| Hotel and Catering Supervision

Hotel and Catering Supervision - Aims College of Business and Technology

This ICM Hotel and Catering Supervision certificate program provides learners with knowledge skills and techniques required for the efficient supervision of hotels and catering operations such as hotels, resorts, guesthouses, and hostels.

 Certificate  1 year Fee: on application
ACBT
Private College Nairobi - County

The hotel industry deals with all types of guest accommodation, from luxury hotels and resorts to guesthouses, motels, inns, and hostels as short-term types of accommodation. The main purpose of hotels is to provide guest travelers with food, drinks, services, and shelter whilst they are away from home.

Hotel and catering supervision involves the management of anything that’s related to the hotel industry. If you want to gain a foothold in this business, you will need to learn about all the techniques of managing a hotel business including marketing, hotel administration, catering management, housekeeping, and accounts.

This ICM Hotel and Catering Supervision certificate program aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry which will enable them to manage a hospitality establishment successfully while managing the other aspects of the business at the same time.

Career prospects

An ICM hotel and catering supervision certificate can open up a vast number of other opportunities in the industry including luxury hotel management, restaurant management, catering management, airline catering services, and guest house management. Some of the possible job positions for hotel and catering supervision graduates include:

  • Accommodation manager
  • Retail manager
  • Event organiser
  • Hotel manager
  • Catering manager
  • Restaurant manager
  • Pub manager
  • Customer service manager
  • HR manager
  • Travel agent

Hotel and Catering Supervision - objectives

This ICM Hotel and Catering Supervision certificate program provides learners with knowledge skills and techniques required for the efficient supervision of hotels and catering operations such as hotels, resorts, guesthouses, and hostels.

Hotel and Catering supervision teaches you how to become knowledgeable in all aspects of hotel management and operations. You will learn about the key features of hotels and their responsibilities to customers as well as how to provide a good service to guests. The aim of this course is to train those who wish to work in the hotel industry the knowledge and expertise to become competent hotel managers. The hotel operations and catering departments require well-trained staff to ensure customer satisfaction.

Entry requirements

  • KCSE D- (minus) and above
  • KCPE certificate

Hotel and Catering Supervision - course content

  • Staying Away from Home

    • The importance of hotels
    • Travel and hotels
    • Two centuries of hotel-keeping
    • Hotels in the total accommodation market
    • Hotel location
    • Types of hotels
  • Hotel Products and Markets

    • The hotel as a total market concept
    • Hotel facilities and services as products
    • Hotel accommodation markets
    • Hotel catering markets
    • Hotel demand generating sources
    • Hotel market areas
    • Hotel market segmentation
    • Buying and paying for hotel services
    • Hotel marketing orientation
  • Hotel Policies, Philosophies and Strategies

    • Objectives and policies
    • General and sectional policies
    • Policy formulation, communication and review
    • Hotel philosophies
    • Hotel plans and strategies
    • The framework of hotel management
  • Rooms and Beds

    • Room sales
    • Guest accounts
    • Mail and other guest services
    • Uniformed services
    • Hotel housekeeping
    • Organisation and staffing
    • Accounting and control
  • Food and Drink

    • The food cycle
    • The beverage cycle
    • Hotel restaurants
    • Hotel bars
    • Room service
    • Functions
    • Food and beverage support services
    • Organisation and staffing
    • Accounting and control
  • Miscellaneous Guest Services

    • Guest telephones
    • Guest laundry
    • Rentals and concessions – other income
    • Accounting and control
  • Hotel Organisation

    • Rooms
    • Food and beverages
    • Miscellaneous guest services
    • Hotel support services
    • The management structure
    • Organisational structure of a large hotel
    • Accounting and control
  • Hotel Staffing

    • Determinants of hotel staffing
    • Numbers and payroll
    • Hotel products and staffing
    • Organisation of the personnel function
    • Organisation of training
    • Functions of the training division
  • Productivity in Hotels

    • Measures of labour productivity
    • Physical measures
    • Financial measures – sales and payroll
    • Physical/financial measures – sales per employee
    • Productivity measures – value added approach
    • Some ways to higher productivity
    • Productivity standards
    • Computers in hotels
  • Marketing

    • From product to sales to marketing
    • The marketing concept
    • Special features of hotel marketing
    • The marketing cycle
    • Marketing resources
    • Hotels in the total tourist product
  • Property Ownership and Management

    • Property ownership
    • Property operation and maintenance energy
  • Finance and Accounts

    • The hotel balance sheet
    • Balance sheet ratios and analysis
    • The hotel profit and loss statement
    • Profit and loss ratios and analysis
    • Hotel operating profit
    • Balance sheet and profit and loss relationships
    • Liquidity ratios
  • The Small Hotel

    • Products and markets
    • Ownership and finance
    • Organisation and staffing
    • Accounting and control
    • The future of the small hotel
  • Hotel Groups

    • Advantages of groups
    • Problems of groups
    • Scope for centralisation
    • A concentrated hotel group
    • A dispersed hotel group
  • International Hotel Operations

    • Products
    • Markets
    • Cost and profit ratios
    • Ownership and finance
    • Organisation and general approach

 

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