Hotel and Restaurant Management

Students who have attended our hotel management training program come out prepared for entry-level employment in the hospitality industry. Graduates of our hotel and restaurant management school work in hotels, resorts, restaurants, catering companies and cruise lines in a wide variety of positions including: guest services agent; housekeeping coordinator; sales/marketing assistant; human resources assistant; accounting assistant; food and beverage assistant manager; event planner; assistant restaurant manager, kitchen manager and food pantry agent.

Certifications Included:

Serve Safe Essentials for Food Certification

National Restaurant Association Human Resources Management and Supervision Accounting American Hotel & Lodging Association: -Front Office Operations -Housekeeping Management -Hospitality Sales and Marketing

Students learn hotel and restaurant management operations in a simulated full-service hotel environment using industry-standard Fidelio Opera software. Front desk procedures are emphasized, along with housekeeping, security, human resources, sales and marketing, event management and food & beverage operations. Students also learn the basics of restaurant operations including menu development, food purchasing, sanitation, inventory and cost control, and the principles of quality restaurant service.

This program also offers hands on training using a Point Of Sale system called ALOHA, one of the most popular software in the restaurant industry.

Field trips enhance classroom instruction, and a 300-hour internship provides the real-time work experience needed to gain entry into the dynamic hospitality field – the kind of experience you can’t get in the classrooms of hotel management schools.

900 HOUR CERTIFICATE PROGRAM

Day Classes are Monday
through Friday

9 Months - 600 Instructional Hours & 300 Externship Hours

Evening Classes are Monday
through Thursday

13 Months - 600 Instructional Hours & 300 Externship Hours

Program includes field trips to hotels and restaurants.

Day  8:30 am to 1:30 pm
1:30 pm to 6:30 pm

Evening  6:30 pm to 10:30 pm

Classes Starting Soon

This hotel and restaurant management course provides an overview of the hospitality and tourism industries and the structure of a variety of classes of hotels and restaurants. Students learn how hotels, restaurants, resorts and other hospitality establishments function as businesses and the roles of sales, marketing and quality management. An introduction to human resources management and supervision and a survey of career paths accompanies the overview, along with an introduction to personal career development.

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For individuals interested in Hotel Management, New York is the place to be. This course concentrates on hotel front office operations and management and students master procedures for reservations, check-in and check-out, and interfacing with the hotel accounting system. Yield management and front-office point-of-sale revenue enhancing strategies are also introduced, along with the concierge function.  Lectures and demonstrations are reinforced through role-play and extensive practice in a computer-simulated environment using state-of-the-art hospitality management software.

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The housekeeping and security aspects of the rooms division of a hotel are introduced in this course.  Housekeeping management, purchasing supplies, cleaning techniques, and inventory/laundry/linen control are covered along with key control, room security, fire safety, alarms, loss prevention, and investigations.

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This course introduces students to “back-of-the-house” functions at a hotel or restaurant including budgeting, accounting, inventory control, cash receipts and payroll. Corporate marketing and sales are also covered, along with the proper planning and execution of meetings.

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This course covers operational aspects of food and beverage operations, including hotel departments such as the restaurant, room service and catering sales/event management. Students learn the basics of food and beverage service for different types of events, equipment, materials and facilities design as well as basic culinary terms and basic kitchen operations.  Students learn the essentials of food sanitation and handling alcohol service responsibly. Student teams conduct simulated planning activities and execute a live food and beverage event in cooperation with the Culinary Arts department at the school. Students also receive lectures on wine, beer and spirits.

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This course covers basic managerial aspects of restaurants including menu planning and costing strategies, managing the production process, the basics of nutrition, scheduling, training, managing the cost of food, beverage and labor, determining the sales forecast as well as marketing and promotions.

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At hotel and restaurant work sites across the region, students implement a range of skills learned in the classroom setting.

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