Proficiency Certificate in Tourism & Hospitality

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Logo Academy for Distance Learning
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Description

Expand your opportunities in the Tourism sector. This is awarded on completion of two modules chosen from the units of Hotel Management, Food & Beverage Management & Ecotour Management; and a workplace project or work experience (approved by a tutor from the school, and equal to 200 hours).

The proficiency certificate is made up of two modules and a work place project (200 hours).

Choose two modules from the following three:

A.
  1. Introduction: Scope and Nature of Hotel Management
  2. Organisation of the Hotel Workplace
  3. Staff Management in Hotels
  4. Control Systems
  5. Front Desk Management (Reception)
  6. Servicing Rooms & General Cleaning
  7. Building & Facility Maintenance
  8. Activities Management: tour desk, gy…

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Didn't find what you were looking for? See also: Hotel Management, Tourism Studies, Hospitality (Management), General Management, and Tourism Management.

Expand your opportunities in the Tourism sector. This is awarded on completion of two modules chosen from the units of Hotel Management, Food & Beverage Management & Ecotour Management; and a workplace project or work experience (approved by a tutor from the school, and equal to 200 hours).

The proficiency certificate is made up of two modules and a work place project (200 hours).

Choose two modules from the following three:

A.
  1. Introduction: Scope and Nature of Hotel Management
  2. Organisation of the Hotel Workplace
  3. Staff Management in Hotels
  4. Control Systems
  5. Front Desk Management (Reception)
  6. Servicing Rooms & General Cleaning
  7. Building & Facility Maintenance
  8. Activities Management: tour desk, gymnasium, events (weddings, balls etc)
  9. Food Service
B.
  1. Human Nutrition
  2. Cooking
  3. Kitchen & Food Management
  4. Planning A Menu
  5. Alcoholic Beverages
  6. Tea, Coffee and Non-Alcoholic Beverages
  7. Scope & Nature Of Catering Services
  8. Personnel Management (waiting skills, staffing a restaurant, kitchen etc)
  9. Management Of Catering Services
C.
  1. Nature and Scope of Ecotourism - Definition of ecotourism; negative ecotourism; principles of ecotourism.
  2. Management Issues - Recreation and the environment; recreational impacts on the environment; ethical and legal concerns; code of practice for ecotourism operators; incorporating ecotourism principles into activities; interpretation; visitor guidelines; planning for minimal impact; quality control.
  3. Industry Destinations - The ecotourism market; what do ecotourists want?; trends in international tourism; understanding the needs of the consumer; consumer expectations.
  4. The Tour Desk/Office - Office procedures; providing information; employment prospects in ecotourism; bookings, business letters; telephone manner.
  5. Accommodation Facilities - Types of accommodation facilities; layout of facilities.
  6. Catering Facilities - Introduction to catering; accepted practice for service facilities; storing and preserving food.
  7. Legal Considerations - National Parks; land use/planning restrictions; code of practice.
  8. Safety- The safety strategy; hazards; first aid.
  9. Planning an Ecotourism Activity - A special project where the student plans out an ecotourism activity including budget, accommodation, licenses, meals and the destination.
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trainings.faqs. There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.