Professional Certificates of Successful Completion
 

In today's highly competitive hospitality market, it is essential to have an understanding of sales and marketing.

This professional certification goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The program explores the "four Ps" (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective.

The class work includes profiles of key industry innovators, corporate spotlights of hotel and restaurant companies, and Internet exercises.

Participants gain:

• A thorough knowledge of hospitality sales and marketing
• Insight from numerous real-world examples of effective hospitality advertising campaigns and promotions
• Insider information from industry professionals sharing their perspectives on current issues
• An understanding of the role the Internet plays in today's hospitality marketing efforts

The certification program of the Club Managers Association of America guided the content development of this course, which introduces participants to the complex world of private club management.

Contributors are hospitality educators and industry professionals with expertise in the area of club management.

The program includes new facts on membership marketing, training and development, and club entertainment, as well as expanded treatment of club recreation, including golf course maintenance.

The class work also incorporates information from the Uniform System of Financial Reporting for Clubs.

The program presents financial accounting concepts and shows how they apply to the hospitality industry.

It incorporates the most recent formats, information, and schedules from the newly published Uniform Systems of Accounts for the Lodging Industry.

This certification program includes everything participants will need to gain a clear understanding of managerial accounting in a hospitality setting.

The contents have been updated to reflect the latest edition of the Uniform System of Accounts for the Lodging Industry.

Lectures reflect new tax laws and the impact of the Sarbanes-Oxley Act, as well as the results of new survey research on updated practices in capital budgeting and leasing.

Samples of actual statements and forms from hospitality organizations and new practice problems in every class give participants valuable hands-on experience.

This certification course presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format.

Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that can be readily put into practice in any food and beverage operation.

This course is highly recommended to international students.

New information given during the classes includes:

• Updated statistics from the Centers for Disease Control and Prevention (CDC)
• Discussion of major food allergens
• New time-temperature control for safety of potentially hazardous foods
• Updated sequence for hand washing and avoiding recontamination of hands
• New information on risk-based inspections, addressing risk categories, methodologies, and the food establishment inspection report.

The course provides an in-depth look at management of the front office and how this department interacts with other hotel departments to create a memorable guest experience.

The potential impact of automated information technologies on a variety of front office functions is reviewed.

The program also includes new information on revenue managers, how blogging and social networking affect hotels, manual backup procedures for automated system failure, identity theft prevention, payment card security standards, and green hotels.

In addition, important discussions of front office operations have been expanded throughout the course, especially with respect to human resources management, business forecasting, revenue management, budget planning, and front office staff interaction with sales, housekeeping, and security personnel.

Housekeeping is critical to the success of today's hospitality operations.

This certification program shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area, emphasizing also the extensive changes in the hotel industry, such as:

• Energy management, sustainability and "green" housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting ...).
• Security issues regarding terrorism
• Health concerns (bedbugs, mold, viral outbreaks)
• Amenities and guestroom furnishings (bathrobes, triple sheeting, higher thread counts, "bed wars," pillow menus, wireless Internet, etc.)
• Human resources (diversity, recruitment challenges, immigration reform laws, turnover, selection and interviewing)

Help future hospitality supervisors hit the ground running with the skills they'll learn in this course.

Participants will be prepared to juggle with expectations of management, guests, employees, and governmental agencies.

Case studies help employees practice solving problems they may face on the job.
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The program also provides resources to help students create a professional development plan for their hospitality career.

The program provides important information for those who will manage the human resources who provide services within a hospitality operation.

Students learn how to fulfill the requirements of employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.

This resourceful certification program handles vital risk management issues in the hospitality workplace.

The class work includes safety and security case studies developed with industry professionals; links to Internet-based, hospitality-specific resources for safety and security; and dozens of new and updated sample forms and documents.

It also includes in-house safety committees, crisis communications, and the importance of safety equipment.

This program explores key issues in international hospitality.

Participants learn about new trends and developments that have changed the context of global hotel operations and management and explore international policies affecting travel, tourism, and hospitality development.




Topics include:

• Trends in global distribution systems, sustainable development, new hotel products, and consumer demographics
• Growth and importance of China, India, and the Middle East as destinations for hotel development and management
• Country-specific policies regarding investment regulations, visa programs, hotel classification systems, and travel advisories

This program shows future and present managers how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment.

Extensive information is provided to participants with an understanding of diversity and cultural change.

Practical information prepares them to put management tools into action to enhance service and boost business.

The course also emphasizes ethics.

This first year Bachelor degree program's certification course presents a comprehensive look at the hospitality industry with updated industry statistics, new Internet references, and profiles of industry leaders.

Students learn about every facet of hospitality from a management perspective, and explore current issues affecting the industry.

They also learn about:

• Career opportunities in food service, hotels, clubs and related businesses such as air and maritime companies
• Hot management issues: diversity, retention, harassment, TQM, leadership
• How management companies and franchises operate
• Ethical challenges of daily business decisions

Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations.

This course introduces students to the many legal issues that hotel operations face daily, updates and clarifies the legal principles that govern the hospitality industry.

This course provides the latest in group meetings trends and practices, including the increasing use of computer technology to organize sales offices, build customer relationships, and more effectively communicate details for meetings and events.

Convention properties share their marketing strategies and examples of promotional materials.

Students receive a comprehensive look at conventions and meetings marketing and learn how to successfully sell to groups and how to service their business after the sale.

This course teaches students the dynamic and critical field of technology within the hospitality industry.

Students learn the basics of purchasing, implementing, maintaining, and effectively managing today's information systems in hospitality.

The program includes new information on today's hot technology topics, including e-commerce, wi-fi, electronic payment systems, Web site design, data security, and identity theft.

This course shows students how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service.

Students learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations.

The program includes updated menu trends, a new section on bioterrorism, a new topic on responsible alcohol service, and new material on leadership, service skills, and service styles.

This course explores the resort industry from concept and development to management and operations.

Students learn about types of resorts, resort history, facilities planning, personnel organization, front and back of the house management, resort marketing and sales, and the future of resorts. 

Topics include an international focus, material on handover of a resort project, discussion of environmentalism and greening of the resort industry, changes in resort financing, and exploration of economic, geopolitical, and demographic issues affecting resorts.

Examples and illustrations from around the world provide students with a global picture of the resort industry.

This course teaches the latest thinking in purchasing, guided by a committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations.

The class work focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach.
Participants learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table.

It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

This course teaches students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide.

Descriptions of most manually based control procedures have been replaced with examples using technology.

The course explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests.