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HOTEL MANAGEMENT COURSE
COURSE DURATION 3 MONTHS
COURSE 5000 MONTHLY TOTAL FEE 15000/.
1 Introduction to the Hospitality Industry Absolutely essential for new industry employees and for those who don’t have broad-based industry experience. Helps staff members understand the industry as a whole and see how all departments work together. Covers both the lodging and food service industries.
2 Food and Beverage Management Shows how to profitably manage a food service operation in order to satisfy guests. Employees learn how to give guests the highest priority as all details of a food and beverage operation are planned, implemented, and evaluated.
3 Quality Sanitation Management Shows how to minimize potential liability and better protect the health and safety of guests and staff. Clearly outlines the sanitation risk management program that helps your property provide quality products and services, comply with regulations, and improve the bottom line.
4 Supervision in the Hospitality Industry Gives supervisors and aspiring supervisors the information they need to excel in the hospitality industry. Covers how to recruit, select, and train; increase productivity; control labour costs; effectively communicate; manage conflict and change; and use time management techniques.
5 Hospitality Industry Financial Accounting Introduces the fundamentals of financial accounting through examples from hotels, restaurants, and clubs. Even managers who feel they are not “numbers people” will easily understand the accounting process and its function in hospitality operations. Summarizes the ten steps in the accounting cycle and covers in detail the income statement and balance sheet, and their uses in hospitality-specific accounting systems.
6 Hospitality Facilities Management and Design IShows your operations managers how to handle today’s engineering and maintenance concerns. Covers all major facility systems. Clearly shows non-engineers how to understand and speak the language of vendors, suppliers, and maintenance/engineering staff; reduce expenses; and increase the efficiency of your facility’s systems.
7 Leadership and Management in the Hospitality Industry This is designed to acquaint students with quality and leadership issues facing today’s hospitality industry. There are chapters on the Malcolm Baldrige National Quality Award, continuous improvement, quality service, power and empowerment, communication skills, goal setting, high performance teams, diversity, managing organizational change, and strategic career planning.
8 Contemporary Club Management Introduces you to the unique world of private club management. From crunching the numbers to providing impeccable service, this course explores the issues that today’s club managers face every day. Loaded with case studies, interviews with club managers and sample contracts.
9 Tourism and the Hospitality Industry Helps employees understand the broad range of factors that influence and affect tourism. Includes research and marketing methods. An important course if your property depends heavily on tourism.
10 Managing Front Office Operations Your staff can increase front office efficiency and help sales grow with the knowledge gained from this course. Includes yield management techniques and the latest compute technology. Shows how front office activities and functions affect other departments and stresses how to manage the front office to ensure that your property’s goals are met.
11 Managing Housekeeping Operations Your supervisory staff will learn what it takes to manage this vital department. Provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of the hotel.
12 Managing Food and Beverage Service Helps supervisors and managers plan for and successfully manage the different types of food and beverage operations in a hotel or motel, including coffee shops, gourmet dining rooms, room service, banquets, and much more. Can be easily tailored to the unique needs of your property.
13 Training and Development for the Hospitality Industry Training is the key to keeping pace with the industry’s changing demands worldwide. Show your staff how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help your organization attain its goals. Contains a wealth of ideas that can be put to use right away!
14 Human Resources Management Written in practical terms to give your managers and supervisors solutions to today’s sensitive problems. Explains how to fulfil the requirements of the Americans With Disabilities Act (ADA) and other employment and workplace laws. Covers the latest strategies for attracting a wider range of applicants, minimizing turnover, reducing productivity losses, and much more.
15 Marketing of Hospitality Services Teaches employees how to use proven marketing techniques to improve business. Clearly spells out how to develop, implement, and evaluate a marketing plan. Helps your sales staff identify and reach the customers you want by using marketing tactics specific to hospitality services.
16 Security and Loss Prevention Management Keep your staff informed about security issues, concerns and practices that affect your property on a daily basis. Cover the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSHA requirements, and more.
17 Resort Management and Development Your staff will learn how to increase your property’s share of the growing leisure and convention markets with the successful resort concepts contained in this course. Shows how to take advantage of the skyrocketing demand for “mini-vacations.” Includes the concierge function, computer systems, and health club/spa facility management.
