Hospitality Mini Courses

Choose from 12 different areas of interest, from hospitality finance and gaming operations to marketing, foodservice and lodging. And with instant access, you can get started immediately upon enrolling.
Michigan State University 220 Trowbridge Rd East Lansing,, MI 48824, USA
(517) 3558332

Course at a Glance

Mode of learning : Online - Self Paced

Domain / Subject : Business & Management

Function : General

Duration : 8 Weeks

Difficulty : Advanced

Hospitality Mini Courses
Mini-Courses Fit Your Budget and Career Goals
Boost your career in as little as two weeks with new hospitality mini-courses! Choose from 12 different areas of interest, from hospitality finance and gaming operations to marketing, foodservice and lodging. And with instant access, you can get started immediately upon enrolling.

Mini-courses feature the same content as the eight-week courses in the Management Certificate in the Business of Hospitality program. These courses have been broken down into smaller segments, so you can complete your certificate on a more flexible schedule, as your budget allows. You don’t have to be enrolled in the certificate program, however, to gain the specific skills and techniques you need to get ahead. Every mini-course is available as a stand-alone class.

What You’ll Learn

  • Introduction to Hospitality and Information Systems
  • Challenges of maintaining consistency in guest services
  • Overview of property management systems (PMS) through four standard application software modules: front office operations, back office operations, guest-operated interfaces and non-guest operated interfaces
  • Restaurant management systems (RMS) through four industry-standard application software modules: sales-oriented operations, management-oriented operations, specialty interfaces and specialty applications
  • Hospitality technology trends, including self-service applications, web-based applications, transaction processing technologies and data mining

Private Club and Gaming Operations
Differences between a city club and a country club; ownership models
Marketing and membership strategies for long term success
Options for gamblers around the world and the competitive nature of the industry, as well as the vast differences among casinos
How to identify levels of security
How to analyze casino operations compared to other business regulations

Foodservice and Lodging Operations
Key factors in improving the reservation experience for the guest and critical features of successful reservation management
Basics of a positive check-in experience
How to apply quality control factors to improve the guest experience in the room
Facets of commercial and non-commercial foodservices and a sample restaurant organization
Various forms of cost control in food, beverage and labor

Marketing and Leading Internal Customers
Understanding the functions of the new marketing concept (defining, identifying, influencing and servicing demand)
Supporting the elements of the hospitality experience (benefits, convenience, incentive and environment)
Applying the journalism model to hospitality marketing
How to identify the internal and external customers of your industry
Factors integral to pleasing internal customers and key components of empowering associates

Introduction to Financial Planning and Risk Management
Financial benchmarks for guiding the planning and operation of your hospitality organization
Fundamentals of an operations budget and budget variance analysis
Risk management strategies and how to perform a risk analysis
Property and premises safety
Information technology security

Hospitality Finance
Major financial statements and their uses; contents and limitations of a balance sheet; and structure of income statements
Contents of the Uniform System of Accounts for the Lodging Industry (USALI)
Ways to improve performance utilizing financial data
How to use market ratios to determine the market share of your organization
Which financial data determines your profitability and financial performance
Utilization of ratio analysis and cost-value analysis to assess the financial results of your organization

Quality and Facilities Management
Impact of organizational culture on business operations and the significance of values, vision and mission in guiding behavior
The importance of developing SMARTER goals
Quality planning and process improvement and steps for establishing quality practices
Planning and implementing world-class service
Facility design and construction, including electrical, water supply and waste systems, safety and security systems, and sustainability

Supervision, Management and Introduction to Leadership
Alignment of personal and organizational values, vision, mission and SMARTER goals
Tools to set up new employees for success, including effective listening skills
Six steps to effective labor planning, including time management practices
Three quality tools of leaders and how to lead with emotional intelligence
Leadership lessons from hospitality mentors

Your Leadership Vision
What makes leaders different from managers and how to prepare for a leadership position
How to attract the best people
Time management skills
How to develop SMART goals
The Emotional Intelligence model
Effective interpersonal communications

Strategic Hospitality Leadership
Management for quality throughout the organization
The importance of training and different training methods
Corporate culture
Define a code of ethics and its importance to a leader
The importance of matching actions to words
How pressure can affect a leader

Leading the Hospitality Business
Importance of diversity
How to assess your management profile, as well as your vision and values
Methods for leading, mentoring and empowering others and building effective teams
How to seize the initiative for opportunities
Leading innovation and managing change

Your Leadership Journey
How to develop responsibility and become a leader
Five essentials of leadership
Ways to challenge old processes
Your career progression
Power through attitude
Generational differences

Course eligibility

Who Should Register?
Mini-courses are specifically designed for individuals working in entry-level, front-line positions in the hotel and food service industries who want specific skills to move ahead in their careers. These mini-courses are intended to help individuals advance in a variety of positions – from hotel administrator to restaurant manager to meeting and convention planner.

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