Hospitality Software Applications - auce

Hospitality Software Applications

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Course Code:

BIHM400

Course Hours:

45

Contact Hours / Week:

3

Prerequisite:

UCSI202, BIHM300

Co-requisite:

None

Course Description:

This course is an application of computers and their relationship as an information system in the hospitality industry. The course includes an overview of industry - specific software. This course is hybrid meaning that the course is instructed half online and half in the classroom. It is offered to enhance and build on the computer skills that you should already possess and provide industry specific computer information.

It focuses is on getting the most efficient and effective outcomes from interconnected multiple systems at a single location, the ease of movement between component parts, and the development and ongoing maintenance of the hotel’s website. This course will enable students to complete academic work in a flexible manner, completely online.

 

 

Learning Outcomes:

 

Upon successful completion of this course, students will be able to:

  • Identify how the computer system is integrated as an information source throughout the hospitality operation.
  • Use Internet search browsers to identify specific hospitality sources.
  • Achieve computer literacy
  • To achieve the ability to utilize Windows and Windows based user software at the highest capacity
  • To create and present ideas through Prezi, the Web and the use of industry software.
  • To understand the general maintenance and utilities of a PC
  • To experience and practice with simulation software
  • Identify common technology systems used in hospitality operations.
  • Identify and describe features of the three major components necessary for a complete computer system—input/output devices, a central processing unit, and external storage devices.
  • Describe the various ways in which hospitality businesses use technology to gain and process reservations.
  • Identify and describe the elements of a rooms management module.
  • Identify and describe the elements of a guest accounting module.
  • Identify and explain the function of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems, and guest-operated devices.
  • Describe common hardware configurations of POS systems used by food service operations.
  • Explain the functions and use of food and beverage management applications, including those concerning recipe and menu management, sales analysis, and pre/postcosting.
  • Identify the elements of an automated sales office.
  • Describe and apply revenue management principles.
  • Explain the use of catering software.
  • Identify and describe the numerous accounting applications that are available to hospitality businesses.
  • Outline the components of information management, with special attention to data processing and database management.
  • Select and implement technology systems in hospitality settings.
  • Identify the various threats to technology systems and the security precautions that should be taken to keep those systems safe.
  • Describe the elements of technology system maintenance.

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