Hospitality Business Pathway Course Guide

This course will provide an introduction to human nutrition and cooking, including but not limited to the major food groups and how consuming an excess or lack of any one group can affect your health, different methods of cooking and how these methods affect nutrients, a look at food allergies and the various ways to preserve the nutrient value of foods.

This course will take a look at the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation) in order to maximise efficiency, hygiene and service. It will include but not be limited to the effects of food preparation on nutrition, food contamination and food allergies, and the ethics that relate to kitchen and food management.

This course will provide an overview on how to plan menus or lists of food products for sale, including but not limited to the culinary needs of different groups of people and how to meet these requirements, what contributes to a good menu, how to assess the dietary intake of yourself and others and a look at plate waste.

This course will take a look at the differences in appropriate catering management in a range of situations as well as how to manage staff in the food and restaurant industries. It will include but not be limited to an overview of catering types, how new management may make various businesses more profitable and the knowledge requirements for a management training program.

This course will take a look at how to consolidate skills developed throughout this entire course into an overall understanding of the management of catering services. It will include but not be limited to the components of restaurant marketing (e.g. feasibility research, competitive analysis, market analysis and financial analysis), steps to follow when advertising and how to be successful in food purchasing.

This course will provide a broad overview of the bar industry, including but not limited to duties, menus, laws relating to the provision of alcohol, equipment and the importance of providing quality service.

This course will provide an introduction to the range of alcoholic products commonly found in a bar, and will include but not be limited to the ways these alcoholic products are made, wine storage methods and how to manage the provision of alcoholic beverages appropriately in different situations.

This course will take a look at how to manage the provision of non-alcoholic beverages appropriately, in different situations. It will include but not be limited to a range of non-alcoholic drinks, a look at the different coffee blends and degrees of roasting, as well as how to correctly grind different coffee brews and how to best prepare and provide different types of tea, soft drinks and fruit juices.

This course will provide an overview of how to mix a range of drinks and provide improved service to bar customers. It will include but not be limited to the general rules for mixing cocktails, a look at bar flaring and the four golden rules pertaining to it, as well as the correct ways for staff to interact with customers and how to correctly deal with incidents that may occur.

This course will take a look at understanding and appreciation of different wines, including but not limited to processes involved in wine selection, how to correctly present, open and serve wine, the characteristics and culture of varying grape varieties and how to create a good wine list.

In this course, you will look at how to describe the range of hotels in operation globally. You will also look at how to explain the rationale for the range of hotels and their various management policies. It will discuss the reasons behind varying accommodation sizes, and the advantages and disadvantages of this variation. It also covers franchising, semantic differences between staff, the hierarchy of plans & sub-plans, long & short term planning, and the economy of scale in establishments.

This course will look at management structures and the way in which the workplace is organised. It will outline variations in organisations, as well as the nature and purpose of it, concepts involved in the mechanistic view of the organisation, and the arguments to support this view and concepts involved in the human relations view of the organisation. You’ll understand advantages and disadvantages of the informal structure, and the organisation of different departments in a hotel.

This course will provide an introduction to identifying factors that contribute to or inhibit successful management of staff. You’ll identify the different areas of management, and what sort of decisions are involved in each area, what is meant by departmental support, project management, routine management, and long-range planning, concepts regarding communication, the elements that can be present in faulty systems of communication. It also covers authority, staff motivation, organisational conflict, and career development.

This course will look at how to explain factors involved in maintaining an overall system of control within a hotel. You’ll look into sources and storage of information (specifically, internal and external sources and storage), how to create and maintain control systems, and the key aspects of quality control, sales control, labour utilisation control, materials control, maintenance control, and financial control.

This course discusses the complexities and management issues relating to front desk operations. It will look at reservation systems, the ways in which guests may register and individual functions of the front office, and proper processes and procedures of safe deposits. You’ll also look at payment methods, dealing with complaints and grievances, communication & communication barriers, telephone & business letters, and public speaking.

This course will teach how to identify the use and maintenance of equipment and linen required to service and clean rooms. You’ll delve into service equipment, the advantages and disadvantages of hiring equipment, articles of linen and ordering linen. You’ll also gain an understanding of the “linen cycle”, and the environmental considerations in hotel management, and the advantages of incorporating environmental practices into the hotel procedures and operations.

