Course Description

This diploma program emphasizes on training “managers”. Enrollees will acquire knowledge about the various divisions in the food service industry and how each differs from the other. They will also be trained on how to manage said divisions. They will also be educated on the basics of Hospitality.

Learning Outcomes

• Supervising the delivery of effective service for food outlet guests 80 20 100
• Coordinating the operation of the food and beverages service area
• Supervising the food outlet section 100 40 140
• Supervising hospitality events 80 40 120
• Supporting the professional development of the food and beverage service team
• Apart from these, they will also be making a few industrial visits and will be provided training in both culinary and bakery departments to help create a better understanding of how operations proceed and how they shall be managed.
• Practical assignments at the end of every session.
• Practical learning experience with live project work and examples.