CERTIFIED HOTEL MANAGER

Do you want a job with a lot of variety and responsibility? Do you like working with many contact areas and different types of work? Are you a natural leader who likes to work on coaching and service delivery? Then the Certified Hotel Manager training is something for you! 

The training provides a comprehensive view of your hotel business and its components. As the manager of a Hotel or vacation park, you're an important contact both for your own business and for guests. This is a broad training course that covers key operational elements in the field of administration, finance, catering, reservations, HR management, customer contact and leadership.

This introduction to Hotel Management brings both historical perspectives and discussions on new trends in a variety of sectors. Our goal, as it has been all the time, is to share with our students the most up-to-date content in the hope that the next generation of hospitality leaders will be fully prepared to meet the major challenges of this dynamic industry.

Once you submit and receive approve on all the activities and course work , you will receive the Diploma of Certified Hotel Manager, accredited by the AHLEI.

With this knowledge, you're giving yourself a better chance to be attractive to potential hotel employers....

Sign up and let your success trip start with us!

STUDY TO HOTEL MANAGER MEANS:

  • You start your training whenever you want
  • You're studying any way you want, with a PC, tablet or mobile phone
  • You will decide on your own course of study
  • You study where you want

COURSE PORTAL

You'll get recorded lectures in our course portal where you meet our lecturers with different specialised areas. You'll see short movies with our lecturers presenting themselves and their subjects, and with some screen-recorded lectures in PowerPoint. 

The lecture material itself also has access to the course portal when it is time to perform exercise and submission tasks that are submitted for review by our staff, which will then provide feedback to you. You can also check your level of knowledge by responding to diagnostic tests.

In the course portal, there is a Forum where you can discuss and ask other course participants and teachers about the course content. During the course period, you will be in contact with the instructor if you encounter questions or problems, and when you receive feedback on your submission details. Interactivity by chat, mail and phone. Continuous training and submission information is available in the course material so that you can verify on an ongoing basis that you have properly discharged the material.

You'll read the training in our course portal whenever you want. There are screen-played lectures, still images from lectures, exercise details and submission details. You do everything in the course portal, including the examination work.

COURSE CONTENT

PERSPECTIVE ON CAREERS IN THE HOSPITALITY INDUSTRY
  • CHAPTER 1  
  • THE HOSPITALITY INDUSTRY AND YOU                 
  • What Is Hospitality Management?
  • The Manager’s Role in the Hospitality Industry
  •  Why Study in a Hospitality Management Program?
  •  Employment Opportunities
  • Planning a Career
  • The Meaning of Work
  • Employment as an Important Part of Your Education
  • Profiting from Work Experience
  • Learning Strategies for Work Experience
  • Getting a Job
  • Getting in the Door
  • Learning on the Job
  • Employment at Graduation
  • Goals and Objectives: The Strategy of Job Placement The Outlook for Hospitality
  • Polarization in Hospitality Service
  • Organizations ■ Accelerating Competition ■ Service Is the Difference
  • Consciousness ■ Technology ■ Empowerment ■ Diversity ■ Concern
  • Sustainability with Security ■ Concern with Food Safety and Sanitation
  • Globalization
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 2
  • FORCES AFFECTING GROWTH AND CHANGE IN THE HOSPITALITY INDUSTRY
  • Managing Change Demand
  • The Changing Age Composition of Our Population
  • Diversity and Cultural Change
  • As North America Ages, Some Parts of the World Are Getting Younger
  • Advocacy for the Advancement of Women in Food Service
  • Is the Middle Class Shrinking?
  • Supply
  • Land and Its Produce       -Labour
  • Workforce Diversity
  • The Impact of Labour Scarcity
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes

