Motel & Restaurant Management

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  • Program Title: Motel & Restaurant Management
    Credential: Diploma
    Delivery: Online
    Program Length: 3 Semesters (One year)
    Program Availability: Full time or Part time
    Offered: This program is available starting every Monday.

    Program Description


    In our Motel and Restaurant Management Program, the focus will be on the practical aspects of hospitality service. The program has been designed so that students develop and acquire the skills and knowledge necessary to enter the workforce in their community and to perform their roles at the front desk, restaurant and in key management functions.

    Students will be instructed in customer service, Motel services, and menu planning and design. They will also be provided with an introduction to managerial concepts including accounting, marketing, law and human resource and the four functions of management. Graduates will have a good understanding of the front and back operations of a restaurant, Motel, resort and lodge and the basic managerial skills necessary to coordinate the day‐to‐day operation.

    Students have a total of fifty-two (52) weeks to complete their program requirements, starting from the date of their first course.

    Learning Outcomes


    1. Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
    2. Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
    3. Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
    4. Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
    5. Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
    6. Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
    7. Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development.
    8. Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
    9. Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.

    Your Career


    Duties vary with the size and type of the business. In large motels, general managers are in charge of the entire motel. They set room rates, monitor income and expenses, and supervise other staff. Large motels have restaurants and meeting rooms. These motels hire assistant managers to supervise the various areas of the motel.

    Often, the job title of the assistant manager describes their duties. Executive housekeepers make sure that all areas of the motel are clean. Front office managers are in charge of reservations and room assignments. Food and beverage managers oversee restaurants and banquets. They plan menus, set prices, and order supplies. Convention services managers coordinate all motel activities related to meetings. They meet with clients and plan a schedule. Then they work with the food service and front office managers to serve and lodge the visitors. Assistant managers hire, train, and supervise the members of their staff. They use computers to write reports about their area or to order food or supplies. They may meet and talk with the general manager several times a week. Some assistant managers are in charge of accounting, sales, and maintenance.

    Managers of small motels perform different duties than managers of larger businesses. This is because there are fewer employees in smaller motels and motels. Many times these managers are more likely to fill in for absent workers. Thus a manager may clean rooms, take reservations, or make general repairs. Managers in small motels and motels have many administrative tasks. For example, they interview and hire new staff. They also keep track of the money they take in each day. Managers may schedule pick-up and delivery for the laundry service. Resident managers live in motels and motels. They are on-call 24 hours a day. They usually work an 8-hour day, while overseeing the motel. In their off hours, resident managers are called for emergencies or problems. In some motels, the general manager also serves as the resident manager.

  • Admission Requirements


    College Eligibility

    • Ontario Secondary School Diploma (OSSD) or equivalent; OR
    • Academic and Career Entrance (ACE) Certificate; OR
    • General Educational Development (GED); OR
    • Mature Student status (19 years of age or older and without a high school diploma at the start of the program).

    Call the Admissions Office at 1 (800) 267-2577 for more details. Academic prerequisites for this program may be obtained free of charge through Academic Upgrading.

    Application Process
    Program intake – Apply to this program by visiting our Registration page. If you are entering into this program as a mature student please attach your resume when submitting your registration information online.

  • Courses


    Semester 1
    Basic Study Skills
    Office Applications
    Introduction to the Hospitality Industry
    Motel Organization
    Front Office Operations
    Reservations Processes
    Registration Procedures

    Semester 2
    Communications and Guest Services
    Security and the Lodging Industry
    Front Office Accounting
    Check-Out and Account Settlement Procedures
    The Front Office Audit
    Planning and Evaluating Operations

    Semester 3
    Revenue Management
    Managing Human Resources
    Food and Beverage Operations
    Food Service Supplies and Equipment
    Banquet and Catered Event Planning
    Health and Food Safety

    Every attempt is made to ensure the accuracy of information provided on our website. Native Education & Training College reserves the right to modify any course, program, curriculum, fee, timetable, or campus location at any time.

  • Course Descriptions


    Semester 1
    Basic Study Skills
    This course enables students to assess their current study skills and plan for improvement. Students will practice time-management techniques for successful studying. Students will learn to develop powerful reading skills and practice memory techniques to enhance ability to learn and improve test performance. This course will also help students to develop specific study skills for mathematics and related subjects and implement an action plan to improve them.

    Office Applications
    Students will learn the skills needed to take full advantage of Microsoft Office applications and features. Students will learn how to manage data in spreadsheets, compose error-free documents, organize email, build engaging presentations, and much more with Microsoft Office.

    Introduction to the Hospitality Industry
    This course describes how the travel and tourism industry can be categorized, and classify motels in terms of their size and target markets. The course classifies motels in terms of their levels of service, and ownership and affiliation. Student will review characteristics of business, pleasure/leisure, group, and international travelers. The course will also identify factors that influence travelers’ buying decisions.

    Motel Organization
    This course will explain what a mission statement is, and describe how goals, strategies, and tactics are used to accomplish a motel’s mission. The course describes how motels are organized and explains how functional areas within motels are classified. Students will review the functions performed by departments and positions within the rooms division. The course identifies the functions performed by other divisions and departments within a full-service motel. The course also examines organization of the front office, including traditional work shifts, alternative scheduling practices, and the purpose of job descriptions and job specifications.

    Front Office Operations
    Students will be introduced to front office operations and review stages of the guest cycle. The course describes front office recordkeeping systems and front office documents. The course describes the front desk and its support devices, and examines the services and equipment of a motel’s telecommunications area. The course also identifies and describes property management systems used by the front office.

    Reservations Processes
    This course discusses the sales dimension of the reservations process, outlines the different types of reservations, and describes reservation inquiries and their distribution channels. The course describes the process of taking group reservations and discusses group reservation issues. The course will identify the tools managers use to track and control reservations availability and reservation records.  The course describes policies and procedures surrounding the confirmation, modification, and cancellation of different types of reservations.

    Registration Procedures
    The course describes the function of typical reservation reports, and summarizes other reservation considerations. Students will review steps of the registration process, examine the function of preregistration, and identify preregistration activities. The course describes the function of registration records and registration cards, and identifies factors that affect room and rate assignments during the registration process. The course outlines procedures for establishing the guest’s method of payment at registration. The course will also discuss creative registration options, describe techniques used to upsell guests during registration, and explain how to handle situations in which guests cannot be accommodated by the motel.

    Semester 2
    Communications and Guest Services
    This course introduces students to office procedures for communicating with guests, and describes communications between the front office and other motel areas. The course identifies typical service requests that guests make at the front desk, and describe general approaches to handling guest complaints.

    Security and the Lodging Industry
    Students will review important issues in developing and managing a security program. The course will describe the role that managers play in a property’s security program and explain the importance of setting up a security program, including security staffing and having a liaison with local law enforcement. The course will also describe the legal concepts and societal concerns related to security issues.

    Front Office Accounting
    The course examines front office accounting fundamentals, including issues surrounding accounts, folios, vouchers, points of sale, and ledgers. The course describes the process of creating and maintaining front office accounts. The course examines typical procedures for processing and tracking common front office accounting transactions. Students will discuss internal control procedures for front office operations and review typical settlement procedures.

    Check-Out and Account Settlement Procedures
    The course identifies functions and procedures related to the check-out and settlement process, including departure procedures involving methods of settlement and late check-outs. The course describes express check-out and self-check-out procedures and outlines account collection procedures.

    The Front Office Audit
    This course identifies the functions of the front office audit examines the steps in the front office audit process. The course summarizes the function of a system update and describes centralized front office audits.

    Planning and Evaluating Operations
    This course describes the management process in terms of the functions front office managers perform to achieve organizational objectives. The course identifies room rate categories and examines how room rates are established. Students will discuss issues involved with forecasting room availability and learn to apply ratios and formulas to determine room rates. The course examines forecasting room revenue and estimating expenses when budgeting for operations. The course also reviews disaster planning.

    Semester 3
    Revenue Management
    This course describes the concept of revenue management, and discusses strategies to maximize revenue by using forecast information in capacity management, discount allocation, and duration control. Students will review common formulas used to measure and manage revenue. The course will also discuss the revenue manager’s role and position, summarize typical revenue meetings, outline potential tactics to use in periods of high and low demand, discuss revenue management tactics, and explore revenue management software.

    Managing Human Resources
    This course will introduce students to human resource management and describe the advantages and disadvantages of internal and external recruiting methods. The course will summarize the selection process, including how managers use selection tools, evaluate applicants, and interview applicants. The course will identify strategies for effective hiring, orientation and training methods used in the hospitality industry.

    Food and Beverage Operations
    This course examines major market segments of the on-site food and beverage industry and the types of organizations within them. The course defines contract management services and distinguish self-operated food and beverage facilities from those operated by contract management companies, and summarize the advantages of including branded foods and food outlets in on-site food and beverage operations.

    Food Service Supplies and Equipment
    This course describes procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food service operation supplies and equipment. The course summarizes purchasing criteria for and characteristics of china, glassware, flatware, disposables, uniforms, linens, furniture, and common equipment items used by food and beverage personnel. Students will discuss sustainability issues involving food and beverage supplies and equipment.

    Banquet and Catered Event Planning
    This course examines how banquets and catered events are booked and planned, and describes function books, contracts or letters of agreement, and function sheets. The course summarizes how banquet and catering operations prepare to provide service to clients during an event, from setting up function rooms to scheduling staff members and preparing, plating, and storing food. Students will discuss different styles of food service and review various beverage payment plans for banquet/catered event clients. The course reviews protocol issues that banquet and catering staff members must be aware of; and describe after service procedures for banquets and catered events, including controls, gathering guest comments, and using guest feedback in planning.

    Health and Food Safety
    This course outlines preventive steps for workplace safety and the appropriate follow-up and investigation procedures when accidents occur. The course identifies common types of fires and how to extinguish them. Students will review procedures for handling vandalism, robberies, bomb threats, and bioterrorism. This course describes the critical role of food sanitation in food and beverage operations. Students will discuss the concept of food safety. The course will describe the role of staff members in ensuring food safety in relation to food handling, personal hygiene, equipment use, and facility cleanliness. The course describes the fundamentals of sound nutrition, and how food and beverage operations are addressing guest requests for healthier food options.

  • Fees & Expenses


    Tuition fees listed are in effect for the 2015-2016 academic year.

    • Application Fee: $100.00
    • Textbooks: $975.00
    • Postal Fee: $49.00
    • Tuition Fee: $3,825.00

    Total Tuition & Fees: $4,949.00