The Penn Foster Hotel/Restaurant Management programprovides valuable information about food service set-ups, dining service, banquet and buffet catering, sales, advertising, and public relations. The program includes all necessary books, lessons, equipment and learning aids for free, as well as various recipes, measurement converter/pricing guides, unlimited instructional supportand access to student services by phone, mail and website.

The Program consists of six Instruction Sets:

Instruction Set 1
     The Hospitality Industry. Here you can study the origin and history of the field; industry profile and job opportunities.

Instruction Set 2
     Marketing and Sales. The course teaches to dress professionally; how to build a support network, as well as developing skills and a career portfolio.
     Managing People. This course discovers theories and styles of management; motivation and communication; planning and control; staff selection.
     The Front Office. With this course you can study levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit.

Instruction Set 3
     Housekeeping – familiarize with cleaning process; the linen room and storage; Right-to-Know.
     Engineering and Maintenance. Here you will study department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.

Instruction Set 4
     Hospitality Accounting. The course explores terminology; accounting elements and methods; financial statements; computers.
     Legal Aspects and Insurance. Here you can study legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting an insurer.
     Cost Controls – discovers cost control for lodging and food service businesses; implementation of cost control strategies.

Instruction Set 5
     Restaurant and Banquet Service – studies terminology; accounting elements and methods; financial statements; computers.
     Menu Planning. With this course you can find out more about legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting and insurer.
     Food Preparation. The course discovers the notion of cost control for lodging and food service businesses; implementation of cost control strategies.

Instruction Set 6
     Purchasing and Storage – studies cost factors; government regulations; yield testing; purchase of perishable items; the "bidding" procedure; receiving operation; storage needs and guidelines; inventory control.
     Food Service Sanitation. Here you can learn about bacteria and other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control.
     Alcoholic Beverages. The course examines society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit.

Program tuition fee – $965