Tourism and Hospitality Management Professional Course training centre in Bangladesh

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Tourism and Hospitality Management Professional Course

Introduction

Tourism and Hospitality Management Professional Course is a base of Hotel and Resort industry in all departments to introduce in 4 months for Theory class and 2 months for Internship in 3/5 star hotel. Tourism and Hospitality Management Professional Course will support during study or after study in Bangladesh / International Hotel job. Job is always looking for professional / skill peoples.

After completed the THM professional course with Theory and Internship will support directly to job in 3/5 star hotel in Bangladesh / International during study or after study.

Methodology

Interactive

Contents of Training:

1st Class: Welcome Discussion
# THM professional course introduction and career prospects
# Introduction to Hotel and Resorts ** Domestic and International
# Course and career in local and International Hotel and Resort with problem and prospect

2nd Class: Front Office
# Front Office- Reception
# Duty Roaster/Staff Attendance
# Room reservation confirmation by email or mobile or online booking
# Guest Registration- Check in/out
# Airport pick up/ drop
# Bell Desk/ Concierge
# Type of Rooms- * Deluxe Single * Deluxe Twin/Double * Ambassador Suite * Presidential Suites
# Complementary services for room guests
# Bed and Breakfast (BB)
# Introduce to Hon`ble guest- Room, Amenities and other facilities
# Assignment- Hotel and restaurant visit *** Room*Restaurant *Banquet hall* coffee shop *Bar * Swimming pool * Health Club * Spa*Salon
# * VIP Launch * Trace/ garden * Roof Top Food corner / garden
# Room - *single *Double/Twin * Ambassador Suite * Presidential Suites or others
# Prefer hotel ** Pan Pacific Sonargaon * Sheraton * Le Meridian Hotel * Radisson Blu Water Garden Dhaka
Internship to follow up and learn
# To prepare duty roaster including morning shift/ evening shift and Night Shift.
# To follow up and fill up guest`s registration cards
# To check and understand guests flight details for airport pick up and drop
# To check and prepared guest bill with all taken service from hotel like as food bill, gift shop bill, lunch bill, dinner bill, tea / coffee bill, laundry bill, transport bill if rent, city tour bill, etc.
# To follow up guest service and alert on duty time with proper dress.

3rd Class: House Keeping
# Room Clean- Clock wise right to left. Dusting - Floor Clean- setup clean and update- curtain- Bed- end part toilet clan and amenities setup.
# Complementary service set up ** like water / amenities.
# Check mini bar items and refill/ re setup. Mini bar Bill on guest consumes items.
# Charge damage items by guest if any.
# Landry collection and delivery time ** regular or express service etc.
# Update room, out of order room, check light, ac, other facilities.
# Prepare duty roaster, record follow up- leave, day off, holiday, overtime etc.
# Inventory all linen, bed sheet, towels, amenities and others.
# Follow up stock balance and requisition to purchase / follow up.
# Assignment - Hotel and restaurant visit-* Room * Restaurant * Banquet hall * Coffee shop * Bar * Swimming pool * Health Club * Spa * Salon * VIP Launch * Trace/Garden * Roof Top Food corner/garden
# Room- *Single *Double/Twin * Ambassador Suite * Presidential Suites
# *Bed * Bed Sheet *Pillow * Towel *Amenities *Fruit basket *complimentary services * Door Lock and key * Safety Locker *chair *table * Site table *suite room and others facilities *Mini bar bill * Laundry * Washing *Laundry Issue and received items/ Goods
Internship to follow up and learn
# To prepare and follow up bed, amenities, tea / coffee, complementary services, light, ac, clean door, window etc.
# To follow up duty roaster with shift, day off, leave, absent etc.
# To check and prepare lost and found form and guest delivery on time.
# To prepared room report, out of order rooms, forecast, guest laundry issue, receive and delivery, store requisition, inventory etc.