FOOD SERVICE OPERATIONS
  • CHAPTER 1
  • THE RESTAURANT BUSINESS
  • The Varied Field of Food Service
  • The Outlook for Food Service
  • The Restaurant Business
  • The Dining Market and the Eating Market
  • Dining Well
  •  The Eating Market and Its Dynamics
  • Contemporary Popular-Priced Restaurants
  • Quick-Service Restaurants
  • Fast-Casual Restaurants
  • Midscale Restaurants
  • Casual Restaurants
  • High-Check-Average Restaurants
  • Restaurants as Part of a Larger Business
  • Restaurants in Retail Stores                                        
  • Restaurants in shopping malls
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • CHAPTER 2
  • RESTAURANT OPERATIONS
  • Restaurant Operations
  • The Front of the House                                
  • The Back of the House
  • The “Office”
  • General Management
  • Making a Profit in Food Service Operations
  • Increasing Sales
  • Reducing Costs
  • Keeping the Score in Operations: Accounting Statements and Operating Ratios
  • Cost of Sales
  • Controllable Expenses    
  • Capital Costs
  • Life in the Restaurant Business
  • Salary Levels
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 3
  • RESTAURANT INDUSTRY ORGANIZATION: CHAIN, INDEPENDENT, OR FRANCHISE?
  • Chain Restaurant Systems
  • Marketing and Brand Recognition          
  • Site Selection Expertise
  • Access to Capital
  • Purchasing Economies
  • Control and Information Systems
  • New Product Development
  • Human Resource Program Development
  • Chains’ Market Share
  • Independent Restaurants
  • Operating Advantages
  • Marketing and Brand Recognition
  • Site Selection
  • Access to Capital
  • Purchasing Economies
  • Control and Information Systems
  • Human Resources
  • The Independent’s Extra: Flexibility
  • The Independent’s Imperative: Differentiation Between Independent and Chain
  • Franchised Restaurants
  • The New Franchisee
  • Continuing Franchise Services
  • The Franchisee’s View
  • The Franchisor’s View
  • Franchisor-Franchisee Relations
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 4                                                         COMPETITIVE FORCES IN FOOD SERVICE
  • Competitive Conditions in Food Service
  • The Marketing Mix
  • Product
  • Price - Place–and Places - Promotion
  • Competition with Other Industries
  • Convenience Stores                                      
  • Supermarkets                                                
  • The Home as Competition
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 5
  • ON-SITE FOOD SERVICE
  • Comparing On-Site and Commercial Food Services
  • Self-Operated Facilities
  • Managed-Services Companies
  • Pros and Cons of Managed Services
  • Business and Industry Food Service
  • College and University Food Service
  • College Students as Customers
  • Health Care Food Service
  • The Dietetic Professional The Dietetic Technician           The Dietary Manager
  • Health-Care Food Service Department Organization
  • Trends in Health Care Food Service
  • School and Community Food Service
  • The School Food Service Model
  • Contract Companies in School Food Service                     Trends in School Food Service
  • Service Programs for the Aging
  • Community-Based Services
  • Senior Living Centers and Communities
  • Other Segments
  • Recreation
  • Correctional Facilities
  • Private Clubs
  • Transportation                          
  • Vending
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes 
  • CHAPTER 6
  • ISSUES FACING FOOD SERVICE
  • Consumer Concerns
  • Health and Wellness
  • Fast Food and a Hectic Pace                               Nutrition and Labelling
  • Food Safety and Sanitation
  • Alcohol and Dining
  • Food Service and the Environment
  • Thinking About Garbage from Dump to Waste Stream
  • The Greening of the Restaurant Industry
  • Technology
  • Enhancing Customer Service                     Technology in the Back of the House
  • Technology, the Internet, and Food Service Marketing
  • Technology and Management
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes

