FOOD & BEVERAGE SPECIALIZATION

Please find more information about the Food & Beverage Specialization course below. The Food & Beverage Specialization course consists of 5 courses which prepare students properly for an entry-level management position in Food & Beverage.

FOOD SAFETY: MANAGING WITH THE HACCP SYSTEM (#245)

This course presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points show you how to apply the concepts in the textbook to an actual food service operation.

SUPERVISION IN THE HOSPITALITY INDUSTRY (#250)

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

MANAGING BEVERAGE OPERATIONS (#346)

This course prepares you to handle the challenges of managing beverage operations in a hospitality environment, including duties and responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and product knowledge of beer, spirits, and wines.

MANAGING SERVICE IN FOOD AND BEVERAGE OPERATIONS (#349)

Service is the key to guest satisfaction. This course shows you how to plan for and successfully manage different types of food and beverage operations, including coffee shops, dining rooms, room service, banquets, on-site food service venues, and more. You’ll gain management know-how, planning skills, and hands-on techniques for consistently delivering quality service in every type of operation. Case studies by industry experts encourage you to think critically about situations you may face on the job.

PLANNING AND CONTROL FOR FOOD AND BEVERAGE OPERATIONS (#464)

Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New website exhibits make this a cutting-edge resource for food and beverage professionals.

 

ROOMS DIVISION SPECIALIZATION

Please find more information about the Rooms Division Specialization course below. The Rooms Division Specialization course consists of 5 courses which prepare students properly for an entry-level management position in Rooms Division.

SUPERVISION IN THE HOSPITALITY INDUSTRY (#250)

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

MANAGING FRONT OFFICE OPERATIONS (#333)

Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.

MANAGING HOUSEKEEPING OPERATIONS (#338)

No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this course immediately applicable to your job situation.

SECURITY AND LOSS PREVENTION MANAGEMENT (#387)

Security is one of the top concerns in today’s hospitality industry. This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSHA requirements, and more. Exhibits, sample forms and documents, and links to safety and security websites make this course practical and relevant.

MANAGING TECHNOLOGY IN THE HOSPITALITY INDUSTRY (#468)

Today’s hospitality operations rely increasingly on computer technology. This course provides a solid grounding in hospitality technology and the management of information systems. Content includes applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. You’ll learn the basics of purchasing, implementing, maintaining, and managing today’s information systems. This course also explores systems security and maintenance, e-commerce, and hospitality careers in information technology.

 

ACCOUNTING & FINANCE SPECIALIZATION

Please find more information about the Accounting & Finance Specialization course below. The Accounting & Finance Specialization course consists of 5 courses which prepare students properly for an entry-level management position in the Hospitality industry.

SUPERVISION IN THE HOSPITALITY INDUSTRY (#250)

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

HOTEL AND RESTAURANT ACCOUNTING (#261)

This is AHLEI’s foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. The most recent edition of this textbook incorporates several chapters from Accounting for Hospitality Managers (see below).

ACCOUNTING FOR HOSPITALITY MANAGERS (#362)

Learn to understand and apply hospitality departmental accounting at the supervisory and managerial levels. This course includes information on budgeting expenses, forecasting sales, and financial decision making.

HOSPITALITY INDUSTRY MANAGERIAL ACCOUNTING (#462)

This course includes everything students will need to gain a clear understanding of managerial accounting in a hospitality setting. The new edition reflects tax changes and updated operating statistics. It also has sections on revenue management and dynamic pricing, accounting for gift cards, unsecured bank loans, and profitability indexes.

MANAGING TECHNOLOGY IN THE HOSPITALITY INDUSTRY (#468)

Today’s hospitality operations rely increasingly on computer technology. This course provides a solid grounding in hospitality technology and the management of information systems. Content includes applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. You’ll learn the basics of purchasing, implementing, maintaining, and managing today’s information systems. This course also explores systems security and maintenance, e-commerce, and hospitality careers in information technology.

 

MARKETING & SALES SPECIALIZATION

Please find more information about the Marketing & Sales Specialization course below. The Marketing & Sales Specialization course consists of 5 courses which prepare students properly for an entry-level management position in the Marketing & Sales department in the Hospitality industry.

SUPERVISION IN THE HOSPITALITY INDUSTRY (#250)

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

HOTEL AND RESTAURANT ACCOUNTING (#261)

This is AHLEI’s foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. The most recent edition of this textbook incorporates several chapters from Accounting for Hospitality Managers (see below).

