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Hotel Management Courses

Career Diploma in
Hotel and Restaurant Management

Prepare for an exciting career in the fast-paced hospitality industry with our Hotel and Restaurant Management training. Our Hotel and Restaurant Management training teaches the practical skills you need to prepare for a professional career in a dynamic industry. You’ll also have the opportunity earn your ServSafe® Food Handler certification through the National Restaurant Association.

  • Prerequisite: None
  • Study Method: Textbooks with Online Exams
  • Program Length: As few as 6 Months

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  What You'll Learn

Our Hotel and Restaurant Training course consists of 20 easy-to-follow lessons. Each lessons teaches fundamental concepts followed by hands-on, real-world skills. Review exercises focus on key topics such as…

  • Package plans including travel, events and tourist activities
  • A typical hotel’s organizational chart
  • Front desk reservations
  • Understanding room count and availability
  • Setting realistic house regulations
  • Managing food and beverage
  • Delivering excellent customer service

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View Curriculum Details  

Lesson 1: The Traditional Hotel Industry  

Evolution of the hospitality industry; the service culture; counting and measuring occupancy and sales; perishability; location; seasonality; classifying by size, type, and number of employees; rating systems; extended-stay hotels; resorts; European, American, and Continental plans; inns; bed-and-breakfasts.

Lesson 2: The Hotel Industry Today  

Trends; marketing strategies; package plans including travel, events, and tourist activities; trade shows; guest profiles; group plans; marketing to individuals, families, and businesses; global operations; condominiums and time-sharing; seasonality; chains; franchises; referral systems; all-suite hotels; budget hotels; casinos; conference centers; amenities.

Lesson 3: Hotel Industry Structure  

A typical hotel's organizational chart; the general manager and general staff; food and beverage staff; front office; front desk; reservations; cashiers; concierge; housekeeping; uniformed services; telephone services; security and safety; retail, concession, business, and athletic services; special and VIP services; lobby, building, and room design; scheduling work shifts.

Lesson 4: Reservations  

The components of a reservation; special requests; entering, acknowledging, storing, and altering the reservation; cancellations; denying reservations; the price-occupancy mix; yield management; sales and marketing tools; working with travel agencies; in-house vs. consolidated reservations systems; last room availability; independent reservation services; computer and voice recognition systems; guest history databases; group bookings; conventions, trade shows, and tour groups; handling overflow.

Lesson 5: Forecasting  

Knowing room count and availability; traditional and contemporary tracking systems; automated/computerized systems; adjusted room count; stayovers; under- and over-stays; no-shows; periodic recounts; resolving overbooking problems; legislative implications; deposits; guarantees.

Supplement: Time Management Guide  

How to organize your time, work efficiently, and get the best results.

Lesson 6: Managing Guest Services  

Concepts in quality management; guest expectations; leadership style; empowering the staff; employee relations; setting realistic house regulations; measures of guest service; quality control techniques; guarantees; working with the Americans With Disabilities Act; handling complaints; comment cards; anticipating and preventing problems.

Lesson 8: Determining Room Rate  

Rack rate; discounting; daily, weekly, seasonal, commercial, corporate, senior, and complimentary rates; weather factors; single and double occupancy; setting arrival and departure times; the American Plan Resort; the Hubbard Room Rate Formula; square foot calculations; the Building Cost Formula; the Ideal Average Room Rate; up-selling.

Lesson 9: The Hotel Revenue Cycle  

Receivables; ledgers; transient ledger; city ledger; what is and isn't included in the bill; recording charges; preparing, updating, and storing the folio; master accounts; split billing; casino accounts; preferred guest programs; the billing procedure; presenting the bill; taxes; allowances; transferring funds; cash transactions; advance payments; refunds; cashier procedures; foreign currency; checks; minimizing fraud.

Lesson 10: Credit & the City Ledger  

Understanding the city ledger; accepting credit cards; master accounts; groups; packages; travel agencies; late charges; delinquent accounts; executive accounts; due bills; banquet charges; managing, extending, and monitoring credit; credit alerts; transferring funds from travel agencies; frequent guest programs; electronic drafts; handling bad debt.

