Course Overview

Overview:

This course in catering and hotel management is designed to provide participants with the knowledge and skills necessary to succeed in the hospitality industry, specifically focusing on catering services and hotel operations. Participants will learn about food preparation, menu planning, event management, customer service, and hotel administration. Through a combination of theoretical learning, practical training, and experiential learning opportunities, this course aims to prepare individuals for careers in catering businesses, restaurants, hotels, and event management companies.

Objectives:

1. Introduce participants to the principles and practices of catering and hotel           management.
2. Provide hands-on training in food preparation, menu design, and catering services.
3. Educate participants on event planning, banquet management, and hospitality operations.
4. Foster customer service skills, teamwork, leadership, and problem-solving abilities.
5. Prepare participants for careers in the hospitality industry or entrepreneurship in catering and hotel management.

Duration:

The duration of the course can vary depending on the level of detail and the scope of the curriculum. A comprehensive course may range from several months to a year, typically including classroom sessions, practical workshops, and internships.

Detailed Content:

Module 1: Introduction to Catering and Hotel Management

• Overview of the hospitality industry, its history, and current trends.
• Understanding catering services, hotel operations, and event management.
• Introduction to customer service standards, ethics, and professionalism.

Module 2: Food Production and Culinary Skills

• Basic culinary techniques: knife skills, cooking methods, and food safety.
• Menu planning and design: understanding dietary preferences, restrictions, and trends.
• Hands-on cooking sessions: preparing appetizers, entrees, desserts, and beverages.

Module 3: Catering Services and Event Management

• Types of catering services: off-premise catering, on-premise catering, and special events.
• Event planning and coordination: venue selection, decor, entertainment, and logistics.
• Managing catering contracts, budgets, and staffing for events.

Module 4: Hotel Operations and Front Office Management

• Introduction to hotel operations: front office, housekeeping, food and beverage, and guest services.
• Reservation systems, guest check-in/check-out procedures, and room allocation.
• Managing guest inquiries, complaints, and special requests.

Module 5: Food and Beverage Management

• Food and beverage cost control: inventory management, pricing strategies, and portion control.
• Beverage selection, service, and management: wine, spirits, cocktails, and non-alcoholic beverages.
• Creating memorable dining experiences: ambiance, menu presentation, and table service.

Module 6: Hospitality Marketing and Sales

• Marketing strategies for hotels, restaurants, and catering businesses: branding, advertising, and promotions.
• Sales techniques and customer relationship management: attracting and retaining clients.
• Digital marketing tools and social media strategies for the hospitality industry.

Module 7: Financial Management and Business Administration

• Financial planning and budgeting for catering and hotel operations.
• Revenue management strategies: pricing optimization, yield management, and forecasting.
• Legal and regulatory compliance, insurance, and risk management.

Training Methodology:

• Classroom Sessions: Theoretical concepts will be taught through lectures, presentations, and discussions on catering and hotel management principles, techniques, and industry standards.
• Practical Workshops: Hands-on training will be provided in food preparation, menu planning, event management, and hotel operations in a simulated hospitality environment.
• Internships: Optional internships or externships in catering businesses, hotels, or event management companies may be arranged to provide real-world experience and exposure to industry practices.
• Case Studies: Analyzing real-life case studies and scenarios from the hospitality industry to develop problem-solving skills and decision-making abilities.
• Guest Speakers: Inviting guest speakers from the hospitality industry, including chefs, hotel managers, event planners, and industry experts, to share their insights and experiences with participants.
• Field Trips: Organizing field trips to catering facilities, hotels, restaurants, and event venues to observe operations, interact with industry professionals, and gain practical insights into hospitality management.
• Group Projects: Collaborating on group projects, such as menu planning, event coordination, and business plan development, to apply learning in real-world scenarios and develop teamwork and leadership skills.
• Feedback and Evaluation: Providing regular feedback and evaluations to participants to assess their progress, skill development, and areas for improvement. Formal assessments may include practical exams, written assignments, and project presentations.

This course in catering and hotel management offers a comprehensive learning experience that combines theoretical knowledge with practical skills, industry insights, and professional development opportunities, preparing participants for successful careers in the hospitality industry or entrepreneurship in catering and hotel management.