The purpose of this course is to provide sufficient skills and knowledge to participants with an overview of how Hospitality Industry operates.

This topic examines Fiji Tourism with a particular focus on the Hospitality sector and deals with necessary skills for employment.
This course will enable the participants to have the basic knowledge of OHS and hygiene in Baking and Patisserie . The participants will be able to know the basic Hygiene and OHS concepts, ingredients and its functions, basic knowledge of Food Safety Management system including HACCP concepts. The participants will take a site visit to a hotel or resort to familiarize with the OHS Aspects.
This unit is designed to give students a fair ideas of the different operational sector and their role in the hospitality operation.
Also to enable participants to understand different department within the hospitality Industry, how they relate to each other in terms of
business flow is concerned and their own provisions to the hotel industry.
Sales and Marketing - Module 1
The unit describes the performance outcomes, skills and knowledge required to develop and update knowledge of the tourim industry, including the role of different industry sectors and key legal and ethical issues that must be considered by tourism industry personnel in their day-to-day work. The knowledge gained from this unit should allow you to have a better appreciation of the practices that are current to Fijis tourism industry.
Management Development & Leadership Skills for Hospitality & Tourism Professionals Assessment