LODGING
  • CHAPTER 1
  • LODGING: MEETING GUEST NEEDS
  • The Evolution of Lodging
  • The History of Lodging
  • The Evolution of the Motel
  • Classifications of Hotel Properties
  • Hotels Classified by Price
  • Hotels Classified by Function                    
  • Hotels Classified by Location
  • Hotels Classified by Market Segment
  • Other Hotel Classifications
  • Types of Travelers
  • Business Travelers
  • Other Segments
  • International Travelers
  • Anticipating Guest Needs in Providing Hospitality Service
  • Service, Service, Service
  • Employees as the Internal Customers
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 2
  • HOTEL AND LODGING OPERATIONS
  • Major Functional Departments
  • The Rooms Side of the House
  • The Front Office
  • Automation of the Front Office                
  • Reservations and Yield Management
  • Housekeeping
  • Telecommunications
  • Uniformed Services Staff
  • Security
  • Hotel Food and Beverage Operations
  • Banquets
  • Food Production
  • Sanitation and Utility
  • Leased Restaurants
  • Staff and Support Departments
  • Sales and Marketing
  • Accounting                                                      
  • Human Resources            
  • Engineering
  • Income and Expense Patterns and Control
  • The Uniform System of Accounts
  • Entry Ports and Careers
  • Front Office
  • Accounting
  • Sales and Marketing
  • Food and Beverage
  • Own your Own Facility.
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 3
  • FORCES SHAPING THE HOTEL BUSINESS
  • The Economics of the Hotel Business
  • A Cyclical Business
  • Hotel Cycles and Financial Performance
  • RevPAR
  • Hotels as Real Estate
  • International Hotel Development
  • Private Equity Investments
  • The Securitization of the Hotel Industry Hazards of Public Ownership
  • Dimensions of the Hotel Investment Decision
  • Financial
  • An Operating Business
  • Segmentation: For Guests or Developers?
  • Management Companies
  • Asset Management
  • Entrepreneurial Opportunities
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 4
  • COMPETITION IN THE LODGING BUSINESS
  • The Conditions of Competition
  • A Fragmented Market
  • A Cyclical Market
  • Cost Structure
  • Securitization
  • Technological Revolution
  • The Marketing Mix in Lodging
  • Competitive Tactics
  • Product in a Segmented Market
  • Food Service
  • Other Services and Amenities
  • Systemwide Services
  • Price and Pricing Tactics
  • Yield Management
  • Place—and Places
  • Location
  • Distribution Channels
  • Promotion: Marketing Communication
  • Advertising in Mass Media                                         
  • Advertising on the Internet           
  • Sales Promotion
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes

TRAVEL AND TOURISM

  • CHAPTER 1 TOURISM: FRONT AND CENTER
  • The Importance of Tourism
  • Factors Affecting Travel and Tourism    
  • Income Trends
  • Demographics and Travel                                            
  • Travel Trends
  • Mode of Travel
  • Trip Duration
  • The Economic Significance of Tourism
  • Tourism and Employment
  • Publicity as an Economic Benefit
  • The United States as an International Tourist Attraction
  • Measuring the Volume - Reasons for Growth of the United States as a Destination
  • Businesses Serving the Traveller
  • Passenger Transportation
  • Channels of Distribution
  • Reservation Networks
  • Noneconomic Effects of Tourism
  • Crowding
  • Favourable Noneconomic Effects
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • Notes
  • CHAPTER 2
  • DESTINATIONS: TOURISM GENERATORS
  • Motives and Destinations
  • Mass-Market Tourism
  • Planned Play Environments
  • Theme Parks
  • Themes Scale
  • Regional Theme Parks    
  • Themes and Cities
  • Employment and Training Opportunities
  • Casinos and Gaming
  • Las Vegas
  • Macau
  • Other Markets
  • Casino Markets and the Business of Casinos
  • Casino Staffing
  • Urban Entertainment Centres
  • Shopping Centers ■ Zoos, Sanctuaries, and Aquariums
  • Temporary Attractions: Fairs and Festivals
  • Natural Environments On a Lighter Note
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises

