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Hospitality Courses
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| Certificate In Catering Operations | |
| Aim: | - Describe types of caterers and catering operations - Describe hotel catering functions and objectives - Understand hotel catering organisations and policies - Describe catering markets and events - Understand the importance of market research and a marketing plan - Practice good client relations - Understand the importance of working with other hotel departments - Understand menu pricing, planning and design - Describe beverage planning and liquor laws - Carry out function room set-up - Understand the importance of production and service planning - Describe additional client services |
| Target Audience: | This programme is designed for people who wish to gain an understanding of principles and practice of Catering Operations. No prior knowledge is required. |
| Content: | Unit 1 Understanding types of catering operations, hotel catering policies and organisation Unit 2: Catering markets and events Unit 3: Marketing catering activities and services Unit 4: Improving and maintaining client relations Unit 5: Working with other hotel departments and functions Unit 6: Meal functions and menu planning Unit 7: Beverage functions and planning Unit 8: Function room selection and set-up Unit 9: Production and service planning Unit 10:Other Client Services |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 380 |
| Award: | ASET |
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| Certificate in Tourism Skills | |
| Aim: | Examine a range of topics enabling students to understand the nature of tourism businesses and plan a successful tourism venture. |
| Target Audience: | This programme is designed for people who wish to gain an understanding of principles and practice of Starting a Tourism Business. No prior knowledge is required. |
| Content: | Module 1: The Potential of the Tourism Industry Module 2: Choosing whether to enter the industry Module 3: Operating a small tourism business Module 4: How to establish various types of tourism Businesses Module 5: Writing a business plan Module 6: Writing proposals Module 7: Community Tourism planning Module 8: Planning your Tourism venture |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
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| Certificate in Hospitality | |
| Aim: | To examine a range of topics enabling students to understand the nature of hospitality businesses and plan a successful hospitality venture. |
| Target Audience: | This programme is designed for people who wish to gain an understanding of principles and practice of Hospitality. No prior knowledge is required. |
| Content: | The course is divided up into seven modules, as follows: Company and Candidate Information: Detailing Company Profile and Organisation, personal Job Description, Curriculum Vitae, Personal Development Plan and Aims and Objectives Products and Services: Understanding how to receive guests, prepare rooms and offer a food and drink service Customer Types and Requirements: The importance of understanding the different types of customers, defining products and services and ensuring customer satisfaction Local Knowledge: Outlining details of local and regional transport, places of interest and services Working within your Organisation: Understanding the physical environment, working within a team and Company rules and policies Health & Hygiene: Detailing health matters and essential hygiene knowledge Safety & Security: Understanding the general safety issues in the workplace, Security implications and legal and statutory requirements |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 380 |
| Award: | Aset |
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| Certificate in Fast Food & Snack Bar Management | |
| Aim: | Examine a range of topics enabling students to understand the broad range of tasks required to be successful in running a snack bar or fast food outlet |
| Target Audience: | This programme is designed for people who wish to gain an understanding of principles and practice of Fast Food and Snack Bar Management. No prior knowledge is required. |
| Content: | INTRODUCTION Unit 1 Menus Unit 2 Recipes Unit 3 Purchasing Unit 4 Specifications Unit 5 Food Preparation Unit 6 Service Unit 7 Marketing Unit 8 Controls Unit 9 Standards Unit 10 Training Unit 11 Physical Plant Unit 12 General Layout and Design Principles Unit 13 Safety Unit 14 Hygiene Unit 15 Checklists CONCLUSION |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
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| Certificate in Guest House Operations | |
| Aim: | During the course students will examine a range of topics enabling them to understand the broad range of tasks required to be successful in running a guest house |
| Target Audience: | This programme is designed for people who wish to gain an understanding of principles and practice of Guest House Management. No prior knowledge is required. |
