Table of Contents

Module 1 – Characteristics of the Hospitality Industry.....................................................................2

Topic 2 – Characteristics of the Hospitality Industry.........................................................................2
Topic 3 – Career Prospects in the Hospitality Industry......................................................................3
Topic 4 – The Accommodation Sector...............................................................................................3
Module 3 – Introduction to Hotel Management...............................................................................5
Topic 3 – Organization and Function of Hotel Departments..............................................................5
Module 4 – Hotel Front Office Operations........................................................................................6
Topic 2 – Front Office Department....................................................................................................6
Module 5 – Hotel Housekeeping Department...................................................................................7
Topic 2 – Housekeeping Department................................................................................................7
Module 7 – Introduction to the Food and Beverage Sector..............................................................8
Topic 2 – Introduction to the Food and Beverage Sector..................................................................8
Topic 3 – Restaurant Organization and Duties of Key Positions........................................................9
Module 8 – Food and Beverage Services.........................................................................................10
Topic 2 – Classification of Food and Beverage Services...................................................................10
Module 9 – Restaurant Operations Planning..................................................................................11
Topic 3 – Knowledge of Food and Beverage Services......................................................................11
Module 10 – Kitchen Design and Layout.........................................................................................13
Topic 2 – Kitchen Layout for Food and Beverage Services...............................................................13
Module 11 – Safe Food Handling in Food Service Operations.........................................................14
Topic 3 – Food Handling Process.....................................................................................................14
Module 12 – Preventing and Treating Accidents in Food Service Operations..................................15
Topic 3 – Fire Safety and First Aid....................................................................................................15

1
Module 1 – Characteristics of the Hospitality
Industry
Topic 2 – Characteristics of the Hospitality Industry

2
Topic 3 – Career Prospects in the Hospitality Industry

Topic 4 – The Accommodation Sector

3
4
Module 3 – Introduction to Hotel Management
Topic 3 – Organization and Function of Hotel Departments

5
Module 4 – Hotel Front Office Operations
Topic 2 – Front Office Department

6
Module 5 – Hotel Housekeeping Department
Topic 2 – Housekeeping Department

7
Module 7 – Introduction to the Food and
Beverage Sector
Topic 2 – Introduction to the Food and Beverage Sector

8
Topic 3 – Restaurant Organization and Duties of Key
Positions

9
Module 8 – Food and Beverage Services
Topic 2 – Classification of Food and Beverage Services

10
11
Module 9 – Restaurant Operations Planning
Topic 3 – Knowledge of Food and Beverage Services

12
13
Module 10 – Kitchen Design and Layout
Topic 2 – Kitchen Layout for Food and Beverage Services

14
Module 11 – Safe Food Handling in Food Service
Operations
Topic 3 – Food Handling Process

15
Module 12 – Preventing and Treating Accidents in
Food Service Operations
Topic 3 – Fire Safety and First Aid

16