The Hotel Operations Diploma will provide a firm foundation in building the skills necessary to be a successful operator in the following three core areas: front office, housekeeping and food & beverage. This diploma will utilize discussions, projects, readings and the use of educational technology applications to cover key topics for supervisors and those aspiring to be supervisors.
Courses begin every month and include:
- 100% Online curriculum
- Textbook & all course materials
- 6 Courses
- Completion in as little as 6 months
- Course facilitation by industry experts
- No prerequisites required
- No minimum education requirements
Who Will Benefit From this Diploma?
This Diploma will benefit supervisors and those seeking a baseline understanding of the many facets of hospitality including food & beverage, operations and supervision.
This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
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. Front office procedures and management are placed within the context of the overall operation of a hotel.
This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry
This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.
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.