Hospitality & Housekeeping
Hospitality refers to the relationship between a guest and a host, wherein the host receives the guest with goodwill, including the reception and entertainment of guests, visitors, or strangers. Louis, chevalier de Jaucourt describes hospitality in the Encyclopédie as the virtue of a great soul that cares for the whole universe through the ties of humanity.
Certificate program in Hospitality | House Keeping:
Introduction to Hotels Industry
Types of Hotels
Importance of grooming
Hygiene in Hotels
Inter personal Skills in Hospitality
Departments in Hotels
Food & Beverages Department
Coordination among all departments
Attributes of F & B Services
Preparation of Services
Types of Services
1 Room Service/Room staff organization.
Front office Reservations
Types of Room
House keeping Department
Energy and Water Conservation
Basic Etiquettes, Manners and Communication Skills
Awareness of their role in the household and introduction to layout and set up modern houses and facilities for contemporary homes.
Appraisal of electrical, mechanical gas operated kitchen gadgets, their names, uses, up-keep, care and maintenance
Knowledge of commodities their classifications, uses, do’s and don’ts for storage and their uses
Knowledge of various surfaces-marble, granite, wood, metal and others-daily cleaning, periodic cleaning and spring cleaning
Sanitation needs with reference to pests and their control and exhaust systems.
Appraisal of food and beverage service equipment-furniture, crockery, cutlery, glass-ware, linen and miscellany with their names and uses.
Cleaning care and upkeep of various food-beverage service ware basics of sequence of menu (not more than 4 courses appetizer, so up, main course and desserts classification of beverages- alcoholic and non-alcoholic)
Basic of table, bar and tray setups ready for service and clearance after service
Classification of beverage(Alcoholic and non alcoholic)
Maintaining personal cleanliness & Hygiene Practices
Carry out basic First Aid treatment/notifying accident.
Practicing Fire Safety measures.
Occupational hazards and safety norms.
Good Housekeeping practices at all times.
Simple Disaster Management & Preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc.
Practice waste disposal as per environmental laws.
Pest control measures
Visit to Hotels
Demonstration of Table layouts
Exposure to Restaurants
Acquaintance with Restaurant equipment
Acquaintance with crockery/cutlery
Demonstration of Table layout
Familiarizatin with Beverages and alcohols
Observation duties/dress code of Kitchen staff
Observation of duties of front office execution.
Familiarization with a modern house including kitchen,domestic appliances and gadgets.
Demonstrate and make trainees practice on social skills, personal and job hygiene standards and courtesies required during employment.
Practice of making and answering telephone calls.
Practice on operation and upkeep of electrical and electronic home appliances, i.e., Vacuum Cleaner, Washing Machines, Motor Pumps, Air Conditioners, Geyser, Electrical Iron, Steam press.
Identify, use handling and upkeep of Room and bathroom linen.
Practice on dusting, sweeping, mopping and scrubbing etc, cleaning of various metals.
A systematic way to clean various surfaces-daily, periodic and spring-cleaning
Practice of Room and Bed making
Identification, use handling and upkeep of crockery, F&B Linen, Cutlery, Glassware and Miscellaneous ware.
Demonstrate and practice cleaning methods for different types of crockery, cutlery, glassware and other table.
Practice of different Tray, Trolley and Table layouts for Tea, Breakfast, Lunch, Dinner and partly and beverage.
Service of Food and Beverage items.
Demonstrate and practice how to set up side station/side boards and bar counters ready.
Demonstrate and practice systematic ways of clearance of tables and trays after service is over.
Baby care- bathing, dressing, feeding of proper food, hygiene care.
Simple Flower Arrangements.
Handling and disposal of waste.
Practices of first aid techniques.
Use of Fire Fighting equipment’s.