Hotel & Catering Supervision

Fundamentals of the Hotel & Catering Industry

  •  Main topics of study:

     Staying Away from Home:

    • The Importance of Hotels
    • Travel & Hotels
    • Two Centuries of Hotel-keeping
    • Hotels in the Total Accommodation Market
    • Hotel Location
    • Types of Hotels

    Hotel Products & Markets:

    • The Hotel as a Total Market Concept
    • Hotel Facilities & Services as Products
    • Hotel Accommodation Markets
    • Hotel Catering Markets
    • Hotel Demand Generating Sources
    • Hotel Market Areas
    • Hotel Market Segmentation
    • Buying & Paying for Hotel Services
    • Hotel Marketing Orientation

    Hotel Policies, Philosophies & Strategies:

    • Objectives & Policies
    • General & Sectional Policies
    • Policy Formulation, Communication & Review
    • Hotel Philosophies
    • Hotel Plans & Strategies
    • The Framework of Hotel Management

    Rooms & Beds:

    • Room Sales
    • Guest Accounts
    • Mail & Other Guest Services
    • Uniformed Services
    • Hotel Housekeeping
    • Organisation & Staffing
    • Accounting & Control

    Food & Drink:

    • The Food Cycle
    • The Beverage Cycle
    • Hotel Restaurants
    • Hotel Bars
    • Room Service
    • Functions
    • Food & Beverage Support Services
    • Organisation & Staffing
    • Accounting & Control

    Miscellaneous Guest Services:

    • Guest Telephones
    • Guest Laundry
    • Rentals & Concessions – Other Income
    • Accounting & Control

    Hotel Organisation:

    • Rooms
    • Food & Beverages
    • Miscellaneous Guest Services
    • Hotel Support Services
    • The Management Structure
    • Organisational Structure of a Large Hotel
    • Accounting & Control

    Hotel Staffing:

    • Determinants of Hotel Staffing
    • Numbers & Payroll
    • Hotel Products & Staffing
    • Organisation of the Personnel Function
    • Organisation of Training
    • Functions of the Training Division

    Productivity in Hotels:

    • Measures of Labour Productivity
    • Physical Measures
    • Financial Measures – Sales & Payroll
    • Physical/Financial Measures – Sales Per Employee
    • Productivity Measures – Value Added Approach
    • Some Ways to Higher Productivity
    • Productivity Standards
    • Computers in Hotels

    Marketing:

    • From Product to Sales to Marketing
    • The Marketing Concept
    • Special Features of Hotel Marketing
    • The Marketing Cycle
    • Marketing Resources
    • Hotels in the Total Tourist Product

    Property Ownership & Management:

    • Property Ownership
    • Property Operation & Maintenance Energy

    Finance & Accounts:

    • The Hotel Balance Sheet
    • Balance Sheet Ratios & Analysis
    • The Hotel Profit & Loss Statement
    • Profit & Loss Ratios & Analysis
    • Hotel Operating Profit
    • Balance Sheet & Profit & Loss Relationships
    • Liquidity Ratios

    The Small Hotel:

    • Products & Markets
    • Ownership & Finance
    • Organisation & Staffing
    • Accounting & Control
    • The Future of the Small Hotel

    Hotel Groups:

    • Advantages of Groups
    • Problems of Groups
    • Scope for Centralisation
    • A Concentrated Hotel Group
    • A Dispersed Hotel Group

    International Hotel Operations:

    • Products
    • Markets
    • Cost & Profit Ratios
    • Ownership & Finance
    • Organisation & General Approach
  • Housekeeping & Accommodation Studies

  • Main topics of study:

    Housekeeping:

    • The Housekeeper & the Organisation of the Department
    • Routine Methods of Work
    • The Staffing of the Department
    • Contracts
    • Security, Safety & First Aid
    • The Housekeeper & the Management of the Department
    • Budgeting & Buying

    Cleaning:

    • Cleaning Equipment & Agents
    • The Linen Room
    • Laundry, Dry Cleaning & Stain Removal
    • Pests & Waste Disposal

