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National Institute Of Business Management USA

Hotel Management

Program Description

warehouse management course

Hotel Industry is understood to provide the biggest business activity in the world. Needless to say, it offers millions of jobs across the globe to qualified professionals. The program emphasizeson the various operating aspects of hotels and has been designed to suit the requirements of professionals at the management, decision-making and educational level related to planning and organizing accommodation, catering and other hotel services. This program helps the candidate understand and explore a range of issues related to planning the Menu, planning work schedule, meeting & greeting guests, ensuring events and conferences run smoothly, dealing with customer complaints & comments and troubleshooting problems.

After the successful completion of the course, the candidates should be able to:

  • Ensure the efficient operation of the hotel by supervising and supporting the Guest Services, Food & Beverage, Food Production, Engineering, Accounting, Sales and Housekeeping departments.
  • Monitor inventory levels, bar equipment, and other supplies.
  • Plan, manage, and monitor work as well as hiring, communicating, coaching the hotel staff, and build relationships.
  • Define SOPs for all Operations departments and ensure each department is in compliance with those procedures.
  • Prepare forecasts and reports and assist in the development, implementation and monitoring the budget to maximize revenues and minimize expenses.


Who should attend?


Hotel Management Associate (HMA)

Any fresh/experienced graduate (10+2+4 or equivalent) with a minimum of 2.0 GPA (on a scale of 4.0).

HotelManagement Professional (HMP)

Professionals with around 2 years of experience in any of the HospitalityManagement roles likeHandling Food & Beverages, Housekeeping,Sales and Marketing, Human Resources or any other related function will find the program challenging. However, the minimum eligibility is graduation (10+2+4 or equivalent) with a minimum of 2.0 GPA (on a scale of 4.0).

Contents


  • Hospitality Industry Overview
  • Organization Structure
  • Staff Management
  • Front Desk Management
  • Casino Organization and Culture
  • Event Management
  • Meetings, Conventions, and Expositions
  • Foodservice Safety and Sanitation
  • Purchasing and Cost Control
  • Lodging Management and Operations
  • Building and Facility Management
  • Casino Surveillance Operations
  • Food and Beverage Management and Service
  • Fundamentals of Wines, Spirits, and Beers
  • Dining Room Service

Certification


Each candidate is required to pass a written exam (paper based*). The candidates must attain a minimum of 50% to be considered as passed.

* Differently abled candidates or candidates with special requirements for the examination may contact our certification program manager at [email protected]

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