DIPLOMA IN HOSPITALITY MANAGEMENT
The DIPLOMA IN HOSPITALITY MANAGEMENT course is designed to provide students with the management and customer service skills required to succeed in a hospitality management career. The course consists of different qualification such as: FOOD AND BEVERAGE SERVICE NC II, BARTENDING NC II, HOUSEKEEPING NC II, COOKERY NC II, and other topics leading to FRONT OFFICE NC II AND EVENT MANAGEMENT NC III.
Food and Beverage Services NC II
Qualification is designed to enhance the knowledge, skills and attitude in accordance with industry standards. It covers core competencies on cleaning bar areas, operating a bar, preparing and mixing of cocktails, providing link between kitchen and service areas, providing room service, providing food and beverage service, developing and updating of food and beverage knowledge and providing wine services.
Bartending NC II
Qualification is designed to enhance the knowledge, skills and attitude of a bartender/barista in cleaning bar areas, operating bar, preparing and mixing cocktails in accordance with industry standards.
Housekeeping NC II
Qualification is designed to enhance the knowledge, skills and attitude in Housekeeping specifically it covers, to provide housekeeping services to guest, prepare room for guest, clean premises, provide valet service , launder linen and guest clothes
Cookery NC II
Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities
Front Office Services NC II
Qualification consists of competencies that a person must possess in order to be able to conduct the process of making a reservation, registering and checking-in and checking-out a guest in commercial accommodation establishments.
Event Management Services NC III
Qualification consists of competencies that a person must achieve to coordinate events, functions and/or conferences which may be held in conference centers, hotels, motels, restaurants, clubs, resorts and luxury liners. It includes competencies on event planning such as planning and developing an event proposal, concept, and program, selecting a venue and site, and updating event industry knowledge, as well as competencies on on-site event management such as providing onsite management services, managing contractors and updating knowledge on protocol.
It also covers the basic, common and core competencies. All qualifications is packaged from the competency map of the Tourism Sector (Hotel and Restaurant)