SCHOOL OF HOSPITALITY & TOURISM

RETAILOPERATIONS
(RTO)
This Certificate in Retail Operations course provides students with the skills and knowledge to carry out the operations in retail outlet, so as to ensure the efficient delivery of quality service to customers. Students will have the skills and knowledge to handle merchandise, perform cashiering and serve customers in the retail outlet.

Module 1: Effective Communication

On completion of the unit, students should be able to handle both oral and written communication required at the workplace at a functional level. They will be able to apply communicative skills (listening, speaking, reading and writing) in the workplace, in social and cross-cultural settings.

Module 2: Service Quality

On completion of the unit, students should be able to cultivate customer rapport, manage their needs and expectations, handle service recovery and promote products and services.

Module 3: Professional Image and Etiquette

On completion of the unit, students should be able to project a professional image through proper grooming as well as apply proper etiquette in a business setting.

Module 4: Office Software Applications

On completion of the unit, students should be able to produce office documents using word processing, spreadsheet and presentation software packages.  In addition, students will be able to handle file management and have a basic appreciation of the user level maintenance of hardware.

Module 5: Store Operations

On completion of the unit, students should be able to handle a range of core retail operations such as receiving, pricing, replenishing and cashiering.

Please reload

RESTAURANT OPERATIONS
(RSO)
This Certificate in Restaurant Operations course provides students with the skills and knowledge to carry out the operations in a restaurant so as to ensure the efficient delivery of quality service to guests.

Module 1: Effective Communication Skills

On completion of the unit, students will be equipped with skills to communicate effectively, handle both oral and written communication required at the workplace at a functional level and apply communicative skills (listening, speaking, reading and writing) in the workplace as well as in social and cross-cultural settings.

Module 2: Service Quality

On completion of the unit students should be able to cultivate customer rapport, manage their needs and expectations and handle service recovery.

Module 3: Introduction to F&B Industry

Students are introduced to the F&B industry and the various staff functions. They are trained to manage staff, maintain health and safety, food safety and hygiene and handle accidents and emergency situations.

Module 4: Food & Beverage Service Preparation

Students are trained to perform pre-service activities such as fold napkins, clean and polish service equipment, replenish F&B supplies and set up dining tables so as to get the service areas ready for receiving and serving guests.

Module 5: Basic Restaurant Service

Students are trained to take reservations, carry out hosting functions, handle full-house situations, take and serve orders, change table setting and clear finished courses and table at end of service.

Please reload

Contact Us

Tel: 09781002572

Email: smvti.office@gmail.com

  • Facebook Social Icon
  • Google Places Social Icon

Address

123 Nat Mauk Road

Bahan Township, Yangon

Myanmar

© Copyright 2017 by SMVTI Vocational Training Institute.