Hotel and Restaurant Management Courses

In this course, you’ll examine 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, and developing the skill sets necessary for success in the twenty-first century.

By the end of this course, you’ll be able to do the following:

• Identify skills needed to be a confident and independent online learner.
• Identify roles and positions and responsibilities with early childhood educators.
• Familiarize yourself with the goals and structure of Ashworth College’s Hotel and Restaurant Management course.
• Coordinate your learning style with time management skills and assessment preparation.
• Analyze your business model, focusing on marketing and funding.

This course opens by establishing the foundational elements of the hotel industry and the reservation process before shifting to the latest products and segmentation found in modern hotel management, including an overview of the structures and departmentalization within the industry. You’ll also develop a skill set with forecasting availability to avoid overbooking. Finally, the course offers knowledge of industry-specific global technologies while exploring the systems behind individual reservations and group bookings.

By the end of this course, you’ll be able to do the following:

• Explore the evolution of patterns, programs, and technologies within the hotel industry.
• Detail management systems with reservations and yield.
• Analyze the organizational structures of hotel personnel and management.
• Master vital hotel systems concerning reservations and bookings as part of forecasting availability and avoiding the problems of overbooking.

This course investigates the systems in place for guest management, which begins with the time of arrival at the hotel and room. You’ll learn the business within the industry as you study how room rates are established, how billing procedures work, how payments are processed, and how reports and records are maintained by a nightly audit. Lastly, this course details the growth of technology with guest rooms and security measures and safety systems.

By the end of this course, you’ll be able to do the following:

• Manage guest experiences with arrival and room accommodations.
• Establish and track room rates, leading to an understanding of guest folios and assigned ledgers.
• Detail the daily reporting process found with night audit.
• Build off the history of technology with the latest in security systems and hotel operating systems.

This lesson dives into the food service industry and systems. You’ll learn management essentials such as food safety, sanitation, and menu. The course will finish with a focus on food service operations, covering purchasing, inventory, production, and service.

By the end of this course, you’ll be able to do the following:

• Define the terminology common to foodservice operations.
• Invest in the importance of food safety programs and procedures.
• Create a distinctive menu, supporting it with purchasing and inventory.
• Employ effective systems for food production and service.

This course brings attention to the facilities within the food service industry, including the development of workflow and the selection of equipment. You’ll then explore management theories and how management functions for successful operations, from staffing and communications to accounting and marketing concepts.

By the end of this course, you’ll be able to do the following:

• Gain knowledge of design, equipment, and storage to foster efficient workflow.
• Explore the functions of management in terms of roles and tools for proper leadership.
• Promote a systematic approach for staffing and evaluation in terms of labor-management relations.
• Manage the financial components of productivity, accounting, and marketing.