| Content: | Module 1 How to prepare a business plan for your guest house Module 2A The legal aspects of your guest house Module 2B English Tourism Council – Guest Accommodation guidelines Module 3 Planning the building and its furnishings Module 4 Developing a marketing plan Module 5 Dealing with guests Module 6 Superior food services in your guest house Module 7 Maintaining the guest rooms and public areas in a guest house Module 8 How to manage hygiene and safety in your guest house |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Food Service | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Prep & Clear Table Service Each student will be able to prepare an area for table service in an effective, hygienic and organised manner. Element Two: Prep & Clean Counter Service Each student will be able to prepare counter service areas in a hygienic, efficient and organised fashion. Element Three: Provide Table Service Each student will be able to provide table service in an effective, prioritised and organised manner. Element Four: Maintain Customer Satisfaction The student will learn at all times ensure that the satisfaction of customers is maintained through effective communication. This includes all aspects of customer care especially dealing with complaints and requests. ASSESSMENT Students must complete four tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Bar Service | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Clean & Store Glasses Each student will be able to clean and handle glassware in an efficient, hygienic and organised manner and understand the importance of preparing the glassware and cleaning area within the specified time frames. Element Two: Prepare & Clean Areas for Drinks Service This element provides the student with the skills to be able to prepare drink service areas in a hygienic, proficient and systematic manner. Element Three: Prepare Keg & Cylinder Drinks Each student will be able to prepare for use of kegs and gas Cylinders, and to be able be able to check for faults understand the importance of carrying out his tasks according to specifications. Element Four: Maintain Cellar Store The student will be able to maintain cellars / beverage store rooms in a hygienic, efficient and systematic way. Element Five: Clean & Restock Each student will be able to prepare drink machines/equipment in a hygienic, efficient and systematic manner, and must understand the importance of preparing the drink machines/equipment in accordance with specifications. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Beverage Service | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Prepare & Serve Wine The student will learn the skills needed to be able to assist customers in choosing a bottle of wine and serve the wine in the appropriate manner. Element Two: Spirits & Liqueurs The student by the end of this Unit should have a good knowledge of spirits and liqueurs and understand the importance of customer satisfaction and repeat business to the department and the organisation. Element Three: Prepare & Serve Cocktails This element teaches the student how to be able to prepare and serve cocktails according to recipe specifications. Element Four: Prepare & Clean for Drink Service This element provides the student with the skills to be able to prepare drink service areas in a hygienic, proficient and systematic manner. Element Five: Provide Drinks Service This element provides the student with the skills needed to be able to provide a drink service for licensed premises in an effective, prioritised and organised manner. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Functions Supervision | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Prepare Functions Students will be able to prepare Function Rooms for service in an effective, hygienic and organised manner and understand the importance of preparing the service area within the specified time frames. Element Two: Provide Silver Service Students will be able to provide silver service in an efficient manner and understand the importance of completing tasks in a professional manner in order to attract repeat business Element Three: Supervise a Function On completion of this unit, the student will know the principles of receiving food deliveries and safe storage of such deliveries and will be able to identify potential food hygiene hazards and react in the appropriate way to remedy such situations. Element Four: Prepare & Clean Areas The student will be able to prepare an area for table service in an effective, hygienic and organised manner and understand the importance of prioritising work and preparing the service area within the specified time frames. Element Five: Maintain Customer Satisfaction The student will learn at all times ensure that the satisfaction of customers is maintained through effective communication. This includes all aspects of customer care especially dealing with complaints and requests. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Front of House (Services) | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and client |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Processing Incoming and Outgoing Calls All students operating in a business environment must be able to use the telephone effectively. This includes individual use as well as the relaying of messages for others. Element Two: Arrival and Departure of Guests The student will be able to assist the guest on arrival and departure from the establishment and know the importance of company standards in guest service. Element Three: Customer Information Service This element is designed to help the student to be able to provide guests with accurate information regarding services and be able to book these according to organisational requirements. Element Four: Coordinate Greeting & Assistance of Guests on Arrival This element is designed to help the student to be able to co-ordinate and assist guests on arrival and on departure by checking the number of arrivals and departures for the day, allocation of duties to other departments and assisting with additional services if required. Element Five: Maintain the Portering and Concierge Service The element is designed to help the supervisor / manager to be able to supervise the porters within the department to ensure that they provide a good service to customers. The learner must understand the role that porters play in enhancing the image of the organisation as the porter creates the first impression for the customer. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
| Register - Top | |
