Course curriculum

    1. A message from the instructors

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    2. Introduction

    3. Welcome

    4. How to use this course

    5. Before we begin...please take this short survey

    6. Support

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    7. The Course Creators

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    8. HOTEL OPERATIONS MANAGEMENT GLOSSARY

    1. Chapter 1 What is Hospitality Management?

    2. THE MANAGERS ROLE IN THE HOSPITALITY INDUSTRY

    3. WHY STUDY IN A HOSPITALITY MANAGEMENT PROGRAM?

    4. EMPLOYMENT OPPORTUNITIES

    5. PLANNING A CAREER

    6. EMPLOYMENT AS AN IMPORTANT PART OF YOUR EDUCATION

    7. GETTING A JOB

    8. THE OUTLOOK FOR HOSPITALITY

    9. SUMMARY

    10. Review Questions

    11. Submission Exercises 1 and 2

    1. Congrats! Here's what's next...

    2. More resources for you

    1. FORCES AFFECTING GROWTH AND CHANGE IN THE HOSPITALITY INDUSTRY

    2. MANAGING CHANGE

    3. PDF Files for Managing Change

    4. Summary

    5. Key Words and Concepts

    6. Review Questions

    7. Submission Exercise

    8. Course Progression

    1. Module 2 Summary Video

    2. PDF Files for Module 2

    3. CHAPTER 3- THE RESTAURANT BUSINESS

    4. What is the Restaurant Business?

    5. THE VARIED FIELD OF FOOD SERVICE

    6. THE OUTLOOK FOR FOOD SERVICE

    7. THE DINING MARKET AND THE EATING MARKET

    8. THE EATING MARKET AND ITS DYNAMICS

    9. RESTAURANTS, RESTAURANTS, RESTAURANTS

    10. SUMMARY

    11. KEY WORDS & CONCEPTS

    12. Module 2 Chapter 3 Review Questions

    13. Submission Exercises 1 Module 2 Chapter 3

    14. Submission Exercises 2 Module 2 Chapter 3

    15. Course Progression

    16. CHAPTER 4 - RESTAURANT OPERATIONS

    17. RESTAURANT OPERATIONS

    18. MAKING A PROFIT IN FOOD SERVICE OPERATIONS

    19. LIFE IN THE RESTAURANT BUSINESS

    20. Summary

    21. Key Words & Concepts

    22. Review Questions– (try to keep each answer to circa 100 words)

    23. Module 2 Chapter 4 Review Questions

    24. Module 2 Chapter 4 Submission Exercise

    25. CHAPTER 5 - RESTAURANT INDUSTRY ORGANIZATION: CHAIN, INDEPENDENT, OR FRANCHISE?

    26. CHAIN RESTAURANT SYSTEMS

    27. Chain Rest Systems

    28. INDEPENDENT RESTAURANTS

    29. Independent Restaurants

    30. FRANCHISED RESTAURANTS

    31. Franchised Restaurants

    32. SUMMARY

    33. KEY WORDS & CONCEPTS

    34. Module 2 Chapter 5 Review Questions

    35. Module 2 Chapter 5 Submission Exercises 1, 2 & 3

    36. Course Progression

    37. CHAPTER 6 - COMPETITIVE FORCES IN FOOD SERVICE

    38. CHAPTER 6 - COMPETITIVE FORCES IN FOOD SERVICE

    39. Competitive Forces in Food Service

    40. Marketing Mix

    41. Competition with other Industries

    42. Summary

    43. Key Words & Concepts

    44. Module 2 Chapter 6 Review Questions

    45. Module 2 Chapter 6 Submission Exercises

    46. Course Progress

    47. CHAPTER 7 - ON-SITE FOOD SERVICE

    48. On-Site Food Service

    49. COMPARING ON-SITE AND COMMERCIAL FOOD SERVICES

    50. COMPARING ON-SITE AND COMMERCIAL FOOD SERVICES

    51. MANAGED SERVICES

    52. Business & Industry Food Service

    53. College & University Food Service

    54. Health Care Food Service

    55. School & Community Food Services

    56. Food Service in other segments

    57. Summary

    58. Key words & Concepts

    59. Module 2 Chapter 7 Review Questions

    60. Module 2 Chapter 7 Submission Exercises

    61. Course Progress

    62. CHAPTER 8 ISSUES FACING FOOD SERVICE

    63. CHAPTER 8 ISSUES FACING FOOD SERVICE

    64. ISSUES FACING FOOD SERVICE - Introduction

    65. Issues FacingFood Service - Food Safety

    66. Issues facing Food Service - Food Safety, Tech, Vending and others

    67. Summary

    68. Key Words & Concepts

    69. Module 2 Chapter 8 Review Questions

    70. Module 2 Chapter 8 Submission Exercises

    71. Course Progress

    1. Congrats! Here's what's next...

About this course

  • $2,100.00
  • 348 lessons
  • 10.5 hours of video content