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ADMISSION PROCESS

Enquiry Form

 

 

Certificate in Hotel and Catering Supervision

The aim of the course is to provide suitably qualified staff in the area of supervision. The emphasis is therefore placed on the appreciation and evaluation of the work of skilled staff and their control and not on the learning of basic skills

 

Programme Structure

 

Subjects

1. Fundamentals of the Hotel and Catering Industry

2. Restaurant Services

3. Front Office Operations and Administration

4. Housekeeping and Accommodation Studies

5. Food and Beverage Management 6. International Business Communications

 

ENTRY REQUIREMENTS
1. 5 GCSEs/GCE ‘O’ levels for students 17 to 20 years of age or

2. 3 GCSEs/GCE ‘O’ levels for students 21 to 25 years of age, inclusive or

3. Evidence of three years’ relevant experience for students 26 years of age or over

 

 

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