Food Hygiene
Health & Safety
Safeguarding
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The Hotel Management and Catering Service course is a CPD accredited, industry-recognised course designed for professionals in the food, catering and hospitality industry. It is an advanced training programme ideal for those looking to gain the credentials to work in a management role, with step-by-step guidance on how to oversee operations in every area of hospitality and catering.
Through this comprehensive bundle programme, you will gain the skills and practical knowledge to monitor food health and safety compliance, manage front office operations, develop staff training, and much more. It covers the nature of the hotel industry, important guidance and information for food handlers, cleaning and maintenance procedures, and other fundamental aspects of management.
By the end of the course, learners will have an excellent understanding of the duties and responsibilities that come with managing hotel and catering operations, with the certification and skills to work in a wide range of professions, from hotel manager to catering supervisor.
- Accredited by CPD
- Instant e-certificate and hard copy dispatch by next working day
- Fully online, interactive course with audio voiceover
- Developed by qualified professionals
- Discounts on bulk purchases
- Self-paced learning and laptop, tablet, smartphone-friendly
- 24/7 Learning Assistance
Sneak Peek
Who should take the course
The Hotel Management and Catering Service training course is ideal for anyone aspiring to work, or currently works in this industry, particularly in a management role. This includes:
- Hospitality Manager
- Catering Manager
- Catering Assistant
- Hotel Business Owner
- Housekeeping Supervisor
- Travel Advisor
Certification
Once you’ve successfully completed your Hotel Management and Catering Service course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the course, learners will be able to:
- Understand the structure of the hotel industry and types of hotels
- Organise the housekeeping department and oversee all housekeeping operations
- Manage staff turnover and identify training needs
- Monitor all front end office operations and communications
- Oversee security and safety operations, including emergency communications and fire safety
- Create a cleaning plan and schedule, following proper hotel cleaning best practice
- Implement a HACCP system for effective food health and safety management
- Demonstrate in-depth knowledge of food poisoning and control measures
- Meet the standards of the Food Standards Agency when it comes to preparing, heating, cooling, freezing, storing and displaying food
- Work safely with chemical cleaning products and hazardous substances
Accreditation
All of our courses, including this Hotel Management and Catering Service course, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
Assessment
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Course Curriculum
- Hotel
- Eco Hotel
- Conference and Resort Hotels
- Boutique Hotel
- Apartment Hotel
- Destination Club
- Motel
- Inn
- Resort
- Bed and Breakfast
- Gratuity
- Summary
- Assessment
- Introduction
- Flexible Employees
- The Importance of Planning Ahead
- The Job Description
- Describing the Ideal Recruit
- Attracting Candidates
- Advertising
- Getting Information From the Candidates
- Short-Listing the Candidates
- Selection
- One-to-One Interview
- Two or More Interviewers
- More than One Interview
- Role Plays
- Personality/Aptitude Test
- References
- Selection Interviews
- Prior to the Interview
- During the Interview
- After the Interview
- New Employee Induction Programmes
- On the First Day of Work
- Summary
- Assessment
- Introduction
- The Benefits of Training
- Identifying Training Needs
- The Training Plan
- Carry Out the Training Programme
- Evaluating the Training Undertaken
- Developing a Training Programme
- Identification of Tasks and Job Management Skills
- Preparing Step-by-Step Procedures
- Management Concepts
- Steps in the Training Process
- Preparation: “Get Ready”
- Delivery: “Show Me”
- Methods of Presentation
- Skill Demonstration
- On-the-Job Training
- Role-Playing
- Commercial Videos
- Distance Learning
- Trial and Error: “Let Me Do It”
- Follow-up: “Check My Progress”
- Administering a Training Programme
- Cross-Training
- Developing a Trainer
- Summary
- Assessment
- The Arrival Chronology
- Front Office Operations
- Summary
- Assessment
- Housekeeping
- Organisation of Housekeeping Department
- The Functions of the Housekeeping Department
- Management of Guest Amenities
- Room Status Codes
- Managerial Styles
- Engineering
- Security
- Importance of a Security Department
- Organisation of a Security Department
- In-House Security Departments Versus Contracted Security Services
- Room Key Security
- Fire Safety
- Fire Code General Requirements
- Guest Expectations
- Fire Safety Plan
- Employee Training in Fire Safety
- Guest Instruction in Fire Safety
- Emergency Communication
- Developing the Emergency Communication Plan
- Responsibilities of the Front Office
- Employee Safety Programmes
- Summary
- Assessment
- Food and Beverage Management
- Kitchen
- Food Operations
- Bars
- Stewarding Department
- Catering Department
- Room Service/In-Room Dining
- Sustainable Food and Beverage Operations
- Trends in Lodging Food and Beverage Operations
- Summary
- Assessment
- Introduction to food safety
- Cost/Dangers of Poor Food Hygiene
- The Law relating to Food Handlers (Introduce the law and refer to module 6)
- The Law relating to Food Business Owners (Introduce the law and refer to module 7)
- Powers of the Local Authorities
- Role of the Environmental Health Officer (EHO)
- Prosecution
- Due Diligence (Examples of Due Diligence)
- Food Hygiene Ratings Scheme and Food Standard Agency
- Summary
- Assessment
- Bacteria
- Types of bacteria
- Sources and vehicles of bacterial contamination
- How do bacteria multiply?
- What do bacteria need to multiply?
- Cross-contamination
- Bacteria and the Danger Zone
- How to prevent bacterial contamination
- Viruses
- Moulds
- High-risk foods and Low-risk foods for biological hazards
- Summary
- Assessment
- Physical Contamination
- Types of physical contamination
- Prevention and controlling physical contamination
- Chemical hazards and controlling chemical contamination
- Allergenic hazards and controlling allergens
- Food allergy vs. food intolerance
- Anaphylactic shock
- Allergen law
- Summary
- Assessment
- Definition and types of food poisoning
- Foodborne diseases
- Causes of food poisoning
- Control the temperature to control the bacteria
- Cooking Food
- Hot-holding Food
- Cooling Hot Food
- Thawing Frozen Food
- Reheating Food
- Displaying and Serving Food
- Checking Temperatures
- Where things go wrong
- Summary
- Assessment
- Spoilage
- Preservation
- Recognising Spoilt Food
- Preventing Spoilage
- Food Preservation Methods
- Frozen Storage
- Freezing and defrosting
- Refrigeration and temperatures
- Dry Food Storage
- Food distribution and deliveries
- Food labelling and storage
- Use by and best before dates
- Summary
- Assessment
- The aim of cleaning
- Safe Cleaning Precautions
- Detergents & Disinfectants
- Cleaning and disinfection
- Cleaning schedules
- Safe cleaning
- Six stages of cleaning
- Cleaning food storage areas and chillers
- Dishwashers
- Pests and controlling pests
- Summary
- Assessment
Course Curriculum
TAKE THIS COURSE
- £20.00 ex VAT
- 1 year
- Level 2
- Course Certificate
- 5 hours, 18 minutes Gift this course
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