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
