Leads to certification
Certification / Supervisory
Associate Diploma in Food and Beverage Operations
The eHotelier Associate Diploma in Food and Beverage Operations delivers the skills and knowledge required to succeed as a professional in a Food and Beverage Operations role.
The certification is delivered through a series of online training courses and supported by professional mentoring. Courses consist of the core competencies of Food and Beverage Operations as well as four elective topics covering key skill areas, general knowledge and associated soft skills.
The Associate Diploma also requires the completion of a case study, located in this course.
Curriculum content
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The on-the-job coaching unit describes how to provide training for colleagues. It requires the ability to explain specific skills and knowledge, as well as monitor progress until they can operate independently of their coach. It applies across all sectors including the tourism/hospitality industry where there are no occupational licensing requirements at the time of publication.
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Leaders who can inspire and motivate their teams are the foundation of any successful organization. Whether you're a new or experienced leader, "Lead and Manage People" will give you the tools you need to be successful. It is developed specifically for current and aspiring hospitality leaders, from supervisors to executives. In the Lead and Manage People course, you will learn how to lead and manage people effectively, build commitment in your team, and create a high-performing workplace. Learning Outcomes: Model high standards of performance and behaviour - Act as a positive role model through individual performance. - Show support for and commitment to organisational goals in day-to-day work performance. - Interact with team members positively and professionally. How to develop team commitment and cooperation - Develop and communicate short-, medium-, and long-term plans and objectives consistent with organisational goals in consultation with the team. - Communicate team members' expectations, roles and responsibilities to encourage them to take responsibility for their work. - Encourage teams and individuals to develop innovative approaches to work. - Model and encourage open and supportive communication within the team. - Seek and share information from the wider business environment with the team. - Represent team interests in the wider business environment. - Seek feedback from team members and implement changes within the bounds of organisational goals and policies. Manage team performance - Delegate tasks and responsibilities, identify barriers to delegation, and implement processes to overcome the identified barriers. - Evaluate team member skills and provide opportunities for individual development. - Monitor team performance to ensure progress towards the achievement of goals. - Provide mentoring and coaching to support team members. - Motivate individuals and teams to achieve optimum performance. - Provide recognition and rewards for team achievements.
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Are you looking for a way to show social and cultural sensitivity in your work? Then this is the perfect course for you! It will teach you how to communicate with people from various social and cultural groups with respect and sensitivity. You'll also learn how to address cross-cultural misunderstandings should they arise. This course is perfect for anyone in the tourism, travel, hospitality or event sectors. All personnel at all levels can benefit from this skill in the workplace. So why not learn how to show social and cultural sensitivity today? It could make a world of difference in your career!
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The course will teach you how to measure the success of your environmental sustainability initiatives so that they can be perfected. You'll also learn important skills for analyzing data, monitoring progress, and communicating with team members or management in order to create long-term change within an organization.
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If you work in the tourism, travel, hospitality or event sector, it's important to identify hazards and assess the associated safety risks. This course will give you the skills and knowledge to do just that. You'll learn how to take measures to eliminate or minimise risks and how to document all processes. This unit is ideal for anyone who wants to improve their workplace safety skills, from frontline operational personnel to those who work independently. So why not take the first step towards a safer workplace today? Enrol in this course and make a difference.
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This course shows how to measure, support and find opportunities for sustainable work practices. The lessons are applicable to individuals, working under supervision or guidance, who are required to follow workplace procedures and instructions. These individuals work in an environmentally sustainable manner within the scope of competency, authority, and own level of responsibility.
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The goal of this course is to teach you how to resolve conflicts with both customers and co-workers. You will learn about effective techniques for managing irate individuals, working out solutions without getting into an argument, and learning when it is best to take action. This course applies to all tourism, travel, hospitality and event sectors. It applies mainly to senior operational personnel, supervisors and managers who operate independently and use discretion and judgment to resolve conflicts.
