Hotel Organization & Operation
2 HOURS ONLINE THEORY
• Hotel Categories & Hotel Departments (department roles and responsibilities)
• Hotel Organization Chart
Organization & Operation of Food Units Chapter A
6 HOURS ONLINE THEORY + 12 HOURS OF PRACTICE
• The Restaurant as a Business (Historical review – Types of catering businesses – Restaurants within hotels)
• Establishment and Organization of a Food Unit
• Food Unit Equipment
• The Items and the Organization of the Meals
• The staff – Composition and Duties (hierarchy, responsibilities)
• Customer Service Rules – Acceptance and Management of Complaints
• HACCP-ISO
• Pharmacy Organization
• Accidents, fire safety means

Organization & Operation of Food Units Chapter B
• Food Terminology
• Ways of serving
• Rules of Hygiene

Organization & Operation of Food Units Chapter C (bar)
8 HOURS ONLINE THEORY
• Spatial Organization
• Equipment
• Personnel and responsibilities
• Service and sales promotion
• Alcoholic and Non-Alcoholic Drinks
• Management
• Oenology

Housekeeping
4 HOURS ONLINE THEORY + 8 HOURS OF PRACTICE
• Goals
• Department organization
• Personnel
• Operating Rules
• Room furniture and equipment
• Mini bar
• Room dressing
• Technical specifications for room cleaning (cleaning materials, room cleaning, cleaning of common areas, disinfection, mechanical equipment)
• Storage/ Material management (linen storage, linen stocks and inventory, clothing supply management)
• Washing machine/ironing machine
• Lost management
• Ecological management

All seminars include theory and practice.

P.O.E.P has created educational material for its students in electronic form that is sent to all upon completion of education.

Also, during the educational seminars all students receive forms using the techniques they apply during the lesson