certification)
- Introduction to Digital Media
Front Desk Management
- Reservation System
- Terminology
- Billing Procedures
- Audit
- Customer Greeting & Service
Housekeeping & Facilities Management
- Kitchen Operations
- Procedures of daily housekeeping and maintenance operations
- Safety Procedures
- Inventory and Cost Controls
Basic Food Preparation
- Kitchen Operations
- Identify Basic Sanitation Principles
- Describe Receiving & Storing Procedures
- Practice Safety & Sanitation Procedures
