Advantages of Our Online Programs

01

Practice Activities

Trainers are assured that there is a LEARNING EXPERIENCE even thru virtual training because of the time-sensitive projects or tasks to be done at home in close supervision of a well-versed hotel trainer.
Moreover, there is an active feedback by the trainer to check or correct their outputs and there is an exchange of communication by discussing of ideas effectively.

02

Assessment

The programs are designed to have learner-centered activities which will be assessed thru the various forms of assessment that are conducted to determine students’ progress towards the OJT/work immersion outcomes. These may be formative, summative & performance-based in nature.

Learning Outcomes will be met by assessing the students’ technical knowledge, skills and hygiene & safety.

1. FORMAT ASSESTMENT
   This enables the trainers to ascertain how well students are doing as work/task progresses.
   It provides the trainers opportunities for checking the students’ understanding & determine interventions or assistance that the student would need for him to attain the intended LEARNING OUTCOMES (what will the student learn by the end of this module).
2. SUMMATIVE ASSESTMENT
   It allows the trainers to determine how well students did at the end of a task. These are given in a form of a quiz, long test, or exam.
3. PERFORMACE-BASED ASSESTMENT
   This is done by giving them a reflection paper via Youtube link, situational analysis, case study, or video recorded tasks/reports to evaluate the student performance. Students’ tasks are submitted via e-portfolio.

03

Combination Of 2 Modes Of Delivery

1. ASYNCHRONOUS
   Communication is not live which is more convenient and flexible and students learn at different times. (i.e. recorded videos are uploaded for students’ access, screensharing)
2. SYNCHRONOUS
   Communication happens in real time which is more engaging and effective and students learn at the same time. (i.e. video conferencing, live chat via Zoom/Google Meet)

04

Monitor Student's Progress

A Weekly Learning Log for the self-assessment of students where they put the lessons they have learned, successes, difficulties and challenges they have encountered will be one of the requirements.
This will be done in close coordination between the school and the Host Training Establishment (HTE) via Google Meet or Zoom to ensure students of their learning/skills outcomes.

05

Dedicated Online Teaching Assistants

Virtual assistants whose main duty is to assist the students and faculty with their technical and modular concerns will be available.

06

Affordable Rates

Compared to our competitors, our rates are more affordable and we offer various modes and terms of payment.

Modules

Our On-the-Web Training (OWT) programs for Housekeeping, Front Office, Food & Beverage Service and Food Production are based on the DOT Training Manual published by AAHRMEI and the DOT Memorandum Circular 2020-002 on the Health and Safety Guidelines Governing the Operations of Accommodation Establishments Under the New Normal as a point of reference. The minimum requirements of the DOT Training Manual were met and exceeded by incorporating the standards and best practices of Astoria Hotels & Resorts in the new normal

Our programs are also aligned with the requirements mandated by the Commission on Higher Education (CHED) & the Department of Education (DepEd).

Each course contains the following modules:

1. Introduction of the Course
   This module includes the description, objectives, outline, virtual tour, uniforms and grooming in the new normal, and terminologies.
2. Technical Skills & Knowledge to Be Developed
   In this module, your training and experience will cover the key activity areas in the respective departments and develop your technical skills, knowledge, attitudes and values necessary to fulfill the required tasks.
3. Technical Skills Checklist in Other Related Areas
   This module is a comprehensive list of the key tasks to be carried out when learning the core technical skills particularly in relation to the other departments. Use this checklist to help you understand the full range of tasks to be learned and monitor your progress.
4. Systems and Procedures
   The operation of the department is based on a series of systems, processes and procedures which help the department run smoothly particularly on a supervisory level. This module will help you to observe and reflect on what you see is going on around you and identify some of the processes and see how they work.
5. Management Skills
   In this module, you will know in theory what a manager does – planning, organizing, leading, and controlling. These are all different styles of managing in the hospitality industry and it is a good learning exercise for you to observe this and see what style works best and what style you would adopt when you get your chance at managing.

Duration

Webinars (New Normal)

Special online seminars conducted for students & faculty