By the end of this course, you will be able to:

• Apply the fundamental aspects of customer service in a business 
• Advance a customer service programme from a basic to advanced level
• Communicate and collaborate with customers efficiently 
• Utilize customer feedback to continuously refine a customer service programme 
• Implement a customer service programme in the public sector and hospitality or retail industry

By the end of this course, you will be able to:

• Explain the characteristics of poorly constructed water wells
• List the ways to manage systems for good personal hygiene
• Identify how to control food allergens and food hazards within the business
• Outline the way to maintain an effective incident management system
• Describe how to minimize the risk of pest infestation in both product and facility
• State the safe practices in food preparation areas to avoid accidents
• Indicate the role and influence the manager has on the rest of the food safety operation team

By the end of this course, you will be able to:

• Explain the characteristics of the hospitality industry
• Define the classification of hotel departments
• Define the food and beverage departments of a hotel
• Describe the different market segments and customer types
• Explain the classification of the different modes of operation
• State the objectives of a menu
• Illustrate what is meant by kitchen layout and design
• Explain proper food handling priorities
• Describe the food preparation procedures
• List the different types of restaurant workforce injuries and accidents
• Explain health and safety procedures as applied to the hospitality sector

By the end of this course, you will be able to:

• Explain the relationship between the hospitality and tourism industries
• Discuss career prospects and career paths, within the hospitality industry
• Explain the classification of accommodation
• Explain the hotel classification/rating system
• Discuss the different types of accommodation
• Define the differences in room grading and types of rooms
• Explain the differences in the types of bed
• Describe how guest types are classified

After completing this course you will be able to:

• Explain the modes of hotel management
• Define the classification of hotel departments
• Explain the organization structure of hotel
• Describe the functions of the front office department
• Define and explain the organization of the front office department
• List the key positions of the front office
• Explain the day-to-day front of house operations
• Describe the key roles of the housekeeping department
• Explain the organization of the housekeeping department
• Describe the relationship between housekeeping and other departments

By the end of this course, you will be able to:

• Define the food and beverage departments of a hotel
• Describe the different functions of the food and beverage departments
• Explain the duties of key positions in the restaurant and kitchen
• Explain the characteristics of the different types of menu
• Explain and understand the different approaches to menu pricing
• Describe the process of menu design
• Explain and understand the steps involved in table setting
• List the common types of tableware found in most restaurants
• Explain the considerations involved in restaurant layout and design
• Define restaurant ambiance

By the end of this course, you will be able to:

• Define the features of a well-planned kitchen
• Define personal hygiene
• Explain health management and health conditions
• Explain the five steps to food safety
• Describe what is meant by food contamination
• Explain proper food handling priorities
• Describe the food preparation procedures
• List the six basic hygiene practices for food handlers
• Describe food disposal practices
• List the different types of restaurant workforce injuries and accidents
• Explain the main firefighting principles
• Define the basic tasks involved in first aid

By the end of this course, you will be able to:

• Define definite articles and comparative adjectives
• State the answer to restaurant customer questions using the definite article and the indefinite article
• Compare and recommend restaurant dishes using adjectives and comparative adjectives
• Discuss the passive voice in describing restaurant dishes
• Describe restaurant dishes using past-participle adjectives
• Explain the correct expressions to use during the three stages of restaurant service