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