Hotel management: Hospitality and service.

Description

Every day millions of people have to be on the road for different reasons. They come from different places, with different experience and expectations. The ability to help someone, meet their needs, or simply make them feel «home away from home» is an important element of almost every business today, especially in hospitality and tourism. As the number of tourists is constantly growing, there is a need for new qualified specialists to work in accommodation, catering, travel, event sections. As experts point out, in the world 1 in 10 people work in hospitality industry, that makes it one of the world’s fastest growing industries.

Qualified and involved in the work employees are very important in all industries, but the hospitality industry in particular. As this sphere is customer-service driven, all the employees who work with guests are the face, reputation and brand ambassadors of the company. Unprofessional behavior of the staff can result in the loss of clients that certainly has a negative effect in a highly competitive environment. And in contrast, a good worker will help the business succeed.

If you you are interested in this course, you might decide to try your hand at hospitality. Please note: no courses can promise you that after the completion of the education you will become a high-level professional, but you can be more competitive and advanced in employment. Becoming a professional is a continuous improvement process that good employees got from different sources (work, experience, education, trainings, communication and so on). This course will help you to get to know the main aspects of work in hotel sphere, its specifics; you will be able to speak the same language with hospitality professionals and be more confident when get a job.

Course structure:

Unit 1 is dedicated mainly to communication skills – how to interact with guests and colleagues; how to respond to guest’s needs;

Unit 2 focuses on hotel work – its structure and departments; what are the requirements for the staff;

Unit 3 is about food and beverage – service, setting and etiquette.

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