    Room Interiors:

    • Ceramics, Glass, Metals, Plastics & Sanitary Fitments
    • Floorings or Floor Finishes
    • Carpets
    • Wall Coverings
    • Fabrics
    • Soft Furnishings
    • Beds & Bedding
    • Furniture
    • Interior Decoration – Lighting, Heating, Ventilation & Flowers
    • Planning Trends
  • Restaurant Services

  • Main topics of study:

    Staff & Workplace:

    • Restaurant Service in Catering Context
    • Waiting Staff & Kitchen Support
    • Conduct & Appearance
    • Restaurant & Equipment
    • Ancillary Sections & Services
    • Preparing the Restaurant

    Meals & Menus:

    • Menu Trends & Composition
    • Function Menu Making
    • Food & Menu Terms
    • Cookery as Product Knowledge

    Main Meal Service:

    • Preparing for Service
    • Guest Reception & Orders
    • Forms of Service
    • Procedures & Techniques
    • Serving Courses & Dishes

    Control, Functions & Other Services:

    • Checking, Control & the Bill
    • Functions & Outside Catering
    • Breakfast, Lounge & Floor Service

    Liquor & Tobacco:

    • Table Wine & Wine Lists
    • Equipment & Handling
    • Serving & Selling
    • Drinks, Licensing & Tobacco
  • Front Office Operations & Administration

  • Main topics of study:

    Advanced Bookings:

    • Enquiries
    • Reservation Forms
    • The Black List
    • Offering Alternatives
    • The Bookings Diary
    • Room Availability Records
    • Computerised Reservations

    Check-In & Related Issues:

    • Arrival & Registration
    • Guest in Residence
    • Departures

    Guest Accounting:

    • Guest Accounting
    • Methods of Payment

    Security:

    • Protecting the Guest
    • Protecting the Hotel

    Hospitality:

    • Guest Needs
    • Service
    • Roles
    • Communication

    Social Skills:

    • Behaviour
    • Transactional Analysis
    • Role Playing

    Sales:

    • Increasing Occupancies
    • Increasing Average Room Rates

    Marketing Aspects:

    • Reaching the Customer – Advertising
    • Reaching the Customer – Intermediate Agencies
    • Selling to Intermediaries

    Tariffs:

    • Cost-Based Pricing
    • Market-Based Pricing
    • Inclusive/Non-Inclusive Rates

    Yield Management, Groups etc:

    • Yield Management
    • Groups
    • Conferences
    • Timeshares

    Control:

    • Verification
    • Night Audit
    • Computerised Control Systems
    • Occupancy & Revenue Reports
    • Forecasts
    • Other Statistics
    • Assigning Guest Satisfaction

    Staffing & Equipment:

    • Staffing
    • Computers
  • Food & Beverage Management

  • Main topics of study:

    Introduction to Food & Beverage Management:

    • Standard Industrial Classification
    • Sectors of Food & Beverage Outlets
    • Cost & Marketing Orientation
    • The Food & Beverage Function
    • The Food & Beverage Function in Context
    • Food & Beverage Management
    • Responsibilities of Food & Beverage Management
    • Constraints to Food & Beverage Management

    Food & Beverage Outlets:

    • Commercial Sector
    • Subsidised or Welfare Sector

    The Meal Experience:

    • Food & Drink
    • Variety in Menu Choice
    • Level of Service
    • Price & Value for Money
    • Interior Design
    • Atmosphere & Mood
    • Expectation & Identification
    • Location & Accessibility
    • Food & Beverage Service Employees
    • Trends in Eating Out

    Food Menus & Beverage Lists:

    • Basic Menu Criteria
    • Types of Food Menu
    • The Contents of Food Menus
    • Beverage Menus/Lists
    • Menu Merchandising

    An Overall View of Food & Beverage Control:

    • The Objectives of Food & Beverage Control
    • Special Problems of Food & Beverage Control
    • The Fundamentals of Control
    • The Reality of Control

