Develop and uphold the project’s high standards for food safety and sanitation.
Improve the success rate in the fundamental terms and methods of the culinary, baking, and pastry arts, including the preparation, serving, and presentation of food.
Describe the traits, purposes, and dietary sources of the major nutrients, as well as the nutritious cooking techniques, such as how to enhance nutrient retention.
Communicate clearly and professionally, both verbally and in writing.
Create business improvement methods based on operational theory and practices that combine creativity and problem-solving abilities.
Recognize and illustrate the principles of the methods used in food service operations for buying, receiving, and issuing recipes.
Create and implement ethical and environmentally friendly policies for the hospitality sector.
Describe the organisation and style guidelines for menus and food service facilities.
Recognize the sources of food, the variations in growing techniques, and how to construct a seasonal cuisine.
Show and talk about the different ingredients and cooking styles used all over the world.
Establish the abilities necessary for success in the field, such as the capacity to collaborate with others, supervise people, and manage several projects at once.
Make meals from regional, global, and traditional cuisines and show that you know how to use them in the modern food service industry.
Acquire the rhythm, accuracy, quickness, and other abilities necessary for success in the culinary industry.
Front Office Services:-
Analyze the management, accounting, finance, marketing, and other functional systems used in the hospitality and travel sectors.
Implement resource strategies for the food service, accommodation, and travel industries.
Provide students with the information and abilities needed to join a hotel front desk staff.
Understanding different service levels and market groups in the hospitality industry as they apply to the hotel’s front desk area.
Recognizing the value of property management systems (PMS) and the function they play in the hotel sector.
Use your communication skills to involve a variety of people in the hospitality and travel sectors.
Acquiring the knowledge and abilities needed to manage guest departures and arrivals.
Carry out hotel accounting functions, such as publishing accounts and processing cash and credit activities at the desk.
Utilizing knowledge and abilities in various contexts in the hotel and tourism industries will show that you can think critically and solve problems.
Recognizing the need to utilise appropriate language when communicating with visitors.
Recognizing the role that ethnicity, culture, and demographics have in communicating with visitors and delivering a more individualised service.
Gain confidence in handling demands from visitors and overcoming obstacles that frequently appear when they are staying or leaving.
Describe the duties of the front desk, the accounting processes, the revenue management techniques, the checkout and settlement techniques, and the functions and verification of the night audit.
Develop an understanding on the night audit process.
Housekeeping:-
Explain the function of the housekeeping division of a hotel and the significance of excellent communication between housekeeping and other divisions.
Use strategies to develop and enhance human resource skills in recruiting, orienting, and recruiting.
Apply strategies to strengthen your training, planning, encouraging, and punishing human resources skills.
Maintain both reused and non-recycled inventory lists. Techniques covered involve conducting a physical inventory, determining par levels for various types of stocks, and implementing efficient inventory control systems.
Describe the normal cleaning duties that the housekeeping department performs and how the department is planned and organized using area inventory lists, frequency schedules, performance requirements, and productivity standards.
Utilizing the operational budget as a tool for cost management, tracking expenditures based on budget cost per occupied room, and adopting cost-effective purchasing strategies will help the housekeeping department keep costs under control.
Recognize the needs for safety and security in hospitality industry and how concerns with security and safety impact H/K staff.
Food and Beverage Service:-
Describe the functions of the various food and beverage positions and show the various forms of food and beverage organisational charts.
Describe and provide examples of your best qualities with respect to F&B service.
Describe the numerous tools and equipment used in the F&B service and shows how to use each one properly.
Know how to use and remember common terms used in the food and beverage sector.
Examine menus and their effect on the food and drink served to customers.
The students learn about the hospitality and catering industry and how it relates to their specific occupations within the sector.
Understanding of various services.
Understanding of menu items, including ingredients and preparation methods, accoutrements and garnishes, and service preparation.
Understanding of alcoholic and nonalcoholic beverages, as well as their serving methods.
Students learn different types of meeting setups.
Presentation and preparation of cocktails and mocktails
