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
    Introduction to the Hotel Industry
    Guest Services
    Hotel General Managers
    Introduction to Human Resources
    Financial Management in Hospitality
    Sales and Marketing
    The Front Office
    Basics of Housekeeping
    Food and Beverage
    Property Operation and Management
    Safety and Security
    Managing Agreements and Contracts
    Semester 1 Exam

    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
    Students will prepare future hotel general managers to efficiently supervise and run a midsize full-service hotel. Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager. Detailed information addresses the operating departments of a full-service hotel: Human Resources; Controller; The Front Office; Housekeeping; Food and Beverage; Safety and Property Security; Sales and Marketing; Accounting; and Facility Engineering and Maintenance. In-depth discussions highlight the importance of human resources in the labor-intensive hotel industry, franchising, and contract management of properties in an ever-decreasing “Mom and Pop” segment, and hotel management in a global environment. Updated throughout to ensure that readers have the latest information, the Third Edition also includes new case studies, an entirely new chapter on guest services, and new end-of-chapter questions. This accurate book will give prospective hotel managers insight into all the procedures effective managers use to ensure their hotel’s—and their own—success.

    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.

    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


    Fees Apply for this Academic Year.

    • Registration: $100.00
    • Textbooks: $1025.00
    • Shipping: $61.00
    • Tuition: $3,999.00

    Total Tuition & Fees: $5,185.00

    • Enroll Online Or By Mail / Fax.

      For additional information, send an e-mail or call us toll free: 800--267-2577

      Download registration form here.

      Please Download and Save the DE Enrollment and Procedure Guide and Contract .PDF to your desktop.

      Mail or fax your completed form to:
      Native Education & Training College of Business, Healthcare, Human Service & Technology

      101-147 McIntyre St. W
      North Bay, ON P1B 2Y5
      Fax: (705) 497-7839

      Sign Up Online:

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      Program Information:


      CertificateDiploma

      Full TimePart Time


      First Nation Ed. AuthMetisAboriginal HRDCFirst NationOther



      Academic Background:

      OSSDGEDGASOntario Basic Skills

      Post-Secondary Education: