This module introduces the hotel industry and its main areas of operation. Learners explore how accommodation businesses are structured and how departments work together to deliver services to guests.It provides a foundation for understanding the operational and managerial topics covered throughout the programme.

This module examines recruitment and selection within hospitality organisations. Learners explore the importance of identifying suitable candidates, considering role requirements, and supporting effective staffing decisions.It also introduces the role that recruitment plays in building teams capable of maintaining consistent hospitality operations.

Learners explore employee development and training in hospitality settings. The module considers why staff development matters and how structured learning can support employee performance and organisational objectives.

This module focuses on front office operations, one of the most visible areas of a hotel. Learners explore the role of front office teams and their contribution to guest communication, coordination, and daily hotel operations.The content helps learners understand how front office activities connect with other hotel departments.

Learners examine the management of three important operational areas: housekeeping, engineering, and security. The module considers how these functions contribute to guest comfort, property maintenance, safety, and smooth hotel operations.Understanding the relationship between these departments can help learners appreciate the coordination required within a hotel environment.

This module introduces the management of food and beverage operations within hospitality businesses. Learners explore the role of food service teams and the operational considerations involved in delivering food and beverage services.It provides useful context for learners interested in hotel restaurants, catering operations, cafés, banquets, and other hospitality food services.

Learners are introduced to fundamental food safety principles and the importance of legal compliance in food service environments. The module explores responsibilities associated with handling and serving food safely.Because Canadian food-safety requirements can vary by jurisdiction, learners should also consult the applicable provincial or territorial rules for their workplace.

This module explores bacteria and other microbiological hazards that can affect food safety. Learners consider how contamination can occur and why appropriate food-handling practices are important.

Learners examine three important categories of food-safety hazards: physical, chemical, and allergenic. The module considers how these hazards can enter food and why controls are important during preparation, storage, and service.

This module introduces food poisoning, its potential causes, and measures used to reduce associated risks. Learners explore the importance of safe food handling, appropriate controls, and good hygiene practices.

Learners explore the causes and characteristics of food spoilage and the importance of appropriate food storage. The module considers how storage conditions can influence food quality and safety.

The final module focuses on cleaning within hospitality and catering environments. Learners explore why effective cleaning is essential for hygiene, food safety, guest environments, and overall operational standards.