18 Hospitality Industry Purchsing Management This course teaches you how to buy major commodities and non-food supplies, ensuring the price and product quality that’s right for your property. Learn the how-to’s of dealing effectively with suppliers and master the managerial aspects of purchasing. You’ll discover how innovative purchasing techniques can contribute to profits, efficient operations, and guest satisfaction and learn how to transform purchasing from a routine maintenance of supply levels to a forward-thinking, cost-saving hospitality function.
19 Bar and Beverage Management This course is a must for any employee involved in any way with alcohol service! Includes everything your staff members need to know to profitably manage your establishment. Covers control systems, hiring and training, responsible alcohol service, and essential information on a wide range of beverage products.
20 Managerial Accounting for the Hospitality Industry With this course, your staff can make effective managerial, business, and operational decisions based on a thorough understanding of financial analyses. Includes how to analyze financial statements, identify costs, develop realistic budgets, forecast, plan cash flow, and more. (It is recommended that employees take courses 261 and 361, or 263 prior to taking this course OR possess some background in accounting procedures.)
21 Planning and Control for Food and Beverage Operations Helps your employees take charge of the complexities of controlling food, beverages, labour, and sales income. Covers standards determination, the operating budget, and income/cost control, as well as control systems, the basics of computers, and computer applications in planning and control functions.
22 Hospitality Industry Computer Systems Gives employees a thorough understanding of hospitality computer technology and the management of information systems. Features applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. Employees learn to improve efficiency while serving guests better.
23 Hospitality Sales and Marketing Build a top-flight sales team with creative, successful sales and marketing programs that really work. Features new ways to sell rooms and food and beverage services to business and leisure travellers, travel agents, and meeting planners. Industry pros give tips on sales programs and advertising strategies that worked for them, as well as suggestions for playing up the unique features of your property.
24 Convention Management and Service Increase your property’s convention and meeting business through improved marketing and better service. Your staff will learn how to address meeting planners’ needs and concerns confidently, creatively, and effectively. Offers unique ideas for servicing groups during their stay.
Course Goals
Ø Evolution of the Industry
Ø Service Tradition
Seasonality and Feasibility
Ø Classification and Ratings by Rooms and Properties
Ø Global and regional operations, timeshares, chains, budget hotels,
Ø All-suite Hotels and Casino Hotels.
Ø Typical Hotel Organizational Chart
Ø Empower Yourself With Education
Ø Strategic Planning
Ø Vendor Relations
Ø Events, Trade Shows and Meeting Planners
Ø Family and Tourist Activities/Guest Profiling
Ø Managing Styles/Career Portfolio/Leadership
Ø Front Office
Ø Sales and Marketing/Cost Control
Ø Building a Support network/Communication
Ø Prepare for the unexpected
Ø Professional Appearance (uniformed staff) and Demeanor (body language)
Ø Selecting Staff/Interviewing Skills
Ø Staff Training and Motivation
Ø Housekeeping and Maintenance
Ø Concierge Duties
Ø Scheduling Shifts
Ø Labor Relations
Ø Identifying Staff Responsibilities
Ø Customer Service (would Peter Greenberg approve?)
Ø Special Requests and Cancellations
Ø Handling Complaints
Ø Working with travel agencies and group reservations
Ø The Guest Bill
Ø Accepting credit cards
Ø Night accounting duties
Ø Casino accounts/extending credit
Ø Quality management verses guest expectations
Ø Anticipating and preventing problems
Ø Determining room rates
Ø Handling Complaints
Ø Food Service Set-ups, Room Set-ups and Food Preparation
Ø Menu Planning/Preparing the Kitchen
Ø Alcoholic Beverages
Ø Interaction Between Hotel Management and Event Planners
Ø First Impressions of Hotel Environment
Ø Cleanliness and Sanitation
Ø The Benefits of Valet Park
Ø Generation X
Ø VIP Services
Ø Security, Safety and Minimizing Fraud
Ø Time Management
Ø Work Descriptions Course Materials All course material will be provided in the lessons and netlinks. There are no required materials to purchase before taking the class
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