Program Description :

Hospitality Basic Study Level 2 Program is designed for individuals who wish to start a career in the hospitality industry. This training provides an excellent overview from entry to supervisory levels in all departments of hotels, restaurants, and resorts.

Program Duration :

One course = 42 hours, 4 hours per week, ten courses = 420 hours,

20 hours per weeks, 24 weeks

Delivery Method: On-site Delivery

Name of Course/Subject# of Hours
HTM 20 Front Office42
PLN 102 Banquet42
HTM 101 Hotel Management 10142
HOS 101 Professional House Keeping Level 142
HTM 103 Concierge42
HTM 105 Resort Management and Fundamental42
HTM 104 Cruise42
FNB 201 Restaurant Management42
FNB 205 Food Service Management Fundamental42
HRS 101 Human Resources Management42

Upon successful completion of this program, students will be able to:

  1. Summarize current customer service needs and trends.
  2. Explain the social impact of the travel industry.
  3. Describe what a concierge is.
  4. Understanding the skills you need to become a successful concierge.
  5. Describe the typical cleaning responsibilities of the housekeeping department and the tasks associated with them.
  6. Describe how an executive housekeeper budgets, controls inventories and expenses.
  7. Describe the history of banquets, from the classical period, to the Renaissance and through today.
  8. Schedule sufficient service staff to provide remarkable banquet service (and prepare for the unexpected.)
  9. Create a floor or site plan for a banquet.
  10. Identify the role of the front office in establishing and maintaining effective communications with other departments.
  11. Selecting a property management system (PMS)
  12. Recognize professional techniques when responding to customer requests, complaints, safety and security and other customer services.
  13. A full understanding of how to operate a resort, their markets community participation, and challenges.
  14. Describe and define the different restaurant operations. (menu design, supply and demand, menu pricing, etc.)
  15. Propose implementation strategies to manage a variety of workplace situations encountered by contemporary human resources managers in the hospitality and tourism industry.
  16. Describe and analyze situations arising from the union, management, and government relations.
  17. Acquire an appreciation of the various functions of management and the interrelationships of these functions with other key concerns of managers such as marketing, finance, and human resource management in the context of food service operations.
  18. Analyze the significance and growth of the cruise industry within the tourism sector and identify the experiential benefits of cruising from a consumer perspective.
  1. Restaurant Host/Hostess/ Cook
  2. Hotel Banquet
  3. Hotel Housekeeping person
  4. Hotel Front Desk person
  5. Hotel Back office person
  6. Hotel Concierge
  7. Travel adviser