| Certificate in Front of House (Administration) | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Handling Mail The student will be able to deal with written communications and ensure secure delivery and storage thereof. The learner must understand the importance of sorting mail messages and written communications correctly. Element Two: Maintaining a Booking System The student will be able to maintain, determine, record and confirm bookings on a manual and computer system Element Three: Guest Accounts & Departures The student will be able to prepare customer accounts and deal with departures in accordance with organisational requirements to ensure a smooth check out process and maximise customer satisfaction. Element Four: Maintain the Front Office Service The student will be able to run a front desk operation and be able to handle over bookings and use sales techniques to maximise profit for the organisation. Element Five: Handle & Process Payments Each student will be able to prepare, operate a payment point and process payments efficiently as well as performing cashing up and hand over procedures. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Kitchen (Hygiene) Skills | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Maintain Hygiene in Food Preparation The student will be able to maintain hygiene in food preparation, cooking and storage areas. The learner must understand the importance of personal hygiene in food preparation and base performance on this knowledge. Element Two: Clean Food Production Areas The student will be able to learn the skills needed to clean food production areas and equipment according to organisational requirements. Element Three: Clean & Store Crockery & Cutlery The student will learn the skills to be able to clean and store crockery and cutlery according to organisational requirements. Element Four: Clean Food Production Areas & Equipment The student will learn the skills needed to be able to clean food production areas, equipment and utensils correctly and safely in accordance with organisational requirements and good hygienic practices, while using correct dilutions of cleaning chemicals and correct cleaning materials and equipment. Element Five: Maintain Cleaning Programme The student will learn the skills needed to be able to maintain the cleaning programme for kitchen areas and equipment according to organisational requirements. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Kitchen (Stores) Skills | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Accept & Store Food Deliveries On completion of this unit, the student will know the principles of receiving food deliveries and safe storage of such deliveries and also will be able to identify potential food hygiene hazards and react in the appropriate way to remedy such situations. Element Two: Maintain the Receipt Storage & Issue of Goods The student will at all times ensure that security procedures and hygiene standards are complied with when receiving, storing and issuing goods in the workplace. This includes completion of relevant documentation, analysis of physical versus planned performance and the understanding of the legislation and practices involved. Element Three: Handle & Store Food The learner will be able to handle and store food hygienically and in accordance with organisational requirements and safety principles without endangering others Element Four: Promote Food Hygiene The student will learn to be able to maintain and promote food hygiene and safety procedures during food preparation, cooking and storage according to organisational requirements. Element Five: Maintain Supply Levels The student will be able to determine the supplies used by staff and arrange for replacements. Management of supplies includes maintaining an inventory, ordering, receiving and issuing supplies. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Catering (Cook/Chill) Services | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Promote Food Hygiene The student will learn to be able to maintain and promote food hygiene and safety procedures during food preparation, cooking and storage according to organisational requirements. Element Two: Cook Chill The student will be able to safely and hygienically produce and preserve food by way of the cook-chill method according to organisational requirements. Element Three: Cook Freeze The student will be able to process, preserve and store food hygienically and safely using the cook-freeze method, according to organisational requirements. Element Four: Cook Freeze Clients The student will be able to provide a cook-freeze or cook-chill food service to the client’s satisfaction in accordance with organisational requirements. Element Five: Handle & Store Food The student will be able to handle and store food hygienically and in accordance with organisational requirements and safety principles without endangering others ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
| Register - Top | |
| Certificate in Preparation for a Career in the Guest Services Industry | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Describe the Sectors of the Hospitality Industry This element provides an understanding of factors influencing the industry productivity and the importance of providing a good service as well as the impact on the UK economy. Element Two: Identify Work opportunities This element is to help you to identify sources of information related to various career opportunities and collect relevant information, and help you understand the importance of communicating with prospective employers or business clients regarding opportunities. Element Three: Source Information about Self-Employment Opportunity This element is designed to help you identify and evaluate the different sources of information that will assist them in making the best decisions regarding self-employment opportunities. Element Four: Apply for a job or work placement This element is designed to provide you with the applied competence to prepare a Curriculum Vitae (CV), compare your skills to available positions and submit applications with covering letters. ASSESSMENT Students must complete four tutor marked assignments to be eligible for the award |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
