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Hospitality Operations

PO 1 - Identify the operational

aspects required of

accommodation services to

meet customer requirements

PO 2 - Examine the operational

aspects of accommodation

services in relation to any

of the other departments in

order to provide high standards

of customer service.

PO 3 - Consider the

operational aspects of

food and beverage service

to meet customer and

regulatory requirements

Part 1 - Video

Part 2 - Video

Part 3 - Video

PO 4 - Explain the

operational aspects

required of food preparation

and cooking to meet customer

and regulatory requirements.

.

Part 1 - Video

Part 2 - Video

Part 3 - Video

Link - Food Safety Training Requirements

Link - Food Standards for cooking

Link - Methods for training Restaurant employees

PO 5 - Analyse the

effectiveness of operations

management practices in

a range of organisational

situations within the hospitality

industry

.

Part 1 - Video

Part 2 - Video

Part 3 - Video

PO 6 - Discuss approaches

to achieve and monitor

operational effectiveness

Part 1 - Video

Part 2 - Video

Part 3 - Video

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