Courses

5 modules | 1 hour

Details

Working behind the scenes at a restaurant, your ability to set the stage for efficient food production is critical to the operation’s success. This 1-hour online course builds your knowledge and skills pertaining to back-of-the-house (BOH) activities and positions, focusing on equipment and pre-production tasks.

Course Outline

This course includes 5 modules: 

• Back-of-the-House Roles & Skills 
• Receiving & Storing Protocols 
• Preparation Equipment 
• Knives, Cutters & Mixers 
• Production & Presentation Methods

Course 3 of 5 in Certified Restaurant Professional (CRP) Program – Learn More

5 modules | 45 minutes

Details

Your preparation and presentation of food is, of course, the main activity that takes place in the back of the house. This online course gives you a better understanding of back-of-the-house (BOH) roles and responsibilities with a focus on various aspects of food service.

Course Outline

The 5 modules of the course are:  

• Smallwares 
• Dry-Heat Cooking Methods 
• Moist-Heat & Combination Cooking Methods 
• Quality Production Protocols & Equipment 
• Plating & Presentation

Course 2 of 5 in Certified Restaurant Professional (CRP) Program – Learn More

4 modules | 45 minutes

Details

While food and customer service are the focus of a restaurant, in order to be successful you need to know the key business elements involved. This online course reinforces your understanding of the business fundamentals of restaurant operations.

Course Outline

The 4 modules of the course are: 

• Cost & Profitability 
• Maintain Product Quality & Cost Control 
• Marketing 
• Effective Branding

Course 1 of 5 in Certified Restaurant Professional (CRP) Program – Learn More

Hotel analytics have become an increasingly important skill for such professionals as revenue managers, general managers, corporate staff and research professionals. The Certification in Hotel Industry Analytics (CHIA) is the only hotel-related certification that recognizes the skill and knowledge that these professionals have and is offered in partnership with STR, the global source for benchmarking and forecasting data.

This globally recognized professional credential validates your advanced knowledge in hotel industry analytics including foundational metrics, definitions, formulas and methodologies.

Resource Materials

The Certification in Hotel Industry Analytics is an online program developed to prepare you for the CHIA exam. It demonstrates how to analyze various types of hotel industry data and to make strategic inferences based upon that analysis. This program provides an in-depth review of the program content and includes both condensed and expanded versions of the training.

The CHIA online program includes case scenarios, hints, sample reports, industry “tricks of the trade,” analysis examples, quizzes, discussion questions, and application exercises that give you hands-on experience working with hotel data.

Core content areas include:

• Hotel Industry Analytical Foundations
• Hotel Math Fundamentals
• Property Level Benchmarking (STAR Reports)
• Hotel Industry Performance Reports

Course completion takes about four to six hours.

Prerequisites

The CHIA is a knowledge-based certification and does not have a time in position requirement.

Qualifying Position

Geared to revenue managers, GM’s, corporate staff and research professionals but requirement only calls for candidate to be employed in hospitality industry.

Breakfast attendants help guests get their day off to a great start. They provide food, beverages, and a warm welcome to guests at their property. The Certified Breakfast Attendant recognizes those employees who have the skills and knowledge to provide excellent food and beverage service every morning at a lodging property. The certification is supported by the START (Skills, Tasks, and Results Training) for Breakfast Attendant. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 16 key tasks correctly.

These include:

• How to properly handle food from receiving to service
• How to interact with guests and handle complaints and requests
• Knowledge of cross contamination, foodborne illness, and food allergens
• How to set-up side stations, display breakfast items, and maintain tables

Food and beverage executives keep their operation running smoothly while ensuring everything is safe and sanitary. Whether running a banquet, supervising a kitchen, ordering supplies, or training staff, they know what must be done. The Certified Food and Beverage Executive certification is a prestigious recognition that you are a professional dedicated to the industry, who can effectively manage employees and who knows how to successfully operate a food and beverage operation. The CFBE certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Resource Materials

Digital Study Guide

• The Digital Study Guide contains six knowledge areas that correspond with the Exam Preparation Booklet. As you identify knowledge areas requiring review or additional learning, you can access that information on the Digital Study Guide.

Prerequisites

Qualifying Position

Executive-level or management-level in food and beverage or culinary operations.

Position Examples

Food and beverage director/manager, assistant food and beverage director/manager, executive chef, restaurant manager, and assistant restaurant manager

Time in Position

1 year Department Head experience

• Executive Certification takes 6 months off
• Degree from an accredited academic institution takes 6 months off

Front desk representatives play a key role in giving guests an excellent experience. They greet guests, check them in, and make payment arrangements. They answer guest questions and make sure guests can get the services that they need while at the property. The Front Desk Representative certification recognizes those professionals who are skilled at the many tasks they must perform.

The certification is supported by the START (Skills, Tasks, and Results Training) for Front Desk Representative. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 16 key tasks correctly.

These include:

• Identifying equipment and systems used by front desk staff
• Understanding the importance of key control
• Identifying the steps and tasks involved in pre-arrival, check in, and departure
• Demonstrating effective sales and upselling techniques used by the front desk.

Guestroom attendants bring the shine to each guestroom, ensuring that the very reason guests come to the property–the guestroom, is kept to the highest standards of cleanliness. Certification recognizes those guestroom attendants who are skilled in every cleaning task and who greet guests warmly and respond to their guestroom needs. The certification is supported by the START (Skills, Tasks, and Results Training) for Guestroom Attendant. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 19 key tasks correctly.

These include:

• Defining common room status codes
• Demonstrating how to use cleaning supplies and chemicals correctly and safely
• Understanding safety and security issues for housekeepers
• Discussing ways to organize carts and work areas for maximum efficiency

Training is more important than ever before. As a hospitality department trainer, you protect your property by making sure everyone is well-trained in job skills, proper safety procedures, and property and legal policies. By earning the Certified Hospitality Department Trainer certification, you show you possess skills in delivering training, analyzing needs, and evaluating results.

The CHDT designation gives you industry recognition for you—a professional who not only excels at your own job, but also takes on the added responsibility of showing others how to do the job right.

The CHDT certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Prerequisites

Time in Position

Candidate must currently be working in the hospitality industry

Important Note: In order to successfully complete the CHE certification, a candidate must participate in a virtual or face-to-face workshop. Please view upcoming workshops before requesting the program.

As a post-secondary hospitality educator, you need to be knowledgeable about the industry and how it works and also be able to use the latest high-impact instructional methods and teaching techniques. The internationally recognized Certified Hospitality Educator (CHE®) certification recognizes the teaching ability of hospitality educators at the college level.

