LEVEL 3 HOSPITALITY AND HOTEL MANAGEMENT

By: Corina Oprea

Level 3 Hospitality and Hotel Management provides learners with the necessary learning materials to acquire the skills and knowledge essential for managing hotels and other hospitality establishments effectively. The program encompasses various aspects of hotel management, including front desk operations, housekeeping, food and beverage management, event planning, customer service, business operations, and leadership. Upon successful completion, learners are equipped for entry-level management roles within the hospitality industry. CONTENT Module 1: Food Safety and Hygiene Overview of food safety and hygiene Understanding food hazards Food safety legislation and regulations Personal hygiene and food handling practices HACCP principles and procedures Food storage and preservation Food safety audits and inspections Module 2 : Hospitality and Hotel House Keeping Introduction to housekeeping Cleaning methods and techniques Housekeeping supplies and equipment Room preparation and servicing Laundry management Inventory control and management Guest satisfaction and complaint handling Module 3: Customer Service Understanding customer service in the hospitality industry Effective communication skills Meeting and exceeding customer expectations Handling customer complaints Managing difficult customers Building customer loyalty and retention Service recovery strategies Module 4: Front Office Operations Role and responsibilities of front office staff Front office management and procedures Reservation systems and procedures Check-in and check-out procedures Guest billing and payment methods Safety and security procedures Revenue management and sales techniques Assessment

• Format: Paperback
• Language: English
• ISBN: B0BXNC78D7
• ISBN13: 9798386662868
• Release Date: March 2023
• Publisher: Independently published
• Length: 97 Pages
• Dimensions: 9.0" x 0.2" x 6.0"