Online Hotel and Restaurant Management Course

Why ICS Canada?

  • DEAC Accredited
  • Self-Paced
  • Supportive
  • Low monthly payments

Program Overview

ICS Canada’s Online Hotel/Restaurant Management Career Diploma course can help you get started on the path to running a hotel or restaurant. You will learn the various aspects of the hospitality industry, from front office duties, housekeeping, and maintenance, to marketing and selling hospitality services. By the time you finish the program, you will have also learned about methods of food preparation, as well as service, storage, and menu planning.

Curriculum Details

Program Goal and Outcomes

Program Goal

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

Program Outcomes

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

Instruction Set 1

Learning Strategies

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.

The Hospitality Industry

Origin and history; industry profile; job opportunities.

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.

The Front Office

Levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit.

Instruction Set 3


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

Engineering and Maintenance

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

Instruction Set 4

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 catering.

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; presentation.

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.

Food Service Sanitation

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

Alcoholic Beverages

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

Computer Specifications
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.

We reserve the right to change program content and materials when it becomes necessary.

Sample Lesson

To view a Hotel/Restaurant sample lesson, click here.

Hotel/Restaurant Management Course Details

In the ICS Canada Hotel/Restaurant Management training program you'll cover topics such as.

  • Hospitality accounting, cost controls, and legal aspects and insurance
  • Marketing, sales, and public relations
  • Menu planning, food preparation, and restaurant and banquet service
  • Food service sanitation, purchasing, and storage
Online hotel and restaurant management courses

Hotel and restaurant managers handle the day-to-day operations of a business, which include marketing, hospitality, accounting, insurance, and food service. Here are a few qualities that effective hotel and restaurant managers have in common:

  • Flexible: You are productive despite any changes in the hotel or restaurant.
  • Creative: Working in hospitality often requires that you think outside of the box.
  • Dependable: A lot of employees rely on you to be organized and offer advice, and customers rely on you for great service and food.
  • Energetic: The hospitality and food industries are fast-paced with demanding hours.

"I chose to further my education and accounting knowledge with ICS Canada while working as an accounting clerk, which allowed me to move up within the company at which I am currently working. Studying with ICS Canada was a great experience, and the instructors were very helpful when it came to resolving any issues I had while studying."

- Sean S., ICS Canada graduate

"I have taken three diploma courses with ICS Canada. It has been very rewarding and challenging. I love to increase my knowledge level and share experiences. ICS Canada is great. Enrol! The contact with them is always very pleasant. You feel like a part of the ICS team."

- Connie K., ICS Canada graduate

Your program includes:

  • Customized payment plans with 0% interest
  • Learning aids
  • Study Planner App to customize your study plans and keep track of your progress
  • Instructional support from our experienced faculty
  • Your personalized online student homepage and learning portal
  • Exclusive access to ICS Canada’s Student and Alumni Facebook Group
  • Additional resources such as our online library and career guidance from Career Cruising

Is there a final exam in the Hotel and Restaurant Management program?

There is no final exam for the Hotel and Restaurant Management program. Your overall grade is based on the average of your lesson exam scores.

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