NVTC Hospitality L2

To identify local food items and under take preparation 

This course is recognizes people who have the competencies required for working in hospitality operations and food and beverage service operations.

This unit standard specifies the competencies required to set tables and demonstrate knowledge of the different types and uses of hospitality glassware, cutlery and crockery and table linen. People credited with this unit standard are able to: identify types and uses of cutlery and crockery; clean and store cutlery and crockery; use, clean and store glassware; identify, clean and store various types of table linen; and prepare and set tables for service.

To maintain  health and safety at the hospitality establishment.

The independent state of Panama was formerly part of Colombia.

This unit standard specifies the competencies required to provide porter service in a hospitality establishment. People credited with this unit standard are able to: handle guests on arrival and departure; handle guest luggage; and promote products and porter services to customers.

The Front Office Department is the control centre of the hotel, providing 24-hours attention towards the handing and serving of all guests’ requirements and needs. Through it flows communications with every other department; from it come instructions and directions for the care and service of the guest; to it comes changes for final billing and settlement.

Simply, the Front Office Department global role is providing all guest direct needs like accommodation, telephone, cashier ...etc., and also to communicate to the guests all other services of other hotel departments.