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Hospitality Department Profile – Pearls School of Catering

The Hospitality Department at Pearls School of Catering is a center of excellence committed to developing competent, professional, and service-oriented individuals who are passionate about the hospitality and tourism industry.

The department provides a well-rounded education that blends theoretical knowledge with practical experience in key areas such as food production, catering and accommodation management, front office operations, housekeeping, and event planning. With a focus on creativity, discipline, teamwork, and customer care, learners are equipped with the necessary skills and attitudes to deliver quality service and meet global industry standards. Through modern training facilities and experienced instructors, the department ensures that every student is prepared to thrive in diverse hospitality careers.

Vision:
To be a leading department in hospitality education, recognized for producing highly skilled, innovative, and ethical professionals who contribute to excellence in the global service industry.

Mission:
To provide quality training in hospitality and catering through practical learning, industry exposure, and professional mentorship, aimed at empowering students with the knowledge, skills, and values required to excel in the ever-evolving hospitality sector.

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FRONT OFFICE OPERATIONS

COURSE INTRODUCTION

Catering and Accommodation refers to the professional practice of preparing and serving food, managing lodging facilities, and ensuring comfort and satisfaction for guests. It encompasses both culinary production and hospitality operations, making it ideal for those passionate about service, organization, and creativity.

 

Course Overview

Whether offered as a Certificate or Diploma, the program equips learners with both theoretical knowledge and hands-on skills in:

  • Food and Beverage Production Techniques in cooking, baking, menu planning, and kitchen operations.

  • Food and Beverage Service and Sales Table service, customer interaction, and upselling strategies.

  • Housekeeping and Accommodation Studies Room preparation, hygiene standards, and guest comfort.

  • Front Office Operations Reception duties, booking systems, and customer service etiquette.

  • Laundry and Sanitation Professional laundering, stain removal, and linen management.

  • Nutrition and Food Science Understanding dietary needs, food safety, and balanced meal planning.

  • Hospitality Management and Entrepreneurship Business skills for running catering services, lodges, or hotels.

 

Career Pathways

Graduates can pursue roles such as:

  • Hotel or Lodge Manager

  • Professional Chef or Caterer

  • Housekeeping Supervisor

  • Front Office Executive

  • Event Planner

  • Hospitality Entrepreneur

 

Duration and Entry Requirements

  • Certificate Level: ~12 months

  • Diploma Level: ~2 academic years