This program enables you to:

• Learn techniques to strengthen students’ critical thinking and motivation to learn
• Share ideas with your peers
• Receive recognition for your teaching abilities

The CHE program is the only professional development opportunity designed for post-secondary hospitality educators around the world. It enables you to strengthen your students’ critical thinking and motivation to learn, and receive recognition for your teaching abilities from students, colleagues, and the industry.

This intensive workshop covers the following topics:

• Discussing student, teacher, and course evaluations
• Designing a course syllabus
• Writing complete instructional objectives
• Employing appropriate methods for ending a class
• Selecting appropriate interactive teaching methods
• Identifying and employing effective classroom communication methods
• Distinguishing appropriate learning levels for instructional objectives
• Identifying general learning outcomes
• Establishing a positive classroom culture
• Demonstrating effective personal presentation style in the classroom
• Applying appropriate content presentation methods
• Demonstrating the appropriate use of support media

The CHE is right for every level of hospitality educator:

• Novice teachers who need to build their confidence
• Seasoned professors looking for ways to revitalize their teaching
• Industry professionals serving as adjunct instructors or lecturers at a college or university

Gone are the days when a hospitality engineer was just a handyman who could jury-rig any system that went wrong. No, you are a highly skilled manager with outstanding human resources skills, facilities management expertise, sound judgment and practical knowledge and skills. From environmental management to safety designs to landscaping to financial management, you keep a property in top shape. The Certified Hospitality Facilities Executive Certification recognizes all you do to keep up with an ever-changing engineering environment. The CHFE certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Prerequisites

Qualifying Position

Executive-level or management-level in engineering/facilities operations at a lodging hospitality company

Position Examples

Director/assistant director of engineering, chief/assistant chief engineer, engineering manager/assistant manager, facilities director/assistant director.

Time in Position

1 year Department Head experience:

• Executive Certification takes 6 months off
• Degree from an accredited academic institution takes off 6 months

No one knows guestrooms like a hospitality housekeeping executive. Housekeeping executives know all the ins and outs of the housekeeping operation from the best place to order supplies to implementing eco-friendly laundry operations to training the team to manage the latest bedding trends. You know how to motivate and manage a large staff of housekeeping employees. The Certified Hospitality Housekeeping Executive certification recognizes that you are a professional who is dedicated to keeping your skills up to date and your property sparkling. The CHHE certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Prerequisites

Qualifying Position

Executive-level or management-level in housekeeping operations at a lodging hospitality company.

Position Examples

Executive housekeeper, director/assistant director of housekeeping, manager/assistant housekeeping manager 

Time in Position

1 year Department Head experience:

• Executive Certification takes 6 months off
• Degree from an accredited academic institution takes off 6 months

As a sales professional, you know your property and the way it can meet guest needs. You have great interpersonal skills that are paired with sound judgment. The Certified Hospitality Sales Professional certification recognizes the marketing and revenue management skills you possess and the professionalism you exhibit as you constantly work to keep up with the latest trends and sales techniques.

This globally recognized professional credential validates your advanced knowledge as a hospitality sales professional and all you do to stay current with the latest trends. The CHSP certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Prerequisites

Qualifying Position

Qualifying position involves 50% or more responsibilities in all areas of hospitality sales. Titles include banquet/catering manager, director of sales, sales manager, sales coordinator and sales representative.

Time in Position

6 months:

• Supervisor, Manager, Department Head or Executive Certification eliminates time requirement
• Degree from an accredited academic institution eliminates time requirement

Supervisory Skill Builders provides an entertaining approach to building supervisory skills through a series of nine modules. These modules are loaded with need-to-know information on how supervisors should carry out their responsibilities to management as well as employees. The fourth edition has a fresh look and easy-to-follow format.

Supervisory Skill Builders can be used to prepare for the Certified Hospitality Supervisor (CHS) professional certification designation. While employment in a supervisory capacity is required, completion of the program eliminates the 90-day time in position needed to qualify for the certification.

Ideal as a self-trainer, the series helps supervisors: meet management objectives for productivity and quality guest service; solve everyday workplace challenges; and gain respect, trust, and support from the people who work for them.

The nine online modules are:

• You as a Supervisor
• Effective Communication
• Conducting Orientation and Training
• Staffing and Scheduling
• Improving Employee Performance
• Handing Problems and Conflict
• Motivation and Team building
• Leadership
• Time Management

More than ever before, the skills of a hospitality trainer are in high demand. Properties depend on trainers to manage and deliver training, to ensure regulations are met, and to prevent guest complaints or even lawsuits that can result from untrained employees. The Certified Hospitality Trainer certification recognizes that you know how to manage every step in the training process from assessing training needs to evaluating the results. The CHT certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Resource Materials

Digital Study Guide

• The Digital Study Guide contains the ten key knowledge areas that correspond with the Exam Preparation Booklet. As you identify knowledge areas where you need review or additional learning, you can access that information on the Digital Study Guide.

Prerequisites

Qualifying Position

Property-level training director, corporate level training executive, or department head at a hospitality company.

Position Examples

Training director/manager, corporate level training executive, HR director/manager

Time in Position

1 year Department Head experience:

• Executive Certification takes 6 months off
• Degree from an accredited academic institution takes off 6 months

General managers and hospitality executives provide leadership to every level of a hospitality operation. They establish the vision and lead their staff in executing it. Their dedication to the hospitality industry is evident in the way they seek out continuing education, manage their employees, and ensure the financial success of the property. The Certified Hotel Administrator (CHA) is a prestigious certification that recognizes these leadership and managerial skills. ​

Program features include:

• Review material on the go. You can download program content to your computer, mobile device or tablet for offline reading.
• Content organized by topic in a modular format that makes it easy to review material in any order
• A practice quiz with each module that can be taken as many times as needed

Resource Materials

The Certified Hotel Administrator review program is a self-paced online program that helps you prepare for the CHA certification exam. You can access it online or download the content into a mobile device, tablet or computer.

The program is segmented by modules with topics including:

• Financial Management
• Food and Beverage Management
• Human Resources
• Leadership
• Marketing and Sales
• Revenue Management
• Rooms Management

You can focus on one area at a time in any order. Each module includes a practice quiz that you can take as many times as you wish before attempting to take the comprehensive final exam.