In this course, you will look at how to implement facilities management systems. You’ll discover aspects of hotel maintenance, including service agreements and maintenance records, frequent maintenance problems (including dampness and electrical problems), what is included in health and safety and administrative tasks involved in managing maintenance.

This course will identify requirements for managing an activities service. It looks at processes involved in managing exercise programs, planning for recreation activity, and more.

You’ll be introduced to the management of a range of food services that may be offered in a hotel, catering requirements, waiting skills, beverage lists and food service management. In-depth looks at kitchen management, design and equipment, and much more.

This course will provide an introduction to the nature and scope of the tourism industry, including but not limited to the distinction and overlap between travellers and tourists, types of tourism systems in each country, tourist categories and how to travel responsibly.

This course will take a look at how to recommend tourism destinations relevant to client needs, including but not limited to what is meant by major and minor tourist destinations and why each one is important, cultural differences that should be considered when travelling internationally, and some of the common religions and the general beliefs/customs of each religion.

This course will take a look at how to advise a client on planning for unforeseen circumstances, and will include but not be limited to considerations regarding money, the main aspects of insurance, how seasonal variations and political influences can affect a trip as well as the various legalities to consider when travelling.

This course will provide an introduction to the operation of airlines, including but not limited to booking procedures, travel classes and different types of aircraft and seating, and how to identify airline codes and obtain information about airlines.

This course will take a look at the operation of car rental services, including but not limited to booking procedures, points to consider regarding rental agreements and the considerations involved in planning a driving holiday.

This course will take a look at the operation of other transport services such as shipping, bus and rail. It will include but not be limited to the main aspects of cruises (including life on board a cruise ship and point to point travel) and the advantages and limitations of coach travel and other forms of transport.

This course will provide an introduction to the operation of various accommodation options available to a client, including but not limited to the different types of accommodation and the categories that an accommodation establishment may fall into, considerations of pets and travel, accommodation products and decisions that must be made by tour operators/guides.

This course will take a look at how to advise clients on package tour options to satisfy their specified requirements, and will include but not be limited to the different types of packages that you can find, the difference between wholesalers and tour operators, how to create a brochure to advertise a package tour and the factors and considerations of calculating prices and ticketing.

This course will provide an overview of travel agency procedure systems and determining appropriate operational systems for management of a tourism service. It will include but not be limited to a look at customer service and support, the considerations of using office telephones and office cleaning, the importance of interpersonal skills and the various duties of a travel agent.

This course explains how to secure your business name, outlines the available business structures, and describes the purpose and importance of a mission statement. It also covers how to define your target market, key start-up costs, and how to calculate a charge-out rate that covers your wage, overheads, and allows for profit.

This course covers definitions of different business types and what a business is, explores the main functions of a business, and identifies the main business types.

This course guides you through the steps to develop a detailed plan for your business.

This course explains the four core elements of the marketing mix; product, price, place, and promotion, and how to apply them effectively to a product.

This course explains what accounting is and introduces the accounting equation and how it’s applied. It also looks at what an account is, how it’s used in business, and identifies a range of accounts and their classifications.

This course defines key terms used in transactions and explains what an invoice is. It also highlights the importance of keeping accurate records of business transactions.

This course identifies the expanded accounting equation and provides definitions for a range of accounts. It covers various account classifications, how accounts are categorised, and explains how to calculate the Owner’s Equity closing balance.

This course helps you identify which accounts are debit or credit accounts, and whether transactions increase or decrease them. It also covers which accounts make up a Balance Sheet and the minimum number of accounts affected in a transaction.

This course introduces what Financial Statements are and explains the order in which they are prepared. It covers what a Trial Balance is and its purpose, along with the use of a Balance Sheet and Income Statement, and which accounts are shown on each Financial Statement.

This course provides an overview of different pricing strategies and how they can be applied in various business situations.

This course explains what Value Added Tax (VAT) is, including Input and Output Tax. It covers registration, invoicing and record-keeping requirements, and circumstances where penalties may be imposed. It also explains the due dates for filing and paying VAT for ROS.