COURSE STRUCTURE AND CONTENT

There are 8 lessons in this course:

1. Introduction: Scope and Nature of Hotel Management
   • Role of the hotel Industry
   • Classifying different Types of Hotels
   • Accommodation Classification and Rating Schemes (e.g. Star system,
   • Scope of Industry
   • Accommodation Products
   • Role of the Accommodation Manager
   • The Client
   • Scale; Size of Establishment
   • Economy of Scale
   • Growth
   • Why Hotels May Wish to Expand
   • Risk Spreading
   • Franchising
   • Hotel Management Semantics
   • Planning
   • Objectives and Goals
   • Types of Plans
   • Policy; types, determination and sources
   • Strategy

2. Organisation of the Hotel Workplace
   • Introduction
   • Organisation of land, labour, capital
   • Nature and Purpose of Organisation
   • Mechanistic View of Organisation
   • Human Relations View of Organisation
   • Systems Approach to Organisation
   • Organisation Structure in Hotels
   • Informal Structure
   • Hotel Organisation; Front Office, Maintenance, Housekeeping, etc.
   • Organising the Housekeeping Department
   • Organising the Maintenance Department
   • Organising the Front Office
   • The Provision of Accommodation
   • Planning

3. Staff Management in Hotels
   • Areas of Management
   • Food and Beverage Management
   • Managing Front Office Operations
   • Housekeeping Management
   • Human Resources
   • Supervision
   • Marketing and Sales
   • Accounting and Finance
   • General Management
   • Quality Leadership & Management
   • Understanding Hospitality Law
   • Charting relationships between people working together
   • Line Relationships
   • Line and Staff Relationships
   • Function or Specialist Relationships
   • Project Organisation Structure
   • Communication and Coordination
   • Staff Management
   • The Personnel Function
   • Objectives of Personnel Management
   • Scope of Personnel Management
   • Leadership
   • Staff Motivation
   • Authority
   • Career Development

4. Control Systems
   • Sources and Storage of Information; internal and external
   • Creating and Maintaining Information
   • What to Measure
   • Interpretation
   • Selectivity
   • Accountability and Controllability
   • Creating Control Systems
   • Maintenance of Control Systems
   • Types of Control
   • Production control
   • Quality control
   • Sales control
   • Labour utilisation control
   • Materials control
   • Maintenance control
   • Financial control
   • Budgeting
   • Setting Standards for Corrective Action
   • Work Study

5. Front Desk Management (Reception)
   • Introduction
   • Front Office Functions
   • Reservation Systems
   • Reservation Procedures
   • Cancelation Procedure
   • No Show procedure
   • Registration of Guests
   • Safe Deposits
   • Control of Accounts
   • Payment Methods
   • Customer Service
   • Customer Satisfaction
   • Dealing with Grievances and Complaints
   • Communication methods and Skills
   • Questioning Skills
   • Communication Barriers
   • Developing Conversation
   • Servicing Rooms and General Cleaning
   • Scope and Nature of Housekeeping
   • Service Equipment
   • Hire or Purchase of Equipment
   • Linen; purchase or hire
   • Advantages and disadvantages of hire
   • Choosing Fabrics
   • Comparing Fabric Qualities
   • Classification of Fabrics; natural and man made
   • Fabric Flammability
   • Linen Room Organisation
   • Linen Room Staff
   • Environmental Considerations in Hotel Management
   • Workplace Health and Safety
   • Advertising Sustainability

6. Building and Facility Maintenance
   • Expertise required
   • Maintenance Scope and Nature
   • Service Agreements; lifts, boilers, electrical, etc.
   • Maintenance Records
   • Daily, Periodic and Preventative Maintenance
   • Frequent Maintenance Problems; Dampness, Faulty Roofs, gutters, downpipes, Wate pipes, Condensation
   • Electrical Problems
   • Safety
   • Furniture Maintenance
   • Maintaining Fittings
   • Managing Maintenance
   • Maintenance Checklists
   • Equipment Cleaning
   • Building Maintenance, general tasks
   • Health and Safety Maintenance
   • Repairs
   • Toilets and Locker Rooms

7. Activities Management
   • Tour desk
   • Gymnasium
   • Events (e.g. Weddings, balls etc)
   • In house Services, Recreation Facilities
   • Guest Information Services, Swimming Pools, Spa & Sauna Facilities
   • Activities Management, Tourism

8. Food Service
   • Types of Food Service (e.g. Room Service, Bar, Restaurant, Coffee Shop etc)
   • Kitchen Design & Equipment
   • Service Facilities
   • Food Service Management
   • Food Purchasing
   • Dealing with Complaints

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

AIMS
On successful completion of the course you should be able to do the following: 

• Explain the range of hotels in operation and their management policies
• Explain management structures and the way in which the workplace is organised.
• Draw a team of professional staff together to ensure quality delivery of these services requires a tremendous amount of skill and organisation.
• Understand the complexity of hotel management consider the following areas of management:
• Explain the importance of maintaining an overall system of control within a hotel
• Discuss the complexities and management issues relating to front desk operations.
• Discuss hotel equipment and understanding of linen available
• Implement facilities management systems
• Implement and manage an activities service
• Explain a range of food services offered in the hotel industry

WHAT THE COURSE COVERS
Here are just some of the things you will be doing:

• Interview a manager or senior staff at a local hotel to enquire about their set up and structured policies.
• Find out about the organisational structure of either one department of the hotel, or the whole hotel.
• Observe how managers give direction/orders/requests to staff.
• Discuss the procedures which should be followed when creating and maintaining a budgetary control system.
• Observe and evaluate the Front Desk management of a selected hotel, commenting on the style of communication used, efficiency of the staff and your suggestions for improvement.
• Discuss room service and room standards (i.e. cleanliness, etc.) in hotels and other guest accommodation, with three different colleagues or friends to identify areas of concern.
• Visit a hotel in order to develop a checklist for conducting maintenance inspections.
• Compare guest services (including fitness and health services) fat two different hotels or chains in the same region
• Compare the different food services (including range/scope of services, times of service, types of food and beverage, prices, and quality of serviced) at three hotels in the same area.

What Are the Advantages of Studying with ACS Distance Education?

• You can start at any time to suit you.
• The courses are self-paced.
• You can study when and where suits you. They are flexible to fit in around you and your lifestyle.
• Keep up to date on your learning.
• Update your CV.
• It is not just a course, it is a package of learning that includes – course notes, tutor feedback, self-assessment tests, research tasks and assignments.
• Our tutors are all experts in their field, with years of experience in their field.
• They are also keen and enthusiastic about their subject and enjoy working with students to improve their knowledge and skills.
• Courses are also updated regularly to meet the demands of the changing needs for knowledge and to keep our courses up to date.

What Next?

If you want to work in Hotel Management - This course aims to help you take the next step up in your hospitality career and expand your current skills.  Whether you want to take the next step in your career or expand your current hospitality skills, this course can help you get there!

You can enrol today by clicking the “Enrol Now” button above.

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