Prerequisites

Qualifying Position

• General Manager, owner/operator* in a lodging hospitality company, or corporate executive at a lodging hospitality company responsible for the operation of two or more properties. (*A corporate executive is defined as an individual, employed by a firm responsible for the operation of two or more properties, who serves as a regional or corporate director of operations, or has ultimate corporate responsibility for rooms, marketing, finance, food and beverage, revenue management, human resources or engineering.)
• Assistant general manager or director of operations/rooms division (after successfully completing the CRDE).

Position Examples

General Manager, Asst. General Manager

Time in Position

2 years of experience

How to Reduce Time in Position

• Remove 1 year with 1 current AHLEI department head certification (limit 1)
• Remove 1 year with degree from an accredited academic institution (limit 1)

When a property has a reputation for great food, it’s because the kitchen cooks are doing an outstanding job. They are skilled in preparing food, using kitchen equipment properly, and ensuring that everything is kept safe and sanitary to put the highest quality food on each plate. The Certified Kitchen Cook credential recognizes those professionals in a food service operation who are committed to high standards in everything they do.

The certification is supported by the START (Skills, Tasks, and Results Training) for Kitchen Cook. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 18 key tasks correctly.

These include:

• Explaining how to use basic kitchen tools and equipment, including knives
• Converting standard recipes based on portion size and number of portions
• Handling special guest situations, including substitutions
• Demonstrating basic kitchen safety and sanitation guidelines

No one is more invested in the property than the owner. To achieve a superior reputation and ongoing profitability for their properties, they possess a wide skill set that includes managing human resources, revenue management, facilities management, technology, sales, rooms management and much, much more. The Certified Lodging Owner certification validates that the owner has the knowledge and competencies identified as necessary to success. ​

This professional credential shows that you have a solid foundation for success as a lodging owner.

Resource Materials

CLO candidates receive a keycode to access a 14-chapter digital study guide on PDF. The five sections of the study guide are:

• Industry Overview
• Overview of Hotel Operations
• Hotel Investment
• The Process of Asset Management
• Contracts and Legal Aspects of Asset Management

Topics include an introduction to accounting and financial statements; the hotel investment decision: buy, hold, and sell analyses; evaluating franchise and chain affiliation programs; benchmarking and financial analysis; hotel management agreement structures; and key legal issues.

The study guide also includes 20 sample exam questions for practice.

You can access the program online or review it on the go by downloading the content to a mobile device, tablet, or computer for offline reading.

Prerequisites

Qualifying Position

You can earn the CLO designation if you are the owner of at least one hotel/lodging property. You must provide non-proprietary documentation that shows you are the owner of at least one property.

Position Examples

Lodging Owner

Day in and day out, lodging security directors make sure that everyone who steps into the property, whether guest, employee or supplier, is safe and secure. They manage risks, detect threats, and make sure there is highly trained and skilled security staff to protect people and property. The Certified Lodging Security Director certification recognizes you as the dedicated professional you are, a leader who is skilled and knowledgeable about all areas of security. The CLSD certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Prerequisites

You can earn the CLSD designation if you are currently employed as a security director at property level or as a corporate executive employed by a firm responsible for the operation of three or more properties, who serves as a regional or corporate director of security, or has ultimate responsibility for security or risk management issues.

Candidate Time in Position: 1 year. Time in position can be reduced by six months by meeting one of these conditions:

• One current AHLEI management, department head, or executive certification (limit 1)
• A degree from an accredited academic institution (limit 1)

The Lodging Security Officer Learning Suite provides general safety and security techniques and tips as well as hospitality-specific information that security officers and other employees need to provide effective security at lodging properties. The online course can be used to prepare for the Certified Lodging Security Officer (CLSO) Online Exam, which is included in this package.

NEW! The CLSO learning suite now includes three Interactive simulations. These role-playing exercises use real-world scenarios to allow learners to assess their decision-making skills during incidents they’ll face on the job.

Content includes:

• Overview of the hospitality industry along with types and organization of properties
• Rights and duties
• Code compliance
• Patrolling
• Documentation and other duties
• Legal powers and limitations
• Misdemeanors and felonies
• Investigations
• The legal system
• Responding to emergencies such as fire, power failures, weather emergencies, and medical emergencies
• Terrorism, civil unrest, weapons and shelter-in-place

Total course length: 5 hours

Your property depends on you to manage emergencies, keep the property safe and practice effective human resources skills with security employees. You succeed because of your sound judgment and practical skills. Earn the Certified Lodging Security Supervisor certification to increase your professionalism and show that you are an outstanding lodging security supervisor.

The CLSS designation is the lodging industry’s highest acknowledgement of professionalism for security supervisors in the hospitality industry and a steppingstone to career advancement.

Prerequisites

Qualifying Position

Qualifying supervisor—a person who supervises two or more individuals; has job duties that are at least 20 percent supervisory in nature and which include such tasks as scheduling, training, interviewing, discipline, inspecting and conducting performance reviews; makes decisions and judgment calls while performing daily duties; and has input on hiring and firing decisions within the security/risk management/loss prevention department.

Time in Position

3 months:

• Supervisor, Manager, Department Head, or Executive Certification eliminates time requirement
• Degree from an accredited academic institution or Completion of SSB eliminates time requirement

There is so much at a lodging property that can go wrong; maintenance employees are the first to respond when something needs to be fixed and kept in top shape. The Certified Maintenance Employee recognizes those professionals who know how to maintain the physical property, whether it is replacing faucets, fixing holes in the wall, or performing regular preventive maintenance.

The certification is supported by the START (Skills, Tasks, and Results Training) for Maintenance Employee. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 14 key tasks correctly.

These include:

• Discussing the importance of OSHA regulations and person protective equipment
• Explaining the benefits of green initiatives for a property
• Summarizing the role of maintenance workers in property safety and security
• Listing common tools and how to prepare, inventory, and maintain them

When it comes to an outstanding dining experience, guests rely on restaurant servers. They’re the ones who make them feel welcome, can explain the menu, serve food, and provide all-around great service from the time guests arrive until they are ready to leave. The Certified Restaurant Server recognizes the high level of professionalism needed to succeed and to bring outstanding service to every guest.

The certification is supported by the START (Skills, Tasks, and Results Training) for Restaurant Server. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 22 key tasks correctly.

These include:

• Demonstrating how to greet and seat guests and anticipate guest needs
• Explaining how to serve beverages, serve the meal, and check back to the table
• Listing basic kitchen safety and sanitation guidelines servers should follow
• Explaining how to present guest checks and settle bills.

The online program includes:

• Six-month online access to START program from date of purchase
• Access to first online certification exam (retake fees apply if exam is not passed on first attempt).

