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Associate Professional in Hospitality Management

Last updated: 30/09/2019

Topics to be covered

  • The Hospitality Industry and You
  • Forces Affecting Growth and Change in the Hospitality Industry
  • The Restaurant Business
  • Restaurant Operations
  • Restaurant Industry Organization: Chain, Independent, or Franchise?
  • Competitive Forces in Food Service
  • On-Site Food Service
  • Issues Facing Food Service
  • Lodging: Meeting Guest Needs
  • Hotel and Lodging Operations
  • Forces Shaping the Hotel Business
  • Competition in the Lodging Business
  • Tourism: Front and Center
  • Destinations: Tourism Generators
  • Management: A New Way of Thinking
  • Planning in Hospitality Management
  • Organizing in Hospitality Management
  • Staffing: Human-Resources Management in Hospitality Management
  • Control in Hospitality Management
  • Leadership and Directing in Hospitality Management
  • The Role of Service in the Hospitality Industry

Certification Program Materials

We recommend the following literature: 1) Introduction to Management in the Hospitality Industry (10th edition) by Clayton W. Barrows, Tom Powers, Dennis R. Reynolds. Please, note that you do not have to buy or use this book. You can get any book(s) from any university and any author. It is only important that all required topics be covered. We encourage you to explore literature and read as many books as you can.

Certification Program Content

$180