What you will do in this Hotel and Restaurant Management Course:

• Understand the range of hotels in operation and their management policies.
• Understand management structures and the way in which the workplace is organised.
• Organise a team of professional staff together to ensure quality delivery of these services requires a tremendous amount of skill and organisation.
• Discuss the importance of maintaining an overall system of control within a hotel.
• Develop knowledge of the complexities and management issues relating to front desk operations.
• Develop knowledge of equipment and understanding of linen available.
• Implement facilities management systems.
• Manage an activities service.
• Describe a range of food services offered in the hotel industry.
• Planning and implementing beneficial sales and marketing strategies.
• Understanding the fundamentals of kitchen management for restaurants.
• Knowing how to execute efficient food service practices in a restaurant.
• Effectively managing beverage related aspects of a restaurant
• Applying human resource management policy and procedures.
• Understanding the importance of contracts and agreements.
• Comprehending basic accounting practices.

PART I: HOTEL MANAGEMENT

PART II: RESTAURANT MANAGEMENT

1. Restaurant Location

• • Demographics
  • Traffic
  • Visibility and accessibility
  • Size and affordability
  • Due diligence
  • Competitors and success factors

2. Restaurant Fit-out

• • Legal requirements
  • Process management
  • Layout and equipment
  • Restaurant décor
  • Budgeting

3. Menu Management

• • Purpose
  • Types
  • Design elements
  • Pricing
  • Content
  • Reviews

4. Sales and Marketing

• • Target markets
  • Marketing plans
  • Sales forecasts

5. Food Service Management

• • Food service process
  • Food service styles
  • The essentials of main service styles
  • The advantages of main service styles
  • The disadvantages of main service styles
  • Budget considerations for main service styles
  • Additional services
  • Customer service
  • Customer sales

6. Kitchen Management

• • Inventory systems
  • Standard recipes
  • Preparation sheets
  • Kitchen employees
  • Food production systems and methods
  • Food safety
  • Measurements
  • Portions

7. Beverage Management

• • Legal considerations
  • Characteristics of spirits
  • Characteristics of wine
  • Cocktails
  • Bar service
  • Inventory levels
  • Beverage calculations

8. Human Resource Management

• • The recruitment process
  • Employee inductions
  • The training cycle
  • Performance appraisals
  • Exit interviews
  • Rosters and allocations

9. Restaurant Contracts

• • Elements of a contract
  • Essential clauses
  • Other laws

10. Accounting Principles

• • Accounting terminology
  • Financial statements
  • Accounting methods
  • Inventory valuation methods