116. Hotel Management

Course ID: AC116

Hospitality is a booming industry, Imagine having a job that can take you around the world with the opportunity to work in any country with the skills that you can transfer to any venue, hotel, motel, resort or accommodation house. Hotel Managers can take advantage of financial incentives offered by various chains such as living onsite, having meals included and transfer costs covered. You can learn a foundation in theoretical disciplines of commerce, management, hospitality, tourism logistics and the supply chain.

  • Online – Flexible – Self-Paced Study
  • Affordable – interest free payment plans available.
  • Suitable for anyone wanting to learn Hotel Management without committing to years of study.
  • This course is perfect to complement those undertaking or wanting to undertake some form of work experience or paid work within the hospitality industry.

Who is this hotel management course for?

This course is aimed at anyone with an interest in hotel management, existing employees who wish to gap fill their credentials and anyone thinking about running their own hotel.

Course Aims:

  • Understand the range of hotels in operation and their management policies.
  • Understand management structures and the way in which the workplace is organised.
  • Organise a team of professional staff together to ensure quality delivery of these services requires a tremendous amount of skill and organisation.
  • Discuss the importance of maintaining an overall system of control within a hotel.
  • Develop knowledge of the complexities and management issues relating to front desk operations.
  • Develop knowledge of equipment and understanding of linen available.
  • Implement facilities management systems.
  • Manage an activities service.
  • Describe a range of food services offered in the hotel industry.

What you will learn:

There are 9 lessons in this course:

1. Introduction: Scope and Nature of Hotel Management

  • Role of the hotel Industry
  • Classifying different Types of Hotels
  • Accommodation Classification and Rating Schemes (eg. Star system,
  • Scope of Industry
  • Accommodation Products
  • Role of the Accommodation Manager
  • The Client
  • Scale
  • Economy of Scale
  • Growth
  • Why Hotels May Wish to Expand
  • Risk Spreading
  • Franchising
  • Hotel Management Semantics
  • Planning
  • Objectives and Goals
  • Types of Plans
  • Policy; types, determination and sources
  • Strategy

2. Organisation of the Hotel Workplace

  • Introduction
  • Organisation of land, labour, capital
  • Nature and Purpose of Organisation
  • Mechanistic View of Organisation
  • Human Relations View of Organisation
  • Systems Approach to Organisation
  • Organisation Structure in Hotels
  • Informal Structure
  • Hotel Organisation; Front Office, Maintenance, Housekeeping, etc.
  • Organising the Housekeeping Department
  • Organising the Maintenance Department
  • Organising the Front Office
  • The Provision of Accommodation
  • Planning

3. Staff Management in Hotels

  • Areas of Management
  • Food and Beverage Management
  • Managing Front Office Operations
  • Housekeeping Management
  • Human Resources
  • Supervision
  • Marketing and Sales
  • Accounting and Finance
  • General Management
  • Quality Leadership & Management
  • Understanding Hospitality Law
  • Charting relationships between people working together
  • Line Relationships
  • Line and Staff Relationships
  • Function or Specialist Relationships
  • Project Organisation Structure
  • Communication and Coordination
  • Staff Management
  • The Personnel Function
  • Objectives of Personnel Management
  • Scope of Personnel Management
  • Leadership
  • Staff Motivation
  • Authority
  • Career Development

4. Control Systems

  • Sources and Storage of Information; internal and external
  • Creating and Maintaining Information
  • What to Measure
  • Interpretation
  • Selectivity
  • Accountability and ability to control
  • Creating Control Systems
  • Maintenance of Control Systems
  • Types of Control;
  • Production control
  • Quality control
  • Sales control
  • Labour utilisation control
  • Materials control
  • Maintenance control
  • Financial control
  • Budgeting
  • Setting Standards for Corrective Action
  • Work Study

5. Front Desk Management (Reception)

  • Introduction
  • Front Office Functions
  • Reservation Systems
  • Reservation Procedures
  • Cancellation Procedure
  • No Show procedure
  • Registration of Guests
  • Safe Deposits
  • Control of Accounts
  • Payment Methods
  • Customer Service
  • Customer Satisfaction
  • Dealing with Grievances and Complaints
  • Communication methods and Skills
  • Questioning Skills
  • Communication Barriers
  • Developing Conversation
  • Using a telephone
  • Writing Letters

6.  Servicing Rooms and General Cleaning

  • Scope and Nature of Housekeeping
  • Service Equipment
  • Hire or Purchase of Equipment
  • Linen; purchase or hire
  • Advantages and disadvantages of hire
  • Choosing Fabrics
  • Comparing Fabric Qualities
  • Classification of Fabrics; natural and man made
  • Fabric Flammability
  • Linen Room Organisation
  • Linen Room Staff
  • Environmental Considerations in Hotel Management
  • Workplace Health and Safety
  • Advertising Sustainability

7. Building and Facility Maintenance

  • Expertise required
  • Maintenance Scope and Nature
  • Service Agreements; lifts, boilers, electrical, etc.
  • Maintenance Records
  • Daily, Periodic and Preventative Maintenance
  • Frequent Maintenance Problems; Dampness, Faulty Roofs, gutters, down pipes, Water pipes, Condensation
  • Electrical Problems
  • Safety
  • Furniture Maintenance
  • Maintaining Fittings
  • Managing Maintenance
  • Maintenance Checklists
  • Equipment Cleaning
  • Building Maintenance, general tasks
  • Health and Safety Maintenance
  • Repairs
  • Toilets and Locker Rooms

8. Activities Management

  • Introduction
  • In House Services
  • Tour Desk
  • Guest Information Services
  • Leisure Facilities
  • Health Clubs
  • Gymnasiums; equipment, layout, maintenance, repairs, over use, etc
  • Managing Exercise Programs; classes, screening participants,
  • Managing Swimming, Spa and Sauna Facilities
  • Pool and Spa Maintenance
  • Sauna and Steam Room Maintenance
  • Common Pool Problems
  • Scope of Leisure Activities
  • Children’s Play Program Activities
  • Planning Recreation Activities
  • Hints for Leading Activities
  • Tourism Services in Hotels
  • Scope of Tourism Services

9. Food Service

  • Scope of Food service
  • Types of Food Service; Room Service, Bar, Lobby, Coffee Shop, Restaurant
  • Kitchen Design
  • Kitchen Equipment
  • Criteria for Selecting Kitchen Equipment
  • Equipment Inventory
  • Reception
  • Storage
  • Food Preparation
  • Cooking
  • Service Facilities
  • Cleaning
  • Waste Disposal
  • Food Service Management
  • Menu and Production Planning
  • Division of Food Service Activities
  • Management and Supervision
  • Kitchen Production Methods; Table d’Hote, A la Carte, Call Order, etc
  • Waiting Skills, Carrying plates, Holding a service spoon and fork, Using a Silver Salver, Carrying glasses, etc
  • Waiter interaction with staff and customers
  • The Menu
  • Types of Menu
  • Beverage Lists
  • Non Alcoholic Drinks
  • Food Purchasing
  • Storing Vegetables
  • Food Preservation
  • Dairy Products

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