Your online learning program includes six Instruction Sets designed to take you step-by-step through the knowledge and skills you’ll
employ in your new career in Hotel/Restaurant Management. You receive access to the first Instruction Set as soon as your enrolment has been accepted. Other Instruction Sets become available as you complete your exams.
You will need access to a Microsoft® Windows®-based computer running Windows® XP or later (Mac OS X® or later) and high-speed Internet to complete your program with ICS Canada.
Your study materials will be delivered online. Some materials may be sent in the mail that are not currently available in a digital format.
Here is an overview of what you’ll learn and the order
in which you’ll access your learning materials:
Program Goal and Objectives
- Program Goal: To prepare students for an entry-level career position in the hotel/restaurant field.
- Program Objectives:
- Recognize the trends and traits of the hospitality industry
- Identify the five stages of the marketing cycle, the concept of target marketing, and how the Internet is affecting the hospitality industry
- Discuss the processes for recruiting and interviewing prospective employees and managing employees
- Determine how to forecast hotel occupancy and revenue
- Identify how to determine staffing and scheduling of responsibilities
- Describe the executive housekeeper's responsibilities and how current technologies affect the housekeeping department
- Determine how the engineering and maintenance departments operate the vital engineering systems, such as electricity, heating, and ventilation
- Discuss the terminology and methods of hospitality accounting and the ways computers relate to hospitality accounting
- State the insurance requirements of the hotel industry and the coverages available
- Identify important federal and provincial laws that impact the hospitality industry
- Recognize the importance and nature of the control process, including the role forecasting plays in cost control and how to perform basic forecasting steps
- Identify the elements of effective dining, restaurant, and banquet service
- Determine how to plan a menu that accounts for customer preference, nutrient content, wording regulations, and pricing needs
- State how to use recipes and measure properly, identify kitchen tools and equipment, and properly use flavorings and seasonings
- Determine the proper purchasing functions, the types of distribution systems and factors affecting distribution, and types of markets and market regulations
- Discuss how to prevent food spoilage and eliminate food-borne illnesses
- Determine how to enforce rules for hygienic food handling and washing of dishes, utensils, and other items
- Recognize various attitudes toward serving alcoholic beverages, including how to identify the warning signs of intoxication and the legal concerns associated with serving alcohol
Instruction Set 1
- Learning Strategies
- Identifying and implementing a successful study
method; planning when, where, and how you’ll study;
creating effective and efficient study tools; using study
tools to improve chances for success.
- The Hospitality Industry
- Origin and history; industry profile; job
Instruction Set 2
- Marketing and Sales
- Dressing professionally; building a support network;
developing skills and a career portfolio.
- Managing People
- Theories and styles of management; motivating and
communicating; planning and control; staff selection.
- Levels of service; chain affiliation; staffing
and scheduling; the guest process; forecasting;
Instruction Set 3
- The cleaning process; the linen room and storage;
- Engineering and Maintenance
- Department functions; engineering systems:
electricity, heating, ventilation, air conditioning,
- Hospitality Accounting
- Terminology; accounting elements and methods;
financial statements; computers.
- Legal Aspects and Insurance
- Legal responsibilities of personnel and
guests; labour relations; insurance principles
and types; selecting an insurer.
- Cost Controls
- Cost control for lodging and food service businesses;
implementation of cost control strategies.
Instruction Set 5
- Restaurant and Banquet Service
- Food service set-ups; effective management;
elements of dining service; banquet and buffet
- Menu Planning
- Clientele and customer preference; types of menus
and menu items; personnel
and kitchen facilities; nutritional and pricing considerations;
Truth-in-Menu; menu design and layout.
- Food Preparation
- Kitchen contents; recipes and measurement;
cooking processes; kitchen tools and equipment;
flavorings and seasonings; non-alcoholic beverages;
Instruction Set 6
- Purchasing and Storage
- Cost factors; government regulations; yield
testing; purchase of perishable
items; the “bidding” procedure;
receiving operation; storage needs
and guidelines; inventory control.
- Bacteria; other
hygiene; sanitary storage;
cleansing and sanitation of
equipment; rodent and insect
- Alcoholic Beverages
- Society and alcohol; effects of alcohol; alcohol
the law; the beverage operation; marketing beverages;
Online Library and Librarian
Students in ICS Canada have access to an online library for use during their studies. Students can use this library to do the required research in the courses they complete or can use it for general reference and links to valuable resources. The library contains helpful research assistance, articles, databases, books, and Web links. A librarian is available to answer questions on general research-related topics via email and to assist students in research activities during their studies with ICS Canada.
We reserve the right to change program content and materials when it becomes necessary.