| HTM-100 |
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. |
HTM-241 |
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. |
| HTM-244 |
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. |
| HTM-250 |
Hospitality Supervision
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. |
| HTM-262 |
Understanding Hospitality Accounting I
Straightforward, simplified approach makes learning the fundamentals of
financial record keeping a snap. Staff members learn how to apply basic accounting
terminology, rules, procedures, and concepts to everyday business situations. (For a
perfect follow-up, see course #361.) |
| HTM-260 |
Basic Financial Accounting for the Hospitality Industry
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. |
| HTM-280 |
Facilities Management
Shows 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. |
| HTM-303 |
Managing for Quality 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. |
| HTM-313 |
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. |
HTM-321 |
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. |
HTM-333 |
Front Office Procedures
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. |
HTM-338 |
Housekeeping Management
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. |
| HTM-349 |
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. |
HTM-355 |
Hospitality Industry Training
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! |
| HTM-357 |
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. |
| HTM-361 |
Understanding Hospitality Accounting II
Cover how to apply accounting basics to hotel/motel accounting systems. Helps staff
members understand departmental accounting and readies them for accounting
responsibilities at the supervisory and managerial levels. (An excellent follow-up to
course #261.) |
| HTM-370 |
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. |
| HTM-387 |
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. |
| HTM-424 |
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. |
| HTM-428 |
International Hotel Management
Provides the background every graduate will need in today's rapidly changing global
marketplace. It prepares students to plan, develop, market, and manage hotels in the
international arena. It gives students a solid foundation for understanding and managing
cultural diversity in the workplace, and underscores the importance of protocol in
international interactions. |
| HTM-446 |
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 |
| HTM-448 |
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. |
| HTM-463 |
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.) |
| HTM-464 |
Food and Beverage Controls
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. |
| HTM-469 |
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. |
| HTM-472 |
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. |
| HTM-479 |
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. |
