Course curriculum

    1. Welcome

    2. How to use this course

    3. Before we begin...

    4. SUPPORT

    5. Your Course Presenters

    1. Introduction

    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 – (try to keep each answer to circa 100 words)

    11. Submission Exercise #1

    12. Submission Exercise #2

    1. FORCES AFFECTING GROWTH AND CHANGE IN THE HOSPITALITY INDUSTRY

    2. MANAGING CHANGE

    3. Summary

    4. Key Words and Concepts

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

    6. Submission Exercise

    7. Course Progression

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

    2. More resources for you

    3. Before you go...

    1. Module 2 Summary Video

    2. CHAPTER 3- THE RESTAURANT BUSINESS

    3. What is the Restaurant Business?

    4. THE VARIED FIELD OF FOOD SERVICE

    5. THE OUTLOOK FOR FOOD SERVICE

    6. THE DINING MARKET AND THE EATING MARKET

    7. THE EATING MARKET AND ITS DYNAMICS

    8. RESTAURANTS, RESTAURANTS, RESTAURANTS

    9. SUMMARY

    10. KEY WORDS & CONCEPTS

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

    12. Submission Exercise #1

    13. Submission Exercise #2

    14. Course Progression

    15. CHAPTER 4 - RESTAURANT OPERATIONS

    16. RESTAURANT OPERATIONS

    17. MAKING A PROFIT IN FOOD SERVICE OPERATIONS

    18. LIFE IN THE RESTAURANT BUSINESS

    19. Summary

    20. Key Words & Concepts

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

    22. Submission Exercise

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

    24. CHAIN RESTAURANT SYSTEMS

    25. Chain Rest Systems

    26. INDEPENDENT RESTAURANTS

    27. Independent Restaurants

    28. FRANCHISED RESTAURANTS

    29. Franchised Restaurants

    30. SUMMARY

    31. KEY WORDS & CONCEPTS

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

    33. Submission Exercise #1

    34. Submission Exercise #2

    35. Submission Exercise #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. Review Questions– (try to keep each answer to circa 100 words)

    45. Submission Exercise #1

    46. Submission Exercise # 2

    47. Course Progress

    48. CHAPTER 7 - ON-SITE FOOD SERVICE

    49. On-Site Food Service

    50. COMPARING ON-SITE AND COMMERCIAL FOOD SERVICES

    51. COMPARING ON-SITE AND COMMERCIAL FOOD SERVICES

    52. MANAGED SERVICES

    53. Business & Industry Food Service

    54. College & University Food Service

    55. Health Care Food Service

    56. School & Community Food Services

    57. Food Service in other segments

    58. Summary

    59. Key words & Concepts

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

    61. Review Questions #1

    62. Review Questions #2

    63. Course Progress

    64. CHAPTER 8 ISSUES FACING FOOD SERVICE

    65. CHAPTER 8 ISSUES FACING FOOD SERVICE

    66. ISSUES FACING FOOD SERVICE - Introduction

    67. Issues FacingFood Service - Food Safety

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

    69. Summary

    70. Key Words & Concepts

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

    72. Submission Exercise #1

    73. Course Progress

About this course

  • $2,100.00
  • 344 lessons
  • 8 hours of video content