The hospitality business has more moving parts than most people realize, and more customer touchpoints than any other industry. Teamwork is essential. Whether you aspire to management, have recently been promoted, or are currently in a management position, this certificate program positions you to make a bigger impact in your organization and your career.
This certificate consists of 18 two-week courses – 14 core and 4 elective courses – and provides the essential skills you need to ensure that your organization runs like a well-oiled machine. You’ll quickly develop the technical expertise and broad, strategic focus needed to become a top-level hospitality manager.
You can complete all of the courses in this program and earn your certificate in as little as 9 months, spending about three to five hours per week.
What you will learn
Introduction to Hotel Operations
Becoming a Powerful Leader
Building High-Performing Teams
Understanding Financial Statements
Using Ratio Analysis to Evaluate Financial Performance
Services Marketing Planning and Management
Evaluating Business and Customer Factors Affecting Marketing Decisions for Services
Introduction to Hotel Revenue Management
Forecasting and Availability Controls in Hotel Revenue Management
Marketing the Hospitality Brand Through Digital Media
Utilizing Income Statements and Operational Data
Building Guest Loyalty
Introduction to Restaurant Revenue Management
Managing Meal Duration and Reservations
Elective (4 Courses)
Who is the course for?
Define and differentiate between leadership and management
Create a plan for overcoming new leadership challenges and forming a high-functioning team
Identify the proper online sources of financial information for research purposes
Understand the structure of the three principal financial statements
Analyze your firm’s marketing approach and make strategic decisions on how to optimize your team’s efforts
Design and execute your own pricing strategy for a particular product or service
Develop the fundamentals and practical skills involved in planning, opening, and managing an operation
Assess a restaurant’s revenue capability and how to maximize its profitability
Adopt a strategy that is focused on revenue per available room (RevPAR)
Build booking curves; account for “pick-up”; segment demand by market, group, and channel; and calculate error and account for its impact.