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Hospitality Management - Health and Safety in Food Service - Revised

Tourism and Hospitality
Free Course
Learn about the essential principles of hospitality management, the nature of hospitality, and concepts and skills required in the hospitality sector.
  • Duration

    2-3 Hours
  • Assessment

  • Certification

  • Responsive

  • Publisher





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The course Hospitality Management Studies – Food and Beverage Services introduces you to the functions, operations and organisation of the food and beverage department. You will also learn about food service principles, menu design and objectives, and restaurant layout and design considerations.

The course begins by introducing you to the food and beverage operations within a hotel. The course teaches about the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. You will learn about best practices in restaurant operations, and the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department.

Next, the course teaches you about restaurant design and layout. You will learn about the functional considerations involved in restaurant ambiance, and the features that can help to create an ambiance depending on the restaurant type. The course teaches you the skills and knowledge needed to be able to manage a restaurant effectively, and how to motivate and monitor restaurant team members.

This course will be of great interest to professionals working in the hospitality industry who would like to learn more about food and beverage services. It will also be of great interest to learners planning a career in the hospitality industry.

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After completing 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.

All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire official Certification, which is a great way to share your achievement with the world. Your Alison Certification is:

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Course Reviews

Sarah J C.
one year ago
Sarah J C.

Was a good course and very informative.

Anna B.
one year ago
Anna B.

Clear and concise course. Very informative.

Glenna F.
2 years ago
Glenna F.

I liked it very much. I learned some new and valuble information. Thank you.

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