Bed And Breakfast Management 100 Hours Certificate Course

This course consists of 7 lessons, plus a detailed food service notes section

1 Introduction to Management and Marketing

• The Basic Principles of Management
• The Four Main Steps in Management
• Different Ways of Viewing Management
• Policies
• Guest House Marketing: Feasibility Research
• Advertising

2 Facilities and Decor

• Guest House Decor and Equipment: The General Layout, The Dining Area, The (Food) Production Area, Parking, Telephones, Utilities, Cleaning
• Cleaning: Outside the Building, The Reception Area, The Lounge, Bedrooms, Bathrooms, Corridors, Dining Rooms, Kitchens

3 Customer Service

• Personnel and Service
• Division of Duties
• Customer Service
• Interviewing, Recruitment and Staff Induction
• Training Employees
• Controlling Staff
• Giving Orders (the different methods)
• Order and Instruction
• Procedure for giving detailed orders
• Basic procedure for dealing with orders not correctly carried out
• Bedroom Service

4 Equipment

• Guest House Equipment: Principles of Design
• Safety Risk Analysis
• Safety Audit
• Audit Forms and Checklists
• Signs for Communication of Safety
• Safety Outdoors – 5 keys points to be aware of
• Toilet and Bathroom Facilities
• Materials Control
• Maintenance Control

5 Supplying Meals

• Breakfast Timings
• What to Serve
• Continental or Full Cooked breakfast
• Presentation
• How much to make
• Hire a cook
• Breakfast in Bed (Private)
• Children
• Vegetarians
• Dietary Concerns and Health Problems
• Serving Other Meals and Treats
• Dealing With Customer Complaints

6 Food Purchasing

• Effective Purchasing: Planning Ahead
• Role of the Purchaser
• Select your supplier or use your own resources
• Bulk Buying
• Following Regulations: Know the Legalities
• Alcohol licensing

7 Records and Financial Management

• Reservations Systems
• Reservations Procedures
• Cancellation Procedure
• No Show Procedure
• Registration of Guests
• The Control of Accounts
• Methods of Payment
• Safe Deposits
• Books of Account
• The Income/Expenditure Statement
• Calculations
• Break Even Point
• The Balance Sheet: Assets
• Liabilities
• Owners Interest
• Other Ratio Analyses
• Productivity
• Activity Ratios
• Purchasing Procedures
• Payment Procedures
• Insurance: Types of Insurance, Limitations of Insurance Policies, Changing Insurance Needs, Managing your Insurance
• Taxation: Sole Proprietorship, Partnerships, Companies
• Financial Control

CONTENTS

Part 1. Kitchen Design & Equipment
Part 2. Service Facilities
Part 3. Food Service Management
Part 4. Waiting
Part 5. The Menu
Part 6. Food Purchasing
Part 7. Harvesting & Storing Vegetables
Part 8. Food Preservation
Part 9. Herbs
Part 10. Eggs
Part 11. Dairy Products
Part 12. Cereals

See What Some Of Our Students Think!

"I want to thank you for the course - Hotel Management - I've just finished now. The course was comprehensive and well edited. For sure it can give a new worker in the hospitality industry the basic theoretical and practical knowledge required". Daniel K, Hotel Management, Romania

"Since the day I started this course, I feel more confident and optimistic for the projects I want to do. If I started all over again, I would definitely choose the same course and the same academy." Alexandra Logotheti, Hotel Management, Greece

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