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Hospitality and Hospitality Operations Management: An International Perspective Course - Diploma Postgraduate

By: HRODC Postgraduate Training Institute

Kazakhstan

03 - 07 Apr, 2017  5 days

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GBP

By the conclusion of the specified learning and development activities, delegates will be able to:

  • Define hospitality and hospitality management;
  • List examples of the kinds of businesses that make up the hospitality industry;
  • Describe the characteristics of the hospitality industry;
  • Explain corporate philosophy;
  • Discuss why service has become such an important facet of the hospitality industry;
  • Suggest ways to improve service;
  • Describe hotel ownership and development via hotel franchising and management contracts;
  • Classify hotels by type, location, and price;
  • Discuss the concept and growth of vacation ownership;
  • Name some prestigious and unusual hotels;
  • Outline the duties and responsibilities of key executives and department heads;
  • Draw an organizational chart of the rooms division of a hotel and identify the executive committee members;
  • Describe the main functions of the rooms division departments;
  • Describe property management systems and discuss yield management;
  • Calculate occupancy percentages, average daily rates, and actual percentage of potential rooms’ revenue;
  • Outline the importance of the reservations and guest services functions;
  • List the complexities and challenges of the concierge, housekeeping, and security/loss prevention departments;
  • Describe the duties and responsibilities of a food and beverage director and other key department heads;
  • Describe a typical food and beverage director’s day;
  • State the functions and responsibilities of the food and beverage departments;
  • Perform computations using key food and beverage operating ratios;
  • List and describe the main grape varieties;
  • Suggest appropriate pairings of wine with food;
  • Identify the various types of beer;
  • List the types of spirits and their main ingredients;
  • Explain a restaurant’s liability in terms of serving alcoholic beverages;
  • Describe the different characteristics of chain and independent restaurants;
  • Identify some of the top chain and independent restaurants;
  • List the classifications of restaurants;
  • Differentiate the characteristics of chain and independent restaurants;
  • Describe restaurant operations for the front of the house;
  • Explain how restaurants forecast their business;
  • Outline back-of-the-house operations;
  • Identify key elements of an income statement;
  • Name the key restaurant operating ratios;
  • Outline the functional areas and tasks of a restaurant manager’s job;
  • Outline the different managed services segments;
  • Describe the five factors that distinguish managed services operations from commercial ones;
  • Explain the need for and trends in elementary and secondary school foodservice;
  • Describe the complexities in college and university foodservice;
  • Identify characteristics and trends in health care, business and industry, and leisure and recreation foodservices;
  • Define tourism;
  • Outline the important international and domestic tourism organizations;
  • Describe the economic impact of tourism;
  • Identify promoters of tourism;
  • List reasons why people travel;
  • Describe the socio-cultural impact of tourism;
  • Describe ecotourism;
  • Discuss the relationship of recreation and leisure to wellness;
  • Explain the origins and extent of government-sponsored recreation;
  • Distinguish between commercial and noncommercial recreation;
  • Name and describe various types of recreational clubs;
  • Identify the major U.S. theme parks;
  • Describe the operations of a country club;
  • Outline the history of modern casinos;
  • Describe the various components of modern casino hotels;
  • Explain how casinos have been integrated into larger hospitality operations;
  • Appreciate the spread of casino gaming across the United States and throughout the world;
  • Understand the basic principles of casino operations;
  • Discuss the different positions within the gaming industry;
  • List the major players in the convention industry;
  • Describe Destination Management Companies;
  • Describe the different aspects of being a meeting planner;
  • Describe the different types of contractors;
  • Explain the different types of meetings, conventions and expositions;
  • List the various venues for meetings, conventions and expositions;
  • Define a special event;
  • Describe what event planners do;
  • Classify special events;
  • Outline the skills and abilities required for event management;
  • Identify the main professional organizations and associations involved with the special event industry;
  • Identify the characteristics and practices of leaders and managers;
  • Define leadership and management;
  • Differentiate between leadership and management;
  • Describe the key management functions;
  • Describe the importance of planning;
  • Discuss the merits of the different types of planning;
  • Explain how goals are set and strategies are developed and give examples;
  • Identify the seven steps in operational planning;
  • Describe organizational structure and organizational design;
  • Explain why structure and design are important to an organization;
  • Identify the key elements of organizational structure;
  • Explain team-based structures and why organizations use them;
  • Describe matrix structures, project structures, independent business units, and boundary less organizations;
  • Define communication;
  • List barriers to effective interpersonal communication and how to overcome them;
  • Differentiate between formal and informal communication;
  • Explain communication flows and networks;
  • Outline the eight steps in the decision-making process;
  • Know the difference between rational, bounded rational, and intuitive decisions;
  • Identify situations in which programmed decision is a better solution than a non-programmed decision;
  • Differentiate the decision conditions of certainty, risk, and uncertainty;
  • Define control;
  • Give reasons why control is important;
  • Describe the four-step control process;
  • Distinguish among the three types of control;
  • Explain the important financial controls;
  • Describe the qualities of an effective control system;
  • Outline the contemporary issues in control.

This Training Course is designed for:

  • Managers of an Hospitality Industry;
  • Directors of an Hospitality Industry;
  • Owners of an Hospitality Industry;
  • Business professionals seeking to enter the hospitality industry;
  • Hospitality workers who wish to gain management skills for upward mobility;
  • Developers in the timeshare, vacation ownership, and condominium/hotel industries;
  • Key personnel working for chambers of commerce, convention and visitors bureaus, tourism boards, and hotel/motel associations;
  • Other professionals involved in the development of infrastructure for the hospitality industry;
  • Those who are interested in pursuing an international hospitality management education
Astana, Kazahkstan Apr 03 - 07 Apr, 2017
GBP (Contact Us for Quote)
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+44 7736147507; +44 1902 763607; +44 2071935906

Course coordinator: Prof. Dr. R. B. Crawford – Director HRODC Postgraduate Training Institute, PhD (University of London), MEd. M. (University of Bath), Adv. Dip. Ed. (University of Bristol), PGCIS (Thames Valley University), ITC (UWI), Member of the Standing Council of Organizational Symbolism (MSCOS),Member of the Asian Academy of Management (MAAM), Member of the International Society of Gesture Studies (MISGS), Member of the Academy of Management (MAOM), LESAN, Professor, HRODC Postgraduate Training Institute, Visiting Professor, Polytechnic University of the Philippines (PUP)
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