| Register - Top | |
| Certificate in Basic Skills for the Guest Services Industry | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Verbal Communication Each student must be able to interact verbally and non-verbally with others in various contexts and situations for a variety of purposes. The student will understand the importance of clear, audible verbal communication with both internal and external customers. Element Two: Perform Basic Calculations The purpose of this element is to present students with various methods of performing calculations involving the four operations. The element seeks to reiterate the importance of performing and recording calculations accurately. Element Three: Operate a Computer Each person should be able to operate the computer at a basic level and help him/herself when needed to solve tasks and problems. This element covers these skills. Element Four: Develop Self within a Job Students will able to analyse their own strengths and weaknesses, set objectives for self-development and implement a development plan in order to achieve these objectives. Element Five: Manage Own Development Students will be able to identify skills and areas of development appropriate to his/ her current and future position. This includes understanding the importance of a development plan with realistic, specific and measurable objectives relevant to him/ her and in line with the organisation’s requirements, also stating review dates and realistic deadlines. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Training Induction Skills for Guest Services Industries | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Introduction to Training This element provides the student with the basic skills needed to prepare and offer a training course for specific skills outcomes. Element Two: Describe Layout, Services & Facilities of the Organisation Students will be able to describe the physical layout of the environment, as well as, the services and facilities, which are available, and must understand the importance of being able to provide customers with appropriate information and understand his/ her role as a representative of the organisation. Element Three: Maintain Effective Working Relationships Students will be able to contribute towards the smooth running of the department and be able to work effectively with fellow workers, and must also understand the importance of treating internal customers with respect and that confidentiality is a professional conduct issue. Element Four: Introduce New Staff to the Workplace The student will learn to be able to help new employees feel welcome and should assist them in becoming productive as quickly as possible. Element Five: Conduct on the Job Coaching The student should be able to develop others on the job, in a way that contributes to the overall effectiveness of the organization. It is vitally important to share as much knowledge and experience as possible for the long-term benefit of the industry. Element Six: Plan & Conduct Meetings All students must be able to plan meetings, draw up agendas, conduct meetings and prepare minutes, and must be able to carry tasks from meetings into work schedules and be prepared to chair meetings of various types. ASSESSMENT Students must complete six tutor marked assignments to be eligible for the award |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Guest Services Computer Skills | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Operate a Computer Each person should be able to operate the computer at a basic level and help him/herself when needed to solve tasks and problems. Element Two: Maintain Data in a Computer System The student will learn the skills to be able to capture and maintain data in a computer system. Element Three: Microsoft Word This element provides a comprehensive understanding of the functions and operation of Microsoft Word software Element Four: Microsoft Excel This element provides a comprehensive understanding of the functions and operation of Microsoft Excel software Element Five: Microsoft Access This element provides a comprehensive understanding of the functions and operation of Microsoft Access software. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Accommodation (Bedroom) Services | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Prepare Beds & Handle Linen and Bed Coverings The student will be able to prepare beds and handle linen and bed coverings in accordance with organisational requirements. The student will understand the importance of maintaining guest comfort and satisfaction when making beds. Element Two: Service Toilet & Bathroom Areas The student will be able to service toilet and bathroom areas, understanding the importance of hygiene and cleanliness to maintain guest satisfaction. Element Three: Cleaning Programmes for Own Area of Responsibility The student will be able to develop and consistently maintain an effective cleaning programme for his/her area to ensure the safety of staff and customers. This includes identifying potential chemical hazards, frequent safety checks and on the job training which is recorded and as well as compiling with legislative requirements. Element Four: Service Guest Bedroom Area The student will be able to service guest bedroom areas, understanding the importance of hygiene, cleanliness and organisational standards in order to maintain guest comfort and satisfaction. Element Five: Deep Clean Floors & Soft Floor coverings The student will be able to deep clean floors and soft floor coverings, understanding the importance of hygiene, cleanliness and maintaining a safe working environment. