Rooms Division Management - auce

Rooms Division Management

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Course Code:

BIHM380

Course Hours:

45

Contact Hours / Week:

3

Prerequisite:

BIHM300

Co-requisite:

None

Course Description:

.

This course covers all hotel operating departments to give readers an understanding of each department and how it operates. It also includes chapters on the history of lodging and tributes to outstanding leaders and legends in the lodging and food service industry. It includes new information about the expanding prevalence of online reservations; a new discussion of key accounting ratios hotel managers use; and expanded/updated discussions on franchising, hotel management, time share, amenities, automation, yield management, and hospitality career paths.

It provides basic skills necessary for the operations in housekeeping and front office. Concepts and techniques of rooms sales forecasting, revenue budgeting, analysis of rooms sales and profit, break-even analysis, rooms pricing and yield management.

 

Learning Outcomes:

 

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

 

  1. Describe the characteristics of the hospitality industry & why service development is an important facet it.
  2. Define tourism, international and domestic tourism organizations.
  3. Describe the economic impact of tourism & Identify promoters of tourism.
  4. Describe the socio cultural impact of tourism& ecotourism.
  5. Describe hotel ownership and development via hotel franchising and management contracts.
  6. Outline the duties and responsibilities of key executives and department heads , describe the main functions of the rooms division departments , property management systems and discuss yield management.
  7. State the functions and responsibilities of the food and beverage departments & perform computations using key food and beverage operating ratios.
  8. List the classifications of restaurants & differentiate the characteristics of chain and independent restaurants.
  9. Describe restaurant operations for the front of the house & back-of-the-house operations.

 

 

  1. Identify key elements of an income statement & functional areas and tasks of a foodservice manager.
  2. Outline the five factors that distinguish managed services operations from commercial ones.
  3. Identify characteristics and trends in health care, business, industry, leisure and recreation food services.
  4. Distinguish between commercial & noncommercial recreation.
  5. Know the different types and venues of meetings, conventions and expositions.
  6. Know skills and abilities required for event management
  7. Differentiate between leadership and management.
  8. Describe the importance of marketing to the hospitality industry
  9. Know Importance of Human Resources.
  10. Practice the systems of accounts typically used by business organizations in the restaurant, lodging, and club segments of the hospitality industry

High Quality Education with Reasonable & Affordable Prices

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