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The Hospitality course is the ultimate training course for anyone looking to gain the most in-demand skills to start a successful career in this industry. It covers the fundamentals of hospitality management, recent industry innovations and the impact of COVID-19 on hospitality and tourism.
We’ve taken this comprehensive professional diploma and broken it down into several manageable modules which we believe will assist you to easily grasp each concept – from the fundamentals to the most advanced aspects of the course. You will learn about the nature of the hotel industry, the different types of hotels, tourism marketing, and much more.
With step-by-step training, you’ll explore the different ways of maintaining quality standards in the industry and gain the ability to oversee all operations from front desk management to catering and housekeeping. You’ll also gain the personal and professional development skills to hire and train staff, building strong and efficient teams.
- 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
- Complies with EU's General Data Protection Regulation 2018
- Self-paced learning and laptop, tablet, smartphone-friendly
- 24/7 Learning Assistance
Sneak Peek Of Hospitality Course
Who Should Take The Hospitality Course
This hospitality training course is ideal for anyone aspiring to work, or currently works in the hospitality industry, particularly in a management role. This includes:
- Hospitality Manager
- Hotel Business Owner
- Housekeeping Supervisor
- Travel Advisor
Certification
Once you’ve successfully completed your Hospitality course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £5.99). 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
- Manage staff turnover and identify training needs
- Organise the housekeeping department and oversee all housekeeping operations
- Monitor all front end office operations and communications
- Develop an emergency communication plan and employee safety program
- Manage food operations and oversee the catering department
- Recruit and train staff effectively to work in various areas of hospitality
- Oversee security and safety operations, including emergency communications and fire safety
- Implement an effective marketing strategy and PR strategy to grow the business’s presence
- Record business transactions and manage day-to-day accounting tasks
Assessment
At the end of this Hospitality training 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.
Accreditation
All of our courses are fully accredited. The content of the Hospitality training is certified by the CPD Certification Service as conforming to the continuous professional development principles. This course provides you with up-to-date skills and knowledge and helps you to become more competent and effective in your chosen field.
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
- Regular Part-Time Staff
- Casual Staff
- Agency Staff
- The Importance of Planning Ahead
- Future Peaks in Demand
- Holiday Arrangements
- Staff Turnover
- Planned Retirements and Departures on Maternity Leave
- The Job Description
- Describing the Ideal Recruit
- Attracting Candidates
- o Internal Promotions
- o Present Staff
- o Current Staff
- o Notices and Posters on Your Premises
- o Records of Previous Applicants
- o Newspaper
- o Local Radio
- o Job Centres
- o Posters and Notices
- o Direct Mail
- o Universities and Colleges
- o Schools Careers Teachers
- Advertising
- o Attract
- o Interest
- o Desire
- o Action
- 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
- Greeting
- Transition
- Registration
- Check-in
- Determining Methods of Payment
- Completion
- Group Arrivals
- Front Desk Checkout
- Guest Directed Computer Checkout
- Automated Checkout
- Front Office Operations
- Communications
- Staffing
- Value-Added Services
- Operations Administration
- Summary
- Assessment
- Housekeeping
- Organisation of Housekeeping Department
- Housekeeping Manager
- Floor Supervisor
- Room Attendants
- The Functions of the Housekeeping Department
- The Lost and Found Department
- First Aid
- Floral Arrangement
- Laundry Services
- Purchasing
- 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
- Position Profile
- Catering Event Order
- Catering Coordinator
- Catering Services Manager
- Room Service/In-Room Dining
- Sustainable Food and Beverage Operations
