About This Course
Course Curriculum
-
Introduction to Hospitality Management00:21:00
-
An Overview of Hotel Industry00:15:00
-
Restaurant Industry00:32:00
-
Restaurant Leadership and Management00:22:00
-
The Process of Selection and Recruitment in the Hospitality Industry00:18:00
-
The Process of Development and Training in the Hospitality Industry00:21:00
-
Management of Front Office Operations00:16:00
-
Management of Food and Beverage Operations00:17:00
-
Food Safety – An Introduction00:26:00
-
Supervision of Food Safety00:34:00
-
Food Safety Legislation00:31:00
-
Food Safety Management System00:41:00
-
Food Safety Management Tools00:27:00
-
Contamination Hazards00:26:00
-
Controlling Contamination00:36:00
-
Food Poisoning (Bacterial) and Food-Borne Illness00:29:00
-
Food Poisoning (Non-Bacterial)00:29:00
-
Personal Hygiene00:27:00
-
Food Premises and Equipment: The Design and Construction00:30:00
-
Pest Management00:27:00
-
Food Safety Training for the Staff00:15:00
-
Assignment – Hospitality : Hospitality Manager10:22:00