The hospitality industry is an exciting growing field. Hotels, restaurants, and casinos are consistently in need of talented employees who not only know the industry, but also who know how to effectively motivate and inspire employees within it. Set yourself apart or make an impact at your property with the Dual Diploma in Hotel Management and Food & Beverage. Read on to learn more about the course offerings, their descriptions and the benefits all students receive from Harpwest.
Classes begin every month and include:
- 100% Online curriculum
- Textbook & all course materials
- 12 Courses
- Completion in as little as 12 months
- Course facilitation by industry experts
- No prerequisites required
- No minimum education requirements
Who Will Benefit From this Diploma?
This diploma will benefit General Managers, Assistant General Managers, Banquet Managers, Director of Operations, Front Office Managers and any other hospitality professional looking to increase profits and advance their careers. This diploma is also ideal for hospitality professionals from other disciplines seeking to transition into hotel & foodservice positions.
This course explores key issues in international hospitality. Students will learn about new trends and developments that have changed the context of global hotel operations and management and explore international policies affecting travel, tourism, and hospitality development. The course will also cover industry growth and the importance of China, India and the Middle East as destinations for hotel development and management. Country-specific policies regarding investment regulations, visa programs, hotel classification systems and travel advisories will also be explored.
This course includes everything students will need to gain a clear understanding of managerial accounting in a hospitality setting. Students will learn to make effective choices based on the numbers that affect daily operations, develop on-target budgets and control cash flow, reach profit goals with the help of financial reports and other tools and apply the latest uniform systems of accounts for hotels and restaurants.
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Student’s will receive a comprehensive overview of how the front office interacts with other departments, strategies for keeping the front desk profitable, and how e-commerce and social networking affect front office operations.
Housekeeping is critical to the success of today’s hospitality operations. This course shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area.
- Energy management, sustainability and “green” housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.)
- Post 9/11 security issues
- Health concerns (bedbugs, mold, viral outbreaks)
- Amenities and guestroom furnishings (bathrobes, triple sheeting, higher thread counts, “bed wars,” pillow menus, wireless Internet, etc.)
- Human resources (diversity, recruitment challenges, immigration reform laws, turnover, selection and interviewing)
In today’s highly-competitive hospitality market, it is essential to have an understanding of sales and marketing. This course goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The content explores the “four Ps” (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective. Illustrations and exhibits include industry examples (forms, checklists, advertisements, etc.) that are used by today’s industry leaders to effectively market their properties.
This course will help students learn the basics of purchasing, implementing, maintaining and effectively managing a variety of technology systems; applications for all operational areas and covers security maintenance for technology. It also features the latest information on benchmarking hospitality technology, social networking, Internet marketing, self-service technologies, Voice over Internet Protocol (VoIP), open and closed payment systems, PCI compliance, menu item pricing, inventory replenishment and data mining.
This course provides users with the most current and comprehensive coverage of the convention industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups and how to service their business after the sale. Expanded coverage of key industry trends, including the greening of meetings, new technology applications, social media and the popularity of second-tier cities is also offered. There is an increased global perspective with international examples from Canada, Asia, and Europe; new special interest boxes featuring boutique hotels, positioning of conference centers, meeting rooms of the future and a day in the life of a convention service manager; as well as charts, graphs, interviews, examples and Internet exercises to give students insight into situations they will encounter on the job.
This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and point-of-sale reports. This essential management course also introduces students to the control processes used to reduce costs and increase efficiency in food and beverage operations. It explores how planning and control functions can help operations work smarter, compete for market share, and provide value to guests.
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.
This course will give students a basic understanding of the revenue management process. It addresses the proper use and importance of revenue management in hospitality operations and describes the wide range of elements that must be considered in order to use revenue management effectively.
Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations
Get the foundation you need to make smart decisions in food and beverage operations. This course addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars. An expanded discussion of marketing channels and tactics used by food service managers is also covered.