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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Supervisors and managers must be able to work within the constraints of a budget in order to successfully run their department. The Manage Finances Within a Budget course will help you understand how to: Allocate budget resources Monitor financial performance against budget Analyse performance and suggest improvements Complete financial reports
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Effective coaching helps build confident, capable teams and creates a culture of continuous learning. This course provides the practical skills needed to coach colleagues in the workplace, deliver effective on-the-job training, and support ongoing performance improvement. What You'll Learn Identify coaching opportunities and prepare effective coaching sessions Demonstrate workplace skills and communicate knowledge clearly Provide constructive, supportive feedback Support colleagues as they practice and develop new skills Monitor progress, address performance challenges, and ensure lasting results By the end of this course, you'll be equipped to develop others, improve team performance, and contribute to a more skilled and productive workplace.
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This course is designed for current and aspiring hospitality leaders who want to build high-performing teams and lead with confidence. Learning Outcomes Model High Standards Lead by example and demonstrate professionalism. Support organisational goals through daily actions. Build positive relationships with team members. Build Team Commitment Communicate goals, roles, and expectations clearly. Encourage responsibility, innovation, and teamwork. Foster open and supportive communication. Seek, share, and act on team feedback. Represent team interests within the organisation. Manage Team Performance Delegate tasks effectively and remove barriers. Develop team members' skills and capabilities. Monitor performance and progress towards goals. Provide coaching, mentoring, and support. Motivate, recognise, and reward team achievements. By the end of this course, you'll have the skills to lead people effectively, strengthen team commitment, and improve workplace performance.
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Show Social and Cultural Sensitivity Tourism, hospitality and events are extremely diverse industries. Employees come from all walks of life and from many different parts of the world. This course will help you understand: Types of diversity in the workplace Cultural, social and religious diversity How social diversity can improve customer service How to handle socially diverse customers
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Ready to make a difference for the environment? Then this course is for you. You'll learn the knowledge, processes, and techniques necessary to make improvements in environmental performance. This course will help you develop the skills to identify areas for improvement, develop plans to make improvements, and implement and monitor those improvements.
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Identify Hazards, Assess and Control Safety Risks This course describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated safety risks and take measures to eliminate or control and minimise the risk. In this course you will learn how to: Identify hazards Assess the safety risk associated with a hazard Eliminate or control the risk Review the risk assessment process
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This course provides the knowledge and skills to implement sustainable workplace practices, improve resource efficiency, and support environmental responsibility in hospitality operations. Learning Outcomes Identify Sustainability Issues Recognise environmental, resource, and workplace efficiency issues. Identify resources used in the workplace and ways to manage them efficiently. Maintain accurate records and address workplace hazards. Comply with Environmental Requirements Follow workplace policies, procedures, and environmental regulations. Improve Resource Efficiency Implement sustainable work practices. Identify opportunities to reduce waste and improve resource use. Contribute to a more sustainable workplace. By the end of this course, you'll be able to apply sustainable practices that improve operational efficiency and support environmental responsibility in the hospitality industry.
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Manage Conflict In this course you will learn how to work effectively with other people in your workplace. The course covers: Identify Conflict Situations How to resolve conflict Evaluate conflict resolutions
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This course provides the skills to create, manage, and improve staff rosters that balance operational needs, customer service, and labour costs. Learning Outcomes Develop Staff Rosters Create rosters that meet budget, operational, and compliance requirements. Allocate staff effectively based on skills and workload. Consider employee needs and consult with team members. Use rostering systems and tools efficiently. Communicate Rosters Present rosters clearly and accurately. Share roster information within required timeframes. Maintain Rostering Records Record and track employee shifts and attendance. Maintain accurate rostering documentation. Evaluate Rosters Monitor roster effectiveness and team performance. Identify improvements to increase efficiency and service quality. By the end of this course, you'll be able to develop and manage rosters that support productivity, control labour costs, and deliver excellent guest service.
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Monitor Staff Performance Performance appraisals are critical to assessing individual staff progress as well as business needs. Implementing performance measures is useless unless they are monitored and measured. The Monitor Staff Performance course covers: Techniques for monitoring staff performance Staff motivation and feedback techniques Recognising and resolving performance issues Formal performance management systems
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Monitor Work Operations A crucial work skill for supervisors is to keep an eye on all that is happening around them and ensure that it is running smoothly. This course will help you with: Short-term operational planning Problem solving and decision making Workflow planning and organisation Ensuring operations are running smoothly to provide quality customer service
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This course will help you develop the skills to provide outstanding guest service, deliver personalised assistance, and create memorable guest experiences. What You'll Learn Access and Update Information Source and maintain accurate guest information. Assist guests with general and special needs. Follow service procedures and share knowledge with colleagues. Assist Guests Understand guest needs and provide appropriate support. Communicate effectively and inclusively. Promote hotel products and services. Handle guest issues, complaints, and safety concerns professionally. Seek Feedback Collect and respond to guest feedback. Understand guest behaviour and service expectations. Use feedback to improve the guest experience. By the end of this course, you'll be able to confidently assist guests, exceed customer expectations, and deliver exceptional hospitality service.
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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.