The British Academy for Training and Development offers a training course in supervision and inspection of hospitality establishments, recognizing the importance of this sector at the international level and in public relations. The significance of hospitality dates back to ancient times when humans began to travel from one place to another.

The forms of hospitality vary depending on the reasons for travel, from work or trade to tourism and health reasons. Various services can be offered to travelers, which countries place great importance on, as they provide a significant indicator of the country's economy and its superiority over others.

One of the key functions of an administrative leader is continuous supervision and inspection, ensuring that set objectives are being met, identifying weaknesses, and exposing organizational flaws so that they can be corrected and prevented from recurring. Supervision is a required function at all managerial levels, not just limited to senior management, and it is governed by many principles or requirements that the responsible manager must consider for effective oversight.

Fundamentals of Effective Hospitality Management:

• Planning and organization.

• Direction and control.

• Setting goals and formulating strategies.

• Best hotel management skills.

• Communication skills and relationship management.

• International regulations regarding hotels and guest relations.

• What are hotels and their types?

• Introduction to hospitality: its components and fundamentals.

• Functions that hotel management should provide.

• Basic services hotels must offer.

• Introduction and study of hotel departments (Human Resources, Accounting, Food & Beverage, Maintenance).

• Formulating health and safety policies in hospitality.

• Definition of control.

• Principles and tools of effective control.

• Developing control processes.

• Principles of effective administrative control and methods of follow-up, supervision, and continuous performance evaluation.

• Importance of inspections in hotels to ensure management quality and customer service.

• Control over the cleanliness of hotel staff uniforms.

• Foundations of health and food control in hotels.

• Food quality control in hotels.

• Control over staff communication with guests.

• Control over hotel staff attire and grooming.

• Control over safety and risk management in hotels.

• Control over effective management of hotel resources.

• Importance of control and collecting information through surprise inspections to continuously monitor employees.

• How to establish the main rules and foundations for inspections in hotels.

• Methods for correction and improvement resulting from a well-structured control system.

• Predicting errors before they occur.

• How to handle multiple errors in hotel management.

• Methods to verify the implementation of set objectives and hotel service quality.

• Importance of highlighting weaknesses and uncovering errors in organization for correction and prevention of recurrence.

• Identifying procedures and rules, and setting timelines for goal implementation.

• Using technology and computers in hotel control and inspection.

• Latest developments in hotel control and inspections.

• Field visits to prominent hotels throughout the training program.

• Group discussions and case studies.