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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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