Hotel Management Diploma Program Courses

Hotel Management Diploma Courses

  • Security and Loss Prevention (RDSC) (HMD)
  • Managing Front Office Operations (RDSC) (HMD)
  • Hospitality Facilities Management and Design (RDSC) (HMD)
  • Hospitality Sales and Marketing ((SMSC) (HMD)
  • Management of Food and Beverage Operations  (HMD)
  • Hotel and Restaurant Accounting ((SMSC) (HMD)
  • The Lodging and Food Services Industry (HMD)
  • Managing Housekeeping Operations (RDSC) (HMD)
  • Supervision in the Hospitality Industry (RDSC) ((SMSC) (HMD)
  • Leadership and Management in the Hospitality Industry (HMD)
  • Managing Hospitality Human Resources (HMD)
  • Revenue Management ((SMSC) 
  • Convention Management and Service ((SMSC) (HMD)

    Available courses

    At the completion of this course, you should be able to:

    • Explain the relation of lodging and food and beverage operations to the travel and tourism industry.
    • Describe the scope of the travel and tourism industry and its economic impact on the local, national, and international levels.
    • Cite opportunities for education, training, and career paths and development in the hospitality industry.
    • Summarize the origins of the European and American lodging and food service industries.
    • Describe the effects of globalization on the hospitality industry.
    • Evaluate and discuss several major factors, developments, and trends that have affected lodging and food service operations in recent years and that will continue to affect the industry in the future.
    • Compare the effects on the industry of franchising, management contracts, referral organizations, independent and chain ownership, time-share and condominium growth, and consolidations and acquisitions.
    • Identify the general classifications of hotels and describe the most distinctive features of each.
    • List the common divisions or functional areas of hotel organization (rooms, food and beverage, engineering, marketing and sales, accounting, human resources, and security), and explain the responsibilities and activities of each.
    • Outline the functional areas or departments typically found in each hotel division.
    • List and explain the major classifications of food services, beginning with the distinction between commercial and institutional operations.
    • Outline the organization, structure, and functional areas in commercial and institutional operations.
    • Analyze the importance of each division in achieving the objectives of a lodging and/or food service operation.
    • Demonstrate knowledge of food and beverage controls that pertain to food and beverage sales, payroll planning, and production standards.
    • Identify the benefits of and advancements in energy management programs and outline steps for organizing such a program.
    • Describe ways in which technological advancements, such as property management systems, Internet access provided to guests, and reservations made through online booking sources, have dramatically changed many work areas within the hospitality industry.