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in General Cleaning of Guest Accommodation | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Clean Floors & Floor Coverings The student will learn the skills to be able to clean floors and floor coverings, understanding the importance of hygiene, cleanliness and maintaining a safe working environment. Element Two: Service Toilets & Bathroom Areas The student will learn the skills to be able to service toilet and bathroom areas, understanding the importance of hygiene and cleanliness to maintain guest satisfaction. Element Three: Handle & Dispose of Waste The student will learn the skills to be able to handle and dispose of waste in accordance with organisational requirements, understanding the importance of disposing of waste correctly and base performance on this knowledge. Element Four: Clean and Maintain Public Areas The student will learn the skills needed to be able to clean and maintain publicareas, understanding the importance of hygiene, cleanliness and maintaining a safe working environment. Element Five: Handle, Store Cleaning Equipment and Materials The student will learn the skills needed to be able to handle and store cleaning equipment and materials, understanding the importance to themselves and the organisation of maintaining equipment in good working order. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Accommodation (Housekeeping) Services | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Provide a Housekeeping Service The student will be able to provide a housekeeping service within a designated area of work, understanding the importance of security, hygiene, cleanliness and organisational standards in order to maintain guest satisfaction and comfort. Element Two: Maintain Housekeeping Supplies The student will be able to maintain housekeeping supplies at the optimum level, within a safe and secure environment, and must understand how a shortage of supplies impacts negatively on providing the housekeeping service. Element Three: Maintain Housekeeping Services The housekeeper must be able to maintain the housekeeping standards through effective staff management and procedures. Element Four: Control Linen for External Laundry The student will be able to control linen for external laundry understanding the importance of hygiene, cleanliness and good control systems. Element Five: Maintain a Clean Linen Supply The student will be able to maintain a clean linen supply, safely, securely and hygienically, and understand the importance of this for the organisation and the customer. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Accommodation (Laundry) Services | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Provide on Premises Laundry Services The student will be able to deal with written communications and ensure secure delivery and storage of the laundry and must understand the importance of sorting mail messages and written communications correctly. Element Two: Provide a Valet Service The student will be able to provide a valet service understanding the importance of hygiene, cleanliness and high standards in order to maintain customer comfort and satisfaction. Element Three: Launder Guest Clothes The student will be able provide a guest laundry service while understanding the importance of taking care of guest property and working according to work schedules. Element Four: Maintain a Clean Linen Supply The student will be able to maintain a clean linen supply, safely, securely and hygienically, and understand the importance of this for the organisation and the customer Element Five: Maintain Customer Satisfaction The student will learn at all times ensure that the satisfaction of customers is maintained through effective communication. This includes all aspects of customer care especially dealing with complaints and requests. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
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| Certificate in Accommodation (Self-Catering) Services | |
| Aim: | To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients. |
| Target Audience: | This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment. The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills. |
| Content: | Element One: Service Self-Catering Kitchen Area & Equipment The student will be able to service and maintain kitchen areas and associated equipment used by clients in self-catering accommodation. Element Two: Service Toilet & Bathroom Areas The student will be able to service toilet and bathroom areas, understanding the importance of hygiene and cleanliness to maintain guest satisfaction. Element Three: Handle & Dispose of Waste The student will learn the skills to be able to handle and dispose of waste in accordance with organisational requirements, understanding the importance of disposing of waste correctly and base performance on this knowledge. Element Four: Clean and Maintain Public Areas The student will learn the skills needed to be able to clean and maintain public areas, understanding the importance of hygiene, cleanliness and maintaining a safe working environment. Element Five: Cleaning Programmes for Own Area of Responsibility The student will be able to develop and consistently maintain an effective cleaning programme for his/her area to ensure the safety of staff and customers. This includes identifying potential chemical hazards, frequent safety checks and on the job training which is recorded and as well as compiling with legislative requirements. ASSESSMENT Students must complete five tutor marked assignments to be eligible for the award. |
| Format: | The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by mail and email. You can start at any time and plan your studies over a period of up to one year from the time of registration. Each element is followed by a written assignment, which is submitted and marked by your tutor. There is no external examination required. |
| Price: | US$ 450 |
| Award: | ASET |
| Download Details (PDF) | |
| Register - Top | |
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