HOTEL COURSES
Course Outline The Hospitality Industry represents the fastest growing world wide industry. Within the broad area of hospitality, the Hotel and Travel and Tourism sections still continue to dominate the industry and provide excellent career prospects for those people with the right qualification. The London Centre of Management’s (LCM), Certificate in Hotel Operations and Diploma in Hotel Management are specifically designed to meet modern day professional vocational requirements of this major service industry. The courses prepare students for their first significant post; encourage a pro-active and customer centred approach; provide students with a clear understanding of the major functions within hotels and prepares them for any further studies they may choose to undertake in this interesting and challenging field. The emphasis, throughout, is on analysis of the particular function and the work of others from an administrative perspective to ensure promotional opportunities to a supervisory or managerial position. The functions studied are also applicable to other similar service providers such as residential homes, hospitals, theme parks and holiday complexes, thereby broadening job prospects for those who obtain the Certificate and/or Diploma. Students who have enrolled at a Recognised LCM overseas Centre for an LCM Hospitality course, may study all of their course at their local centre or one level of the course at their local centre and the remaining level at the London Centre of Management in Central London. Hotel courses of the London Centre of Management are exclusive, are promoted world wide and are provided by a BAC accredited college. The British Council offices, throughout the world, only recommend British State or BAC accredited colleges to students who wish to follow a further or higher education course in Britain. These colleges advertise and attract students from all over the world, therefore, their courses are designed to meet international needs and standards.
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COURSE CONTENT Diploma in Hotel Management Subjects (5) 1. Hotel Promotion * 2. Human Resource Management * 3. Business Communication 4./5.Plus 2 subjects from the following Options: - Management Accounting - Food, Beverage & Kitchen Management - Purchasing in the Hospitality Industry Note: Students who pass seven subjects which include the Certificate and two of the five at Diploma level highlighted with an asterisk will be awarded the Higher Certificate in Hotel Operations and all subjects passed will be entered on the LCM qualification issued. A Centre will pre-determine the Optional subjects it will offer at Diploma level. _______________________________________________________________________________________________ Entry Requirements 1. 3 GCSEs/GCEs or equivalent or 2 Single Subject Awards of LCM or for the Certificate Level 2. Two year’s experience for candidates 20 years of age or over. _______________________________________________________________________________________________ Entry Requirements The Certificate in Hotel Operations or equivalent qualification. for the Diploma Level _______________________________________________________________________________________________ Length of Course Certificate level - One term/semester of full-time intensive study. (Intensive) Diploma level - One term/semester of full-time intensive study. Where courses are provided on a non-intensive basis at an LCM Recognised Centre they will take longer to complete. _______________________________________________________________________________________________ Exemptions Candidates with appropriate qualifications may apply for exemptions. _______________________________________________________________________________________________ Certification On successfully completing the Certificate course, students are awarded the Certificate in Hotel Operations of the London Centre of Management and may use the designatory letters, Cert. HO. On completion of the Diploma course, students are awarded the Diploma in Hotel Management and may use the designatory letters, Dip HM. _______________________________________________________________________________________________ Status of Qualifications Hospitality vocational qualifications that prepare students for their first significant post within the Hotel industry. _______________________________________________________________________________________________ How to Apply Recognised Local Centre _______________________________________________________________________________________________
Certificate in Hotel Operations Subjects (5) 1. The Business of Hotels 2. Front Office Practices and Controls 3. Restaurant Services and Menus 4. Customer Care & Interpersonal Skills 5. Housekeeping Operations
London Centre of Management 209-212 Tottenham Court Road, London W1P 9AF, United Kingdom. Tel: 0171 580 6043 Fax: 0171 255 1591 London Centre of Management is a division of Cavendish College which is recognised as efficient by BAC (The British Accreditation Council for Independent Further and Higher Education)
D: LCM/COURSE OUTLINES/Hotel Courses 09/11/2009
TES1998
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D: LCM/COURSE OUTLINES/Hotel Courses 09/11/2009
TES1998
SYLLABUS OUTLINES
London Centre of Management Hotel Courses The following is an outline of the major topics only for each subject. Students must expect that they may have to study many sub-topics within a major topic. LCM reserves the right to amend or add to syllabuses and/or change subjects where it considers the changes to be necessary or appropriate to improve the courses.