MANAGEMENT IN THE HOSPITALITY INDUSTRY
  • CHAPTER 1
  •  MANAGEMENT: A NEW WAY OF THINKING
  • Management and Supervision
  • The Economizing Society
  • The Managerial Revolution
  • Taylor: The Work Process Focus               
  • Fayol: Administrative Management
  • Human Relations: Work as a Social Process ■ Implications for the Modern Hospitality Manager
  • Management: A Dynamic Force in a Changing Industry
  • Statler: The First “National” Hospitality System ■ Stouffer’s Modern Management Techniques ■ The Building of Complex Hospitality Systems
  • Case History 15.1: Where Does a Concept Come From?
  • What Is Management?
  • What Is Our Business? In Business for Yourself?
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • CHAPTER 2
  • PLANNING IN HOSPITALITY MANAGEMENT
  • Why Study Planning?
  • Planning in Organizations
  • Some Planning Concepts
  • Goal Setting
  • Characteristics of Well-Thought-Out Goals - Goal Congruence
  • Goals and Policies
  • Planning in Operations
  • Strategic Issues ■ From Strategy to Tactics
  • The Individual Worker as Planner
  • Planning as a Personal Process
  • Long-Range Planning Tools
  • Return on Investment ■ Cost-Benefit Analysis
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises 
  • CHAPTER 3
  • ORGANIZING IN HOSPITALITY MANAGEMENT
  • Authority: The Cement of Organizations
  • The Basis of Authority    
  • Authority and Responsibility                    
  • Authority: A Summary
  • Departmentalization
  • The Delegation of Authority                      
  • Span of Control Bases for Departmentalization
  • Line and Staff
  • Line Management            
  • Staff Support
  • Issues in Organizing.
  • Functional Staff Authority
  • Increasing the Span of Control: Empowering Managers
  • Committees                        
  • Bureaucracy                        
  • Ad Hocracy
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • CHAPTER 4 STAFFING: HUMAN RESOURCES MANAGEMENT IN HOSPITALITY MANAGEMENT
  • Issues in Human Resources Management Fitting People to Jobs
  • Job Descriptions
  • Recruiting
  • Internal Sources                                            
  • External Sources                                            
  • Segmenting the Employee Market
  • Selection and Employment
  • Selection
  • Orientation
  • Training
  • Management Training    
  • On the Job Training - Everybody gets trained
  • Retaining Employees
  • Staff Planning
  • Job and Work Needs      
  • Part Time Employees      
  • Computerized Scheduling
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises
  • CHAPTER 5
  • CONTROL IN HOSPITALITY MANAGEMENT
  • The Importance of Control
  • Control and the “Cybernetic Loop”
  • Control Through Management Action   Characteristics of Control Systems
  • Tools for Control
  • Financial Accounting        
  • Managerial Accounting                                
  • Decision Accounting
  • Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises 
  • CHAPTER 6
  • LEADERSHIP AND DIRECTING IN HOSPITALITY MANAGEMENT
  • Leadership as Viewed by Social Scientists
  • Relationship to Other Management Functions
  • Why People Follow Up
  • Necessity as Work Motivation                        
  • Advantage as Work Motivation
  • Personal Satisfaction as Work Motivation
  • Independence as Work Motivation
  • Encouragement, Praise, and Recognition as Work Motivation
  • Money as Work Motivation
  • Company Policy as Work Motivation
  • Does Happiness Lead to Productivity?
  • Leadership Theories
  • Three Important Elements of Modern Leadership
  • Participation
  • Communication
  • Barriers to Communication                        
  • Gateways to Communication
  • The Elements of Leading and Directing
  • Leadership and Change
  • Developing Your Own Leadership Style Summary
  • Key Words and Concepts
  • Review Questions
  • Internet Exercises

HOSPITALITY AS A SERVICE INDUSTRY

  • CHAPTER 1
  • THE ROLE OF SERVICE IN THE HOSPITALITY INDUSTRY
  • A Study of Service
  • What Is Service?
  • Six Sigma Comes to the Hospitality Industry
  • Types of Service
  • Rendering Personal Service
  • Task
  • Interpersonal Skills
  • Managing the Service Transaction
  • The Product View of Service
  • The Process View: Empowerment
  • Production or Process View?
  • How Companies Organize for Service
  • Service Strategy
  • Service Culture                  
  • The Employee as Service Product: The Importance of People as a Service
  • Service as a Sustainable Competitive Advantage
  • Summary
  • Key Words and Concepts
  • Review Questions
  •  Internet Exercises


TARGET GROUP

The training is made for you who want to study where you want, when you want and how you want. You have access to the course material regardless of the technology platform.

e.g., desktop, laptop, tablet or mobile phone. Since the training is conducted at your chosen study time, it is excellent to combine the training with work. You also choose when to start the training. No pre-knowledge is required unless you are required to have read a particular module or course before.

EXAM

After successful submission tasks and work, you will have achieved the Certified Hotel Manager requirements.

TRAINING CONTENT

Here you will find a detailed syllabus. You will have access to screen-recorded lectures, movies, still images from lectures, exercise data, and submission data. The exercise tasks are for training with recent material. Many of them are for submission. The submission data will be submitted for review by our staff and will be returned to you with comment and result.

The study rate is optional and will vary depending on previous experience but in full-time approximately 10-12 weeks.

COURSE FEE

The course fee is SEK 28,500 including VAT. Payment in advance against invoice for each syllabus of SEK 4750 including VAT or the full training against an invoice. Payment of 12 months possibly of SEK 2583. You must have completed the training before you can get your certificate.

The course fee includes::

-Training material in the course portal through screen recordings

-Exercise tasks

-Submission data

-Examination samples

-Continuous support via mail and telephone and professional guidance -Issuing and sending of diplomas

SUPPORT

If you encounter questions or problems during your studies, please visit support@academyonline.se and we will help you.

SIGN UP

Use the contact form below or send an email to support3@academyonline.se