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Harpos Hotel School
Contact details:
Damitha Nalin Eshwara Arachchi
Principal/Center Manager
Hotel School- Galle
384, Matara Road
Magalla
Galle

Tele: 077 6621 592 / 09122 35092

Harpo Gooneratne: MD

Course Details
Course type - Advance Certificate
Course available - Hotel operation
Duration - 04 Month (03 Days a Weeks)
No of days - 48 Days
Total Hours - 254 Hrs
  - International Cookery (84 hrs)
  - Food and Beverage (60 hrs)
  - House Keeping (60 hrs)
  - Front Office Operations (50 hrs)
No of Students - 10 – 20 Students for 01 group
Time - 9am to 4pm
Course content - Bellow given
Media - English and Sinhala
Extra Subjects - Personal and professional development
  - Sri Lankan Studies
  - Basic Principals of management
Common Topics - Introduction to travel and tourism industry
  - Classification of hotels
  - Types of Hotels – Size, Location, Standard of services
  1. Size- Small, Medium, Large
  2. Transient hotels [city, Air port] Semi transient hotels, Resorts, Motels
  3. Star classification of hotels.
  - Function of main departments.- Front office, house keeping, Food and beverage. Maintenance, accounts, sales, Security.
  - Facilities offered by a hotel

01. Syllabus Food & Beverage - Hotel Operation

  1. Classical /modern restaurant & bar brigade.
  2. Dos & Don’ts of a waiter /waitress.
  3. Personnel hygiene of a waiter-
  4. Restaurant equipments-Mechanical, Heavy, Side station, all the types of trolleys.
  5. Furniture used in restaurant.
  6. Types of restaurants.(outlets)
  7. Cutleries, Crockery, Silver ware, Glass wear.
  8. Classification of Soups.
  9. Tea / coffee /juices
  10. Types of Menus.- A la cate , Set, Banquet, Buffet.
  11. Types of western break fasts.-Continental, English, American, Sri Lankan.
  12. Types of services
    • American/Platted Service Silver /French service
    • English /Guaridon service
  13. Room service procedures.
  14. Hotel tariff structure.
  15. Bar equipments and Utensils.
  16. Glass wears.
  17. Beer and Its production.
  18. Spirits.-Whisky, Brabdy, Gin, Rum, Vodka, Tequila Arrack.
  19. Wine –Still or Table (Red,White,Rose)
  20. Sparkling – Champagne, Sekt
  21. Cocktails.

Food and Beverage.
Practicals


  1. Receiving and greeting the guests.
  2. First Immersion, Greeting, Seating, Where to sit, How to sit the guests.
  3. Service of Tea coffee.
  4. Room service procedures.
  5. Serving of soup and clearing.
  6. Serving of starters and clearing.
  7. Serving of main course and clearing.
  8. Serving of desserts and clearing.
  9. Table set-up (A`la cate / Set menu)
  10. Clearing Plates, Bottles, Glass ware.
  11. Pouring beverage.( Beer , Wine , Water , Soft drinks.)
  12. Laying table cloth.
  13. Necking folding.
  14. Deferent types of services.(Plated, Silver, Guaridon,)
  15. White wine, Red wine and Champagne services.

02. Syllabus House Keeping – Hotel operation

  1. Job description of a room attendant.
  2. Reasons for cleaning and servicing.
  3. Types of guest rooms.
  4. Cleaning agents –Water, Abrasive, detergent, Acid cleaning.
  5. Non cleaning agents –Germicides, Antiseptics, Deodorizers.
  6. Cleaning equipments.
  7. Terms in cleaning.-Sweeping Dusting (High/Low, Dry/Damp), Mopping, Scrubbing.
  8. Cleaning procedures.-
  9. Types of cleaning materials, Cleaning mirrors and glass surfaces
  10. Cleaning walls and ceilings, Curtains, soft furniture, cleaning mettle surfaces.
  11. Cleaning ceramic surfaces, Floors
  12. Bed/Linen and Uniforms and their care.
  13. Cleaning check-out room.
  14. Cleaning public area and back of the house.
  15. Handling room changing and transferring the guests.
  16. Lost and found property.
  17. Linen and Uniform room operation.
  18. Laundry operation.
  19. Guests room checking.
  20. Mini bar operation.
  21. Pest control.

House Keeping.
Practicals


  1. Introducing all the H/K heavy machinery and equipments
  2. Basic cleaning procedures
  3. Dusting and Sweeping
  4. Mopping
  5. Scrubbing
  6. Polishing
  7. Bed making
  8. Evening turn down service
  9. Cleaning guests toilets
  10. Cleaning mirrors, Floors, Walls, Upholstery, Furniture.

03. Course contents (International cookery) - Hotel operation

  1. Introduction
  2. Kitchen brigade
  3. Basic hygiene- Food, Personnel ,Kitchen
  4. Cuts of Vegetable, Fish , Chicken.
  5. Stocks and Thickening agents
  6. Sauces-Basic
  7. Soups , salads & entrees
  8. Cooking methods – Boiling, Poaching, Grilling, Stewing, Seaming, Baking, Frying, Braising, Roasting, Pot roasting, Microwave
  9. Meat (Beef ,Pork ,Poultry , Lamb , Veal )
  10. Breakfast
  11. Kitchen utensils & equipments
  12. Short eats, sandwiches & canapés
  13. Sri Lankan / Italian / Thai & Chinese cooking
  14. Desserts
  15. Bakery & Pastry

Culinary Arts.
Practicals


  1. Cuts of Vegetable/Fish /Chicken.
  2. Stocks.
  3. Thickening agents-Roux.
  4. Basic soups- Broth/ cream/ Volute/ bisque/ National.
  5. Starters/ Salads/cold dishes.
  6. Main courses- chicken/ beef/pork/fish.
  7. Sauces/ gravies /Dressings.
  8. Sri Lankan/ Chinese/ Italian dishes.
  9. Sandwiches & canapé.
  10. Rice/ Pasta/Pizza.
  11. Bread/ pastries/pan cakes.
  12. Break fast - western.
  13. Desserts.

04. Course contents (Front Office Operation) - Hotel operation

  1. Welcoming and Receiving the guests.
  2. Types of guest rooms.
  3. Hotel Tariff structure.
  4. Customer care.
  5. Personal Presentation.
  6. Safety practices.
  7. Advance reservation procedures.
  8. Guests accounting procedures- Cashiering.
  9. Telephone techniques.
  10. Selling and Marketing techniques.
  11. Basic records and documents used in front office department.
  12. Guest check-in and Check-out.
  13. Safety lockers.
  14. Bell desk operation – Luggage handling.
  15. Foreign currency encashment.

Approved Center to conduct City & Guilds Culinary Arts Diploma Level 2
- Cooks with previous experience to get their knowledge tested by an internationally recognized awarding body.

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