Revenue management techniques in hospitality industry

The first four sessions are about thinking, change management, influence and leadership. The other eight sessions are about finance, sales skills, motivation, delegation, hiring, evaluating team members, service improvement techniques and the importance of details.

Revenue management techniques in hospitality industry

Co-op terms can be completed in a restaurant, hotel, catering or other approved food and beverage facility either locally or across Canada. In addition, courses such as communication, computer skills, marketing, and nutrition ensure graduates are well rounded to meet the demands of industry.

If more than one mark is received for a required subject, the highest mark will be used in the calculation.

Hospitality Management - Hotel and Restaurant (Co-op) Program & Courses | Conestoga College

A sound mathematical and English background is important for success in this program and is considered during the admission process. Program Requirements To complete program objectives, students are required to handle and serve wine and liquor. Applicants are advised that in order to comply with the Alcohol and Gaming Commission of Ontario regulations, students under 18 will be unable to serve alcohol in the Restaurant Operations class.

Service industry experience and good communication skills are assets. To be eligible for a co-op work term, the student must have a minimum of 2. Academic eligibility for a co-op work term is based on the term that occurs two terms prior to any work term.

If this term is also a co-op work term, then work term eligibility will be based on the student's achievement during the preceding academic term. Should a student's academic performance decline considerably including cumulative missed courses during the term just prior to any work term, the college reserves the right to withdraw the student from the upcoming work term.

Students who do not successfully complete their deferred work term will be removed from the co-op stream. Students who are discontinued are not eligible for co-op work terms. Students must maintain academic eligibility standards in order to participate in a co-op work term.

As well, students must successfully complete the required co-op program prerequisites to be eligible for co-op. The prerequisites for individual programs may be found on the Hospitality Group eConestoga website.

Fees for the next academic year are unavailable at this time. Books and supplies are additional.The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees.

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Revenue management techniques in hospitality industry

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Yield management is a variable pricing strategy, based on understanding, anticipating and influencing consumer behavior in order to maximize revenue or profits from a fixed, time-limited resource (such as airline seats or hotel room reservations or advertising inventory).

As a specific, inventory-focused branch of revenue management, yield management involves strategic control of inventory to.

Atlantic Publishing Company Hospitality Industry Book Titles