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Diploma in Hospitality Management

  • Description
  • Outcome
  • Certification
  • The free online course Diploma in Hospitality Management takes you through the essential principles, concepts and skills required in the hospitality sector. The course begins by introducing you to the nature of hospitality, such as the relationship between the hospitality sector and tourism, the various types of accommodation and the different types of hotel guests and their requests. You will also learn about hotel management and the organization of hotel departments and their functions. For example, you will learn about the key duties of the front office department and housekeeping department, and the organization of these departments and the roles involved. The course also covers food and beverage services and its relationship to other hotel departments. You will learn about restaurant operations planning, the organization of the kitchen, menu objectives and planning, table setting and restaurant design and layout. Finally, you will learn about the food handling process, such as food safety and food contamination, and the importance of personal hygiene for catering practitioners. The course also discusses kitchen accidents and how to respond to them, and the procedures that must be in place to ensure staff safety when working with different types of equipment or in the case of fire. This free Diploma course will be of great interest to professionals working in hotels, restaurants, or any other hospitality service operation. This course will also be of great interest to any learner who would like to gain employment or a career in the hospitality sector.

  • Having completed this diploma course, the learner will be able to:
    - Explain the characteristics of the hospitality industry;
    - Explain the characteristics of the accommodation product;
    - Define the classification of hotel departments;
    - Explain the function of hotel departments;
    - Define and explain revenue and sales indicators;
    - Define security procedures;
    - Define the food and beverage departments of a hotel;
    - Define the different market segments and customer types;
    - Explain the classification of the different modes of operation;
    - Explain the objectives of a menu;
    - Explain what is meant by kitchen layout and design;
    - Explain the five steps to food safety;
    - Explain proper food handling priorities;
    - Describe the food preparation procedures;
    - List the different types of restaurant workforce injuries and accidents;
    - Explain the main firefighting principles;
    - Define the basic tasks involved in first aid.

  • All Alison courses are free to study. To successfully complete a course you must score 80% or higher in each course assessments. Upon successful completion of a course, you can choose to make your achievement formal by purchasing an official Alison Diploma, Certificate or PDF.

    Having an official Alison document is a great way to share your success. Plus it’s:

    • Ideal for including in CVs, job applications and portfolios
    • An indication of your ability to learn and achieve high results
    • An incentive to continue to empower yourself through learning
    • A tangible way of supporting the Alison mission to empower people everywhere through education.

Diploma in Hospitality Management
  • Free

  • 6-10 Hours

  • Connexions

  • Assessment

  • Certification

  • 250 Pts

Modules List( 14 )
  • DIPLOMA IN HOSPITALITY MANAGEMENT
  • Diploma in Hospitality Management - Module Resource Documents View Resource
  • SECTION 1: INTRODUCTION TO HOSPITALITY MANAGEMENT ...
  • Module
    1
    Characteristics of the Hospitality Industry
    • Learn more about the characteristics of the hospitality industry.
    • Learning Outcomes
    • Characteristics of the Hospitality Industry
    • Hospitality Industry Career Prospects
    • The Accommodation Sector
    • Lesson Summary
  • Module 2: Introduction to the Accommodation Sector
    • Learn more about the accommodation sector within the hospitality industry.
    • Learning Outcomes
    • Accommodation Product - Part 1
    • Accommodation Product - Part 2
    • Types of Guests and Requests
    • Lesson Summary
  • Module 3: Introduction to Hotel Management
    • Learn more about hotel management.
    • Learning Outcomes
    • Introduction to Hotel Management
    • Organization and Function of Hotel Departments
    • Lesson Summary
  • Module 4: Hotel Front Office Operations
    • Learn more about hotel front office operations.
    • Learning Outcomes
    • Front Office Department
    • Front Office Relationship to Other Departments
    • Lesson Summary
  • Module 5: Hotel Housekeeping Department
    • Learn more about the housekeeping department.
    • Learning Outcomes
    • Housekeeping Department
    • Relationship between Housekeeping and Other Departments
    • Lesson Summary
  • Module 6: Diploma in Hospitality Management Studies - First Assessment
    • You must score 80% or more to pass this assessment.
    • Diploma in Hospitality Management Studies - First Assessment
  • SECTION 2: FOOD & BEVERAGE SERVICES, AND SAFE...
  • Module 7: Introduction to the Food and Beverage Sector
    • Learn more about the food and beverage sector, from food and beverage operations to staff duties and key positions.
    • Learning Outcomes
    • Food and Beverage Operations
    • Duties and Key positions
    • Lesson Summary
  • Module 8: Food and Beverage Services
    • Learn more about food and beverage services, how to classify food and beverage services and service principles.
    • Learning Outcomes
    • Classification of Food and Beverage Services
    • Food and Beverage Service Principles
    • Lesson Summary
  • Module 9: Restaurant Operations Planning
    • Learn more about planning restaurant operations, in particular menu planning and design and how to operate an efficient and effective food and beverage service.
    • Learning Outcomes
    • Menu Planning and Design
    • Knowledge of Food and Beverage Services
    • Lesson Summary
  • Module 10: Kitchen Design and Layout
    • This module covers the design factors and features which should be taken into consideration when planning a kitchen layout, as well as personal hygiene for kitchen staff, and health management for employers regarding health checks and the maintaining of staff health records.
    • Learning Outcomes
    • Kitchen Design and Layout
    • Personal Hygiene
    • Lesson Summary
  • Module 11: Safe Food Handling in Food Service Operations
    • In this module the main focus is on the observance of good hygiene codes and habits in relation to the food handling process, from initial food purchasing and storage through the preparation and cooking procedures to food service and finally disposal.
    • Learning Outcomes
    • Food Safety
    • Food Handling Process
    • Lesson Summary
  • Module 12: Preventing and Treating Accidents in Food Service Operations
    • Module 12 covers the main types of accidents in the food service sector, and the procedures and precautions that can be undertaken to minimize the effects. Fire safety and basic first aid procedures are also covered.
    • Learning Outcomes
    • Food Service Accidents
    • Fire Safety and First Aid
    • Lesson Summary
  • Module 13: Diploma in Hospitality Management Studies - Second Assessment
    • You must score 80% or more to pass this assessment.
    • Diploma in Hospitality Management Second Assessment
  • END OF COURSE ASSESSMENT
  • Module 14: Diploma in Hospitality Management Studies - Final Assessment
    • You must score 80% or more to pass this assessment.
    • Diploma in Hospitality Management - Final Assessment
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