Diploma in Hotel Management and Catering Service at Level 5 Course teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Diploma in Hotel Management and Catering Service at Level 5 Course is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.
To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.
The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.
- Accredited by CPD
- Instant e-certificate
- Fully online, interactive course with audio voiceover
- Self-paced learning and laptop, tablet, smartphone-friendly
- 24/7 Learning Assistance
- Discounts on bulk purchases
Who should take the course
Anyone with a knack for learning new skills can take this Diploma in Hotel Management and Catering Service at Level 5. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.
Certification
Once you’ve completed your course, you will immediately be sent a CPD Accredited FREE Digital Certificate.
Course Curriculum
Module 01: An Overview of Hotel Industry
- Hotel
- Eco Hotel
- Conference and Resort Hotels
- Boutique Hotel
- Apartment Hotel
- Destination Club
- Motel
- Inn
- Resort
- Bed and Breakfast
- Gratuity
- Summary
- Assessment
Module 02: The Process of Selection and Recruitment in the Hospitality Industry
- Introduction
- Flexible Employees
- The Importance of Planning Ahead
- The Job Description
- Describing the Ideal Recruit
- Attracting Candidates
- Advertising
- Getting Information From the Candidates
- Short-Listing the Candidates
- Selection
- One-to-One Interview
- Two or More Interviewers
- More than One Interview
- Role Plays
- Personality/Aptitude Test
- References
- Selection Interviews
- Prior to the Interview
- During the Interview
- After the Interview
- New Employee Induction Programmes
- On the First Day of Work
- Summary
- Assessment
Module 03: The Process of Development and Training in the Hospitality Industry
- Introduction
- The Benefits of Training
- Identifying Training Needs
- The Training Plan
- Carry Out the Training Programme
- Evaluating the Training Undertaken
- Developing a Training Programme
- Identification of Tasks and Job Management Skills
- Preparing Step-by-Step Procedures
- Management Concepts
- Steps in the Training Process
- Preparation: “Get Ready”
- Delivery: “Show Me”
- Methods of Presentation
- Skill Demonstration
- On-the-Job Training
- Role-Playing
- Commercial Videos
- Distance Learning
- Trial and Error: “Let Me Do It”
- Follow-up: “Check My Progress”
- Administering a Training Programme
- Cross-Training
- Developing a Trainer
- Summary
- Assessment
Module 04: Management of Front Office Operations
- The Arrival Chronology
- Front Office Operations
- Summary
- Assessment
Module 05: Management of Housekeeping, Engineering and Security Operations
- Housekeeping
- Organisation of Housekeeping Department
- The Functions of the Housekeeping Department
- Management of Guest Amenities
- Room Status Codes
- Managerial Styles
- Engineering
- Security
- Importance of a Security Department
- Organisation of a Security Department
- In-House Security Departments Versus Contracted Security Services
- Room Key Security
- Fire Safety
- Fire Code General Requirements
- Guest Expectations
- Fire Safety Plan
- Employee Training in Fire Safety
- Guest Instruction in Fire Safety
- Emergency Communication
- Developing the Emergency Communication Plan
- Responsibilities of the Front Office
- Employee Safety Programmes
- Summary
- Assessment
Module 06: Management of Food and Beverage Operations
- Food and Beverage Management
- Kitchen
- Food Operations
- Bars
- Stewarding Department
- Catering Department
- Room Service/In-Room Dining
- Sustainable Food and Beverage Operations
- Trends in Lodging Food and Beverage Operations
- Summary
- Assessment
Module 07: Introduction to Food Safety and the Law
- Introduction to food safety
- Cost/Dangers of Poor Food Hygiene
- The Law relating to Food Handlers (Introduce the law and refer to module 6)
- The Law relating to Food Business Owners (Introduce the law and refer to module 7)
- Powers of the Local Authorities
- Role of the Environmental Health Officer (EHO)
- Prosecution
- Due Diligence (Examples of Due Diligence)
- Food Hygiene Ratings Scheme and Food Standard Agency
- Summary
- Assessment
Module 08: Bacteria and Microbiological Hazards
- Bacteria
- Types of bacteria
- Sources and vehicles of bacterial contamination
- How do bacteria multiply?
- What do bacteria need to multiply?
- Cross-contamination
- Bacteria and the Danger Zone
- How to prevent bacterial contamination
- Viruses
- Moulds
- High-risk foods and Low-risk foods for biological hazards
- Summary
- Assessment
Module 09: Physical, Chemical and Allergenic Hazards
- Physical Contamination
- Types of physical contamination
- Prevention and controlling physical contamination
- Chemical hazards and controlling chemical contamination
- Allergenic hazards and controlling allergens
- Food allergy vs. food intolerance
- Anaphylactic shock
- Allergen law
- Summary
- Assessment
Module 10: Food Poisoning and Control Measures
- Definition and types of food poisoning
- Foodborne diseases
- Causes of food poisoning
- Control the temperature to control the bacteria
- Cooking Food
- Hot-holding Food
- Cooling Hot Food
- Thawing Frozen Food
- Reheating Food
- Displaying and Serving Food
- Checking Temperatures
- Where things go wrong
- Summary
- Assessment
Module 11: Food Spoilage and Food Storage
- Spoilage
- Preservation
- Recognising Spoilt Food
- Preventing Spoilage
- Food Preservation Methods
- Frozen Storage
- Freezing and defrosting
- Refrigeration and temperatures
- Dry Food Storage
- Food distribution and deliveries
- Food labelling and storage
- Use by and best before dates
- Summary
- Assessment
Module 12: Cleaning
- The aim of cleaning
- Safe Cleaning Precautions
- Detergents & Disinfectants
- Cleaning and disinfection
- Cleaning schedules
- Safe cleaning
- Six stages of cleaning
- Cleaning food storage areas and chillers
- Dishwashers
- Pests and controlling pests
- Summary
- Assessment
