<p><span style="font-size:24px"><strong>Hotel &amp; Hospitality Management Course</strong></span></p>

<p>FEE : 30000,&nbsp; Duration : 3 Months</p>

<p><strong><span style="font-size:14px">Course Contents of Hotel &amp; Hospitality Management:</span></strong></p>

<p style="text-align:justify"><span style="font-size:14px"><strong><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">1. INTRODUCTION TO HOTEL &amp; HOSPITALITY MANAGEMENT</span></strong></span></p>

<p style="text-align:justify"><span style="font-size:14px">Designed to build an understanding of the hospitality industry by examining the management skills needed to succeed in the industry. The student will also gain an insight in the development of the industry through popular trade magazines, guest speakers.</span></p>

<p style="text-align:justify"><span style="font-size:14px"><strong><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">2.SANITATION</span></strong></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice operation. safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; and checking age identification.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>3.FOOD SERVE SAFE CERTIFICATION</strong>&nbsp;</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice operation.Safety of the customer, legalities of the employer, the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><strong><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">4.PRACTICUM&nbsp;I</span></strong></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings, and services offered through an approved organization.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>5.FOOD AND BEVERAGE MANAGEMENT</strong></span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Designed to move the student through the various management steps involved in food service. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course.This course is designed to build the skills necessary to operate a successful and profitable food service operation.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>6.FACILITIES ENGINEERING</strong></span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Introduces students to facilities engineering and why hospitality managers need to be aware of basic engineering principles and tools to enable them to make decisions regarding the operations of their facility.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>7.PRACTICUM II</strong></span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings and services offered through an approved agency.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>8.HOSPITALITY OPERATION MANAGEMENT</strong></span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">The class covers the study of broad-based hotel and motel management operations reviewing development, pre-opening, marketing, departmental operations, and organizational structure. Includes work in training, staffing, work improvement techniques, motivating, organizing, planning, and scheduling.</span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>9.RESORT &amp; CLUB MANAGEMENT</strong> </span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Introduces the student to these exciting and dynamic segments of the industry and the many challenges in operations. Students will explore the many career choices available after visits to various properties and the behind-the-scenes look at how they are run. </span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif"><strong>10.HOSPITALITY COSTING, PRICING, AND FINANCIAL MANAGEMENT</strong></span></span></p>

<p style="text-align:justify"><span style="font-size:14px"><span style="color:rgb(68, 68, 68); font-family:open sans,helvetica neue,helvetica,arial,sans-serif">Designed to move the student through the various management steps involved in developing a financially successful hotel, restaurant, resort, spa or other hospitality business. This course presents methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits. Hotels, restaurants, and resorts are studied from a managerial point of view to keep costs low and margins high. Budgeting and financing standards set in the hospitality industry are a focal area of the course.&nbsp;</span></span></p>
