Certificate in Hotel Operations Management Course Guide

In this course, you will look at how to describe the range of hotels in operation globally. You will also look at how to explain the rationale for the range of hotels and their various management policies. It will discuss the reasons behind varying accommodation sizes, and the advantages and disadvantages of this variation. It also covers franchising, semantic differences between staff, the hierarchy of plans & sub-plans, long & short term planning, and the economy of scale in establishments.

This course will look at management structures and the way in which the workplace is organised. It will outline variations in organisations, as well as the nature and purpose of it, concepts involved in the mechanistic view of the organisation, and the arguments to support this view and concepts involved in the human relations view of the organisation. You’ll understand advantages and disadvantages of the informal structure, and the organisation of different departments in a hotel.

This course will provide an introduction to identifying factors that contribute to or inhibit successful management of staff. You’ll identify the different areas of management, and what sort of decisions are involved in each area, what is meant by departmental support, project management, routine management, and long-range planning, concepts regarding communication, the elements that can be present in faulty systems of communication. It also covers authority, staff motivation, organisational conflict, and career development.

This course will look at how to explain factors involved in maintaining an overall system of control within a hotel. You’ll look into sources and storage of information (specifically, internal and external sources and storage), how to create and maintain control systems, and the key aspects of quality control, sales control, labour utilisation control, materials control, maintenance control, and financial control.

This course discusses the complexities and management issues relating to front desk operations. It will look at reservation systems, the ways in which guests may register and individual functions of the front office, and proper processes and procedures of safe deposits. You’ll also look at payment methods, dealing with complaints and grievances, communication & communication barriers, telephone & business letters, and public speaking.

This course will teach how to identify the use and maintenance of equipment and linen required to service and clean rooms. You’ll delve into service equipment, the advantages and disadvantages of hiring equipment, articles of linen and ordering linen. You’ll also gain an understanding of the “linen cycle”, and the environmental considerations in hotel management, and the advantages of incorporating environmental practices into the hotel procedures and operations.

In this course, you will look at how to implement facilities management systems. You’ll discover aspects of hotel maintenance, including service agreements and maintenance records, frequent maintenance problems (including dampness and electrical problems), what is included in health and safety and administrative tasks involved in managing maintenance.

This course will identify requirements for managing an activities service. It looks at processes involved in managing exercise programs, planning for recreation activity, and more.

You’ll be introduced to the management of a range of food services that may be offered in a hotel, catering requirements, waiting skills, beverage lists and food service management. In-depth looks at kitchen management, design and equipment, and much more.