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Hotel management course curriculum

Our hotel management course curriculum refines your skills for the management of hotels, restaurants, and other hospitality businesses. After completing your studies, you should be prepped to step right into jobs like managing front and back offices, coordinating guest services, supervising housekeeping, handling customer service, directing food and beverage service, catering management, and more.

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.

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Program Description

This comprehensive program will give students the skills they need to manage a hotel or restaurant. The Hotel and Restaurant Management program covers topics including managing the front and back office, coordinating guest services, housekeeping, and customer service. Students will have the opportunity to add to their list of credentials by earning the ServSafe® Food Handler certification through the National Restaurant Association.

Program Objectives

After completing the Hotel and Restaurant Management program, students will be able to:

  1. Outline the career opportunities available to managers within the hotel and restaurant segments of the hospitality industry and explain the personal and professional characteristics—including the cultural sensitivities and ethical responsibilities—required to successfully manage these service industries.
  2. Explain important management principles related to hospitality business operations and describe how technology is used to maximize both profitability and service levels.
  3. Describe the organization of the typical hotel, define the roles and responsibilities of the various departments from the reservations process through checkout, and explain how these areas work together to provide superior service to guests.
  4. Describe the organization of a typical restaurant, identify the roles and responsibilities of the different areas and staff members, and explain how these areas work together to provide a high-quality experience to guests and event attendees.
  5. Identify and define important concepts related to the management and operation of restaurants, including food safety and sanitation practices and event management, and describe how to evaluate the quality and profitability of such operations.
  6. Explain how to recruit, hire, and train service staff with a goal of maximizing employee performance and retention while maintaining high standards of service toward guests and customers.
  7. Identify and describe management tools and reports used by managers in the hospitality industry, including those related to forecasting, bookings, service charges, quality and service management, and event management.

The tools to grow your career

The Ashworth College hotel management course curriculum is designed to help launch a career in a fun and rewarding field. To help you find the perfect place to apply your skills, we offer exclusive Career Tools to give you access to career advice, job search assistance, and a network of employers. You can access it all while you are a student and after you graduate.

Ready to get started?

Advance your career in our online API Program Name program. Call 1-800-957-5412