This course contains 10 units and can be completed in 6 months at the recommended pace of 8 hours per week:

• Unit 1. The Nature of Management
• Unit 2. Hospitality Establishments
• Unit 3. Organisational Structure and Star Grading
• Unit 4. People Management
• Unit 5. Reception and Housekeeping Management
• Unit 6. Food and Beverage Management
• Unit 7. Introduction to Event Management
• Unit 8. Event Bidding and Planning
• Unit 9. Event Marketing and Operations
• Unit 10. Event Health and Safety

With our structured approach to learning, you can quickly gain valuable knowledge and skills. All courses include onboarding information, video lessons, multiple assessment opportunities, and monthly live Q&A sessions with a subject matter expert.

Upon successful completion of this course you should be able to:

1. Analyse a business and the role of management within it.
2. Explain the core management functions.
3. Outline the different functional departments within hospitality establishments.
4. Discuss the various types of hospitality establishments and the services offered.
5. Explain the support services within a hospitality establishment.
6. Outline the various organisational structures within the hospitality industry.
7. Describe the star grading programme and benefits thereof.
8. Perform limited human resource management tasks within a hospitality establishment.
9. Explain the functional areas of the reception and receptionist.
10. Explain the reservations process.
11. Detail the processes involved in the handling of payments and billing.
12. Discuss the responsibilities of housekeeping, and methods to coordinate the function within an establishment.
13. Explain the processes and principles associated with the management of food and beverage services in hospitality establishments.
14. Describe the nature, categories and characteristics of events.
15. Explain the components of event planning, event bidding and event stakeholder management.
16. Describe the marketing and operational requirements to successfully host an event.
17. Outline the risk, compliance and health and safety measures required to ensure the safety of staff and guests to the event.

You can expect to gain practical skills in the following areas:

• Management functions
• Customer service
• Human resource and health and safety legislation and regulations
• Inventory and purchasing principles
• Reception best practices
• Technology skills
• Leadership skills
• Marketing skills
• Event proposal and planning
• Risk management