Principles Of Hospitality Services

principles of hospitality services

 

main aims of the unit

The main aims of this unit is to introduce the key areas of hospitality and identify the factors to be considered to develop and provide efficient food and beverage, accommodation, restaurant and front office services. It will also highlight the importance of combining the different service functions in order to provide a total hospitality experience to visitors and guests.

 

learning outcomes for the unit

Upon successful completion of the course students will be able to:

• Identify the key service areas of the hospitality industry
• Describe the key functions associated with each key service area
• Explain how the different services can be integrated in order to maximize the level of guest satisfaction
• Explain the main legal requirements applicable to different service areas
• Comment on the equipment and resources required for a professional and effective service
• Discuss the recent developments and trends within each service sector

Learning and teaching methods/strategies used to enable the achievement of learning outcomes:

Learning takes place on a number of levels through lectures, class discussion including problem review and analysis. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.

 

entry requirements

• Three GCSE’s / GCE`O’ levels and one `A’ level or equivalent qualification, or,
• An approved Foundation Certificate.
• An approved training or vocational certificate in the area of hotel, catering and/or tourism

Relevant experience is taken into consideration for students 21 years of age and over who have not completed any formal qualifications.

 

main topics of study

 

housekeeping services

• Nature of tourism and the tourism product
• Main functions of housekeeping
• Security, safety and first aid
• Cleaning equipment and cleaning agents
• Laundry, dry cleaning, waste disposal
• Room interiors
• Decoration, furniture and carpets
• Fabrics, beds and bedding
• Lighting, heating and ventilation
  
  

restaurant and services

• Services offered by restaurants
• Restaurant equipment
• Ancillary services
• Menu trends and composition
• Food and menu preparation
• Preparing for meal service
• Methods of serving different courses and dishes
• Breakfast, lunch, dinner options
  
  

food and beverage services

• Food and beverage operations
• The meal experience
• Success in food and beverage service
• Health, safety and security
• Food and beverage service areas and equipment
• Purpose of menu and menu development
• Alcoholic and non-alcoholic beverages
• Tasting techniques
• Matching food with wine and other drinks
• Table service
• Serving sequence: Self-service, assisted service and single point service
• Food and beverage service legal requirements
  
  

front office and reception services

• Handling enquiries
• Reservation forms
• Computerised reservations
• Arrival and registration
• Departures
• Methods of payment
• Guest needs and security
• Occupancy and revenue controls and reports
• Social and professional skills of staff
• Front office equipment
  
  

indicative reading for this unit

main text

Theory of Hospitality and Catering D. Foskett, P. Paskins, A. Pennington, N. Rippington 13th edition Hodder Education

Food and Beverage Service J. Cousins, D. Lillicrap, S. Weekes 9th edition Hodder Education

Front Office: Procedures, Social Skills and Management P. Abbott, S. Lowry Routledge

Restaurant Service S. Dahmer, K. Kahl John Willey and Sons

 

guideline for teaching and learning time

(10 HOURS PER CREDIT)

 

lectures / seminars / tutorials / workshops:

Tutorial support includes feedback on assignments and may vary by college according to local needs and wishes.

directed learning:

Advance reading and preparation / Class preparation / Background reading / Group study / Portfolio / Diary etc

self managed learning:

Working through the course text and completing assignments as required will take up the bulk of the learning time. In addition students are expected to engage with the tutor and other students and to undertake further reading using the web and/or libraries.

 

assessment methods

Final Examination: 70%

Coursework: 30%