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Apprentice Mode
10 Modules / ~100 pages
Wizard Mode
~25 Modules / ~400 pages
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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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