Hotel and Catering Operations Management

Objectives:
• Understand the principles and practices of hotel and catering operations management
• Develop skills to manage hotel and catering services effectively
• Apply knowledge to improve customer satisfaction and business profitability
Course Content:
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
Methodology
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

DATE:

1ST BATCH:        10th – 13th Feb, 2026       

2ND BATCH:       2nd–5th Jun, 2026 

3RD BATCH:       6th – 9th Oct, 2026