Your at-home learning program includes six Instruction Sets designed to take you step-by-step through the techniques and skills you’ll
employ in your new career in Hotel/Restaurant Management. Your first Instruction
Set will be sent to you as soon as your enrolment has been accepted.
Other Instruction Sets will follow as you complete your exams, so that
you will always have training materials to work with.
Here is an overview of what you’ll learn and the order
in which you’ll receive your learning materials:
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.
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;
- DVD: Food Service Sanitation
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.