Hospitality Management: New Trends Affecting the Hotel Sector and Their Implications in Your Career

An all-around introduction to the hotel business in a global context.

Description

This course will teach you the new trends affecting the hotel sector and their implications in their career and how to define costs. 

By the end of the course, you will be able to discuss the difference between fixed and variable costs, along with defining, comparing, and contrasting controllable and non-controllable costs, as well as unit total, and actual costs.

The course explains how to take a physical inventory through reviewing the five accepted methods for assigning values to product units in inventory. In addition to this, it reviews the techniques for determining the cost of employee meal while explain the importance of reporting cost of food sold and food cost percentages to management.

At last, it explores the need for training in foodservice establishments and explains how sales volume affects labour costs by discussing various concepts. Labour turnover is covered as a necessary part of knowledge for a successful Hotel and Food & Beverage Manager.

Instructional Methods

Lecture, videos, self-assessments, additional reading materials and supplemental resources

Course Content 

Week 1: Structure of the hotel industry

Week 2: Hotel departments and functions; hotel trends and careers

Week 3: Understanding hotel cost and sales concepts

Week 4: Monitoring food and beverage operations

Week 5: Inventory management and techniques for determining and reviewing employee meals

Week 6: Labour turnover

Week 7: Final Exam

Certificate

A certificate will be issued upon completion of the course. 

What are the admission requirements?

Grade 12 or equivalent

Course fee and dates