Diploma in Catering and Accommodation Management Course Outline

diploma in catering and accommodation management course outline

Diploma in Catering and Accommodation Management Course Outline

Diploma in Catering and Accommodation Management course is a marketable course for students who want to hospitality course.

Requirements

KCSE Mean Grade C- (Minus), or equivalent qualifications approved by KNEC

Also Read: Colleges Offering Diploma in Catering and Accommodation Management Course

Course Subjects

Module 1

  • Communication skills
  • Life skills
  • Information communication technology
  • Entrepreneurship
  • Food and beverage production
  • Food and beverage service and sales
  • Housekeeping, front office laundry
  • Catering and accommodation control I
  • Catering and accommodation premise
  • Mathematics

 Module 2

  • Accommodation management I
  • Catering and accommodation control II
  • Diet therapy
  • Hospitality accounting
  • Law related to hospitality industry
  • Business plan

Module 3

  • Accommodation operations management II
  • Principles and practices of management
  • Sales and marketing for hospitality industry
  • Human relations
  • Research methods
  • Elective modules for mod II and III
  • Food and beverage production management
  • Food and beverage service and sales management

Upon successful completion of this course students should have the skills and knowledge to be able to:

  • Develop an effective working relationship with colleagues by communicating clearly and effectively.
  • Demonstrate a professional image by identifying personal appearance standards for their roles in hospitality sectors.
  • Demonstrate understanding of their rights in the workplace.
  • Plan catering activities to meet client needs by developing a detailed event plan including budget requirements, resources, staffing arrangements and timelines.
  • Coordinate the preparation of food items according to standard recipes to meet client needs on an ongoing basis by monitoring food production activities; resolving problems; providing support as required; ensuring quality standards are met; reviewing menus; providing feedback to staff on performance as required; checking food against order specifications, etc.
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