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Hotel and Restaurant Management Training

Certification Training and Exam Package

Learn about the exciting, fast-paced hospitality industry by earning a career diploma in Hotel and Restaurant Management in as little as 4 months. Ashworth College's Hotel and Restaurant Management Training online course also helps prepare you to take the ServSafe® Food Handler certification through the National Restaurant Association (NRA). Sanitation certification is required by most restaurants and food production facilities as a basic credential for their management staff. ServSafe certification is recognized by more federal, state and local jurisdictions than any other food safety certification. Enroll in our hotel and restaurant management training program today and finish in as fast as 4 months.

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Lesson Group 1: Orientation: Ashworth College Career Program

Learning at Ashworth  

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.

Concepts in Small Business and Self-Employment 

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 Group 2: The Hotel Industry and Reservation Process

The Traditional Hotel Industry 

The evolution of the hotel business; understanding the hotel business and the service culture; the meaning of a cyclical industry; how hotels count and measure; special characteristics of the hotel business; traditional hotel classifications.

The Modern Hotel Industry 

New product patterns, including segmentation, brand, and image; mixed-use projects and other hotel segments; new market patterns; ownership and financing alternatives; new management patterns; management contracts and companies.

The Structures of the Hotel Industry 

Organizational and building structures; roles of the general manager, hotel manager, rooms manager, and manager of guest services; duties of different departments; importance of well-designed spaces in the hotel.

Forecasting Availability and Overbooking 

Forecasting available rooms using the simple, unadjusted room count and the adjusted room count; working with automated inventory tracking systems; reaching the perfect fill; minimizing the overbooking problem.

Global Reservations Technologies  

The history of global distribution; trends in electronic reservations; the hotel-travel agent relationship; automated revenue management systems, including the yield management revolution and automated yield management systems; tools for measuring results.

Individual Reservations and Group Bookings  

Overview of the components of the reservation; convention and tour group business; automated phone systems; information that is contained in the reservation; reservation coding.

Lesson Group 3: Managing Guest Services and Revenue Cycles

Managing Guest Services 

Components of total quality management; customer relations management; adhering to the Americans with Disabilities Act; identifying and resolving guest complaints quickly and correctly.

From Arrival to Rooming 

The importance of greeting guests on arrival; the registration and room assignment process; early arrivals; registration cards; proper procedures of rooming the guest, including using uniformed services and rooming slips, and arriving at the room.

The Role of the Room Rate 

Room rates and the economy; supply and demand; competition; elasticity; surcharges; room taxes; rack rates; auctioning; time as a factor in rates; determining the proper room rate.

Billing the Guest Folio 

The sale and recordkeeping of services; preparing the folio; recording transactions; different types of accounts receivable; posting to the folio; the billing procedure.

Cash or Credit: The City Ledger 

Impact of cash on accounts receivable; tips to employees; cash loans; refunds; house expenses; the cashier’s daily report; credit cards and other cards used for payment; dealing with non-cash settlements.

The Night Audit 

Duties of the night auditor; overview of the audit; posting room charges manually and electronically; revenue verification; reconciling using a property management system; closing routine; reports from the night audit.

Hotel Technology 

The history of technology in the guest room, including its costs and benefits; the new generation of technology in the room, including communications systems and in-room entertainment systems; different types of locking systems and smartphone applications; energy management and climate control systems; fire-safety systems; different types of minibars, safes, and wake-up systems.

Lesson Group 4: Restaurant Management Fundamentals

Introduction to the Foodservice Industry 

History of the foodservice industry; status of foodservice today; factors affecting growth; common trends and challenges; classification of foodservices; foodservice operations; the systems concept and approach; types of foodservice systems.

Food Safety, Sanitation, and the Menu 

Foodborne illness; the role of the food manager; a systems approach to food safety; employee health and personal hygiene; flow of food through the foodservice operation; hazard analysis and critical control point; managing an integrated food safety program; cleaning and sanitation; dishwashing; facilities cleaning and maintenance; worker safety; menu planning and maintenance; types of menus; menu development; menu design and format.

The Operational Functions 

Definition of purchasing; market distribution and regulation; the role of the buyer; selection of vendors and food distributors; methods and procedures of purchasing; product selection; receiving, storage, and inventory procedures; food production; recipe formulation; forecasting demand; quantities to produce; production scheduling and control; production evaluation; methods of assembly, delivery, and service; factors affecting choice of distribution systems; equipment needs; styles of service.

Lesson Group 5: Planning, Designing, and Managing the Restaurant

The Facilities 

Initial preparation for facility planning; steps in the planning procedure; design development; work areas; selection of equipment and furnishings; conservation of natural resources; solid waste management.

Management Functions, Part 1 

Theories and functions of management; strategic management; managerial activities and roles; tools of management; history of and current thoughts about motivation; leadership in the foodservice industry; staffing; recruiting, selecting, and managing employees; labor-management relations.

