• ## Fast Track Diploma in Hospitality and Hotel Management Units **Hospitality Operations Management** * • **Hospitality Management Fundamentals** • This unit introduces the core principles and functions of hospitality management, covering topics such as customer service, human resource management, and financial management. * • **Marketing and Sales for Hospitality Businesses** • This unit focuses on the strategies and techniques used to attract and retain guests, including market segmentation, pricing, and digital marketing. * • **Revenue Management and Revenue Accounting** • This unit covers the principles and practices of revenue management, including forecasting, pricing, and revenue analysis. **Front Office Management** * • **Front Office Operations** • This unit covers the day-to-day operations of a front office, including check-in/check-out, guest interaction, and housekeeping. * • **Front Office Technology** • This unit introduces the various technologies used in front office operations, such as reservation systems, guest management software, and point-of-sale systems. * • **Guest Relations and Guest Experience** • This unit focuses on creating memorable experiences for guests, including personalized service, hospitality training, and addressing guest concerns. **Housekeeping and Maintenance** * • **Housekeeping Operations** • This unit covers the principles and practices of housekeeping, including cleaning, laundry, and maintaining guest rooms and public areas. * • **Maintenance Management** • This unit introduces the role of maintenance in ensuring the smooth operation of the hotel, covering topics such as preventative maintenance, emergency preparedness, and guest requests. * • **Sustainability in Hospitality** • This unit covers the growing importance of sustainability in the hospitality industry, including energy conservation, waste reduction, and eco-friendly practices. **Food and Beverage Management** * • **Food and Beverage Operations** • This unit covers the principles and practices of food and beverage operations, including menu planning, food safety, and service standards. * • **Restaurant Management** • This unit focuses on the management of restaurants, covering topics such as table management, inventory control, and food costing. * • **Bar and Beverage Management** • This unit covers the principles and practices of bar and beverage operations, including liquor control, event management, and customer service. **Human Resource Management** * • **Recruitment and Selection** • This unit covers the process of recruiting and selecting qualified candidates for hospitality positions. * • **Training and Development** • This unit focuses on the principles and practices of training and development, including employee onboarding, performance management, and upskilling employees. * • **Employee Relations and Labor Law** • This unit covers the legal and ethical responsibilities of employers regarding employee rights, discrimination, and labor laws.

Assessment

The assessment is done via submission of assignment. There are no written exams.