Hotel/Restaurant Management

Your at-home learning program includes six Instruction Sets designed to take you step-by-step through the techniques and skills you’ll employ in your new career in Hotel/Restaurant Management. Your first Instruction Set will be sent to you as soon as your enrollment has been accepted. Other Instruction Sets will follow as you complete your exams, so that you will always have training materials to work with.

Instruction Set 1

• Learning Strategies
  • Identifying and implementing a successful study method; planning when, where, and how you’ll study; creating effective and efficient study tools; using study tools to improve chances for success.
• The Hospitality Industry
  • Origin and history; industry profile; job opportunities.

Instruction Set 2

• Marketing and Sales
  • Dressing professionally; building a support network; developing skills and a career portfolio.
• Managing People
  • Theories and styles of management; motivating and communicating; planning and control; staff selection.
• The Front Office
  • Levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit

Instruction Set 3

• Housekeeping
  • The cleaning process; the linen room and storage; Right-to-Know.
• Engineering and Maintenance
  • Department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.

Instruction Set 4

• Hospitality Accounting
  • Terminology; accounting elements and methods; financial statements; computers.
• Legal Aspects and Insurance
  • Legal responsibilities of personnel and guests; labour relations; insurance principles and types; selecting an insurer.
• Cost Controls
  • Cost control for lodging and food service businesses; implementation of cost control strategies.

Instruction Set 5

• Restaurant and Banquet Service
  • Food service set-ups; effective management; elements of dining service; banquet and buffet catering.
• Menu Planning
  • Clientele and customer preference; types of menus and menu items; personnel and kitchen facilities; nutritional and pricing considerations; Truth-in-Menu; menu design and layout.
• Food Preparation
  • Kitchen contents; recipes and measurement; cooking processes; kitchen tools and equipment; flavorings and seasonings; non-alcoholic beverages; presentation.

Instruction Set 6

• Purchasing and Storage
  • Cost factors; government regulations; yield testing; purchase of perishable items; the “bidding” procedure; receiving operation; storage needs and guidelines; inventory control.
• Food Service Sanitation
  • Bacteria; other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control.
• Alcoholic Beverages
  • Society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit.

Graduation Set

• Handbook for Safe Food Service Management

Online Library and Librarian
Students in ICS Canada have access to an online library for use during their studies. Students can use this library to do the required research in the courses they complete or can use it for general reference and links to valuable resources. The library contains helpful research assistance, articles, databases, books, and Web links. A librarian is available to answer questions on general research-related topics via email and assist students in research activities during their studies with ICS Canada.

Note: The graduation set will be sent when all program requirements and obligations have been met.

We reserve the right to change program content and materials when it becomes necessary.