Entry Qualifications

G.C.E A/L Qualification

Pass in Science, Art, Commerce or Technology Stream

OR

NVQ Qualification

NVQ Level 4 certificate in Cook, Room Attendant, Waiter/Steward, Tour Guide

Course Duration & Course Structure
Foundation 06 Months
NVQ Level 5 12 Months
On the Job Training in Industry 06 Months
NVQ Level 6 12 Months

Course Modules

Introduction to tourism & Hospitality Management

Public Relations

Front office operations in Hospitality Management-I

Food and Beverage operations in Hospitality Management-I

Effective communication in Hospitality Management

Workplace Information Management

Front office operations in Hospitality Management-II

Food and Beverage Operations in Hospitality Management II

Risk management in tourism and hospitality

Stores maintenance and other logistics

Workplace Communication Management

Planning and Scheduling Work at Workplace

Housekeeping operations in Hospitality Management -I

Kitchen operations in Hospitality Management -I

Human Resource

Management and Staff Training

Research Method and continual improvement

Problem Solving and Decision Making

Housekeeping operations in Hospitality Management-II

Kitchen operations in Hospitality Management -II

Financial management and accounting

Business Plan Preparation and Implementation

Occupational Health and Safety

Teamwork and Leadership

Creation and maintenance of learning culture


APPLICATIONS ARE OPEN FOR THE ACADEMIC YEAR 2020

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