Introduction
The hospitality industry refers to a variety of businesses and services linked to accommodation, food and beverage services, and leisure and customer satisfaction. Hospitality management course has developed based on the concepts of hospitality industry and by following the course students will be obtained both theoretical, practical and industrial exposure related to industry.
By completing the Hospitality Management course, candidates will gain opportunities to work in different departments such as Front Office, Kitchen, Food and Beverage and Housekeeping in reputed hotels, or become an entrepreneurs in the hospitality industry by contributing their knowledge, skills and attitudes that they gained through Hospitality Management course.
Course Duration
Foundation Course 06 Months
NVQ Level 6 Semester I, II 01 Year
On the Job Training 06 Months
NNQ Level 6 Semester III, IV 01 Year
On the Job Training 06 Months
NVQ Level 6 Higher National Diploma in Hospitality Management
Foundation Course
Occupational Health and Safety – DM01
Receptionist
Room Attendant
Cook
Waiter
English
ICT – Information and Communication Technology
NVQ VI Semester I
| Module | Learning Outcomes |
| Introduction to Tourism & Hospitality Industry | · Explain key points of the tourism and hospitality industry |
| Public Relations | · Plan, organize, implement and monitor public relations activities to be competitive as per the organizational guidelines · Develop tools to monitor progress and evaluate effectiveness |
| Front Office Operations in Hospitality Management-1 | · Explain collecting of information of previous day operations · and day operations · Conduct briefing sessions · Explain how to maximize the yield · Explain how room inventory is maintained · Explain planning and organizing procedure for arrivals · Explain organizing and conducting meeting |
| Food and Beverage Operations in Hospitality Management-1 | · Identify food and beverages operations of all areas · Explain ensuring of hygiene, safety including food safety and hazards, environmental and legal aspects of operation · Identify requirements and appropriate types of F & B services · Design operational systems and procedures · Explain HR functions · Event management |
| Effective Communication in hospitality management | · Identify communication needs and appropriate method · Select most appropriate method · Describe communication model · Explain evaluation of the effectiveness. |
NVQ VI Semester II
| Module | Learning Outcomes |
| Front Office Operations in Hospitality Management-2 | · Set standards to monitor work done · Prepare information to be provided to external organizations · Explain how over bookings situations are managed · Describe handling procedure for special needs of guest · Handle customer complaints |
| Food and Beverage Operations in Hospitality Management-2 | · Design and develop promotional activities and entertainment programmes · Forecast budget and control F&B products · Conduct briefings to share information · Propose corrective actions for improvement of operations · Explain maintenance of par stock levels and storage of all items · Prepare budget for F & B services |
| Risk Management in the Hospitality industry | · Explain a systematic process that supports effective business management and customers’ decision-making · Explain how to understand and respond to potential risks and crisis situations in hospitality operations |
| Stores Maintenance and other logistics | · Identify equipment and material used in the department · Procure equipment and material used in the departments · Receive items as specified · Store received items · Issue items as per requisition and maintain records |
On the Job Training (OJT)
Six month training supervised by National Apprentice and Industrial training Authority (NAITA) and University College of Matara
NVQ VI Semester III
| Module | Learning Outcomes |
| Housekeeping Operations in Hospitality Management -1 | · Identify Housekeeping operations of all areas · Explain hygiene, safety, environmental and legal aspects of operation · Explain linen and laundry operations · Identify requirements and appropriate types of services · Design operational systems and procedures |
| Kitchen Operations in Hospitality Management-1 | · Identify production need of kitchen operations and prepare for work · Conduct briefing to staff · Identify the equipment and ingredient requirement · Explain health and safety of EMTUloyees, production and environment · Ensure proper preparation and presentation of food · Coordinate and supervise all relevant areas in kitchen · Ensure food safety practices/food quality during holding time · Ensure proper delivery of products · Explain proper waste disposal procedures · Debrief and handover/close down operations |
| Human Resource Management and Staff Training | · Identify needs of the organization and develop job descriptions and specifications · Identify training needs of individual and group · Explain staff training · Develop training plan · Prepare training evaluation plan · Plan human resources for organization · Explain recruitment and selection process · developing job specifications, planning career development and on-the-job training, conducting interviews, hire and manage staff, manpower planning · Explain principles of management for effective HR management. |
| Research Methods and Continuous Improvement | · Develop appropriate survey instruments and obtain feedback · Analyze data · Prepare research report · Take corrective action · Evaluate existing range of goods and services · Revise product portfolio based on feedback received · Develop new proposals for business enhancement and to meet customer needs · Conduct system audits · Deliver a presentation professionally and implement the 5s · concept in hospitality operations within the MICE industry |
NVQ VI Semester IV
| Module | Learning Outcomes |
| Housekeeping Operations in Hospitality Management-2 | · Handle guest inquiries, comments and complaints · Analyze guest inquiries, comments and complaints · Explain HR functions · Conduct briefing sessions · Explain health, safety and security procedures |
| Kitchen Operations in Hospitality Management-2 | · Coordinate and supervise all relevant areas in kitchen · Ensure food safety practices/food quality during holding time · Ensure proper delivery of products · Explain proper waste disposal procedures · Debrief and handover/close down operations |
| Financial Management and Accounting | · Explain and use financial management, basic accounting concepts · Prepare financial statements · Carry out billing procedures and balance day sheets, · carry out various financial transactions |
| Business Plan Preparation and Implementation | · Identify vision ,mission and objectives of the project/business plan · Study market trends/conduct market survey · Prepare a feasibility report · Prepare financial forecast · Gather information with regard to government regulations and statutory bodies · Prepare operation plan/action plan · Monitor and evaluate progress |
| Occupational Health and Safety | · Identify the importance of health & safety in the workplace · Identify the correct manner in which to safely perform the basic tasks of a job · Prepare plan to ensure safety and security of tourists at all locations · Prepare plan to ensure maintenance of hygienic standards |
In addition to the main course modules students are trained for Employability Modules as follows,
Workplace Information Management
Workplace Communication Management
Planning work to be performed at workplace
Problem Solving & Decision Making
Teamwork & Leadership
Creation & Maintenance of a learning culture
Entry Qualifications:
- C. E. (A/L)
Pass in Science (Mathematics or Biology), Commerce, Arts or Engineering Technology Stream
OR
NVQ Level 04 or Equivalent in Hospitality Management or Any Other Relevant Qualification accepted by Board of Studies of University College of Matara.
Age Limit: Below 29 Years
Career Path
Hotel Supervisor in main operational departments (Front Office, Housekeeping, Kitchen, Food and Beverage)
Hotel Executive (Front Office, Housekeeping, Kitchen, Food and Beverage)
Guest Relation Officer
Guest Relation Executive
Receptionist
Steward
Chef
