About This Course
Course Curriculum
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Introduction to Hospitality Management
00:21:00
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An Overview of Hotel Industry
00:15:00
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Restaurant Industry
00:32:00
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Restaurant Leadership and Management
00:22:00
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The Process of Selection and Recruitment in the Hospitality Industry
00:18:00
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The Process of Development and Training in the Hospitality Industry
00:21:00
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Management of Front Office Operations
00:16:00
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Management of Food and Beverage Operations
00:17:00
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Food Safety – An Introduction
00:26:00
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Supervision of Food Safety
00:34:00
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Food Safety Legislation
00:31:00
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Food Safety Management System
00:41:00
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Food Safety Management Tools
00:27:00
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Contamination Hazards
00:26:00
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Controlling Contamination
00:36:00
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Food Poisoning (Bacterial) and Food-Borne Illness
00:29:00
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Food Poisoning (Non-Bacterial)
00:29:00
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Personal Hygiene
00:27:00
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Food Premises and Equipment: The Design and Construction
00:30:00
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Pest Management
00:27:00
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Food Safety Training for the Staff
00:15:00
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Assignment – Hospitality : Hospitality Manager
10:22:00