Hotel and Hospitality Management

This program is designed to help students to develop the strategic & analytical skills they need to succeed in today’s hotel industry. Covering all hotel departments, each of the course topics examines a specific department or function and presents a variety of viewpoints on the duties, responsibilities, problems, and opportunities encountered there.

Linking theory with real- world problems and solutions, multidimensional case studies encourage critical thinking. This approach challenges students to identify the issues central to complex management problems, understand the structure of department resources, and harness those resources to solve problems in the workplace.

• Develop operational expertise and management skills in front office, housekeeping, food and beverage, and kitchen operations
• Acquire knowledge and skills related to the use of hospitality information systems
• Apply customer service skills to identify and exceed customers’ expectations

CONTENT

• Overview of Hotel Management & Hospitality Industry
• Organization (Organizational Design, Hotel Organization Structure etc.)
• General Managers: A View at the Top
• Operations: Rooms
• Operations: Housekeeping, Engineering & Security
• Food & Beverage Division
• Marketing & Associated Activities
• Financial Control & Information Management
• Human Resources Policy Management

FOR WHOM:

Hotel Managers, Decision Makers, Human Resources Managers, Heads of Department, Supervisors and others who performed related functions

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.