Proficiency Certificate In Tourism & Hospitality VTR001

£790.00

This is awarded on completion of two modules chosen from the units of Hotel Management, Food & Beverage Management & Ecotour Management; and a workplace project or work experience (approved by a tutor from the school, and equal to 200 hours).

SKU: BTR001 Category: Tags: , , , ,

The proficiency certificate is made up of two modules and a work place project (200 hours).

Choose two modules from the following three:

A. Hotel Management BTR202

  1. Introduction: Scope and Nature of Hotel Management
  2. Organisation of the Hotel Workplace
  3. Staff Management in Hotels
  4. Control Systems
  5. Front Desk Management (Reception)
  6. Servicing Rooms & General Cleaning
  7. Building & Facility Maintenance
  8. Activities Management: tour desk, gymnasium, events (weddings, balls etc)
  9. Food Service

B. Food & Beverage Management BTR102

  1. Human Nutrition
  2. Cooking
  3. Kitchen & Food Management
  4. Planning A Menu
  5. Alcoholic Beverages
  6. Tea, Coffee and Non-Alcoholic Beverages
  7. Scope & Nature Of Catering Services
  8. Personnel Management (waiting skills, staffing a restaurant, kitchen etc)
  9. Management Of Catering Services

C. Ecotour Management BTR101

  1. Nature and Scope of Ecotourism – Definition of ecotourism; negative ecotourism; principles of ecotourism.
  2. Management Issues – Recreation and the environment; recreational impacts on the environment; ethical and legal concerns; code of practice for ecotourism operators; incorporating ecotourism principles into activities; interpretation; visitor guidelines; planning for minimal impact; quality control.
  3. Industry Destinations – The ecotourism market; what do ecotourists want?; trends in international tourism; understanding the needs of the consumer; consumer expectations.
  4. The Tour Desk/Office – Office procedures; providing information; employment prospects in ecotourism; bookings, business letters; telephone manner.
  5. Accommodation Facilities – Types of accommodation facilities; layout of facilities.
  6. Catering Facilities – Introduction to catering; accepted practice for service facilities; storing and preserving food.
  7. Legal Considerations – National Parks; land use/planning restrictions; code of practice.
  8. Safety- The safety strategy; hazards; first aid.
  9. Planning an Ecotourism Activity – A special project where the student plans out an ecotourism activity including budget, accommodation, licenses, meals and the destination.

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