Introduction to the Hospitality, Travel and Tourism Industries - 40 Hours
From marketing and management to food costs and event planning, this first course introduces students to the wide world of hospitality management. Get an overview of the functions and structures within a typical hospitality enterprise with lectures and discussions on the topics of rooms, food and beverage.
Mathematical Concepts for Hospitality - 44 Hours
Like most industries, success in the hospitality management industry depends on ambition, hard work and numbers. Menu pricing, payroll and occupancy rates are just a few of the topics covered in this course, which teaches students how to accurately and efficiently associate numbers with both the financial and logistical aspects of hospitality management.
Hotel Operations: Front and Back Office Management - 60 Hours
Successfully managing a hotel requires an awareness of every transaction and process that takes place from the time a guest checks in to the time they check out. This course provides students with an in-depth look at both front and back office management responsibilities including, reservation, security, record keeping and audit procedures.
Hotel Property Management Systems and Technology - 40 Hours
The digital age hasn’t left the hospitality management industry behind, as an ever-increasing number of hotels and resorts rely on key Property Management Systems to control everything from reservations and energy management to security and event catering. This course familiarizes students with the industry-leading Micros OPERA System by training them in the uses and functions of technology within hospitality management.
Hospitality Food and Beverage Management - 44 Hours
Restaurants, banquet halls, in-room dining services and lounges are all a part of any top-level hospitality enterprise relying on their food and beverage division. This course provides students with an in-depth look at menu design, restaurant public relations, dining room management, alcoholic beverage service and financial management tools.
Housekeeping Management - 40 Hours
The room is at the heart of any and every lodging business. From cleanliness to maintenance, the housekeeping division’s responsibilities include insuring that a warm and inviting room awaits all guests. This course provides students with an understanding of the importance of recruiting, selecting and training employees, as well as how to organize inventory and budget and control expenses.
Hospitality and Room Divisions Management - 40 Hours
The room division within a hospitality enterprise is responsible for meeting guests’ expectations for a clean, safe and secure environment. This course provides students with an understanding of the essential safety policies and procedures associated with OSHA safety regulations, laundry and maintenance operations and the best practices for effectively managing a secure environment for your guests.
Hospitality Sales and Marketing - 40 Hours
Even the most extraordinary property can fail if it is not positioned and marketed properly. From marketing audits and evaluations to consumer targeting and evaluation, this course provides students with an in-depth look at the sales office organization, telemarketing, cross-promotions and sales force management required to optimize a property’s performance and reach a targeted demographic.
Human Resources and Supervision in the Hospitality Industry - 40 Hours
One of the most essential components of a successful hospitality enterprise is the people. This course teaches students how to effectively recruit, train, supervise and maintain the staff that will either make or break their property. Learn the skills needed to successfully manage a team-oriented staff through lectures and discussions about computerized human resource information systems, management techniques, union shops and employee discipline.
Event Management and Conference Planning - 40 Hours
As the hospitality management industry grows, so too does the size and scale of conferences, conventions and galas. Large-scale events require complex management skills to create themes, organize timelines, and coordinate catering and technical resources that include special audio/visual effects and lighting. This course provides students with an in-depth look at event and conference planning through interactive lectures and group discussions.
Externship - 210 Hours
At the end of their in-class training, all students are assigned an externship to apply the skills they have gained. Students may choose to complete their externship within a broad range of Hospitality and Tourism venues, such as hotels, tourism offices, cruise lines or catering companies, in order to meet their professional goals.
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