Digital Marketing and Social Media involve describing the fundamentals of digital media marketing, performing effective content creation and outreach strategies, and establishing a strong presence on platforms like Facebook to enhance brand awareness and engage with target audiences.
Upon completion of this program, participants will be able to better understand the application of Revenue Management, recognise that it involves more than just selling high rates, analyse strategic Revenue Management data, and implement a more comprehensive approach to managing Revenue Management
These 2 days protocol course would ensure participants acquire sufficient knowledge, skills and attitude, in serving Malaysian VVIP and Foreign VVIP. As, this course incorporates guidelines on dealing with International VVIP, local VVIP and ordinary guests. The aim of this course is to groom and shape the industry of hospitality and service -oriented persons.
This course will enable participants to develop a better appreciation of a customer relationship management practices and contribute towards a strong customer orientation as well as an understanding of service excellence in the hospitality industry
S.M.A.R.T Budgeting involves gaining in-depth knowledge of the SMART budgeting process—Specific, Measurable, Achievable, Realistic, and Time-bound—and being able to understand and develop a budget that is effective, realistic, and accurately reflective of the financial needs and goals for the upcoming period.
Participants will gain a comprehensive understanding of facility management, including core responsibilities and industry standards, develop technical proficiency with tools and technologies, acquire strategic skills in budgeting, project management, and sustainability, enhance problem-solving abilities for risk assessment and stakeholder communication, and explore emerging trends like smart building technology and adaptable workspaces.
Food Handling And Hygiene Practices In Hospitality
Introduction to Food handling and hygiene- grooming standard and hygiene in hospitality industry, working areas in restaurant and kitchen and equipment. Legal requirement of being a food handler and the management responsibilities.
