Program Description :

Hospitality Management Level 1 Program is designed for individuals wishing to enter a supervisory to mid-management career in the hospitality industry. This training provides an excellent overview from a supervisory to the mid-management perspective of all departments of a hotel, restaurant and resort.

Program Duration :

One course = 42 hours, 4 hours per day,

15 courses = 630, 20 hours per week, 36 weeks.

Delivery Method: On-site Delivery

Name of Course/Subject# of Hours
HTM 201 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
HTM 102 Hotel Management 10242
FNB 303 Food and Beverage Cost Operation42
HTM 202 Housekeeping Level 142
ACC 102 Managerial Accounting for Hospitality42
PLN 301 Event Planner42

  1. Summarize current customer service needs and trends.
  2. Identify the consequences the travel industry has on societies and cultures.
  3. Demonstrate the skills needed to become a successful concierge.
  4. Describe the typical cleaning responsibilities of the housekeeping department and the tasks associated with them.
  5. Schedule sufficient service staff to provide remarkable banquet service.
  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. Create a floor or site plan for a banquet.
  9. Identify the role of the front office in establishing and maintaining effective communication with other departments.
  10. Selecting a property management system (PMS)
  11. Demonstrate professionalism when responding to customer requests, complaints, safety and security, and other customer services.
  12. Manage the daily operations of a resort.
  13. Describe and define the different restaurant operation. (Menu design, supply and demand, and menu pricing.)
  14. Manage a variety of workplace situations encountered by contemporary human resource managers in the hospitality and tourism industry.
  15. Analyse and respond to situations arising from the union, management, and government relations.
  16. Recite the various functions of management and the interrelationships of these functions with othey key concerns of managers such as marketing, finance, and human resource management in the context of food service operations.
  17. Analyze the significance and growth of the cruise industry within the tourism sector and identify the experiential benefits of cruising from a consumer perspective.
  18. Identify control procedures, forms, and systems used in the purchasing, receiving, storage, issuing, production and service of both food and beverage.
  19. Explain the purpose, principles, and processes underpinning the production of “Profit and Loss accounts” and “Balance Sheets.
  20. Use social media as a platform for advertising and event marketing.
  21. Differentiate between approaches to non-profit events and corporate events.
  22. Deep understanding of various aspects of resort management.

Different types of resorts and their operations.

  1. Restaurant Manager/ Supervisor
  2. Hotel Manager/ Supervisor
  3. Hotel Banquet Supervisor
  4. Hotel Housekeeping Supervisor
  5. Hotel Front Desk Supervisor
  6. Hotel Back Office Supervisor
  7. Hotel Concierge Supervisor
  8. Travel Adviser