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