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In today's dynamic and ever-evolving hospitality landscape, continuous improvement is key to staying ahead of the curve. That's why our course goes beyond the basics, providing you with a deep dive into the intricacies of roster management, operational efficiency, and customer service excellence. Our course covers everything from developing staff rosters according to industrial agreements and wage budgets to maximizing operational efficiency and delivering exceptional customer service. You'll gain a comprehensive understanding of the role of rosters in optimizing workforce management, ensuring the right people are in the right place at the right time. You'll discover how operational and customer service efficiency can drive guest satisfaction, enhance your hotel's reputation, and, ultimately, boost revenue. As you progress through each chapter, you'll explore the intricate relationship between rosters, wage costs, and organizational budgets, discovering strategies to minimize costs while maximizing productivity and service quality. You'll uncover the latest technological advancements that revolutionize roster management, empowering you to streamline processes and leverage automation tools for greater efficiency. Customer service excellence is at the core of this course because hospitality is built on creating memorable experiences for our guests. You'll learn proven techniques to enhance customer service efficiency, leaving a lasting impression on every guest who walks through your hotel's doors. So, if you're ready to take your career in hospitality to the next level, we invite you to dive into this comprehensive course. Equip yourself with the knowledge, skills, and confidence to thrive in this dynamic industry. Let's embark on this transformative journey together. Get started today! Learning Outcomes: Develop staff rosters Develop rosters according to relevant industrial agreements, other considerations and wage budgets. Maximise operational and customer service efficiency while minimising wage costs. Combine duties where appropriate to ensure effective use of staff. Roster teams with complementary skills mix to meet operational requirements. Take account of social and cultural considerations and broader organisational policies that affect staff rosters. Consult with colleagues to obtain their input into rosters. Use roster systems and equipment to administer rosters. Present and communicate rosters Present rosters in required formats to ensure clarity of information according to organisational standards. Communicate rosters to appropriate colleagues within designated timeframes. Maintain rostering records Administer records of shift time completed by employees or contractors. Maintain staff rostering records according to organisational procedures. Evaluate rosters Monitor the effectiveness of rosters in consultation with colleagues. Identify ways in which rosters and roster development processes may be improved and take appropriate action.
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This course will teach you how to be an effective manager. You'll have the knowledge and skills needed for the daily management of your staff, as well as appraisals or counselling sessions that can help them reach their full potential in workplace environments where performance is measured. The course applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. It applies to all tourism, travel, hospitality and event sectors.
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This unit requires you to have a deep understanding of how your workplace operates. You'll need the skills and knowledge needed for daily management, as well as problem-solving abilities to effectively oversee all aspects from planning out operations to monitoring their quality assurance throughout each stage. The course applies to all industry sectors, and to individuals operating at a team in a leadership, supervisory or frontline management level.
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The ability to lead diversity is an essential leadership skill. Managers and leaders need to understand their own biases and those of others in the team so they can work towards fostering a more diverse workplace culture where everyone feels included no matter what background or belief system they have. This course applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.
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This course will teach you the skills needed to provide customers with information and assistance on facilities, products or services. The course is designed for frontline service personnel working in various tourism, travel and hospitality contexts. Service may be provided face-to-face, but it could also involve telephone or other remote mechanisms like e-mailing instructions. Customer service personnel working under supervision undertake this function. Still, the unit is also relevant to those working in operational roles where customer service may not be the main focus.
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The skills and knowledge required to undertake budgeting, financial forecasting, and reporting are necessary for any business unit's success. This course will teach you how to easily accomplish these tasks by allocating resources properly while managing risks that could arise from changing circumstances. It includes contributing to financial reports within your company on an annual basis so they can make informed decisions regarding plans. It also teaches the value of transparency through regular reports, which ensures everyone knows what goes where at every level throughout the organization. The course applies to individuals with managerial responsibilities that include overseeing the management of financial and other resources across a business unit, a series of business units or teams, or an organisation. It covers all areas of broad financial management. In a larger organisation, this work would be supported by specialists in financial management.
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This case study provides data and commentary on the operation of a city centre hotel. The case study is set in a fictional context, but the data presented is based on real operations. The data has been tested to ensure that it is realistic, reliable and within conventional industry benchmarks. In analysing this case study, you should ensure that you consider all of the information and data as relevant and use the data and your analysis to illustrate your answer.