    Financial Aspects:

    • Types of Budget
    • Basic Stages in the Preparation of Budgets
    • Welfare Operations
    • Costs, Profits & Sales
    • Break Even Analysis
    • Pricing Considerations
    • Menu Pricing

    Purchasing:

    • The Main Duties of the Purchasing Manager
    • The Purchasing Procedure
    • The Selection of a Supplier
    • Aids to Purchasing
    • The Purchasing of Foods
    • Purchasing Specifications for Food
    • The Purchasing of Beverages
    • Purchase Specifications for Beverages

    Receiving, Sorting & Issuing:

    • Receiving of Food
    • Sorting & Issuing of Food
    • Stocktaking of Food
    • Receiving of Beverages
    • Sorting & Issuing of Beverages
    • Stocktaking of Beverages

    Food & Beverage Production:

    • Planning of Food Service Facilities
    • Food & Beverage Production Methods

    Food & Beverage Service Methods:

    • Food Service Methods
    • Classification of Food Service Methods
    • A Development of the Classification of Catering Operations
    • Beverage Service Methods
    • Classification

    Food & Beverage Production Control:

    • Food Production Control
    • Beverage Production Control

    Food Controlling:

    • The Essentials of a Control System
    • Calculation of Food Cost
    • Methods of Food Control
    • Food Control Checklist

    Beverage Control:

    • Calculation of Beverage Cost
    • Methods of Beverage Control
    • Control Checklist

    Revenue Control – Control Systems – Operating Ratios:

    • Manual Systems
    • Machine Systems
    • Operating Yardsticks Used in Controlling

    Food & Beverage Management in Fast Food & Popular Catering:

    • Basic Policies – Financial, Marketing & Catering
    • Control & Performance Measurement

    Food & Beverage Management in Hotels & Quality Restaurants:

    • Basic Policies – Financial, Marketing & Catering
    • Control & Performance Measurement

    Food & Beverage Management in Function Catering:

    • Basic Policies – Financial, Marketing & Catering
    • Control & Performance Measurement

Fundamentals of the Hotel & Catering Industry

  •  Main topics of study:

     Staying Away from Home:

    • The Importance of Hotels
    • Travel & Hotels
    • Two Centuries of Hotel-keeping
    • Hotels in the Total Accommodation Market
    • Hotel Location
    • Types of Hotels

    Hotel Products & Markets:

    • The Hotel as a Total Market Concept
    • Hotel Facilities & Services as Products
    • Hotel Accommodation Markets
    • Hotel Catering Markets
    • Hotel Demand Generating Sources
    • Hotel Market Areas
    • Hotel Market Segmentation
    • Buying & Paying for Hotel Services
    • Hotel Marketing Orientation

    Hotel Policies, Philosophies & Strategies:

    • Objectives & Policies
    • General & Sectional Policies
    • Policy Formulation, Communication & Review
    • Hotel Philosophies
    • Hotel Plans & Strategies
    • The Framework of Hotel Management

    Rooms & Beds:

    • Room Sales
    • Guest Accounts
    • Mail & Other Guest Services
    • Uniformed Services
    • Hotel Housekeeping
    • Organisation & Staffing
    • Accounting & Control

    Food & Drink:

    • The Food Cycle
    • The Beverage Cycle
    • Hotel Restaurants
    • Hotel Bars
    • Room Service
    • Functions
    • Food & Beverage Support Services
    • Organisation & Staffing
    • Accounting & Control

    Miscellaneous Guest Services:

    • Guest Telephones
    • Guest Laundry
    • Rentals & Concessions – Other Income
    • Accounting & Control

    Hotel Organisation:

    • Rooms
    • Food & Beverages
    • Miscellaneous Guest Services
    • Hotel Support Services
    • The Management Structure
    • Organisational Structure of a Large Hotel
    • Accounting & Control

    Hotel Staffing:

    • Determinants of Hotel Staffing
    • Numbers & Payroll
    • Hotel Products & Staffing
    • Organisation of the Personnel Function
    • Organisation of Training
    • Functions of the Training Division

