|HTM100 Introduction to the
This course is designed to provide students with basic understanding of the lodging and
food service industry by tracing the industry's growth and development--both nationally
and internationally, by reviewing the organization of hotel and food and beverage
operations, and by focusing on industry opportunities and future trends.
HTM244 Quality Sanitation Management
Shows how to minimize potential liability and
better protect the health and safety of guests and staff. Clearly outlines the sanitation
risk management program that helps your property provide quality products and services,
comply with regulations, and improve the bottom line
HTM349 Food and Beverage Service
Helps supervisors and
managers plan for and successfully manage the different types of food and beverage
operations in a hotel or motel, including coffee shops, gourmet dining rooms, room
service, banquets, and much more. Can be easily tailored to the unique needs of your
HTM448 Bar and Beverage Management
This course is a must for any employee involved in any way with alcohol service! Includes
everything your staff members need to know to profitably manage your establishment. Covers
control systems, hiring and training, responsible alcohol service, and essential
information on a wide range of beverage products.
HTM464 Food and Beverage Controls
Helps your employees
take charge of the complexities of controlling food, beverages, labour, and sales income.
Covers standards determination, the operating budget, and income/cost control, as well as
control systems, the basics of computers, and computer applications in planning and
HTM345 Food Production Principals Students and staff will learn how to develop
your own innovative cooking ideas. Learn how and why specific ingredients and procedures
are used. Covers hot and cold food preparation, baking, sanitation, proper storage and
handling of food, and creative food presentation.
HTM469 Hospitality Industry Computer Systems
employees a thorough understanding of hospitality computer technology and the management
of information systems. Features applications for all functional areas, including
reservations, rooms, food and beverage, sales and event management, and accounting.
Employees learn to improve efficiency while serving guests better.
HTM250 Hospitality Supervision
Gives supervisors and aspiring supervisors the information they need to excel in the
hospitality industry. Covers how to recruit, select, and train; increase productivity;
control labour costs; effectively communicate; manage conflict and change; and use time
HTM370 Hospitality Sales &
Build a top-flight sales team with creative, successful sales and marketing programs that
really work. Features new ways to sell rooms and food and beverage services to business
and leisure travelers, travel agents, and meeting planners. Industry pros give tips on
sales programs and advertising strategies that worked for them, as well as suggestions for
playing up the unique features of your property.
HTM355 Hospitality Industry Training
the key to keeping pace with the industry's changing demands worldwide. Show your staff
how to develop, conduct, and evaluate one-on-one and group training that will reduce
turnover, improve job performance, and help your organization attain its goals. Contains a
wealth of ideas that can be put to use right away!
HTM260 Basic Financial Accounting for the Hospitality
fundamentals of financial accounting through examples from hotels, restaurants, and clubs.
Even managers who feel they are not "numbers people" will easily understand the
accounting process and its function in hospitality operations. Summarizes the ten steps in
the accounting cycle and covers in detail the income statement and balance sheet, and
their uses in hospitality-specific accounting systems.
HTM280 Facilities Management
operations managers how to handle today's engineering and maintenance concerns. Covers all
major facility systems. Clearly shows non-engineers how to understand and speak the
language of vendors, suppliers, and maintenance/engineering staff; reduce expenses; and
increase the efficiency of your facility's systems.