4th Class: First Mid Exam- 1 hour- 2/3 questions

5th Class: Food and Beverage Service
# Staff Uniform *Name tag *Cap *Gloves etc.
# Staff duty Roaster with day off/ leave/ duty shift and others.
# Staff position and job responsibilities.
# Breakfast time 7:00 am to 10:30 am.
# Breakfast set up as per day wise food and others.
# Banquet hall preparation and party set up- chair style/ round table style/ class room style / box style/ I style set up.
# Buffet service for party and Set menu from party menu.
# Ala carte service for individual guest from ala carte menu.
# Snacks menu morning/ eve as per menu
# Inventory of all items issue- cutleries, plate /cup /soccer/various type spoon/ others
# Prepare new requisition for purchase and replace
# Department inventory with all records
# Daily staff briefing and follow up by F&B Manager
Internship to follow up and learn
# To prepare and follow up ** table setup, spoon set up, napkin folding, inventory monthly, prepare requisition for purchase, round table set up, box set up style etc.
# To check and follow up ** function sheet, ala carte menu, party menu buffet lunch/ dinner and set menu etc.
# To prepare guest/party bill by software/ manual etc.

6th and 7th Class: Food and Beverage Production
# Staff Uniform*Name tag *Cap *Gloves etc.
# Staff duty Roaster with day off/ leave/ duty shift and others
# Staff position and job responsibilities
# Breakfast time 7:00 am to 10:30 am
# Breakfast set up as per day wise food and others
# Banquet hall preparation and party set up chafing dish
# Preparation for Buffet service for party
# Preparation for ala carte order and delivery on time. max 20-30 minutes
# Arrange all menu items wise purchase and preparation for order /sale
# Inventory of all items issue ** month wise kitchen equipment
# Clean properly all plate / cup/ others by machine or manual
# Prepare new requisition for purchase and replace
# Daily staff briefing and follow up by F&B Chef
# Monthly revise the menu and update equipment for smooth operation and services
# Prepare for Buffet Breakfast /Lunch /Dinner menu
# Prepare menu for * Thai Food * Chinese Food *Continental Food # * Indian / *Local Food etc.
# Others food ** Italian Food, Mexican Food, Indonesia Food, Malaysia Food, English Food etc.
# Assignment - Hotel and restaurant visit *** Room * Restaurant * Banquet hall * coffee shop *Bar * Swimming pool * Health Club * Spa*Salon * VIP Launch * Trace/ garden * Roof Top Food corner / garden
# F&B Service and Production ** * Equipment * Machine * Juice * Preparation *Kot **kitchen order taker * Bill process * Burner

Pastry and Bakery

# To prepare and check list of bakery and pastry items
# *Bakery equipment and machine inventory
# To Test and enjoy the bakery items to understand the food and name.
Internship to follow up and learn
# To prepare duty roaster including morning shift/ evening shift and Night Shift.
# To prepare inventory as monthly, quality service/equipment list, party observation/commend from party
# To f up managers` daily briefing, VIP protocol and services, setup style, bill check, kot check etc.
# To check and follow up hotel promotion and branding etc.
# To prepare festival day / fair food preparation.
# To check coffee shop and items names and preparation etc.
# To collect the food name and price in different restaurant and hotel.
# To know the services / food name /way to services/ dress, head cap and hand gloves during the food service etc.
# To check internet in food and beverage services, food list, name and prices global. To follow the global art and services from quality service man/women in YouTube etc. media.

8th Class: Senond Mid Exam- 1 hour- 2/3 questions

9th Class: Sales and Marketing
# Email marketing
# Face book marketing, online marketing
# web site * Digital marketing
# Data collection- primary data and secondary data
# Research data- open end data and close end data
# Hotel visit * Restaurant visit
# Tele marketing * Offer letter
# Corporate offer etc. *Food menu prepare
# banquet hall set up and function sheet preparation
# Event Management etc.

Hotel and Restaurant visit and data collection

10th Class: Accounts and Purchase
# Payment / receiving * Bill prepare and collection
# Vat and tax * Audit
# Credit card payment check
# Online payment etc

11th Class
# Online purchase/ payment
# User friendly online buy / sale
# Online bank account check and payment
# Credit card payment and check *self and cross cheque
# Debit and credit * payment method y cash/visa/master/amex
# Purchase methods * kitchen use items/goods by rotation etc.

12th Class: Overall Management
# Admin and company policy
# HR rules and recruitment policy
# staff recruitment policy *company profit and loss
# MOU sign for corporate agreement
# Dos and don`t
# Fire Fighting
# Manner and etiquettes
# Department meeting and follow up etc.
# Safety and security policy * Transport * IT Dept. for Hotel and Resorts.

13th Class: Term Paper and Presentation

14 & 15th Practical review
Final Exam: 2 hours with 4 questions

16th Class: Certificate Ceremony with Honorable Principal , Teachers and

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Those who want to build career in Tourism and Hospitality Management