Objectives:
To provide students with a thorough understanding of stock control principles and practices in the hospitality industry.
Module Learning Outcome:
Students will be able to effectively manage stock levels, implement inventory tracking systems, analyze stock reports, and apply best practices to reduce losses and optimize resource utilization in hospitality operations.
Objectives:
To develop students' understanding of sales and cost control strategies in the hospitality industry, enabling them to maximize revenue, minimize expenses, and maintain profitability through effective financial management practices.
Module Learning Outcome:
By the end of the course, students will be able to analyze sales performance, monitor and control operational costs, prepare and interpret financial reports, and implement strategies to optimize profit margins in hospitality operations.
Objectives:
To equip students with the knowledge and skills to identify, assess, and manage occupational health and safety risks in the hospitality industry.
Module Learning Outcome:
By the end of the course, students will be able to implement effective health and safety policies, conduct risk assessments, apply hazard control measures, and promote a culture of safety.
Basic techniques and skills for beginners. At the end of the course, pupils should be knowledgeable about and able to prepare simple baked goods like;
simple yeast breads, sponge cakes, biscuits, shortbread and pastries.
Objectives:
To equip students with advanced entrepreneurial skills and knowledge, focusing on innovative business practices, strategic decision-making, and effective resource management.
Module Learning Outcome:
Students will be able to develop comprehensive business plans, implement innovative strategies, analyze market opportunities, and apply entrepreneurial principles to address real-world challenges, ensuring sustainable business growth.