- Trends in Lodging Food and Beverage Operations
- Summary
- Assessment
- Introduction
- Quality Management in Hospitality Industry
- Hospitality Retail Service Quality
- The Five Dimensions of Service
- Quality Management and Hospitality Retail Operations
- Inspections and Quality Assurance
- Quality Advisor’s Visit
- Statutory Obligations
- Quality Standard Awards in Hospitality Operations
- Investors in People
- Total Quality Unit Management
- Quality Management in Tourism
- Caring for Customers in Tourism
- Summary
- Assessment
- Strategy in Marketing
- Marketing Role of GTA
- Market Research
- Promotional Activities
- Advertisement
- Audio-Visual and Printed Material
- Brochures
- Posters
- Collateral Material
- Video Promotion
- Manual or Directory
- Direct Mail
- What is an Account
- Types of Accounts at the Front Desk
- Guest Accounts
- Non-Guest Accounts
- Voucher
- Types of Voucher
- Basic Principles of Accounting
- Points to Remember with Regards to a Folio
- Types of Folios Used in Hotels
- Ledgers Used at the Front Desk
- Accounts Which are Included in City Ledger
- Account Aging
- Recording Business Transactions
- The Profit and Loss Account and Balance Sheet
- Income and Expenses
- Capital and Revenue Expenditure
- Assets and Liabilities
- Capital
- Working Capital
- Profit and Loss Accounts
- Recording Revenue
- Recording Expenses
- Petty Cash
- Balance Sheet
- Budgeting
- Bank Charges
- Credit Cards
- Summary
- Assessment
- Great Expectations
- Defining Your ‘Perfect’ Guest
- Understanding Guests’ Expectations
- How to Attract Your Perfect Guests
- Delivering the Dream
- Service Standards
- Consistency is King
- Building Systems
- The Extra Mile
- Indulge the Senses
- Know Your Onions
- Surprise and Delight
- Excel with Technology
- The Everlasting Review
- Wining the Reviews
- Summary
- Assessment
- Hospitality and Internet Advances
- ICT and Internet Capabilities and Impacts in Hospitality
- E-Solutions
- Innovations in Hospitality
- Innovation in Electronic Distribution
- Innovation in E-Marketing
- Social Media and Hospitality
- Conclusions
- Summary
- Assessment
- Defining Travel and Tourism
- Business Tourism
- Leisure Tourism
- Differentiating Between Business and Leisure Tourism
- Factors that Motivates to Travel
- Advantages and Disadvantages of Package Holidays
- Various Tourist Destinations
- Culture and Heritage
- Summary
- Assessment
- Impact of COVID in Tourism Industry
- UK Best Destinations
- Best Tourism Destinations Across the World
- Summary
- Assessment
Course Curriculum
| Module 1: An Overview of Hotel Industry | |||
| An Overview of Hotel Industry | 00:18:00 | ||
| Module 2: The Process of Selection and Recruitment in the Hospitality Industry | |||
| The Process of Selection and Recruitment in the Hospitality Industry | 00:21:00 | ||
| Module 3: The Process of Development and Training in Hospitality Industry | |||
| The Process of Development and Training in Hospitality Industry | 00:24:00 | ||
| Module 4: Management of Front Office Operations | |||
| Management of Front Office Operations | 00:19:00 | ||
| Module 5: Management of Housekeeping, Engineering and Security Operations | |||
| Management of Housekeeping, Engineering and Security Operations | 00:27:00 | ||
| Module 6: Management of Food and Beverage Operations | |||
| Management of Food and Beverage Operations | 00:20:00 | ||
| Module 7: Management of Service Quality in Hospitality Industry | |||
| Management of Service Quality in Hospitality Industry | 00:20:00 | ||
| Module 8: Marketing in Travel and Tourism Business | |||
| Marketing in Travel and Tourism Business | 00:24:00 | ||
| Module 9: Accounting in Hospitality Industry | |||
| Accounting in Hospitality Industry | 00:26:00 | ||
| Module 10: Customer Satisfaction | |||
| Customer Satisfaction | 00:23:00 | ||
| Module 11: E-Hospitality and Technology | |||
| E-Hospitality and Technology | 00:22:00 | ||
| Module 12: Introduction to Travel and Tourism | |||
| Introduction to Travel and Tourism | 00:13:00 | ||
| Module 13: Tourism in the New Normal World/ Post COVID Travel | |||
| Tourism in the New Normal World/ Post COVID Travel Destinations | 00:18:00 | ||
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- Original price was: £125.00.£20.00Current price is: £20.00. ex Vat
- 1 year
- Intermediate
- Course Certificate
- 4 hours, 35 minutes Gift this course
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