Online Hotel and Restaurant Management Course

To prepare students for an entry-level career position in the hotel/restaurant field.

Upon completion of the program, students will be able to:

• 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

The advantages of learning at home; types of study materials; types of examinations; accessing and using the features of our website; determining what kind of learner you are; establishing a study schedule; using study tips; preparing for and taking examinations.

Origin and history; industry profile; job opportunities.

Dressing professionally; building a support network; developing skills and a career portfolio.

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; night audit.

The cleaning process; the linen room and storage; Right-to-Know.

Department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.

Terminology; accounting elements and methods; financial statements; computers.

Legal responsibilities of personnel and guests; labour relations; insurance principles and types; selecting an insurer.

Cost control for lodging and food service businesses; implementation of cost control strategies.

Food service set-ups; effective management; elements of dining service; banquet and buffet catering.

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.

Kitchen contents; recipes and measurement; cooking processes; kitchen tools and equipment; flavorings and seasonings; non-alcoholic beverages; presentation.

Cost factors; government regulations; yield testing; purchase of perishable items; the “bidding” procedure; receiving operation; storage needs and guidelines; inventory control.

Bacteria; other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control.

Society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit.