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Hotel and Restaurant Management Courses

This comprehensive Hotel and Restaurant Management program teaches the skills you need to manage a hotel or restaurant or other hospitality business. You’ll gain real-world skills that can help you step right into a job, such as managing the front and back office, coordinating guest services, supervising housekeeping, handling customer service, directing food and beverage service, managing catering and more.

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Lesson Group 1: Orientation: Ashworth College Career Program

Learning at Ashworth  

The goals and values of Ashworth College; time management; creating a realistic weekly and monthly study schedule; the nature and purpose of assessments; how to study effectively to prepare for and take an online examination; developing the skill sets necessary for success in the twenty-first century.

Concepts in Small Business and Self-Employment 

Evaluating your business idea; setting yourself apart from the competition; market testing; investment funding and donation funding; qualities of an entrepreneur; crowdfunding and angel investors.

Lesson Group 2: The Hotel Industry and Reservation Process

The Traditional Hotel Industry 

The evolution of the hotel business; understanding the hotel business and the service culture; the meaning of a cyclical industry; how hotels count and measure; special characteristics of the hotel business; traditional hotel classifications.

The Modern Hotel Industry 

New product patterns, including segmentation, brand, and image; mixed-use projects and other hotel segments; new market patterns; ownership and financing alternatives; new management patterns; management contracts and companies.

The Structures of the Hotel Industry 

Organizational and building structures; roles of the general manager, hotel manager, rooms manager, and manager of guest services; duties of different departments; importance of well-designed spaces in the hotel.

Forecasting Availability and Overbooking 

Forecasting available rooms using the simple, unadjusted room count and the adjusted room count; working with automated inventory tracking systems; reaching the perfect fill; minimizing the overbooking problem.

Global Reservations Technologies  

The history of global distribution; trends in electronic reservations; the hotel-travel agent relationship; automated revenue management systems, including the yield management revolution and automated yield management systems; tools for measuring results.

Individual Reservations and Group Bookings  

Overview of the components of the reservation; convention and tour group business; automated phone systems; information that is contained in the reservation; reservation coding.

Lesson Group 3: Managing Guest Services and Revenue Cycles

Managing Guest Services 

Components of total quality management; customer relations management; adhering to the Americans with Disabilities Act; identifying and resolving guest complaints quickly and correctly.

From Arrival to Rooming 

The importance of greeting guests on arrival; the registration and room assignment process; early arrivals; registration cards; proper procedures of rooming the guest, including using uniformed services and rooming slips, and arriving at the room.

The Role of the Room Rate 

Room rates and the economy; supply and demand; competition; elasticity; surcharges; room taxes; rack rates; auctioning; time as a factor in rates; determining the proper room rate.

Billing the Guest Folio 

The sale and recordkeeping of services; preparing the folio; recording transactions; different types of accounts receivable; posting to the folio; the billing procedure.

Cash or Credit: The City Ledger 

Impact of cash on accounts receivable; tips to employees; cash loans; refunds; house expenses; the cashier’s daily report; credit cards and other cards used for payment; dealing with non-cash settlements.

The Night Audit 

Duties of the night auditor; overview of the audit; posting room charges manually and electronically; revenue verification; reconciling using a property management system; closing routine; reports from the night audit.

Hotel Technology 

The history of technology in the guest room, including its costs and benefits; the new generation of technology in the room, including communications systems and in-room entertainment systems; different types of locking systems and smartphone applications; energy management and climate control systems; fire-safety systems; different types of minibars, safes, and wake-up systems.

Lesson Group 4: Restaurant Management Fundamentals

Introduction to the Foodservice Industry 

History of the foodservice industry; status of foodservice today; factors affecting growth; common trends and challenges; classification of foodservices; foodservice operations; the systems concept and approach; types of foodservice systems.

Food Safety, Sanitation, and the Menu 

Foodborne illness; the role of the food manager; a systems approach to food safety; employee health and personal hygiene; flow of food through the foodservice operation; hazard analysis and critical control point; managing an integrated food safety program; cleaning and sanitation; dishwashing; facilities cleaning and maintenance; worker safety; menu planning and maintenance; types of menus; menu development; menu design and format.

The Operational Functions 

Definition of purchasing; market distribution and regulation; the role of the buyer; selection of vendors and food distributors; methods and procedures of purchasing; product selection; receiving, storage, and inventory procedures; food production; recipe formulation; forecasting demand; quantities to produce; production scheduling and control; production evaluation; methods of assembly, delivery, and service; factors affecting choice of distribution systems; equipment needs; styles of service.

Lesson Group 5: Planning, Designing, and Managing the Restaurant

The Facilities 

Initial preparation for facility planning; steps in the planning procedure; design development; work areas; selection of equipment and furnishings; conservation of natural resources; solid waste management.

Management Functions, Part 1 

Theories and functions of management; strategic management; managerial activities and roles; tools of management; history of and current thoughts about motivation; leadership in the foodservice industry; staffing; recruiting, selecting, and managing employees; labor-management relations.

Management Functions, Part 2 

Principles of total quality management (TQM); increasing productivity; accounting fundamentals; financial records; management of revenue and expense; accounting information for planning; marketing defined; the marketing cycle; the marketing mix; marketing for foodservice operations; marketing as a managerial function; promotions in foodservice operations.

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Program Description

This comprehensive program will give students the skills they need to manage a hotel or restaurant. The Hotel and Restaurant Management program covers topics including managing the front and back office, coordinating guest services, housekeeping, and customer service. Students will have the opportunity to add to their list of credentials by earning the ServSafe® Food Handler certification through the National Restaurant Association.

Program Objectives

After completing the Hotel and Restaurant Management program, students will be able to:

  1. Outline the career opportunities available to managers within the hotel and restaurant segments of the hospitality industry and explain the personal and professional characteristics—including the cultural sensitivities and ethical responsibilities—required to successfully manage these service industries.
  2. Explain important management principles related to hospitality business operations and describe how technology is used to maximize both profitability and service levels.
  3. Describe the organization of the typical hotel, define the roles and responsibilities of the various departments from the reservations process through checkout, and explain how these areas work together to provide superior service to guests.
  4. Describe the organization of a typical restaurant, identify the roles and responsibilities of the different areas and staff members, and explain how these areas work together to provide a high-quality experience to guests and event attendees.
  5. Identify and define important concepts related to the management and operation of restaurants, including food safety and sanitation practices and event management, and describe how to evaluate the quality and profitability of such operations.
  6. Explain how to recruit, hire, and train service staff with a goal of maximizing employee performance and retention while maintaining high standards of service toward guests and customers.
  7. Identify and describe management tools and reports used by managers in the hospitality industry, including those related to forecasting, bookings, service charges, quality and service management, and event management.

Hotel and restaurant management courses from PCDI Canada give you the knowledge you need to get ahead in the hospitality industry. Call 1-800-535-1613 or enroll online today.

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