Successful candidates who complete the START for Restaurant Server online program and pass the 30 multiple-choice questions certification exam with a score of 70% or higher will receive a Certified Restaurant Server certificate.

From the bell staff to the front desk to reservations staff, rooms division executives manage all of the rooms division staff with knowledge and skill. Rooms division executives possess skills in human resources, financial management, revenue management, technology, guest service, security, and rooms management. The Certified Rooms Division Executive certification provides industry-validated recognition that you provide excellent management of every aspect of the modern rooms division.
The CRDE certification can help you excel in your current position, move further toward your career goals, and show that you are among the best in your profession.

Candidates for the Certified Rooms Division Executive designation will receive two volumes of the CRDE digital study guide.

Prerequisites

Qualifying Position

Executive-level or management-level in rooms division operations at a lodging hospitality company.

Position Examples

Assistant general manager, director/assistant director of rooms, front desk manager, guest service manager 

Time in Position

1 year Department Head experience:

• Executive Certification takes 6 months off
• Degree from an accredited academic institution takes 6 months off

9 modules | 1 hour

Details

As you supervise operations at your restaurant you need to be mindful of managing the costs involved to ensure the business stays profitable. This online course enhances your skills and knowledge related to revenue protection, cash management and forecasting.

Course Outline

The 9 modules of this course are: 

• Production Costs 
• Production Quality & Waste 
• Beverage Cost Controls 
• Service and Portion Controls 
• Labor Cost Controls 
• Forecasts & Scheduling 
• Cash Management 
• Revenue Security: Part One 
• Revenue Security: Part Two

Course 1 of 5 in Certified Restaurant Supervisor (CRS) Program – Learn More

7 modules | 1.5 to 2 hours

As a manager, one of your biggest challenges is keeping costs under control. This online course helps you master all aspects of operational cost control.

Course Outline

This course includes 7 modules: 

• Understanding Food Costs
• Forecasting & Calculating Food Costs
• Estimating Food Production 
• Understanding Labor Costs
• Optimizing Labor Productivity 
• Scheduling 
• Revenue Collection & Security 

Course 3 of 5 in Certified Restaurant Manager (CRM) Program – Learn More

7 modules | 1 hour

Details

Having a basic understanding of the costs involved in the operation of your restaurant is critical to your success as a supervisor. This online course helps you better understand the basics of cost control, from purchasing and receiving to inventory.

Course Outline

This course contains 7 modules: 

• Your Role in Cost Control & Food Cost 
• Labor Cost & Understanding Profitability 
• Controlling Costs during Purchasing 
• Controlling Costs during Receiving 
• The Inventory Process 
• Calculating & Pricing Inventory 
• Controlling Costs during Storage and Issuing

Course 2 of 5 in Certified Restaurant Supervisor (CRS) Program – Learn More

According to Open Doors Organization, from 2014-2016, 26 million Americans with physical disabilities took 73 million trips, spending $17.3 billion. It is a market that is growing by 22 percent annually, according to Travel Agent Central.

Elements of Service: Serving Guests with Disabilities, revised in 2019, is an online learning program designed to train guest-facing hotel employees in best practices for serving guests with physical disabilities (vision, hearing, and mobility impairments).

Learners are presented with a variety of service situations for guests with disabilities, where uninformed actions can cause distress or even danger. From the point of entry and check-in to food service and at touchpoints throughout a hotel visit, service providers learn the communication skills and tools that will create outstanding service interactions with this fast-growing traveling population.

Elements of Service provides all hospitality professionals from top to bottom with the tools they need to make sure a property’s interactions with people with disabilities are positive ones.

The program:

• Teaches how to effectively and confidently interact with guests with disabilities
• Uses service situations, showing how a poor response can cause distress or even danger
• Takes learners through hotel experiences for travelers with disabilities
• Equips hospitality professionals with communication skills and tools to create outstanding service interactions

The goal of this program is to ensure that hotel staff feel confident and equipped to handle service interactions with hotel guests who are disabled—without the uncertainty, confusion, and missteps that often characterize the experience of both service providers and hotel guests with disabilities.

There are knowledge checks with feedback throughout the program. A 20-question quiz at the end of the course tests understanding.

Time to complete:

30-45 minutes

Aligned with NC DPI’s objectives for the Culinary Arts & Hospitality pathway, Foundations of Restaurant Management & Culinary Arts, is a comprehensive educational suite, developed by industry and academic experts focusing on the real-world knowledge that future professionals need for success in the restaurant and foodservice industry.

Each level features a blended approach to culinary arts and restaurant management topics, designed to build critical skills for the workplace. The learning objectives, activities, and content are designed to teach and reinforce academic standards and 21^st century learning skills such as critical thinking and creativity. Also, there is added emphasis on cross-curricular integration in subjects like literacy, science and a chapter on culinary math.

The curriculum supports the National Restaurant Association Educational Foundation’s ProStart® Program and includes both student and educator resources.

NEW TO THE SECOND EDITION:

• Shorter chapters and a modular format helps manage class time.
• New lesson plans and customized instruction options for differentiated learning.
• New engaging videos and animations.
• Refreshed test banks and activities.
• Enhanced eBook features.
• Students are eligible to work towards the ProStart Certificate of Achievement.

4 modules | 45 minutes

Details

Front-of-the-house (FOH) roles not only focus on customer service, you also have to be adept at handling operational activities involving reservations, payment and more. This online course provides you with the basics of front-of-the-house (FOH) operations.

Course Outline

The 4 modules of the course are: 

• FOH Positions, Tools & Service Styles 
• Reservations & Orders 
• Processing Payments 
• Service Recovery

Course 4 of 5 in Certified Restaurant Professional (CRP) Program – Learn More

6 modules | 1 hour

Details

Customer service is the most important aspect of front-of-the-house (FOH) positions. This online course enhances your knowledge and skills pertaining to quality customer service, communication and salesmanship.

Course Outline

This course includes 6 modules: 

• Hospitality, Customer Service & Teamwork 
• Team Member Characteristics 
• Communication 
• First Impressions 
• Guest Needs 
• Products & Services

Course 5 of 5 in Certified Restaurant Professional (CRP) Program – Learn More

9 modules | 1.5 to 2 hours

Details

This online course helps you review all the accounting and finance principles every restaurant manager should understand, from business plans to income statements.

Course Outline

There are 9 modules in the course. 

