FOOD, RESTAURANT AND HOTEL MANAGEMENT

Module Description

This module covers the relationship between nutrition and exercise, focusing on sports nutrition and dietary strategies to support athletes’ goals during training and competition.

Module Objectives

By the end of this module, you’ll learn how nutrition influences exercise performance, essential nutrients for athletes, and how to create tailored nutrition plans to support training, competition, hydration, and recovery.

Module Outline

• Day 1: Introduction to Nutritional Science, Types of Athletes, Physiological Fate of Nutrients, Anatomy and Physiology of Exercise, Exercise and Training, Water, Hydration and Exercise
• Day 2: Carbohydrates and Exercise, Proteins and Exercise, Fats and Exercise, Vitamins and Exercise, Minerals and Exercise
• Day 3: Supplements, Sports Food & Ergogenic Aids, Training Considerations, Sport-Specific Nutrition, Sports Nutrition and Special Populations
• Day 4: Basic Nutritional Assessment, Discussion of Capstone Activity, Case Presentation & Synthesis

Launching Soon!

Module Description

This module teaches participants how to apply nutrition theories and standards in culinary practices. It focuses on experiential learning, where they compute nutritional values and practice cooking in a kitchen lab. Topics include culinary techniques, nutrition fundamentals, and specific diets, with hands-on cooking, production, and service.

Module Objectives

By the end of the module, participants will identify nutrients and their benefits, compare cooking methods for health, evaluate food based on dietary needs, experiment with reducing calories or enhancing nutrition, and plan meals for specific nutritional requirements.

Module Outline

• Day 1: Fundamentals of Culinary Nutrition, Culinary Basics, Kitchen Laboratory Application (Hands-on Cooking), Basic Food Preparation, Food Safety
• Day 2: Fundamentals of Culinary Nutrition (Computation & Analysis, Recipe Adjustments), Nutrition Know-how, Kitchen Laboratory Application (Hands-on Cooking, Computation & Adjustments)
• Day 3: Culinary and Dietary Adjustments for Specific Nutritional Needs, Menu Development, Weight Management, Special/Therapeutic Diets, Other Diets
• Day 4: Kitchen Laboratory Application, Set-up for Culminating Activity, Production & Service of a Specific Diet

Launching Soon!

Module Description

This course equips students with the skills to analyze and manage food and beverage operations in hospitality, covering key aspects of in-flight catering such as premises, transportation, food storage, personnel, sanitation, equipment, and recall.

Module Objectives

By the end of this module, participants will be able to compare in-flight catering with other food service industries, identify the key features that make in-flight catering a major sector, and understand how it operates along with the responsibilities involved.

Module Outline

• Day 1: History of In-Flight Catering, Kitchen Functions, Food Service on Board, and Special Meals I
• Day 2: Basics of Nutrition and Special Meals II and identifying foods for specific meal types
• Day 3: Preparing two special meals with tray setup
• Day 4: Differences between airline and land-based meals, preparing and plating one breakfast and one lunch

Launching Soon!

Module Description

This course focuses on Catering Sales, Room Sales, and Account Management. Participants will learn how to manage clients, log sales, reserve rooms, book events, create proposals, generate BEOs, and run reports. They will also become proficient in using the Opera System and other sales-related software. Ideal for those pursuing a career in Hotel Sales, specifically Room and Catering Sales.

Module Objectives

By the end of this module, participants will understand industry practices in Account Management, Sales, Group Room Reservations, and Event Bookings. They will use the Opera System to book rooms and events, log sales activities, track performance, and create related documents like Sales Contracts and Banquet Event Orders. They will also generate and analyze reports to make informed decisions for Hotel Operations.

Module Outline

• Day 1: Accounts Management, Sales Activities Management
• Day 2: Group Room Reservation / Live In Booking (Part 1): Creating and editing group reservations and Group Room Reservation / Live In Booking (Part 2): Creating and editing a group rooming list
• Day 3: Event Booking / Live Out Booking (Part 1): Creating and editing menus, equipment, and event bookings and Event Booking / Live Out Booking (Part 2): Booking events and reserving function rooms
• Day 4: Data Mining (Part 1): Simple extraction method for sales documents and Data Mining (Part 2): Creating conditions for data extraction in sales documents and records

Launching Soon!