Hospitality and Housekeeping

The Hospitality and Housekeeping Department provides training in a range of vocational skills associated with working in the service industries.  The training programme introduces important work disciplines and skills, including health and safety at work and personal hygiene and appearance.  Much of the work of the department focuses on two main areas: food & drink service and housekeeping.

Food & Drink Service provides instruction in all aspects of service, including food hygiene, storage and preparation of service items, preparation and cleaning of dining areas, serving food and drink, washing up and safe disposal of waste.  The course also covers the development of effective working relationships, customer care and money handling skills. 

Housekeeping involves basic cleaning activities and learning to use materials and equipment safely, in both work and domestic situations.  Students receive practical training in servicing furnished and bathroom areas, working alongside experienced housekeeping staff in the college residences.

Throughout their course, students work in different locations on campus, including the college residences and meeting rooms and the Orangery Restaurant which is open to the general public on a daily basis.  Each location has a module as an integral part of the department curriculum and students can develop in the curriculum area that most suits their preferences and potential. 

Students also receive departmental work experience in the Coffee Bar, in Kelly’s Bar in the evenings or in the Orangery Restaurant during lunch service at weekends.

The Hospitality and Housekeeping Department offers Foundation Learning programmes at Entry Level and Level 1 leading to accreditation in:

Foundation Certificate of Food Hygiene
Welcome Host Award
NVQ in Housekeeping and Food & Drink Service at Levels 1 and 2
BTEC Introductory Certificate in Hospitality, Travel & Tourism at Level 1
NPTC Certificate in Skills for Working at Entry Levels 2 and 3
OCN units at Entry Levels 1, 2 and 3