"The ICE Hospitality
program is teaching
me the ropes in
hospitality life.""ICE is helping me
narrow down which
area of the hotel
Hospitality Management Diploma: Program Curriculum Outline
The 638-hour diploma program is divided into 10 courses with 219 lessons (150 in evening classes). The 11th course is a 200-hour off-site externship. The program is constructed as follows:
COURSE 1: HOSPITALITY HUMAN RESOURCES AND SUPERVISION –44 HOURS
One of the most essential components of a successful hospitality enterprise is the people. This course teaches students how to effectively recruit, train, supervise, and maintain the staff that will either make or break their property. Learn the skills needed to successfully manage a team-oriented staff through lectures and discussions about computerized human resource information systems, management techniques, union shops, and employee discipline.
COURSE 2: INTRODUCTION TO THE HOSPITALITY, TRAVEL, AND TOURISM INDUSTRIES –40 HOURS
From marketing and management to food costs and event planning, this first course introduces students to the wide world of hospitality management. Get an overview of the functions and structures within a typical hospitality enterprise.
COURSE 3: HOSPITALITY AND ROOM DIVISIONS MANAGEMENT –48 HOURS
A hospitality enterprise’s room division is responsible for meeting guests’ expectations for a clean, safe, and secure environment. This course provides students with an understanding of the essential safety policies and procedures associated with OSHA safety regulations, laundry, and maintenance operations, and the best practices for effectively managing a secure environment for your guests.
COURSE 4: MATHEMATICAL AND FINANCIAL CONCEPTS FOR HOSPITALITY –44 HOURS
Like most industries, success in the hospitality management industry depends on ambition, hard work, and numbers. Menu pricing, payroll, and occupancy rates are just a few of the topics covered in this course, which teaches students how to accurately and efficiently associate numbers with both the financial and logistical aspects of hospitality management.
COURSE 5: HOSPITALITY FOOD AND BEVERAGE MANAGEMENT –44 HOURS
Restaurants, banquet halls, in-room dining services, and lounges are all a part of any top-level hospitality enterprise. They rely on the food and beverage division. This course provides students with an in-depth look at menu design, restaurant public relations, dining room management, alcoholic beverage service, and financial management tools.
COURSE 6: HOTEL OPERATIONS: FRONT AND BACK OFFICE MANAGEMENT –50 HOURS
Successfully managing a hotel requires an awareness of every transaction and process that takes place from the time a guest checks in to the time they check out. This course provides students with an in-depth look at both front and back office management responsibilities including reservation, security, record keeping, and audit procedures.
COURSE 7: EVENT MANAGEMENT AND CONFERENCE PLANNING –44 HOURS
As the hospitality management industry grows, so too does the size and scale of conferences, conventions, and galas. Large-scale events require complex management skills to create themes, organize timelines, and coordinate catering and technical resources that include special audio/visual effects and lighting. This course provides students with an in-depth look at event and conference planning through interactive lectures and group discussions.
COURSE 8: FOOD PRODUCTION AND KITCHEN MANAGEMENT –40 HOURS
All top hotels have something in common: excellent food venues. The ability to manage kitchens efficiently and understand food production is a valuable skill that is essential in today’s cost-sensitive environment. The food production course will explore this important department from inventory and progressing to purchasing, storing, menu design, and preparation to plate presentation and planning, and operation. Students will examine kitchen operations in a professional environment.
COURSE 9: HOSPITALITY SALES AND MARKETING –44 HOURS
Even the most extraordinary property can fail if it is not positioned and marketed properly. From marketing audits and evaluations to consumer targeting and evaluation, this course provides students with an in-depth look at the sales office organization, telemarketing, cross-promotions, and sales force management required to optimize a property’s performance and reach a targeted demographic.
COURSE 10: HOTEL PROPERTY MANAGEMENT SYSTEMS AND TECHNOLOGY –40 HOURS
The digital age hasn’t left the hospitality management industry behind. An ever increasing number of hotels and resorts rely on key property management systems to control everything from reservations and energy management to security and event catering. This course familiarizes students with the industry-leading Micros OPERA System by training them in the uses and functions of technology within hospitality management.
COURSE 11: EXTERNSHIP –200 HOURS
At the end of their in-class training, students are assigned an externship to apply the skills they have gained. Students may choose to complete their externship within a broad range of hospitality and tourism venues, such as hotels, tourism offices, cruise lines, or catering companies.
Click here to download ICE's Career Training program book list (effective July 1, 2016).
Click here to download ICE's Career Training program book list (effective September 1, 2017).