    Productivity in Hotels:

    • Measures of Labour Productivity
    • Physical Measures
    • Financial Measures – Sales & Payroll
    • Physical/Financial Measures – Sales Per Employee
    • Productivity Measures – Value Added Approach
    • Some Ways to Higher Productivity
    • Productivity Standards
    • Computers in Hotels

    Marketing:

    • From Product to Sales to Marketing
    • The Marketing Concept
    • Special Features of Hotel Marketing
    • The Marketing Cycle
    • Marketing Resources
    • Hotels in the Total Tourist Product

    Property Ownership & Management:

    • Property Ownership
    • Property Operation & Maintenance Energy

    Finance & Accounts:

    • The Hotel Balance Sheet
    • Balance Sheet Ratios & Analysis
    • The Hotel Profit & Loss Statement
    • Profit & Loss Ratios & Analysis
    • Hotel Operating Profit
    • Balance Sheet & Profit & Loss Relationships
    • Liquidity Ratios

    The Small Hotel:

    • Products & Markets
    • Ownership & Finance
    • Organisation & Staffing
    • Accounting & Control
    • The Future of the Small Hotel

    Hotel Groups:

    • Advantages of Groups
    • Problems of Groups
    • Scope for Centralisation
    • A Concentrated Hotel Group
    • A Dispersed Hotel Group

    International Hotel Operations:

    • Products
    • Markets
    • Cost & Profit Ratios
    • Ownership & Finance
    • Organisation & General Approach
  • Housekeeping & Accommodation Studies

  • Main topics of study:

    Housekeeping:

    • The Housekeeper & the Organisation of the Department
    • Routine Methods of Work
    • The Staffing of the Department
    • Contracts
    • Security, Safety & First Aid
    • The Housekeeper & the Management of the Department
    • Budgeting & Buying

    Cleaning:

    • Cleaning Equipment & Agents
    • The Linen Room
    • Laundry, Dry Cleaning & Stain Removal
    • Pests & Waste Disposal

    Room Interiors:

    • Ceramics, Glass, Metals, Plastics & Sanitary Fitments
    • Floorings or Floor Finishes
    • Carpets
    • Wall Coverings
    • Fabrics
    • Soft Furnishings
    • Beds & Bedding
    • Furniture
    • Interior Decoration – Lighting, Heating, Ventilation & Flowers
    • Planning Trends
  • Restaurant Services

  • Main topics of study:

    Staff & Workplace:

    • Restaurant Service in Catering Context
    • Waiting Staff & Kitchen Support
    • Conduct & Appearance
    • Restaurant & Equipment
    • Ancillary Sections & Services
    • Preparing the Restaurant

    Meals & Menus:

    • Menu Trends & Composition
    • Function Menu Making
    • Food & Menu Terms
    • Cookery as Product Knowledge

    Main Meal Service:

    • Preparing for Service
    • Guest Reception & Orders
    • Forms of Service
    • Procedures & Techniques
    • Serving Courses & Dishes

    Control, Functions & Other Services:

    • Checking, Control & the Bill
    • Functions & Outside Catering
    • Breakfast, Lounge & Floor Service

    Liquor & Tobacco:

    • Table Wine & Wine Lists
    • Equipment & Handling
    • Serving & Selling
    • Drinks, Licensing & Tobacco
  • Front Office Operations & Administration

  • Main topics of study:

    Advanced Bookings:

    • Enquiries
    • Reservation Forms
    • The Black List
    • Offering Alternatives
    • The Bookings Diary
    • Room Availability Records
    • Computerised Reservations

    Check-In & Related Issues:

    • Arrival & Registration
    • Guest in Residence
    • Departures

    Guest Accounting:

    • Guest Accounting
    • Methods of Payment

    Security:

    • Protecting the Guest
    • Protecting the Hotel

    Hospitality:

    • Guest Needs
    • Service
    • Roles
    • Communication

    Social Skills:

    • Behaviour
    • Transactional Analysis
    • Role Playing

    Sales:

    • Increasing Occupancies
    • Increasing Average Room Rates

    Marketing Aspects:

    • Reaching the Customer – Advertising
    • Reaching the Customer – Intermediate Agencies
    • Selling to Intermediaries

    Tariffs:

    • Cost-Based Pricing
    • Market-Based Pricing
    • Inclusive/Non-Inclusive Rates

    Yield Management, Groups etc:

    • Yield Management
    • Groups
    • Conferences
    • Timeshares

    Control:

    • Verification
    • Night Audit
    • Computerised Control Systems
    • Occupancy & Revenue Reports
    • Forecasts
    • Other Statistics
    • Assigning Guest Satisfaction

    Staffing & Equipment:

    • Staffing
    • Computers
  • Food & Beverage Management

  • Main topics of study:

    Introduction to Food & Beverage Management:

    • Standard Industrial Classification
    • Sectors of Food & Beverage Outlets
    • Cost & Marketing Orientation
    • The Food & Beverage Function
    • The Food & Beverage Function in Context
    • Food & Beverage Management
    • Responsibilities of Food & Beverage Management
    • Constraints to Food & Beverage Management

    Food & Beverage Outlets:

    • Commercial Sector
    • Subsidised or Welfare Sector

    The Meal Experience:

    • Food & Drink
    • Variety in Menu Choice
    • Level of Service
    • Price & Value for Money
    • Interior Design
    • Atmosphere & Mood
    • Expectation & Identification
    • Location & Accessibility
    • Food & Beverage Service Employees
    • Trends in Eating Out

    Food Menus & Beverage Lists:

    • Basic Menu Criteria
    • Types of Food Menu
    • The Contents of Food Menus
    • Beverage Menus/Lists
    • Menu Merchandising

    An Overall View of Food & Beverage Control:

    • The Objectives of Food & Beverage Control
    • Special Problems of Food & Beverage Control
    • The Fundamentals of Control
    • The Reality of Control

    Financial Aspects:

    • Types of Budget
    • Basic Stages in the Preparation of Budgets
    • Welfare Operations
    • Costs, Profits & Sales
    • Break Even Analysis
    • Pricing Considerations
    • Menu Pricing

    Purchasing:

    • The Main Duties of the Purchasing Manager
    • The Purchasing Procedure
    • The Selection of a Supplier
    • Aids to Purchasing
    • The Purchasing of Foods
    • Purchasing Specifications for Food
    • The Purchasing of Beverages
    • Purchase Specifications for Beverages

    Receiving, Sorting & Issuing:

    • Receiving of Food
    • Sorting & Issuing of Food
    • Stocktaking of Food
    • Receiving of Beverages
    • Sorting & Issuing of Beverages
    • Stocktaking of Beverages

    Food & Beverage Production:

    • Planning of Food Service Facilities
    • Food & Beverage Production Methods

    Food & Beverage Service Methods:

    • Food Service Methods
    • Classification of Food Service Methods
    • A Development of the Classification of Catering Operations
    • Beverage Service Methods
    • Classification

    Food & Beverage Production Control:

    • Food Production Control
    • Beverage Production Control

    Food Controlling:

    • The Essentials of a Control System
    • Calculation of Food Cost
    • Methods of Food Control
    • Food Control Checklist

    Beverage Control:

    • Calculation of Beverage Cost
    • Methods of Beverage Control
    • Control Checklist

    Revenue Control – Control Systems – Operating Ratios:

    • Manual Systems
    • Machine Systems
    • Operating Yardsticks Used in Controlling

    Food & Beverage Management in Fast Food & Popular Catering:

    • Basic Policies – Financial, Marketing & Catering
    • Control & Performance Measurement

    Food & Beverage Management in Hotels & Quality Restaurants:

    • Basic Policies – Financial, Marketing & Catering
    • Control & Performance Measurement

    Food & Beverage Management in Function Catering:

    • Basic Policies – Financial, Marketing & Catering
    • Control & Performance Measurement