• Accounting & Finance Basics
• Capital Budgets
• The Business Plan
• Operational Planning & Change
• Financial Planning & Analysis
• Controlling Food Costs
• Controlling Labor Costs
• Understanding Income Statements
• Accounts Receivable  

Course 1 of 5 in Certified Restaurant Manager (CRM) Program – Learn More

General Manager 101 (GM 101) is an interactive, online program that provides an overview of the knowledge and skills that help new or experienced general managers and/or new property owners/operators to successfully manage a hotel property.

Major areas of hotel operations covered in this program include:

• Property Operations
• Financial Management
• Guest Experience
• People Management and Leadership
• Marketing and Sales Management
• Food and Beverage Operations

Golden opportunities are moments and exchanges that, depending on your actions, can leave a guest feeling delighted or disappointed. Guest Service Gold®: Golden Opportunities demonstrates how to provide a level of guest service that leaves a lasting impression on each of your guests, inspires your coworkers, and enhances your job satisfaction.

The Guest Service Gold®: Golden Opportunities online program features these seven elements:

• Recovery: Turn it Around!
• Personalization: Provide an Individualized Experience!
• Knowledge: Be in the Know!
• Passion: Inspire Others!
• Commitment: Be All In!
• Inclusion: Include Everyone!
• Personality: Be Yourself!

The Guest Service Gold®: Golden Opportunities training prepares employees for the Certified Guest Service Professional (CGSP®) exam. Recognized worldwide, the CGSP® designation is the highest acknowledgement of award-winning guest service for employees in the lodging industry.

This individual online training can be completed in two hours. The CGSP® exam consists of 30 multiple-choice questions that must be answered within one hour. Candidates must achieve a minimum score of 70% to earn the CGSP® designation.

Just as one bad apple can spoil the bunch, one negative online review can spoil your business’s chances of attracting new guests. And for tourism destinations, it can be even worse-negative feedback can impact an entire city or region. The reputations of hotels and museums, taxi companies and restaurants, all contribute to a destination’s profile.

AHLEI’s best-selling hospitality training program has now been expanded to address the guest service needs of tourism businesses, so all employees can deliver superior service that keeps guests raving about your destination.

The Guest Service Gold® Tourism online program features seven elements:

• Recovery: Turn It Around
• Personalization: Provide an Individualized Experience
• Knowledge: Be in the Know
• Passion: Inspire Others
• Commitment: Be All In
• Inclusion: Include Everyone
• Personality: Be Yourself

Participants view video segments of real tourism employees who model the traits, engage in interactive exercises, and test their knowledge through review questions. The online program includes access to a participant workbook in PDF format.

Guest Service Gold® Tourism prepares individuals for the Certified Guest Service Professional (CGSP®) exam. Recognized worldwide, the CGSP® is the highest acknowledgement of guest service excellence for hospitality and tourism employees.

The Individual online training can be completed in two (2) hours. Following that training, the CGSP® exam consists of 30 multiple-choice questions that must be answered within one (1) hour. Candidates must achieve a minimum score of 70% to earn the CGSP® designation.

Hospitality & Tourism Management, Second Edition introduces high school students to the world of hospitality, and the main segments of the industry: lodging, food and beverage operations, tourism, attractions and travel, and event management.

Why choose HTM for your program?

The American Hotel & Lodging Educational Institute is the world’s most reputable provider of hospitality training programs and credentials. In addition to aligning with national curriculum standards, the industry driven content highlights the knowledge and skills that hospitality leaders are looking for in their employees today.

The curriculum focuses on three main goals:

1. Generate interest in and provide a foundational understanding of hospitality segments and the world of career opportunities within the industry
2. Present students with both career readiness and position-specific skills that will help them get started in the industry and set them on the path to success
3. Prepare students to sit for an exam to earn the Hospitality & Tourism Specialist Credential which recognizes their knowledge and achievement

Introducing a new credential for employees looking to launch a career in hospitality. Apply to earn your Hospitality and Tourism Specialist credential. Available to hospitality professionals who have at least 100 hours of experience and are able to sit for the HTS exam.

Be recognized for your understanding of the industry and foundational skills and knowledge in the areas of lodging, food and beverage operations, event management, attractions and tourism.

All working hours submitted are subject to approval by AHLEI, the applicant employer and/or an approved instructor/proctor.

Experience hours requirements:

• 100 hours working in any role in a segment of hospitality: lodging, food & beverage operations, tourism, travel and transportation, event management or attractions
• Hours must have been earned within 5 years of taking the exam.

Acceptable alternative/supplemental work experience

• Up to 20 hours may be fulfilled by experience in a customer service role outside of hospitality
• Up to 50 hours may be fulfilled by completion of simulation training using an approved hospitality simulation program
• Hours may include unpaid internships or “shadow” experiences so long as they have been verified by a professional working in the hospitality industry
• Hours may include volunteer work in the field of hospitality

Hotel Operations is the third course in a training suite that provides management-level skills training for hospitality employees. The Hospitality Manager training series answers the demand for training materials that:

• Support lodging managers in building successful teams and running profitable establishments
• Increase employee engagement and retention through more effective management and increased opportunities for career growth

This course covers topics essential to understanding the various departments within a hotel property, how they operate, and what their unique goals and strategies are.
Knowing how all the departments of a hotel work together is crucial to improving communication and efficiency and providing a seamless guest experience. It’s essential for managers to support and understand how the entire hotel operates.

What sets this course apart:

• Hospitality focused– centered on the scenarios facing hospitality employees today so that learners can see themselves in the depictions in the course
• Media-rich, interactive– content is delivered through a variety of experiences (video,
  animation, interactive questions) that bring real-world hospitality situations into the
  learning
• Guided learning– allows learners to explore content and offer multiple opportunities
  to apply concepts learned
• Vetted by the industry– manager-level competencies have been developed with the
  input of key stakeholders and operators to ensure training is relevant and accessible

About the course:

• 2.5 hours
• 8 modules (10-20 minutes each)
  • Rooms
  • Reservations
  • Front Desk
  • Housekeeping
  • Safety and Security
  • Facilities
  • Food and Beverage
  • Management Functions
• 100% digital, accessible on personal computers and mobile devices
• Includes companion guide
• Upon completing all modules, learners are awarded a certificate of completion for the course.
• Accessible to all – no time in position required

Be more than a manager. Be a leader.

Being a good manager is having the ability to run the day-to-day business effectively. It means you make sure your employees follow your operation’s standards and rules. But leadership is a step beyond that. Leadership is about inspiring people and challenging them. Leaders know that when their team succeeds, they succeed.

