Το Δίπλωμα Ειδίκευσης μαθήματων, είναι ένα πρόγραμμα σπουδών, σχεδιασμένο από το American Hotel & Lodging Association (AH&LEI), ειδικά για τους επαγγελματίες που εργάζονται στον κλάδο Τροφίμων και ποτών (F&B).

Το πρόγραμμα αφορά άτομα που θέλουν να κάνουν το επόμενο βήμα σταδιοδρομίας και θέλουν να έχουν ένα αναγνωρισμένο τίτλο σπουδών. Μέσω του προγράμματος, θα αποκτήσουν τις γνώσεις και δεξιότητες που απαιτούνται για μια θέση στο ανώτερο απίπεδο Διοίκησης στον κλάδο. 

Το Δίπλωμα Ειδίκευσης, μπορεί να αποκτηθεί με τη συμπλήρωση των 5 μαθημάτων, επιπέδου μάνατζμεντ, μέσω του Polykarpou hrd, αντιπρόσωπου του AH&LEI στην Κύπρο.

The 5 courses Diploma of Specialization is a curriculum designed by the American Hotel & Lodging Association (AH & LEI), especially for professionals working in Food & Beverage Operations in Cyprus Hospitality Industry.

The program is designed to help develop people who want to take the next professional step and they want to have a recognized degree. Through this program, you will acquire necessary skills and knowledge required for a position in a senior management level  at the F&B Department and the industry.

The Diploma of Specialization can be obtained by completing the 5-level management course through Polykarpou hrd, a representative of AH & LEI in Cyprus.

The 5 Courses

Supervision in the Hospitality Industry

The main purpose of the program is to help people who exercise management, supervision and leadership responsibilities realize the importance of their role and develop their abilities to the fullest extent. The program introduces the supervisory skills required for a successful career in the hospitality industry.

It includes conflict management procedures, expanded information on incentives, new information on the role of technology and media on recruitment, new information on the costs and benefits of training.

Issues related to the use of technology for staff scheduling, including the use of software and corporate intranets.

Participants: Managers and Supervisors in the Hospitality sector

Instructors: Distinguished trainers and Guest speakers, the Advisory Guidance of Certified Trainers (CHT) AH& LEl

Management of Food & Beverage Operations

The program is addressed to the Managing and Supervisory members of Food & Beverage Department in a Hotel or Catering Establishment, one of the most important parts in the Catering sector. This course, addresses management and operational tactics used in F&B operations.

It provides insight on how operations develop and improve quality standards while reducing expenses. It explores ways in which the use of technology can improve efficiency and achieve greater value for guest’s experience! It is also an obligatory course for the F&B Management Specialization

Program main objectives are the Development of Managerial skills and organization of the Department. The Development of knowledge about Nutrition in food service and synthesize food and drinks menu.Managers, to be able doing the costing and budgets, as well as monitor revenues relative to costs. Also, to assign work for effective performance at work

Managing Beverage
Operations

It aims to help participants acquire specific knowledge and develop Managerial skills in planning, organizing, implementing and controlling the production process. The goal is also to develop a beverage business based on research to identify successful businesses. The program focuses on management and leadership practices, including the importance of human relations, recruitment techniques, training, motivation and performance evaluation.

It also includes a chapter on sales and marketing of both food and beverages, as well as up-sales through technology, design and unique service

 

Participants: Heads or Supervisors in F & B  Departments, Owners and Managers of Restaurant and Bars

Food Safety Managing with the HACCP System

This program aims to present the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for Supervisors and Managers in the Hospitality. It clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that participants can readily put into practice in any food and beverage operation. Although it refers to Cyprus government regulations, same time it is highly accessible to international students.

This course include important Information in topics such as Statistics, Actual examples of food borne illness outbreaks, Discussion of major food allergens, Time-temperature control for safety of potentially hazardous foods, Provisions regarding the re-service of food.

Participants: Heads or Supervisors in F & B  Departments, Chefs, Quality Managers, Owners and Managers in Restaurant and Bars

Planning and Control for F&B Operations

This is an essential management program, that introduces Hospitality key staff to the control processes used to reduce costs and increase efficiency in food and beverage operations. The course explores how planning and control functions can help operations work smarter, compete for market share, and provide value to guests.

This well designed course has a greater focus on point-of-sale systems and other new technologies and how they contribute to control processes and procedures.  New “Effective Control Tactic” features throughout the program highlight basic principles of effective food and beverage management.

Participants: Heads or Supervisors in F & B  Departments, Chefs, Owners and Managers in Restaurant and Bars

Instructors: Distinguished trainers and Guest speakers, the Advisory Guidance of Certified Trainers (CHT) AH& LEl