Lesson 11: The Night Audit  

Hiring night auditors; night audit duties; reconciling receivables; closing out; posting charges; anticipating errors; the transcript; proving room charges; housekeeper's report; balancing the math; reporting exceptions, credit, reservations, rooms management, room status, and receivables.

Lesson 12: Service, Sanitation & Appearance  

Customer service for today and tomorrow; "management by wandering around"; the effect of poor service; the psychology of service; being ubiquitous; the nine "musts" of good service; monitoring cleanliness; handling and storing dinnerware and utensils; the Hazard Analysis Critical Control Point.

Lesson 13: Place Settings and Table Service  

Establishing service standards; French, American, and Russian service models; table setting layouts; placemats; tablecloths; banquets; buffets; loading, lifting, carrying, delivering, and unloading food and trays; serving order and techniques; clearing food.

Lesson 14: Styles of Service  

Individual servers; team servers; the captain method; basics of waiting; wine stewards; bus personnel; establishing wait stations; room layout and mixing table sizes; preparing food at the table; ensuring staff competency; taking care of many tables at once; seniority; side duties for wait staff.

Lesson 15: Staff Training  

Preparing for guests; taking the order; serving; learning the menu; working with the room layout; substitutions; cooking methods and times; serving alcohol; suggestive selling; dessert tables; where to stand; avoiding "who's the beef and who's the shrimp"; guest checks; coding; giving the order to the kitchen; timing and serving sequence; computerized systems.

Lesson 16: Dining Room Management and Organization  

The host; attentiveness; courtesy; dependability; knowledge; sensitivity; skill; tact; productivity; persuasiveness; organizing the dining room; forecasting; scheduling; work shifts; menus and checks; accepting vs. not accepting reservations; blocking space; special events; call-ahead or priority seating; alleviating no-shows.

Lesson 17: Managing the Dining Experience  

The seven deadly sins of dining service: apathy, the brush-off, coldness, condescension, robotism, "rule book excuses", and the runaround; greeting guests; assigning tables; reservations list; turnsheet; table check; waiting list; leading and seating guests; reciting specials; accommodating disabled customers; the log book; the perfect host.

Lesson 18: Banquets and Functions  

Personal and business banquets; catering vs. banquets; staffing; manager qualifications; weddings; banquet styles; function room setup; table shapes and layouts; meetings; cocktail parties; podiums, lecterns, and microphones; advance booking tips; deposits; guarantees.

Lesson 19: The Banquet Function Sheet  

The banquet sheet: key to success; getting the right information; communicating policies; understanding the function; menu planning; detail planning; types of meals; special menus; beverage service; open bar; cash bar; á la carte drinks; guarantee and set; confirming the schedule and arrangements; distributing the sheet and meeting with staff; preparing the kitchen; checking details; seating arrangements.

Lesson 20: Managing Functions  

Arranging staff, equipment, and duties; planning place settings; the station, follow-up, and combination methods; cocktail parties; serving and clearing; preparing the chef; choosing entrees; buffets; traffic control; chafing dishes; keeping food hot; checkbacks; presenting the bill.

Supplement: Career Search Guide  

Tips and techniques for finding career opportunities in the hotel and restaurant business.

Close Curriculum Details  

  What You Get

Complete our online hotel management courses on your terms. Study at your own pace and get assistance when you need it. We’ve removed the obstacles so you can move ahead fast!

Our Hotel and Restaurant Management training course delivers a balance of important theory and useful application. Your tuition covers:

  • Comprehensive lesson book and study guides
  • Calculator
  • Online open-book exams
  • ServSafe® Food Handler online training and certification exam ($15 value)
  • Dedicated academic support and tutoring
  • Participation in the Student Community
  • Career Services powered by CareerBuilder®

Graduates of our Hotel and Restaurant Management training course receive a personalized diploma and may attend our annual graduation ceremony. With a career diploma from an accredited Hotel and Restaurant Management course, you’ll be on your way to your dreams.

  • Hotel Management Courses Books

    Textbooks

  • Hotel Management Courses Diploma

    Diploma

  • Graduation Video

    Ceremony

We’ve cleared the way. Start your hotel management courses today. Speak with an Admissions Advisor at 1-800-957-5412 or enroll online now.

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