REVENUE MANAGEMENT: MAXIMIZING REVENUE IN HOSPITALITY (#374)

Learn the difference between strategic and tactical revenue management and why that distinction is critical, the tools that are available to revenue managers and when to use them, the broad range of information needed to effectively maximize revenue, vital issues to consider before implementing revenue management tactics, how revenue management is often misunderstood and applied inappropriately, the significant potential consequences of using revenue management poorly, as well as the benefits it can provide when done well.

HOSPITALITY SALES & MARKETING (#472)

Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. This course shows how to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work, and sidebars show how concepts presented in the course are applied in today’s industry.

CONVENTION MANAGEMENT AND SERVICE (#478)

This textbook provides readers with the most current and comprehensive coverage of the convention industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups, and how to service their business after the sale.

 

SPA MANAGEMENT SPECIALIZATION

Please find more information about the Spa Management Specialization course below. The Spa Management Specialization course consists of 5 courses which prepare students properly for an entry-level management position in Spa Management.

SPA: A COMPREHENSIVE INTRODUCTION (#120)

This online course provides students with an overview of the world of spa, one of the fastest-growing segments of hospitality. It examines today's spa industry and introduces students to spa careers. In addition, it takes students through a typical day from a spa director's perspective, examines the qualities of an outstanding spa experience, and discusses industry trends and future directions.

RETAIL MANAGEMENT FOR SPAS (#220)

The International Spa Association (ISPA) and the ISPA Foundation have partnered to create a retail management course that fully explores retail planning, inventory management, maximizing profits, sales and service, visual merchandising, and marketing within the spa environment. This course will help aspiring spa professionals increase their retail knowledge and understanding of vendor partner relationships.

FINANCIAL MANAGEMENT FOR SPAS (#367)

This course presents financial topics within the context of the spa environment. Students will learn practical applications of key accounting and financial management principles. Topics include: compensation practices, inventory management, budgeting, capital expenditures, and business plan development. Concepts and practices are framed within the day-to-day business of a spa operation, demonstrating the practical applications of the accounting principles presented in the text.

SUPERVISION IN THE HOSPITALITY INDUSTRY (#250)

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

MANAGING FRONT OFFICE OPERATIONS (#333)

Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.

 

EVENTS & CONVENTIONS MANAGEMENT SPECIALIZATION

Please find more information about the Events & Conventions Management Specialization course below. The Events & Conventions Management Specialization course consists of 5 courses which prepare students properly for an entry-level management position in Events Management.

INTRODUCTION TO THE BUSINESS TRAVEL INDUSTRY

The course is a comprehensive introduction to the rapidly expanding field of Convention, Event, Incentive, Corporate Hospitality and Exhibition Management. It familiarizes students with the main actors on both the demand and supply sides of this exciting field of the hospitality industry, discusses the role of intermediaries in bringing the two sides of the market together and identifies contemporary and future trends in business travel.

SPECIAL EVENTS OPERATIONS AND DESIGN

This course examines in depth the strategies and requirements for the creation and design of special events. As competition among meeting planners increases, the need to design memorable and extraordinary events is a major concern for professionals involved in this field. This course familiarizes students with the basic principles of design, effective procurement, coordination and implementation of all the products and services, that will bring an event to life.

EVENTS & CONVENTIONS PROJECT MANAGEMENT

The course provides an in-depth study of the principles and practices associated with researching, planning, managing and delivering events and conventions. It discusses the key components for staging an event, from its original concept to its evaluation. It covers topics ranging from initial budgeting to venue selection, from food and beverage requirements to transportation, providing a holistic and hands-on approach both to students and events managers.

MARKETING EVENTS & CONVENTIONS

This course provides a complete insight into the marketing and promotion of destinations and venues for conference, convention and business events. It examines the marketplace and explains how its components and players interact, highlighting the increasing complexities and dynamics of the international meeting industry. This course covers key areas in marketing, such as trends and issues in destination and venue marketing, selling strategies, strategic marketing planning and ROI. In addition, it explores future challenges, opportunities and supply-side developments shaping this sector.

HUMAN RESOURCE MANAGEMENT FOR EVENTS

This course explores the operational and strategic issues that apply to the management of human resources in each of the major event areas - business, arts and entertainment, sporting and public events. It assists students in developing the skills and competencies needed to effectively manage the event workforce which may range from the event management team and paid staff, to hundreds of volunteers and numerous suppliers. It examines the various principles required to recruit, train, communicate, retain and motivate employees working in this fast paced, high stress level industry.

 

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