Hotel and Restaurant Management Training
This course involves the study and application of practical and managerial knowledge and functions, such as hotel and restaurant operations, culinary arts, food service, hospitality education, and research that are essential in preparing the students to become adept future restaurateurs and hoteliers. Hotel and restaurant management includes restaurant revenue management, hospitality industry foundations, and employee recruitment and supervision. 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.
Learning Outcomes
- Demonstrate work and career preparation and understanding of professionalism within the hospitality industry.
- Describe how hotels and restaurants are organized, and explain the roles and responsibilities of the various departments and job positions.
- Identify and define important concepts related to the successful management and operation of hotels and restaurants.
- Identify customer service and guest relations standards and policies that must be in place for the successful operation of a hotel and restaurant.
- Describe and identify foundational cooking tools, techniques and ingredients used in the professional kitchen.
- Apply and evaluate safe, sanitary procedures, habits, and behaviors in hotel and restaurant facilities.
- Apply a systems approach to room and public space cleaning.
- Discuss facility sustainability principles that address environmentally preferable products, water and energy conservation, indoor environmental quality, operational and maintenance practices, and building and equipment design.
- Discuss the importance of effective leadership and management and distinguish between leadership and management skill sets and competencies.
- Have a clear sense of the purpose of leadership, the ethical dimensions of leadership, and the relationship between leaders and followers.
- Define and evaluate strategic management and leadership trends and issues in the hospitality sector.
- Perform common hotel and restaurant tasks and analyses using industry-specific and generic applications.
- Describe control systems necessary to monitor the purchasing, receiving, storing, issuing, production and service functions in a food service operation.
- Explain effective methods for scheduling staff and controlling labor cost.
- Prepare hotel and restaurant budgets and revenue and expense forecasts.
- Use ratio and variance analysis for interpreting hospitality financial statements.
- Explain how an information system is managed and protected within a hospitality organization.
- Understand and apply hospitality industry analytics to maximize total hotel and restaurant revenues and profits.
- Describe and understand foundational hospitality marketing principles, concepts, theories, and terminology such as segmentation, targeting, positioning and marketing mix variables (e.g., product/service development, pricing, location, distribution, and promotion).
- Have a basic understanding of the law of contracts and torts which affect the hospitality industry.
- Understand the legal relationship between a hotel and its guests and the laws related to employment in the hospitality industry.
Explain how to recruit, hire, and train staff with the goal of maximizing performance and retention while maintaining high company standards. - Apply time value of money concepts to assess expenditure programs, loans, and other applications.
- Apply disciplinary knowledge and analytical tools for conflict management, problem solving, and decision making.
Create a business plan for the key functional areas of a hospitality organization. - Demonstrate the ability to integrate the concepts of hospitality management, operations, leadership and ethics, human resources, marketing, finance, and accounting to analyze interdisciplinary case and simulated management situations.
- Prepare and present case analyses, and to respond to questions regarding the formulation and evaluation of alternatives and the recommended course of action.