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Available courses

SUPERVISE ROOM SERVICE OPERATIONS


UNIT DESCRIPTION
This unit specifies the competencies required to supervise room service operations. It involves preparing, carrying out and controlling room service operations.

Objective:
To ensure efficient, timely, and high-quality room service delivery that enhances guest satisfaction and maintains hotel standards.

Key Responsibilities:

Staff Management:

Assign and monitor tasks to room service staff.

Conduct training and ensure adherence to service protocols.

Maintain grooming and behavior standards.

Order Coordination:

Oversee order taking, preparation, and delivery.

Ensure accuracy and promptness in fulfilling guest requests.

Handle special dietary or customized service requirements.

Quality Control:

Inspect trays, presentation, and cleanliness before dispatch.

Monitor food temperature and portion sizes.

Guest Interaction:

Resolve complaints or concerns professionally.

Follow up to ensure guest satisfaction.

Inventory & Supplies:

Ensure adequate stock of utensils, linen, and minibar items.

Report shortages or equipment malfunctions.

Record Keeping & Reporting:

Maintain logs of orders, complaints, and performance metrics.

Report daily activities to management.

Compliance:

Ensure hygiene, safety, and hotel policy compliance at all times

HOUSEKEPING OPERATIONS

At the end of the training; the students will acquire the necessary competence (skills and know-how) that will enable them to plan and schedule housekeeping duties, organize the housekeeping department, supervise housekeeping duties such as laundry operations, health and safety, cleaning, and inventory control whilst ...

Catering and accomodation management

The Certificate in Catering and Accommodations is a comprehensive program designed to provide students with the fundamental knowledge and skills necessary for a career in the hospitality industry, specifically in catering services and accommodation management.

MANAGE FOOD AND BEVERAGE OPERATIONS

MANAGE BAR OPERATIONS

This unit specifies the competencies required to manage bar operations. It involves preparing for bar operations, performing bar operations, controlling bar operations and operating special bars.