Hotel Management

Food production

This course aims at imparting the required skills, knowledge and attitudes to people who aspire to work in the hospitality industry.

COURSE OBJECTIVES

  • The colleague is expected to develop professional attitude and appearance, acquire skills and behave in a professional manner.
  • To perform different methods of cooking and produce a variety of dishes regarding quality, color, consistency, seasoning, flavor, temperature, presentation and handle recipe balance of various type of establishment.
  • Perform the essential necessity for health, hygiene and safety procedures at all time in storage, preparation, cooking and presenting of food.

COURSE CONTENT

  • Kitchen management
  • Practicing leadership skills
  • Budgeting, costing and control
  • Planning and managing functions
  • PLUS – Supporting subjects:  (English and communication skills, French, Food and Human Nutrition, Quantitative Methods, Computer Application, Life skills, Entrepreneurship, Customer Care).

Food and Beverage Services

COURSE OBJECTIVES

The trainee is expected to acquire professional skills knowledge  and attitude  towards the best service in hospitality industry. in the following areas

Course content:  a students taking this course and expecting to sit for VETA exams should undertake the following subjects

  • Food and beverage services ( safety and healthy working environment, food and beverage service, preparing and cooking Tanzanian local dishes, managing hazards in the restaurant, handling room services, operating bar, budgeting, costing and controlling of food and beverage materials.)
  • PLUS – Supporting subjects:  (English and communication skills, French, Food and human nutrition, quantitative methods, Computer application, Life skills, entrepreneurship, customer care).

Front Office Operations

The occupation involves performing activities in a hotel or similar establishment having administrative responsibilities for guests and customers before their arrivals, on their arrival, departure and after their departure.

Course content:  students taking this course and expecting to sit for VETA exams should undertake the following subjects:

  • Front office operations (safety and healthy working environment, front office and housekeeping operating tools, equipment and machinery,  guests arrival, in house and departure activities, basic food and beverage services, room reservations, front office budget, and costs control)
  • PLUS – Supporting subjects:  (English and communication skills, French, Food and human nutrition, quantitative methods, Computer application, Life skills, entrepreneurship, customer care).