Hospitality school training courses in Detroit, MI (public, in-house or online)

This course introduces the hospitality management student to the the basic need and value of cooperative
marketing effort among hotels, airlines, restaurants, travel agents, and others in the industry. Discussion
and study topics include marketing, research and analysis, development and implementation of marketing
plans and strategies, advertising, promotions, public relations, and pricing structures.

Modern-day management practices have become not only beneficial, but necessary in today’s increasingly
complex hospitality/travel industry. Key components of the Hospitality Professional Management Certificate
include cost control, purchasing, marketing, and training at the front office level.

The courses completed in this certificate program may be applied towards an Associate in Applied Science
in Hospitality Studies.

Explains procedures for purchasing food and beverages for hotels, restaurants, and institutions. Emphasis
is placed on markets, federal and trade grades, governmental regulations, packaging, comparative versus
price buying, yields, and quality controls.

Applies basic principles of table service in the production dining room. Emphasis is placed upon effective
serving procedures and techniques, including cordial and prompt attention to customers, proper dress and
grooming practices, and in-depth knowledge of menu items.

Principles of supervision and management are explained as they apply specifically to the hospitality industry.
The student is exposed to the following: hotel marketing, management definition, management
responsibilities, effective skills needed, effective communications, responsibilities for recruitment, selection,
orientation and training employees, measuring labor productivity and controlling costs, evaluating and
coaching employees, rules and regulations of discipline, structu...

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