The aim of the course is to provide students with the practical skills and knowledge necessary to carry out functional activities in food and beverage, housekeeping, front office and commercial kitchen at an operative level. This program will facilitate progression, with appropriate subsequent experience, to supervisory level in the hospitality field such as hotels, restaurants, resorts, convention centres and catering organizations.

Monitor Work Operation

Manage Workplace Diversity

Communication On The Telephone

Implement Food Safety Procedure

Provide Bar Operations Services

Food And Beverage Table Services

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