Course Outline
- Orientation
- Introduction to Hospitality
- Scope of Hospitality
- Carrier path in hospitality industry
- Restaurant operations and its importance in Hospitality
- Safety and hygiene
- Communication skills
- Customer handling
- Customer care
- Soft skills
- Team work and problem solving
- Restaurant Setup for service
- Table setting
- Reservations and booking skills
- Order taking
- Manual handling
- Food and beverages services
- Placing order to the kitchen
- Basic first aid and emergency training
Eligibility & Duration
Eligibility: Matirc to Master
Course Objectives
This course is specially designed to train and develop supervisory skills required by a hospitality professional related to the food industry. It also enhances the soft skills of trainees to perform their responsibilities and roles beneficially. A guided visit to a leading restaurant is also included to provide practical exposure.
Course Highlights
- Restaurant set up for service
- Customer care and handling
- Food and beverage services
- Personal & workplace hygiene
- Communication skills
Employment Opportunities
- National and Multinational company
- Hotel & Restaurant
- Resorts & Cruise
- Front desk offices, etc.
Tuition Fee & Charges
Total Charges:
65,000/- PKR
Course Objective
This course is specially designed to train and develop supervisory skills required by a hospitality professional related to the food industry. It also enhances the soft skills of trainees to perform their responsibilities and roles beneficially. A guided visit to a leading restaurant is also included to provide practical exposure.
Course Highlights
- Restaurant set up for service
- Customer care and handling
- Food and beverage services
- Personal & workplace hygiene
- Communication skills
Employment Opportunities
- National and Multinational company
- Hotel & Restaurant
- Resorts & Cruise
- Front desk offices, etc.