Lesson 1: Learning at Ashworth
Lesson 2: Concepts in Small Business and Self-Employment
The goals and values of Ashworth College; time management; creating a realistic weekly and monthly study schedule; the nature and purpose of assessments; how to study effectively to prepare for and take an online examination; developing the skill sets necessary for success in the twenty-first century.
Lesson 3: The Traditional Hotel Industry
Evaluating your business idea; setting yourself apart from the competition; market testing; investment funding and donation funding; qualities of an entrepreneur; crowdfunding and angel investors.
Lesson 4: The Modern Hotel Industry
This lesson introduces you to the evolution of the hotel business, including understanding the hotel business, the service culture and what's meant by a cyclical industry. You'll also learn how hotels count and measure, the special characteristics of the hotel business, and the traditional classifications.
Lesson 5: The Structures of the Hotel Industry
This lesson teaches you about the modern hotel industry. You'll learn about new product, market, ownership and management patterns.
Lesson 6: Forecasting Availability and Overbooking
This lesson covers the various structures of the hotel industry. You'll learn about the various forms of ownership in addition to the roles of the general manager, hotel manager, rooms manager, and manager of guest services.
Lesson 7: Global Reservations Technologies
In this lesson, you will be introduced to the process of forecasting available rooms, including room count. You'll also learn about overbooking and how to minimize the overbooking problem.
Lesson 8: Individual Reservations and Group Bookings
In this lesson, you will learn about the history of global distribution and trends in electronic reservations. You'll also be introduced to the automated revenue management systems, including the yield management revolution and automated yield management systems.
Lesson 9: Managing Guest Services
This lesson covers information on the components of the reservation and the convention and tour group business. You'll learn about the automated phone systems, information that is contained in the reservation, reservation coding, the segments of group business, and more.
Lesson 10: From Arrival to Rooming
This lesson introduces you to the world of guest management. You'll learn about total quality management in inn-keeping, the real components of total quality management, and the definition of total quality management. You'll also learn about customer relations management, including measuring guest services and the Americans with Disabilities Act.
Lesson 11: The Role of the Room Rate
In this lesson, you will learn the importance of greeting guests on arrival, registration, and room assignment. You'll also learn about rooming the guest, including uniformed services, rooming slips, and arriving at the room.
Lesson 12: Billing the Guest Folio
In this lesson, you will be introduced to room rates and the economy, including supply and demand, competition, and elasticity. You'll also learn about additional factors in the rate, how time plays a factor in rates, and how to determine the proper room rate.
Lesson 13: Cash or Credit: The City Ledger
In this lesson, you will learn about the sale and recordkeeping of services, preparing the folio, and recording each transaction. You'll also learn about the different types of accounts receivable and the billing procedure, including recording charges and credits to accounts receivable.
Lesson 14: The Night Audit
In this lesson, you will learn about cash, credit and the city ledger, in addition to other city ledger categories. You will also learn about managing cash, checks, and credit.
Lesson 15: Hotel Technology
This lesson introduces you to information about the auditor and the audit. You'll also learn about reconciling using a property management system, interfacing different systems, and verifying basic data.
Lesson 16: Introduction to the Foodservice Industry
In this lesson, you will learn about the history of technology in the guest room, including its costs and benefits. You'll also learn about the new generation of technology in the room, communications systems, and other technologies, including in-room entertainment systems.
Lesson 17: Sanitation and Service
This lesson introduces you to foodservice industry trends, common denominators that shape a restaurant, overview of restaurant chains, the reasoning for restaurant failure, and success factors. You will also learn about trend analysis, different market categories, including the captive, mass, and status markets, and how meal occasion plays an important role in identifying different market segments.
Lesson 18: Marketing and Promoting the Operation
In this lesson, you'll learn important information regarding sanitation and food safety regulations. You'll learn about personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and much more.
Lesson 19: Menu Design and Delivering High-Quality Service
In this lesson, you'll learn what defines marketing and how to develop a marking plan. You'll also learn about the promotional process, advertising and advertising agencies, sales promotion, and much more.
Lesson 20: Food, Beverage, and Controlling Costs
This lesson introduces you to the importance of the menu, including the content, pricing, and design. You will also learn about the ways to make the service encounter unique, ways to identify service problems, principles of waiting, and the duties of the captain, server, and busperson in providing quality service.
Lesson 21: Managing a Restaurant
This lesson introduces you to the steps in the process of purchasing and receiving food and beverages from the supplier. You'll also learn about the space requirements for storing and preparing items, in addition to cooking and servicing the items. You'll also learn about controlling costs, including the systematic approach to analyzing financial statements and capital budgeting.
In this lesson, you'll learn about the many challenges facing managers in the restaurant industry, including hiring, training, and motivating employees, nutritional labeling on menus, and food safety warnings. You'll also learn about industry solutions, including the basic functional areas of a restaurant manager's job.
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