CTH Affiliated Course in Hospitality Management
Level 4 Diploma In Hospitality Management, accredited by CTH (Confederation of Tourism and Hospitality) United Kingdom. Join our Course, enriched with CTH accreditation, ensuring international recognition for your qualifications that meet global standards.
Program Overview
CTH Level 4 courses combine practical career-based elements with several essential management disciplines that will be invaluable as the individual’s career progresses. The course therefore provides the practicality needed for the workplace with the theory needed to advance in management roles and in education.
Eligibility : Class 12 or equivalent qualification from a recognized National or State Board.
International Internship
Personality Development
Abroad Dreams
Syllabus Overview
Core Modules
Understanding of main sources of Finance, understanding the relationships between cost volume and profit, making recommendations on Prices, and interpreting Business Performance using recognized tools.
Management of customer service operations, managing the resolution of customers queries, complaints and understanding the use of quality systems in the tourism and hospitality industry
Understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors, the issues and influences affecting it, and the growth of global tourism and hospitality brands.
Understanding rooms division operations (front office and housekeeping departments), front office processes, and housekeeping operations.
Evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations, and managing the performance of staff.
Understanding the principles of food production operations, and food and beverage service. Restaurant concepts & trends, kitchen layouts, catering requirements, hygiene, food storage, table layout, timetables, bills and presentation
Evaluating the effectiveness of food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages, and the management of staff performance.