Hotel and Catering Operations Management

Hotel Operations Management
• Front office management: reception, reservations, and room allocation
• Housekeeping management: cleaning, laundry, and linen supply
• Food and beverage management: menu planning, kitchen operations, and service standards

Catering Operations Management
• Menu planning and design
• Food production and presentation
• Catering service styles and etiquette

Hospitality Management
• Customer service and relations
• Staff management and training
• Financial management and control in hospitality

Facilities and Equipment Management
• Hotel and catering facility design and layout
• Equipment selection, maintenance, and safety
• Waste management and sustainability practices

1ST BATCH: Tuesday, February 10, 2026 — Friday, February 13, 2026.

2ND BATCH: Tuesday, June 2, 2026 — Friday, June 5, 2026.

3RD BATCH: Monday, September 28, 2026 — Wednesday, September 30, 2026.

The training methodology integrates lectures, interactive discussions, collaborative group exercises, and
illustrative examples. Participants will acquire a blend of theoretical insights and hands-on practical
experience, emphasizing the application of learned techniques. This approach ensures that attendees return
to their professional environments equipped with both the competence and self-assurance to effectively
implement the acquired skills in their responsibilities.