Throughout the visit, students gained practical insight into essential hotel functions, including front desk check-in and check-out procedures, room service coordination, housekeeping protocols, bedding and laundry management, and the operational dynamics of various departments. A comprehensive exploration of the back-of-house kitchen offered a closer look at workflow efficiency and interdepartmental coordination.
A specialized session on kitchen operations further enhanced their learning, covering food handling standards, presentation techniques, crockery selection, and the critical importance of precision and attention to detail. Students were also introduced to the functions of the accounts department and attended an informative session on HACCP standards and food safety compliance. The visit concluded with a guided tour of the entire property, making the experience both intellectually enriching and professionally transformative.
