Hotel Management
MODULE: Hotel Management
Program delivered by distance learning higher education up to a maximum of 36 credits. This module may be combined or completed with other online university courses from this faculty.
DESCRIPTION:
This program examines the fundamentals of hotel management in light of the latest trends in the field, helping students to make decisions based on knowledge rather than relying on rote action. Beginning with an explanation of organizational theory and the role of the general manager, the program presents a comprehensive coverage of different hotel departments and activities. It includes case studies tying theory to application.
Courses list (each subject accounts for 3 credits):
1 BIU Earned Credit = 1 USA Semester Credit (15 hours of learning) = 2 ECTS Credit (30 hours of study).
Convention Management
Food Production & Services Front Office Procedures Housekeeping & Facilities Management Hotel Security Management Customer Relations Management Catering & Banquet Operations Hotel Food & Beverage Service Employees Supervision Lodging & Hotel Operations Hospitality Sales & Marketing Hotel Management
Academic Supervisor: Juan Carlos Bernial
More information about this supervisor and online university course instructors at BIU Human Network.
This module is applicable to Specialist, Expert, Bachelor's, Master's and Ph.D. (Doctor) Programs. This distance learning degree program is designed at the postgraduate level – Master’s or Doctoral. This module may be easily adapted to complete the Specialist, Expert or Bachelor’s adult degree program requirements. A further option is the enrollment into the online university courses listed in this module.
* University Course (3 credits): Select 1 subject from this module.
* Specialist Diploma (15 credits): First 5 subjects or select 5 subjects from this module.
* Expert Diploma (21 credits): First 7 subjects or select 7 subjects from this module.
* Bachelor's Degree (130 credits): The Admission certificate issued after submission of the application for admission will show the amount of credit transferred and validated from previous education and experience, and the amount of credits required to complete this undergraduate program's major. Additional courses from other modules of this faculty will be assigned in case that the credits displayed on this module are not enough to complete the bachelor's required credits.
* Master's Degree (35 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 13 credits corresponding to a final project to the selected subjects.
* Ph.D. (Doctor) (45 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 18 credits corresponding to a final thesis to the selected subjects.
BIU issues an admission certificate after receiving your complete application for admission. This document will show the amount of credits transferred and validated from previous education and experience, and the amount of credits required to complete the degree program's major. BIU can not perform this evaluation without the complete application for admission.
Courses Description (each subject accounts for 3 credits):
Convention Management
This course shows how to increase convention and meeting business through improved marketing and better service. It explains how to address meeting planners' needs and concerns confidently, creatively, and effectively. It also offers ideas for servicing groups during their stay.
Instructor: Shelley-Ann Meihuizen
Food Production & Services
This course examines food preparation methods and service techniques in quantity and quality food production. It shows how to read and evaluate menus, recipe conversion and costing. It considers different production schemes, food safety, food flow and waste, and the relationship between back-of-the-house and front-of-the-house activities.
Instructor: Marie Langloys
Front Office Procedures
This course instructs about how hospitality staff can increase front office efficiency and help sales grow. It shows how front office activities and functions affect other departments and stresses how to manage the front office to ensure hotel goals. It gives a foundation for understanding and managing cultural diversity, and underscores the importance of protocol with international clients.
Instructor: Deric N. Bircham
Housekeeping & Facilities Management
This course provides a thorough overview of housekeeping, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of the hotel. It also covers all major facility systems and shows non-engineers how to understand and speak the language of vendors, suppliers, and maintenance staff; reduce expenses; and increase the efficiency of the hotel facility's systems.
Instructor: Deric N. Bircham
Hotel Security Management
This course discusses the fundamentals of the hospitality security by providing an overview of the various departments and staff positions of a hotel. It covers the physical security of the property, asset protection, guest protection, security equipment, personnel control, and emergency management and procedures.
Instructor: Deric N. Bircham
Customer Relations Management
Companies are often derailed by poor customer support and management. This course explains the relationship between suppliers, technology, and customers, which together provide the infrastructure for customer support in any business environment. Managing successful relationships with customers has become a critical organizational competency for acquiring and retaining customers.
Instructor: William Martin Olsen
Catering & Banquet Operations
This course explores the complexities of controlling food, beverages, labor, and sales income in catering and banquet operations. It covers standards determination, the operating budget, and income/cost control, as well as control systems. It shows the essence of a complete catering operation: the food, the atmosphere, the presentation, and the service.
Instructor: Deric N. Bircham
Hotel Food & Beverage Service
This course helps supervisors and managers plan for and successfully manage the different types of food and beverage operations in a hotel, including coffee shops, gourmet dining rooms, room service and banquets. It also introduces the special world of private club management.
Instructor: Deric N. Bircham
Employees Supervision
Hiring and managing employees is crucial to any business. This course teaches supervision skills that relate to all phases of any personnel interaction. It shows communication with fellow employees and subordinates, especially in a business where the stress level is high, and covers planning, organizing, problem solving, and delegating, as well as training and evaluating new employees.
Instructor: Philipose Daniel
Lodging & Hotel Operations
This course provides an insight of all hospitality functional areas, including reservations, rooms, food and beverage, sales, event management, and accounting. It explores how to make effective managerial, business, and operational decisions based on a thorough understanding of hotel operations, and shows how to improve efficiency while serving guests better.
Instructor: Deric N. Bircham
Hospitality Sales & Marketing
This course includes information for preparing a a marketing plan, acquiring and retaining customers. It features new ways to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. It gives tips on sales programs and advertising strategies that worked.
Instructor: William Martin Olsen
Hotel Management
This course reviews quality and leadership issues facing today's hospitality industry. It covers how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and management techniques. It gives hotel managers the continuous improvement and quality tools they need to excel in the hospitality industry and in the international arena.
Instructor: Deric N. Bircham
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Professionally recognized and validated degrees.
Accredited (Non USA CHEA). International legalization available.
