Hospitality Management Learning Path
The field of hospitality is an area that is continuously expanding in all parts of the world and in turn, creating numerous forms of employment. The Alison Learning Path Hospitality Management will present you with an overview of the different career prospects in the hospitality sector. You will develop an understanding of the main characteristics of the hospitality industry such as products and services, communication with customers and with staff, relationship building, and cultural diversity. This Alison learning path provides you with a range of courses in hospitality management so you have a comprehensive understanding of health and safety, food and beverages, and other areas associated with hospitality management. You will learn key skills in areas such as room and food service, to implement the best practice in the hospitality sector. This Alison Learning Path will benefit those wishing to enter into the field of hospitality management, students currently studying hospitality, or those in the hospitality sector hoping to take their career further. You will be able to explain a number of areas such as accommodating different hotel guests to planning a menu.
Courses in this Learning Path
Introduction to Hospitality Management Studies
Learn about the basic skills and competencies involved in working within the hospitality industry and an understanding of how the industry operates in its different forms by studying the course Introduction to Hospitality Management Studies. The course first introduces you to the main characteristics of the hospitality industry such as products and services, communication with customers and with staff, relationship building such as developing repeat customers, cultural diversity and labour. You will also gain an understanding of the relationship between the hospitality industry and the tourism sector, as well as an overview of the different career prospects and opportunities available in the hospitality industry. Next, you will learn about the accommodation sector and the different types of accommodation, from city centre hotels to villas and chalets, as well as the different types of specialized hotels. You will then learn about hotel rating systems, the criteria involved, and the organizations that develop and apply the systems to hotels. Finally, you will learn about the accommodation product which refers to rooms and related products and services that hotel guests will utilize. You will learn about the various types of hotel rooms, their grading systems as well as the different types of bed associated with each room type. You will also learn about the different types of hotel guest and how to interpret and evaluate the different types of requests that are made by guests. This course will be of great interest to professionals working in the hospitality industry who would like to learn more about the main characteristics of the hospitality industry. The course will also be of great interest to people who wish to gain employment or a career in the hospitality sector, and to owners of hospitality focused businesses.2-3 Hours50 Points
Hospitality Management Studies - Hotel Operations
The course in Hospitality Management Studies – Hotel Operations provides detailed information on a variety of hotel management operations including the front office department and the housekeeping department. The course first introduces hotel ownership classifications and the different modes of hotel management such as management contract enterprises and franchising. You will learn about the classification of hotel departments into categories such as revenue centred and cost centred departments. You will also gain an understanding of the organization of hotel departments and their varied functions and how they work together to provide a positive experience to hotel guests. Next, you will learn about the front office department, from the organization of the front office to the key positions and duties of staff, such as the front office manager, reception staff and concierge staff. You will also learn about the day to day operations, such as the main duties of the front desk staff and the standard procedures that should be followed by staff for the registration and check-out of guests. You will also gain an understanding of what is involved in the four different phases of the guest cycle as well as an understanding of room sales revenue and sales indicators. Finally, you will learn about the housekeeping department, which refers to rooms and related products and services that hotel guests will utilize. You will learn about the various types of housekeeping positions, such as room attendants, cleaners and supervisors, and their roles and duties within the department. You will also learn about the relationships of the housekeeping department with other hotel departments, the standard procedures to be followed during room cleaning operations and the room status codes and terminologies used by hotels to enhance inter-departmental communications. This course will be of great interest to professionals working in the hospitality industry or learners who would like a career in hospitality who wish to learn more about hotel departments and their staff, functions, and influence on the guest experience. It will also be of interest to owners of hospitality focused businesses who would like to learn more about the ownership structures in hotel operations and how revenues and expenses are managed.2-3 Hours50 Points
Hospitality Management Studies - Food and Beverage Services
Hospitality Management Studies – Food and Beverage Services introduces the functions, operations and organisation of the food and beverage department in the hospitality industry. The course also provides information on service principles, menu design and objectives, and restaurant layout and design considerations.
The course begins by introducing the food and beverage operations within a hotel. You will learn about the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department. The course describes the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. You will also learn how to implement best practices to restaurant staffing and procedures.
Next, you will learn about the classification of food and beverage services, based on market segments and customer types, such as the leisure, student and industrial markets. You will also gain an understanding of the different types of menu, the objectives of menus and the comparison among different menu types. Finally, you will learn about the basic food and beverage services such as table setting, with a focus on the procedures and items required. You will learn about menu planning, menu design and the considerations involved in the process.
You will also learn about restaurant design and layout as well as the functional considerations involved in restaurant ambiance, and the features that can help to create an ambiance depending on the restaurant type. You will learn what skills and knowledge are needed to be able to manage a restaurant effectively with proper use of resources. You will know how to implement best practices in motivating, and monitoring team members.
This course will be of great interest to professionals working in the hospitality industry who would like to learn more about food and beverage services. It will also be of great interest to learners planning a career in the hospitality industry and who would like to demonstrate knowledge of food and beverage within the context of the hospitality/restaurant sector.2-3 Hours50 Points
Hospitality Management - Health and Safety in Food Service
Learn about implementing best practices in health and safety in food service operations by studying the course Hospitality Management – Health and Safety in Food Service.
The course first introduces the different factors affecting kitchen layout and design. You will learn about the features that have to be considered when designing the kitchen, such as the number of staff, type of restaurant and kitchen hazards. You will also learn about the ease of workflow, and the different types of kitchen equipment and how this affects the kitchen design and layout. Next, you will learn about food safety and the food handling process, such as the observance of good hygiene codes and habits.
You will also learn about the different types of food contamination and the measures taken to control them, such as safe food storage, safe cooking procedures and correct food temperature control and measurement. Finally, you will be introduced to the types of accidents and injuries that occur in the food service industry such as trip, falls, cuts and burns. You will learn how to be aware of hazards, and implement safe kitchen working procedures to help minimize injuries. You will also learn about fire safety and how to recognize and use fire equipment found in most restaurants, such as the different types of fire extinguisher.
This course will be of great interest to all food service staff and managers who would like to learn more about implementing best practices and procedures in relation to kitchen health and safety, and to all learners who are interested in hospitality and the food service industry as a career.2-3 Hours50 Points