This scalable, interactive online training built upon AHLEI’s roots in the hospitality industry empowers managers to build a positive workplace culture, align day-to-day operations with organizational goals, and learn new tactics to connect with employees.

How you benefit from this course:

• Learn how to effectively build positive culture to create a workplace where employees want to stay
• Understand how to use emotional intelligence to connect to employees and increase your teams’ job satisfaction.
• Stand out as a manager who drives business results by learning how to align day-to-day operations your company’s organizational goals.
• Become a better leader by investing in your own career development and supporting employees through coaching and mentorship.

What sets this course apart:

• Hospitality-focused – centered on the scenarios facing hospitality employees today so that learners can see themselves in the depictions in the course
• Media-rich, interactive – content is delivered through a variety of experiences (video, animation, interactive questions) that bring real-world hospitality situations into the learning
• Scalable – online delivery allows for large-scale training to current and potential managers
• Guided learning –  allows learners to explore content and offer multiple opportunities to apply concepts learned
• Rooted in industry participation – manager-level competencies have been developed with the input of key stakeholders and operators to ensure training is relevant and accessible

About the course:

• 2 1/2 hours
• 9 modules (10-20 minutes each)
  • Introduction
  • Building Culture
  • Emotional Intelligence
  • Developing Yourself and Others
  • Communicating on a Personal Level
  • Communicating on an Organizational Level
  • Planning a Meeting
  • Managing Your time
  • Facilitating the Planning Process
• 100% digital, accessible on personal computers and mobile devices
• Includes 18-page companion guide
• Upon completing all modules, learners are awarded a certificate of completion for the course.
• Accessible to all – no time in position required

Recruiting and Hiring provides management-level skills training for hospitality employees. The Hospitality Manager training series will set the stage for a strategy that answers the demand for training materials that:

• Support lodging managers in building successful teams and running profitable establishments
• Increase employee engagement and retention through more effective management and increased opportunities for career growth

This course covers topics essential to successful recruiting and hiring, including recruitment marketing, the candidate experience, interviewing, candidate selection and job offers, compensation, orientation, and onboarding.

Effective recruiting and hiring is not only a way to provide a seamless guest experience, it’s also an incredible opportunity to positively influence the culture of an organization. It’s essential for managers to support and understand how the recruitment and hiring processes work.

What sets this course apart:

• Hospitality focused – centered on the scenarios facing hospitality employees today so that learners can see themselves in the depictions in the course
• Media-rich, interactive – content is delivered through a variety of experiences (video, animation, interactive questions) that bring real-world hospitality situations into the learning
• Guided learning – allows learners to explore content and offer multiple opportunities to apply concepts learned
• Vetted by the industry – manager-level competencies have been developed with the input of key stakeholders and operators to ensure training is relevant and accessible

About the course:

• 2 hours
• 7 modules (10-20 minutes each)
  • Recruitment Marketing
  • The Candidate Experience
  • Interviewing Successfully
  • Selection and Job Offer
  • Compensation
  • Orientation
  • Onboarding
• 100% digital, accessible on personal computers and mobile devices
• Includes companion guide
• Upon completing all modules, learners are awarded a certificate of completion for the course.
• Accessible to all – no time in position required

6 modules | 1 hour

Details

To be successful as a supervisor you need to be adept at working with the restaurant employees you manage. This online course reinforces and builds your team management and communication skills.

Course Outline

The 6 modules of the course are: 

• Leadership & Teamwork 
• Delegating Tasks, Motivating & Coaching Employees 
• Training Adult Learners
• Managing Employees & Goal Basics 
• Communication Fundamentals 
• Effective Communication

Course 4 of 5 in Certified Restaurant Supervisor (CRS) Program – Learn More

6 modules | 1.5 to 2 hours

Details

Managing employees successfully means understanding the various procedures, laws and processes involved. This online course will walk you through the legalities of and the best practices for managing your staff.

Course Outline

This course includes 6 modules:

• Components of Compensation
• Compensation Law & Procedures
• Overview of Workplace Laws
• State and Federal Employment Laws
• Time Management and Planning
• Planning & Conducting Meetings

Course 4 of 5 in Certified Restaurant Manager (CRM) Program – Learn More

7 modules | 1 hour

Details

As a supervisor at a restaurant, you need to stay on top of the big picture operational details to help your team succeed. This online course supports your expertise on the fundamentals of day-to-day restaurant operations such as work scheduling, gauging quality of product and service, and selling effectively.

Course Outline

This course includes 7 modules: 

• Business Fundamentals 
• Scheduling & Assessing Needs 
• Monitoring Performance Standards 
• Monitoring & Assessing Product Quality 
• Evaluating & Monitoring Service Quality 
• Effective Selling Methods 
• Off-Premise Customs & Handling Customer Complaints

Course 5 of 5 in Certified Restaurant Supervisor (CRS) Program – Learn More

6 modules | 1.5 to 2 hours

Details

Finding, onboarding and training employees takes a significant portion of your time as a manager. Learn how to most effectively navigate the various aspects of managing this process with the help of this online course.

Course Outline

This course includes 6 modules:

• Position Analysis & Job Description
• The Recruitment Process
• Screening & Interviewing Tools
• Documentation & Hiring Procedures
• Planning & Evaluating Orientation Programs
• Procedures for Training Programs

Course 5 of 5 in Certified Restaurant Manager (CRM) Program – Learn More

5 modules | 50 minutes

Details

One of the most important aspects of your role as a supervisor is ensuring the safety of your team and your guests. This course enhances your ability to maintain a lawful, safe and healthy workplace.

Course Outline

The 5 modules composing this course are: 

• Operational Laws 
• Inspections and Serving Safe Food & Beverages 
• A Safe and Healthy Workplace 
• A Safe Workplace Environment 
• Workplace Safety and Preventing Violence

Course 3 of 5 in Certified Restaurant Supervisor (CRS) Program – Learn More

Guests expect safety, security, and privacy when visiting your property. Safety Matters is an online course that introduces lodging employees to some of the safety and security issues they might encounter as part of their job. The self-paced course can be used as an onboarding tool for new hotel employees, a pre-shift refresher, or a segment of a hospitality class for postsecondary and high school students, or workforce agencies.

The training provides guidelines for maintaining the health and safety of guests and employees, as well as practical tips for addressing safety and security risks.

