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24 - CSM - Public Relations, Communication Skills & Office Management
CSM 135 - Hospitality Management (10 Days)
| Code | Start Date | Duration | Venue | |
|---|---|---|---|---|
| CSM 135 | 07 October 2024 | 10 Days | Istanbul | Registration Form Link |
| CSM 135 | 04 November 2024 | 10 Days | Istanbul | Registration Form Link |
| CSM 135 | 23 December 2024 | 10 Days | Istanbul | Registration Form Link |
Please contact us for fees
Course Description
While the hospitality industry is moving towards emotions and focusing on the guest and his or her needs, the host's ability to communicate is becoming increasingly important. The communicative activities must always be put into context and take into account that emotions are socially supported and individual, and that they can also differ culturally. The culture code of each individual guest has to be considered in the communication.
Course Objectives
- Introducing hospitality managements major terms
- Learning the skills needed by hospitality personnel
- Understanding how to organize events
- Catering events and learning lodging operations
- Exploring the financial skills that needs to be mastered
Who Should Attend?
- Secretarial staff
- Receptionists
- Managers
- Anyone who aspires to be responsible for the hospitality and reception
Course Details/Schedule
Day 1
- Internal versus external customers
- Why customer care is important
- Ethics and discretion
- Proper etiquette
- Directing client traffic
- Dealing with visitors
Day 2
- Front Office Operations
- Importance of Front Office Department
- Staffing the Front Office Department:
- Basic Responsibilities of Front Office Department
- Front-House Operations
- Back-House Operations
- Keys To Improve The Front Desk Operations
Day 3
- Lodging & Accommodation
- Technology Trends in the Hotel Industry
- Consumer Trends in The Hotel Industry
- Hotel Management
- Understanding the Different Hotel Positions
Day 4
- Food and Beverage (F&B) Operations
- Product Cycle in F&B Service
- Maintaining Food and Beverage Standards
- Managing Buffets, Banquets, and Catered Events
Day 5
- Events and Conferences Management
- Establishing the event
- Communication with the client and key stakeholders
- The roles of all involved in the event
- Standards of successful events management
- Event marketing and target audiences
- Advertising and promotion
- Media and public relations
Day 6
- Communication Skills for the Hospitality Management Sector
- First Impressions
- Non-Verbal Communication
- Showing Respect
- Listening Skills
Day 7
- Other Languages and Cultures
- Communicating in a Noisy Environment
- Making Oral Reports
- Using the Telephone
- Giving Directions and Feedback
- Handling Criticism
Day 8
- Cost Management Practices in the Hospitality Industry
- General Information About Cost Management
- Cost Management Systems
- Activity-Based Costing
- Activity-Based Budgeting
Day 9
- Target Costing
- Benchmarking
- Balanced Scorecard:
- Value Chain Analysis
- Transfer Pricing
- Kaizen Costing
Day 10
- Basic concepts and tasks of statistics
- Parameter estimation in the practice of statistical analysis
- Characteristics of a multidimensional population. Measures of the relationship of signs
- Parametric and nonparametric distribution modeling
- Reducing the dimension of the feature space and building indices
- Information from probability theory for building statistical models
- Statistical hypothesis testing and its applications
- Regression Analysis: Elements of Theory and Practical Applications
