DURATION  AND  LEARNING OUTCOME  COURSE DURATION
	12 months
	5 days per week*
	2 hours per day (flexible timings available)
	*Specialized Developmental Sessions on Saturdays
LEARNING OUTCOME - AVIATION PERSPECTIVES
You will gain the knowledge to enable you to appreciate :
	Governance in the Aviation Industry leading to smooth In-flight Operations
	Managing Safety Equipment and Emergency Procedures contributing to safe and efficient Flight Operations
	Make Up and Hair Styling Techniques, Deportment & Decorum to compliment your Professional Image
	How to enhance your interaction skills and confidence building through the learning essentials on proper and spoken English
	Cabin Interior product features facilitating Guest comfort and In-flight Safety
	The significance of a well designed Galley to support In-flight Catering and Meal Service design
	Food and Beverage and the service level impacting excellence in service delivery
	A potpourri of Local and International Cuisines specific to Aviation Service
	The insight into Cabin Crew specific functions and responsibilities for role clarity
	Professional attributes of the Service Provider and handling of Guests’ specific needs
	Service Concept that defines the Business and Economy Meal Services
	Display your social skills in Fine Dining Etiquette
	Essence of Customer Care in fulfilling the Moments of Truth and Guest delight
	Attitude formation perspectives and its impact on the Service Professional
	Teamwork contributing to work productivity for Service synergy
	Understanding Emotions in relationship building and harmony at work place
LEARNING OUTCOME - HOSPITALITY IN HOTEL PERSPECTIVES
You will gain the knowledge to enable you to appreciate :
	Demanding role and responsibilities of Hotel Front Liners and Food and Beverage Service Professionals
	Classification of Hotels in relation to the categories and facets of Hotels, products and services with a common focus on achieving Guest delight.
	Functions of the various Departments and the Systems and Procedures followed which enable the Hotel to achieve revenue
	Understand the complexities involved in basic food production for total service quality
	Comprehensive description of the French Classical Menu in fine dining
	Versatility of the Breakfast Course, the extensive options, standards of preparation and the various befitting accompaniments
	Basics on cheese production and the types of cheese to meet all palates
	The appealing Hors d’oeuvres, a promising starter for fine dining experience
	Importance of correct setups and layout and Specialized services prevalent in the Hotel Industry
	Differentiating the Corporate, Social, Banqueting and Conferencing Events
	Categories of Beverages and highlights on Service style
	Wines, Spirits and Fine Dining Etiquette to enhance your knowledge and potential to appreciate the finer elements of service and cuisine.