Hospitality Operations and Management (JV with Finland)
Course Overview
NUTECH is offering one of the best Hospitality Course. It is a Joint venture with Finland. After the completion of the course students will be awarded with the Joint certification of Finland and this Joint Certification will have even value in Europe. With such international collaborations and through its groundbreaking skills education, NUTECH has earned recognition in industry and many businesses now look up to NUTECH for skilled workforce. With the main focus on Hospitality sectors like Front office, Housekeeping, Customer and Cafeteria services student will be trained according to the industry Standards to work with National and International Hotel industry. Moreover, Entrepreneurship, Management and Travel Advisor Services are also a part of this course. With the help of these Modules Student can start their own Business can establish it through acquired skills. Three Months Internship will be provided at the end of the course so that student could learn about the Industry and fulfill the Requirement.
What is the Target Audience?
- People who want to Become an Entrepreneur.
- People who want to have their own hospitality startups.
- Who wants to Peruse their Career in Hotel Industry.
- To become a Good CSR (Customer Sales Representative).
Why choose us?
We are a team of enthusiastic and creative individuals who want to teach the fundamentals of creativity through demonstration and engaging stuff like practical projects, group discussions, class competitions and much more. After joining us you will learn technical, creative and soft skills which will help you to:
• Internationally Recognized
• Easy to find Jobs in Abroad
• Good Employability Ratio
• Can start their own Business
• Joint Venture with Finland
Pre-Requisites
- Basic Computer Skills
- Good communication skills
- Basic Customer Services experience
- Understanding of business principles
- Knowledge of the hospitality industry
Week 01-05 (Hotel Reception Services)
LU 01: Practice grooming standards and personal hygiene
LU 02: Taking over the shift and handling the situation
LU 03: Reservation
LU 04: Coordination with housekeeping
LU 05: Hotel safety and regulation
LU 06: Guest feedback
LU 07: Booking and reservation of guest
LU 08: Confirm booking, tentative booking, and booking cancellation
LU 09: Online booking
LU 10: Greeting and welcoming guests at the reception
LU 11: Walk in reservation
LU 12: Pre-paid book reservation
LU 13: Registration card
LU 14: Check-In guest
LU 15: Handing keys and rooming guest
LU 16: Upselling and informing guests about product Knowledge and local tourist sot information
LU 17: communication with other departments
LU 18: Safety at workplace
LU 19: English communication at reception
LU 20: Check out Guest
LU 21: Payment through cash, credit card, Cash Handling
LU 22: Feedback at check out, Complaint handling
LU 23: Shift take over and hand over
Week 06-08 (Entrepreneurship)
LU 01: Identification of customer needs and Basic knowledge of Market segmentation and branding
LU 02: Linked with the industry to generate innovative ideas according to the problem of statement
LU 03: Industry Analysis to Analyze Market Trends
LU 04: Strategies to promote the business
LU 05: Teamwork & leadership Qualities
LU 06: Create Business Plans
LU 07: Preparing documents associated with setting up a company
LU 08: Motivational Lecture Session
Week 09-11 (Management)
LU 01: Management and its Importance
LU 02: Business Environment and its impact on any business
LU 03: Tools to Analyze any Business Environment (PESTLE)
LU 04: Tools to Analyze any Business Environment (SWOT)
LU 05: Sale or Service Plan in Hospitality Industry
LU 06: How to create a good Sale/Service Plan?
LU 07: Customer Relationship and its Importance for Sustainable Business Model
LU 08: Customer Recovery Process and its implementation
LU 09: Customer Groups
LU 10: Prioritization of Customer Groups and their Management
LU 11: Customer Journey
Week 12-13 (Cafeteria Services)
LU 01: Prepare for customer service situations in cafeterias
LU 02: Basic knowledge of food hygiene in order to ensure food safety
LU 03: Prepare food products for the café and makes cold and hot beverages
LU 04: Serve customers
LU 05: Record sales and charges customers
LU 06: Carry out a cash reconciliation
LU 07: Use English in customer service
LU 08: Revision of Whole Week Modules
Week 14-16 (Customer Services)
LU 01: Prepares for the knowledge of the customer, customer service, and rules for good customer service.
LU 02: Prepares for the knowledge of hospitality management & customer service standards.
LU 03: Trainees have an excellent grasp of communication skills.
LU 04: Trainees have an excellent grasp of the qualities of customer service and the importance of customer service in the business.
LU 05: Trainees have an excellent grasp of the importance of customer service in the business.
LU 06: Prepares for the knowledge of the tourism industry in hospitality management.
LU 07: Trainees have to identify customer needs.
LU 08: Trainees have to handle different customers in different situations.
LU 09: Trainees have to know the importance of a professional and positive work environment in the organization.
LU 10: Trainees have to know how to manage a conflict
LU 11: Trainees have to know how to manage stress.
LU 12: Trainees have to maintain grooming & personal hygiene.
LU 13: Trainees have to know about multicultural diversity and its challenges.
LU 14: Trainees should know about models for hospitality industry.
LU 15: Trainees should know about company standards.
Week 17-19 (Travel Advisor Services)
LU 01: Tourism of the country
LU 02: Major tourist attractions
LU 03: Local tourism and accommodation services.
LU 04: Knowledge of tourism product and services
LU 05: Social media used for tourism (Presentation)
LU 06: Presentation on Tourist attractions of Pakistan
LU 07: Information inquisition system of tourism
LU 08: Prepare and present Tour plan for destination in north Pakistan
LU 09: Prepare and present Tour plan for destination cultural sight
LU 10: Prepare and present Tour plan for destination religious sight
LU 11: Prepare and present Tour plan for Shandoor Polo festival (person depending upon assigned by supervisor)
LU 12: Prepare and present an itinerary for day excursion plan from Capital city
LU 13: Prepare itinerary for group of 5 a tour of 3 major mountain sights from capital city
LU 14: English Communication in tourism
Week 20-21 (Hygiene, Safety & Sustainability)
LU 01: Basic facts of food hygiene
LU 02: Identify the risks of food poisoning
LU 03: Revision of Whole Week Modules
LU 04: Personal hygiene
LU 05: Customer safety in the tourism industry
Week 22-23 (Accommodation)
LU 01: Tidy and maintain accommodation and other customer facilities as indicated by reservations and the customer situation
LU 02: Use of Cleaning Equipment
LU 03: Cleaning technique
LU 04: Waste disposal
LU 05: Safety in Accommodation
LU 06: Sops in Accommodation
LU 07: Greeting
LU 08: Food Safety and hygiene
LU 09: Breakfast preparation
LU 10: Ingredients and recipe for breakfast and serving
LU 11: Stewarding
Week 24-38 (Internship)
- English Communication Skills
- Freelancing
- Work Ethics
- Fiqar-e-Iqbal
- Soft Skills
5.1 Personality Development
5.2 CV making and Interview Skills
5.3 Communication Skills
5.4 Presentation Skills
5.5 Teamwork
5.6 Sress management
5.7 Time management
5.8 Motivational Talks
- Importance of Water conservation
- Impact of climate change
Course Fee: Rs 10,000 per month
- Modules : 05
- Duration : 3 months
- Prerequisite : mentioned in text
- Language : English / Urdu mix
- Mode : In Campus
- Enrollment : 30 Students
- Session : Morning
- Starting : keep watching admission page