TOP 10 HOTEL MANAGEMENT COURSES IN NEW ZEALAND - PAGE 4

The aim of this programme is to Establish standards of professional practice for basic service that can provide customers with confidence in cafe and bar environments.

It’s time to get your hands on all the equipment that makes this industry fun, whether you’re behind the bar shaking up a mocktail, building your barista skills or learning confidence in customer service, you’ll walk out of this programme feeling like you’re on the right track!

This course caters to anyone with an interest in hospitality and tourism, no experience necessary!

This programme aims to introduce students to the skills required in food and beverage service, including barista; basic cookery, front of house operations, reception and accommodation.

The aim of this full-time programme is to give students the knowledge and skills they need to practice advanced food and beverage service across the wider hospitality sector.

Every programme is designed to enhance your business while also helping your people to build professional careers in restaurant, bar and café service and management.

A perfect first step to a career in hospitality. Learn how to make barista coffee and gain practical experience at events with HLCThis qualification is to provide a pre-employment qualification for people who are entering the hospitality industry in a range of basic positions.

The programme provides introductory skills in front of house, barista, basic kitchen, and barback, for the food and beverage industry. Upon completion of this programme the graduates can progress to level 3 to specialise in food preparation, food service, barista, bar, or function services.

This course will teach you many skills including literacy and numeracy. The aim is to introduce you to learning and work environments, to provide you with the tools you’ll need to get a job. It may also help you pathway into another training course.

This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.