The Business of Hotels - Accommodation; Hotel products and markets; Hotel policies, philosophies and strategies; Rooms and beds; Food and Drink; Miscellaneous guest services; Hotel organisation; Hotel staffing; Productivity in hotels; Marketing; Property Ownership and Management; Finance and Accounts; The small hotel; hotel groups; International hotel operations. Front Office Practices and Controls - The hotel industry and the reception area; The receptionist and the law; reservations; Check-in and Guest in House; Communications and office practice; Billing; Cashier and methods of payment; Tours and groups; Statistics and reports; Sources of business; Selling techniques; Selling and the front office. Restaurant Services and Menus - The food and beverage service industry; Food and beverage service areas and equipment; The menu, menu knowledge and accompaniments; Beverages - non-alcoholic and alcoholic; Food and beverage service sequence; The service of breakfast and afternoon tea; Specialised forms of service; Gueridon service; Function catering; Supervisory aspects of food and beverage service.
Customer Care & Interpersonal Skills – Customer Care: Defining Customer Care: Customer Care and Company Benefits, Considering a Policy and Plan, Customer Care and You, Customer Care and Service Plans, Motivating Staff, Standards and Monitoring, Selling the Plan. Interpersonal Skills: Getting a Job, First Impressions, In the Job, Handling Awkward Situations, Customer Care, Business Communications, Personal Appearances, Wining and Dining.
Housekeeping Operations - In this subject students will learn how to organise and manage the housekeeping department including staffing, health, security and safety, purchasing and building maintenance. Students are acquainted with managing the cleaning process, including staff, cleaning equipment and agents and are introduced to the design of room interiors including furniture, furnishing, decoration, lighting and planning for the future. Hotel Promotion - The Fundamentals of Marketing:- The service sector and hospitality; The principles of Hospitality Promotion; Marketing research; Consumer behaviour; Identifying Target markets; Company and Marketing planning; Creating a marketing strategy. The Marketing Mix :- The product; Marketing new products; Marketing mature products. Price:- Principles of Pricing; Mechanics of Pricing. Distribution :- Principles of distribution and channel management; Physical distribution. Promotion:Principles of promotion; Advertising theory; Advertising management; Selling and sales management; Sales promotion, direct m ail and sponsorship management; Merchandising; Public relations. Human Resource Management - Elementary individual psychology; Motivation in work; Learning; Individual differences; Interviewing; Physical and psychological conditions of work; Social psychology at work; Leadership and participation; Communications and change; Other influences on employee behaviour. Personnel management; Human resources planning; Job analysis and job specifications; Recruitment and selection; Promotion, transfer, demotion and retirement; Resignation and dismissal; Labour turnover; Appraisal; Training Principles and administration; Training methods; Job evaluation; Wages and Salaries; Safety and conditions of employment; Personnel records and statistics; Industrial relations. Management Accounting - Students obtain a firm grounding in the use of Management Accounting in assessing performance and controlling operations with an in-depth study of the following areas - Purpose and role of Management Accounting, Standard Costing and Budgetary Control, Decision Making, The Management of Working Capital, Investment Appraisal, Management Accounting and Computers. Business Communication – Theory of Communications, Written Communications, Listening and Spoken Communications, Meetings, Presentation of Numerical Information, Forms of Address, Computers and other communication. Food, Beverage and Kitchen Management - Introduction to Food and Beverage Management; Food and Beverage Outlets; The meal experience; An overall view of food and beverage control ; Financial aspects; Receiving, Storing and Issuing; Food and beverage production methods; Food and beverage service methods; Food and beverage production control; Food controlling; Beverage controlling; Revenue control - Control systems-Operating ratios; Food and beverage management in fast food and popular catering; Food and beverage management in hotels and quality restaurants; Food and beverage management in function catering; food and beverage management in industrial catering; food and beverage management in school catering; Food and beverage management in hospital catering. Purchasing in the Hospitality Industry - Principles of Purchasing; Storage and Stores procedures; Costing, Pricing and Control; Preparing accounts; Budgetary control; Statements of costs and expenses; Marginal costing; Computers and accountancy; Information systems.
D: LCM/COURSE OUTLINES/Hotel Courses 09/11/2009
TES1998