Learners are provided with an opportunity to explore safety issues specific to different functional areas of a hotel, including:

• Front Desk
• Lobby
• Guestroom
• Maintenance
• Food and Beverage
• Perimeter

Safety Matters includes a 15-question assessment to gauge employee learning. Trainees who pass the quiz can print out a certificate of completion.

These courses are available for current high school and post-secondary students and/or educators only. For questions, please contact us at Training@ncrla.org.

Not a student/teacher, but still interested in ServSafe courses/materials?
Click Here to view current course offerings through our various program partners.

Available Courses/Materials:

Details

The ServSuccess Certified Restaurant Manager (CRM) Exam has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for restaurant professionals who hire and manage staff, develop processes and procedures, and drive budgeting. *PLEASE NOTE, THIS IS NOT THE SERVSAFE FOOD PROTECTION MANAGER EXAM.

The exam focuses on the most important management skills from the following areas:

• Financial management & performance
• Purchasing & cost control
• Finding, hiring and training employees
• Managing employee performance
• Safety & regulations
• Marketing planning & evaluation

If you are in a management position reporting to the General Manager or above, this certification will help you demonstrate your expertise as a manager and leader to current and future employers.

Who should apply?

Examples of the kinds of management positions that qualify for the CRM certification include, but are not limited to: Banquet Chef, Banquet Manager, Catering Manager, Food & Beverage Manager, Food Service Manager, General Manager, Kitchen Manager, Restaurant Manager.

Exam Prerequisites

The ServSuccess Certified Restaurant Manager (CRM) has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for restaurant professionals who hire and manage staff, develop processes and procedures, and drive budgeting. *PLEASE NOTE, THIS IS NOT THE SERVSAFE FOOD PROTECTION MANAGER COURSE.

The CRM Online Bundle includes (5) Courses as well as the Certification Exam:

• Fundamentals of Financial Management
  • 9 modules – 1.5 to 2 hours
• Understanding Financial Performance
  • 7 modules – 1.5 to 2 hours
• Controlling Operational Costs
  • 7 modules – 1.5 to 2 hours
• Managing Compensation, Time, and Legal Requirements
  • 6 modules – 1.5 to 2 hours
• Managing the Employment Process
  • 6 modules – 1.5 to 2 hours

Upon completion of these online courses and verification of prerequisites (outlined below), the certification exam will help you demonstrate your expertise as a manager and leader to current and future employers.

Who should apply?

Examples of the kinds of management positions that qualify for the CRM certification include, but are not limited to: Banquet Chef, Banquet Manager, Catering Manager, Food & Beverage Manager, Food Service Manager, General Manager, Kitchen Manager, Restaurant Manager.

Certification Exam Prerequisites:

Details

The ServSuccess Certified Restaurant Professional (CRP) Exam has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for emerging restaurant professionals. And because it is proctored online, you can schedule your exam at a time that’s convenient for you. All you need is a computer or laptop and a private location.

The exam focuses on the most important professional skills from the following areas:

• Front-of-the-house knowledge and service culture 
• Back-of-the-house and restaurant kitchen knowledge 
• Product quality & cost control 
• Branding & marketing 

If you have worked in hourly positions in both front- and back-of-the-house restaurant operations, this certification will help you demonstrate the expertise you’ve gained to employers, current and future. 

Who should apply 

Examples of the kinds of positions that qualify for the CRP certification include, but are not limited to: Baker, Bar Captain, Bartender, Cashier, Catering Coordinator, Cook, Counter Helper, Dishwasher, Grill Cook, Head Cook, Head Wait Staff, Host, Pantry, Saute Cook, Server, Station Cook, Trainer.

Exam Prerequisites

The ServSuccess Certified Restaurant Professional (CRP) has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for emerging restaurant professionals.

• Back-of-the-House Pre-Production
  • 5 Modules – 1 hour
• Back-of-the-House Production
  • 5 Modules – 45 minutes
• Basic Business Operations
  • 4 Modules – 45 minutes
• Front-of-the-House Basic Operations
  • 4 Modules – 45 minutes
• Front-of-the-House Service & Communication
  • 6 Modules – 1 hour

Upon completion of these online courses and verification of prerequisites (outlined below), the certification exam will help you demonstrate the expertise you’ve gained to employers, current and future.

Who should apply?

Examples of the kinds of positions that qualify for the CRP certification include, but are not limited to: Baker, Bar Captain, Bartender, Cashier, Catering Coordinator, Cook, Counter Helper, Dishwasher, Grill Cook, Head Cook, Head Wait Staff, Host, Pantry, Saute Cook, Server, Station Cook, Trainer.

Certification Exam Prerequisites:

Details

The ServSuccess Certified Restaurant Supervisor (CRS) Exam has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for restaurant professionals who supervise, direct, coordinate and train employees. And because the exam is proctored online, you can schedule your exam at a time that’s convenient for you. All you need is a computer or laptop and a private location.

The exam focuses on the most important supervisory skills from the following areas:

• Implementation of company policies 
• Meeting customer service and quality assurance goals 
• Leadership 
• Workplace safety 
• Cost control 

If you are in an entry-level supervisory or management position, this certification will help you demonstrate your expertise as a supervisor and leader to current and future employers. 

Who should apply 

Examples of the kinds of positions that qualify for the CRS certification include, but are not limited to: Assistant Kitchen Manager, Assistant Manager, Cafeteria Manager, Closer, Food Service Supervisor, Key Hourly Associate, Kitchen Lead, Opener, Shift Leader, Shift Manager, Shift Supervisor, Supervisor.

Exam Prerequisites

• Controlling Costs
  • 9 Modules – 1 hour
• Cost Control Fundamentals
  • 7 Modules – 1 hour
• Leadership & Communication
  • 6 Modules – 1 hour
• Managing Daily Operations
  • 7 Modules – 1 hour
• Safety & Regulations
  • 5 Modules – 50 minutes

Upon completion of these online courses and verification of prerequisites (outlined below), the certification exam will help you demonstrate your expertise as a supervisor and leader to current and future employers.

Who should apply?

Examples of the kinds of positions that qualify for the CRS certification include, but are not limited to: Assistant Kitchen Manager, Assistant Manager, Cafeteria Manager, Closer, Food Service Supervisor, Key Hourly Associate, Kitchen Lead, Opener, Shift Leader, Shift Manager, Shift Supervisor, Supervisor.

Certification Exam Prerequisites:

The Employee edition of Sexual Harassment Prevention for the Restaurant Industry is an interactive program designed specifically for employees working in food service. It provides employees with facts about what sexual harassment is (and isn’t), how to report it, and why a harassment-free workplace is every employee’s right. Restaurant-industry examples describe a variety of sexual harassment scenarios and the impact they can have on individuals and the work environment. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to addressing and preventing sexual harassment in the workplace.

