• housekeeping course

    Welcome to housekeeping course

    Housekeeping management is the process of organizing, planning, and controlling the cleaning and maintenance of a facility. It's a vital part of hospitality, but it's also used in hospitals, offices, and cruise ships . Housekeeping courses teach students how to clean, maintain, and organize rooms, public areas, and laundry facilities in the hospitality industry

    Topics covered 
      
      
    • Cleaning methods: How to clean rooms, public areas, and laundry facilities
    • Scheduling: How to plan and organize work schedules
    • Inventory control: How to manage supplies and inventory
    • Maintenance: How to maintain furniture, floor coverings, and fabrics
    • Health and safety: How to ensure the safety of guests and staff
    • Laundry: How to operate laundry facilities and perform laundry services
    • Supervision: How to oversee the work of other staff members
    • Guest experience: How to manage the guest experience
    • Front office operations: How to manage the front office
    • Property maintenance: How to maintain the property and facilities
     
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Available courses

housekeeping

Food and Beverage service

 

 INTRODUCTION TO FOOD AND BEVERAGE SERVICE AAND SALES 

introduction

In the recent years, eating away from home has been on the increase and there is a widening
diversity in the nature and the type of food and beverage on offer. The hospitality industry
(Catering/Hotel industry) has a greatly expanded demanding improved professionalism in food and
beverage service staff. There is even greater need for more people to make their career in this noble
profession alongside the need for improved confidence and performance through higher standards of
knowledge and skills.
Food and beverage service staff is employed in huge variety of establishments in the
hospitality industry, but their basic roles does not differ no matter what type of restaurant or other
venue they work in. The number of food and beverage service staff and there positions in an
establishment hierarchy depend on their size of operation and service offered. The function of the
waiting staff; large or small establishments remain the same.