Marketing and Sales Management Curriculum

Courses:

• 472 Hospitality Sales Marketing
• 478 Convention Management and Service
• 250 Supervision in the hospitality Industry
• 323 Fundamentals of Destination Management and Marketing
• 374 Revenue Management: Maximising Revenue in Hosptality Operations

 

Food And Beverage Management Curriculum

Courses:

• 245 Food Safety: Managing with the HACCP System
• 349 Managing Service in Food and Beverage Operations
• 464 Planning and Control for food and Beverage Operations
• 250 Supervision in the hospitality Industry
• 445 Purchasing for Food Service Operations

 

Rooms Division Management Curriculum

Courses:

• 333 Managing Front Office Operations
• 338 Managing Housekeeping Operations
• 468 Managing Technology in the Hospitality Industry
• 250 Supervision in the hospitality Industry
• 387 Security And Loss Prevention Management

 

Human Resources Management Curriculum

Courses:

• 304 Leadership and Management in the Hospitality Industry
• 354 Training and Development for the Hospitality Industry
• 357 Managing Hospitality Human Resources
• 250 Supervision in the hospitality Industry
• 103 Hospitality Today

 

Food Safety: Managing The HACCP Way

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

Courses:

• Statistics from the Centers for Disease Control and Prevention (CDC) 
• Actual examples of foodborne illness outbreaks 
• Discussion of major food allergens 
• Time-temperature control for safety of potentially hazardous foods 
• Sequence for hand washing and avoiding recontamination of hands 
• Provisions regarding the re-service of food

This is a very essential qualification especially for individuals who are currently working or intend to work as Quality controllers, Food Safety Specialists or anyone who simply works with food.

 

French S.A.H.T.C. - The Hospitality School in conjunction with Alliance Francaise, Harare

These courses cover all four core areas of language development: speaking, reading comprehension, writing and listening.
All the tutors are qualified and trained teachers. Trainees will interact, communicate and work in small groups using the most advanced audiovisual methods and equipments.
The classes cover all levels of French, from complete beginner (level A1) to independent (level B2), following the official curriculum of "Common European Framework of Reference for Languages”.Trainees will sit official French government language proficiency which is an nternationally recognised certification. 

COURSE STRUCTURE

There are 4 levels to complete the full curriculum:

• LEVEL A1/A2 (notions): completed in 4 sessions of 30 hours each / 120 hours
• LEVEL A2/B1 (notions): completed in 4 sessions of 30 hours each / 120 hours
• LEVEL B1 (Full): completed in 5 sessions of 30 hours each / 150 hours
• LEVEL B2 (Full): completed in 6 sessions of 30 hours each / 180 hours

These timetables are integrated into our daily curriculum to encourage a comfortable learning pace for the trainees

 

Bar, Beverage and Barista Training  

This program provides an indepth understanding of all beverages such as tea, coffee, etc.  
Areas of study include, among others, the following:  

• History of beverages such as coffee and tea
• Different machines and equipment use
• Customer Service
• Responsible alcohol service
• Bar service
• Table Service

Entry Requirements

At least 5 'O' Levels including English or 2 'A' Levels.
Age: 17 years and above.