5 Modules | 30 minutes

This course will help you:

• Define sexual harassment and the two forms it can take.
• Understand the harmful impact sexual harassment can have on victims, businesses, and those who harass.
• Recognize conduct that’s appropriate, and not appropriate, for work.
• Understand when and how to report sexual harassment.

The Manager edition of Sexual Harassment Prevention for the Restaurant Industry is an interactive program designed specifically for managers working in food service. Building on the content in the employee program, the Manager edition focuses on the vital role managers play in creating and promoting a harassment-free workplace culture and provides them with the tools they need to respond confidently and appropriately to sexual harassment claims. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to addressing and preventing sexual harassment in the workplace.

9 Modules | 60 minutes

This course will help you:

• Define sexual harassment and the two forms it can take.
• Understand the harmful impact sexual harassment can have on victims, businesses, and those who harass.
• Recognize conduct that’s appropriate, and not appropriate, for work.
• Understand when and how to report sexual harassment.
• Recognize employer and manager liability for reporting and addressing sexual harassment.
• Learn how to create a harassment-free culture in the workplace.
• Understand how to investigate sexual harassment claims in the workplace.

The employee edition of Sexual Harassment Prevention in the Hospitality Industry is an interactive program designed specifically for employees working in hotels, lodging, and tourism. It provides employees with facts about what sexual harassment is (and isn’t), how to report it, and why a harassment-free workplace is every employee’s right. Hospitality-industry examples describe a variety of sexual harassment scenarios and the impact they can have on individuals and the work environment. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to addressing and preventing sexual harassment in the workplace.

This course will help you:

• Define sexual harassment and the two forms it can take.
• Understand the harmful impact sexual harassment can have on victims, businesses, and those who harass.
• Recognize conduct that’s appropriate, and not appropriate, for work.
• Understand when and how to report sexual harassment.

5 Modules | 30 minutes

The manager edition of Sexual Harassment Prevention in the Hospitality Industry is an interactive program designed specifically for managers working in hotels, lodging, and tourism. Building on the content in the employee program, the manager edition focuses on the vital role managers play in creating and promoting a harassment-free workplace culture and provides them with the tools they need to respond confidently and appropriately to sexual harassment claims. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to addressing and preventing sexual harassment in the workplace.

This course will help you:

• Define sexual harassment and the two forms it can take.
• Understand the harmful impact sexual harassment can have on victims, businesses, and those who harass.
• Recognize conduct that’s appropriate, and not appropriate, for work.
• Understand when and how to report sexual harassment.
• Recognize employer and manager liability for reporting and addressing sexual harassment.
• Learn how to create a harassment-free culture in the workplace.
• Understand how to investigate sexual harassment claims in the workplace.

9 Modules | 60 minutes

This 30-minute online course, developed by AHLEI in partnership with TripAdvisor, provides clear information on how front-line staff can encourage positive reviews by providing exceptional guest service. Tens of millions of travelers share reviews of their hotel stays on TripAdvisor, the world’s largest travel ratings website, and millions of others read those reviews when planning trips for business and pleasure. This training shows how managing a property’s online reputation is essential and how guest reviews can contribute to a property’s bottom line.

Topics include:

• An overview of TripAdvisor and their policies on fraud, threats, and blackmail
• Where negative reviews come from
• Manager and employee roles in the review process
• Tips on appropriate ways of asking guests for reviews

7 modules | 1.5 to 2 hours

Details

Building on your knowledge of financial management principles, this online course enhances your expertise on forecasting, budgeting and profitability.

Course Outline

This course is composed of 7 modules: 
• Menu Item Pricing 
• Menu Sales Mix Analysis 
• Forecasting & Budgeting Basics 
• Preparing Food & Labor Budgets 
• Budgeting for Profit 
• Managing for Profit 
• Managing Variance

Course 2 of 5 in Certified Restaurant Manager (CRM) Program – Learn More

The Employee edition of Understanding Unconscious Bias in Restaurants is an interactive program that sheds light on the existence of unconscious bias and guides restaurant employees in their interactions with guests and fellow employees. Developed in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA), the course is designed specifically for employees working in food service and includes restaurant-industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals as well as the work environment.

5 Modules | 30 minutes

This course will help you:

• Define unconscious bias and the many forms it can take.
• Understand the impact that bias can have on interactions with guests and fellow employees.
• Understand how to conduct yourself with a greater awareness of others’ perspectives.

The Manager edition of Understanding Unconscious Bias in Restaurants is an interactive program that sheds light on the existence of unconscious bias and guides restaurant managers in their interactions with guests and fellow employees. Developed in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA), the course is designed specifically for managers working in food service and includes restaurant-industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals as well as the work environment.

9 Modules | 60 minutes

This course will help you:

• Define unconscious bias and the many forms it can take.
• Understand the impact that bias can have on interactions with guests and fellow employees.
• Understand how to conduct yourself with a greater awareness of others’ perspectives.
• Understand the impact that bias can have on interactions with guests and fellow employees.
• Learn how to proactively and re-actively manage situations in which bias occurs.
• Manage employee interactions to promote a more respectful and inclusive workplace.
• Learn how to deal with difficult situations to minimize impact on the business.

The Employee edition of Understanding Unconscious Bias in Hospitality is an interactive program that sheds light on the existence of unconscious bias and guides hospitality managers in their interactions with guests and fellow employees.

Designed specifically for employees working in the hospitality industry, it includes industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals and the work environment.

5 Modules | 30 minutes

This course will help you:

• Define unconscious bias and the many forms it can take
• Understand the impact that bias can have on interactions with guests and fellow employees
• Understand how to conduct yourself with a greater awareness of others’ perspectives

The Manager edition of Understanding Unconscious Bias in Hospitality is an interactive program that sheds light on the existence of unconscious bias and guides restaurant managers in their interactions with guests and fellow employees.

Designed specifically for managers working in the hospitality industry, it includes industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals and the work environment.

9 Modules | 60 minutes

This course will help you:

• Define unconscious bias and the many forms it can take
• Understand the impact that bias can have on interactions with guests and fellow employees
• Understand how to conduct yourself with a greater awareness of others’ perspectives
• Learn how to proactively and reactively manage situations in which bias occurs
• Manage employee interactions to promote a more respectful and inclusive workplace
• Learn how to deal with difficult situations to minimize impact on the business