Management Functions, Part 2 

Principles of total quality management (TQM); increasing productivity; accounting fundamentals; financial records; management of revenue and expense; accounting information for planning; marketing defined; the marketing cycle; the marketing mix; marketing for foodservice operations; marketing as a managerial function; promotions in foodservice operations.

Close Curriculum Details  

Why Choose Ashworth College career school for your Hotel and Restaurant Management Training?

  • Your program includes the opportunity to complete the National Restaurant Association’s ServSafe® Food Handler online training and certification exam. For almost 100 years, the National Restaurant Association has been the restaurant industry’s leading association and is the premier provider of food safety training. What’s more, your fee for the online training and certification exam is included as part of your program tuition, which means no additional cost to you!
  • The Hotel and Restaurant Management program includes two textbooks that detail the latest information regarding hotel and restaurant management.
  • Your Hotel and Restaurant Management training includes numerous virtual field trips to reinforce advanced concepts and enhance your multimedia experience.

ServSafe® Food Handler Certification

Ashworth College provides a valuable opportunity to graduates of the Hotel and Restaurant Management training program. This program helps prepare you to take the ServSafe® Food Handler certification exam* through the National Restaurant Association (NRA).

Why choose NRA for your certification?

  • The National Restaurant Association’s ServeSafe® Food Handler training leads the way in providing up-to-date and all-inclusive educational materials to the restaurant industry. (Source: https://www.servsafe.com/about-us)
  • ServSafe training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification. (Source: https://www.servsafe.com/about-us)
  • The National Restaurant Association offers training online, making it easy to access the materials any time and from any place with an internet connection. Upon completion of the training, you’ll receive a link that allows you to access the 40-question assessment.

State Requirements

A career in this field may require you to meet certain licensing, training, and other requirements that can vary by vocation and state. You should check with your state, local government and/or licensing board to find out which requirements may be applicable in your state. Click here for contact information on state licensing/regulatory boards and certain professional licensing information.

Our Hotel and Restaurant Management Course

As part of Ashworth College's Hotel and Restaurant Management training courses, you'll learn valuable information needed to succeed as a professional in the hospitality industry. You'll learn about the structures of the hotel industry, how to properly make guest reservations and manage guest services, and how to work with hotel-specific technology. You'll also learn about the foodservice industry, including sanitation and service, how to market and promote the business, the importance of menu design, and how to control costs.

Employers are looking for hotel and restaurant managers that can:

  • Interview, hire, train, and oversee employees
  • Greet and register guests
  • Answer guest questions regarding policies and services
  • Inspect guest rooms, public areas, and grounds for cleanliness and appearance
  • Set room rates and budgets, approve expenditures, and allocate funds to various departments
  • Manage inventory and order food, beverages, equipment, and supplies
  • Oversee food preparation
  • Inspect supplies, equipment, and work areas
  • Ensure employees comply with health and food safety standards and regulations
  • Maintain budgets and payroll records and review financial transactions
  • Establish standards for personnel performance and customer service

Ashworth College Student Reviews

"Dreams really do come true! Thanks for helping me reach them Ashworth!"
– Samantha Currier, Student

"You can achieve your goals here at Ashworth College. It doesn’t set you up to fail. You can go at your own pace every step of the way."
– Carolyn McDale Student

"I love Ashworth College because I don't have to take student loans to pay my school fees. It is affordable and you can study at your own time."
– Michell Oberly, Student

Your Hotel and Restaurant Management Course Includes the Following:

  • Comprehensive textbooks and custom learning guides
  • ServSafe® Food Handler online training and certification exam* ($15 value)
  • Instructional and tutorial support from our experienced faculty
  • Membership in Ashworth College's online student community
  • Interactive student portal that can be accessed anytime and anywhere from your phone, tablet, or computer
  • Job resources and personalized career guidance from our dedicated Career Services team

What certifications are available for those interested in Hotel and Restaurant Management?

The ServSafe® Food Handler certification from the NRA can give you a competitive advantage in your field. Sanitation certification is often a requirement for managers in facilities that include food preparation operations and ServSafe® is one of the most recognized certification in the food preparation industry.

Do I need previous experience in the hospitality field to enroll in Ashworth College's Hotel and Restaurant Management school?

No, you don't need experience in the hospitality field to enroll in the Hotel and Restaurant Management program. This program is designed to teach you the skills and knowledge needed to be a professional in the hospitality field.

Is this hospitality training all online or do I get books?

Students can access the lesson materials online, but also receive printed learning guides. One textbook is included in the learning guides and the other is shipped to students at the required point in their training program.

The hotel management courses plus restaurant management training at Ashworth College are the perfect way to begin your hospitality career. Call us at 1-800-957-5412 or enroll online now.

*Certification Exam Requirements: Certification exam prerequisites vary. Please check with National Restaurant Association for their requirements.