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Australia

Vocational Academy

Certificate IV in Hospitality

Kostenlose Übungen

Food and Beverage Service

Introduction to the hospitality industry43 Principles of food and beverage service43 Types of food and beverage service establishments44 Menu knowledge and ordering45 Food and beverage service techniques46 Customer service and communication49 Food and beverage service equipment48 Food and beverage service operations40 Food and beverage service management42 Food and beverage service practicum41 Food and beverage service project43

Cookery

Introduction to Cookery46 Food Preparation Techniques40 Sauces and Stocks43 Kitchen Equipment and Tools43 Appetizers and Entrees41 Main Courses37 Desserts40 Food Presentation and Plating42 Menu Planning40 Food Costing43 Inventory Management46 Food Safety and Hygiene44 International Cuisine49 Molecular Gastronomy40 Dietary Restrictions and Allergies42 Food Styling and Photography43

Hospitality Operations

Overview of the Hospitality Industry47 Customer Service in Hospitality46 Communication and Interpersonal Skills in Hospitality43 Workplace Health and Safety in Hospitality47 Food Production and Service46 Beverage Production and Service41 Menu Planning and Costing40 Food and Beverage Control41 Front Office Operations44 Housekeeping Operations40 Accommodation Revenue Management43 Accommodation Marketing and Sales42 Event Planning and Coordination49 Event Marketing and Promotion42 Event Operations and Management41 Event Risk Management42

Customer Service

Definition and Importance of Customer Service40 Principles of Customer Service43 Types of Customers and Their Needs41 Verbal and Nonverbal Communication47 Building Rapport and Establishing Trust42 Handling Difficult Customers42 Understanding Service Delivery Standards45 Providing Exceptional Service49 Measuring and Evaluating Service Quality46 Utilizing Technology to Enhance Service44 Ethical Considerations in Using Technology48 Emerging Trends in Customer Service Technology42

Business Management

1.1 Introduction to Business40 1.2 External Environment43 1.3 Internal Environment41 2.1 Business Planning Process41 2.2 Marketing Plan41 2.3 Financial Plan42 3.1 Human Resource Management40 3.2 Operations Management47 3.3 Customer Service40 4.1 Financial Management48 4.2 Financial Analysis48 4.3 Financial Reporting49 5.1 Business Law Overview42 5.2 Contracts44 5.3 Torts40

Work Health and Safety

Definition and Importance of Work Health and Safety40 Roles and Responsibilities in Work Health and Safety45 Work Health and Safety Legislation and Regulations44 Identifying Hazards in the Workplace42 Assessing Risks Associated with Hazards41 Developing and Implementing Control Measures45 Incident Reporting and Investigation45 Emergency Preparedness and Response45 Managing Work Health and Safety in the Hospitality Industry40

Responsible Service of Alcohol

Definition and Scope of RSA45 Effects of Alcohol on the Human Body45 Assessing Intoxication44 Refusing Service45 Managing Intoxicated Patrons40 Liquor Licensing Laws46 Duty of Care42 Civil and Criminal Liabilities41 Serving Alcohol Responsibly47 Monitoring and Supervising Patrons42 Dealing with Difficult Customers42 Record Keeping and Reporting44 Minors and Alcohol40 Cultural Diversity and RSA42 RSA in Different Settings43

Australia

Vocational Academy

Certificate IV in Hospitality

Kostenlose Übungen

Food and Beverage Service

Introduction to the hospitality industry43 Principles of food and beverage service43 Types of food and beverage service establishments44 Menu knowledge and ordering45 Food and beverage service techniques46 Customer service and communication49 Food and beverage service equipment48 Food and beverage service operations40 Food and beverage service management42 Food and beverage service practicum41 Food and beverage service project43

Cookery

Introduction to Cookery46 Food Preparation Techniques40 Sauces and Stocks43 Kitchen Equipment and Tools43 Appetizers and Entrees41 Main Courses37 Desserts40 Food Presentation and Plating42 Menu Planning40 Food Costing43 Inventory Management46 Food Safety and Hygiene44 International Cuisine49 Molecular Gastronomy40 Dietary Restrictions and Allergies42 Food Styling and Photography43

Hospitality Operations

Overview of the Hospitality Industry47 Customer Service in Hospitality46 Communication and Interpersonal Skills in Hospitality43 Workplace Health and Safety in Hospitality47 Food Production and Service46 Beverage Production and Service41 Menu Planning and Costing40 Food and Beverage Control41 Front Office Operations44 Housekeeping Operations40 Accommodation Revenue Management43 Accommodation Marketing and Sales42 Event Planning and Coordination49 Event Marketing and Promotion42 Event Operations and Management41 Event Risk Management42

Customer Service

Definition and Importance of Customer Service40 Principles of Customer Service43 Types of Customers and Their Needs41 Verbal and Nonverbal Communication47 Building Rapport and Establishing Trust42 Handling Difficult Customers42 Understanding Service Delivery Standards45 Providing Exceptional Service49 Measuring and Evaluating Service Quality46 Utilizing Technology to Enhance Service44 Ethical Considerations in Using Technology48 Emerging Trends in Customer Service Technology42

Business Management

1.1 Introduction to Business40 1.2 External Environment43 1.3 Internal Environment41 2.1 Business Planning Process41 2.2 Marketing Plan41 2.3 Financial Plan42 3.1 Human Resource Management40 3.2 Operations Management47 3.3 Customer Service40 4.1 Financial Management48 4.2 Financial Analysis48 4.3 Financial Reporting49 5.1 Business Law Overview42 5.2 Contracts44 5.3 Torts40

Work Health and Safety

Definition and Importance of Work Health and Safety40 Roles and Responsibilities in Work Health and Safety45 Work Health and Safety Legislation and Regulations44 Identifying Hazards in the Workplace42 Assessing Risks Associated with Hazards41 Developing and Implementing Control Measures45 Incident Reporting and Investigation45 Emergency Preparedness and Response45 Managing Work Health and Safety in the Hospitality Industry40

Responsible Service of Alcohol

Definition and Scope of RSA45 Effects of Alcohol on the Human Body45 Assessing Intoxication44 Refusing Service45 Managing Intoxicated Patrons40 Liquor Licensing Laws46 Duty of Care42 Civil and Criminal Liabilities41 Serving Alcohol Responsibly47 Monitoring and Supervising Patrons42 Dealing with Difficult Customers42 Record Keeping and Reporting44 Minors and Alcohol40 Cultural Diversity and RSA42 RSA in Different Settings43