Hotel & Restaurant Management
( 25 Modules )

Module #1
Introduction to Hotel & Restaurant Management
Overview of the hotel and restaurant industry, importance of hospitality, and career opportunities

Module #2
The History of Hospitality
Evolution of the hospitality industry, key milestones, and influential figures

Module #3
Types of Hotels and Restaurants
Classification of hotels and restaurants, including types, sizes, and styles

Module #4
Hospitality Operations
Front office, housekeeping, food and beverage, and recreational services operations

Module #5
Customer Service Essentials
Importance of customer service, guest expectations, and service standards

Module #6
Effective Communication in Hospitality
Verbal and non-verbal communication, active listening, and conflict resolution

Module #7
Hospitality Marketing and Sales
Marketing strategies, target markets, and sales techniques for hotels and restaurants

Module #8
Food and Beverage Management
Menu planning, kitchen operations, and beverage management

Module #9
Restaurant Design and Layout
Principles of restaurant design, layout, and ambiance

Module #10
Hotel Operations Management
Front office management, housekeeping operations, and inventory control

Module #11
Hotel Financial Management
Hotel accounting, budgeting, and financial analysis

Module #12
Human Resource Management in Hospitality
Recruitment, training, and employee development in hotels and restaurants

Module #13
Hotel and Restaurant Law
Legal aspects of hotel and restaurant operations, including contracts and liability

Module #14
Risk Management and Safety
Identifying and mitigating risks, emergency procedures, and crisis management

Module #15
Sustainability and Environmental Management
Eco-friendly practices, waste management, and sustainable operations

Module #16
Technology in Hospitality
Property management systems, point-of-sale systems, and digital marketing

Module #17
Revenue Management and Pricing
Yield management, pricing strategies, and revenue optimization

Module #18
Event Management and Catering
Planning and executing events, conferences, and catering services

Module #19
Service Quality and Standards
Service evaluation, quality control, and standards for hotels and restaurants

Module #20
Leadership and Management in Hospitality
Leadership styles, management skills, and decision-making in hotels and restaurants

Module #21
Facilities Management and Maintenance
Hotel and restaurant facilities management, maintenance, and engineering

Module #22
Purchasing and Procurement
Procurement strategies, supplier selection, and inventory management

Module #23
Menu Planning and Design
Menu engineering, menu pricing, and menu design principles

Module #24
Beverage Management and Mixology
Beverage operations, cocktail creation, and wine and spirits knowledge

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Hotel & Restaurant Management career

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Hotel & Restaurant Management ( 25 Modules )

Hotel & Restaurant Management
( 25 Modules )