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Hotel Management 100 Hours Certificate Course


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Hotel Management 100 Hours Certificate Course

Price: £325.00Course Code: BTR202 CLD
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( Nadege minka, 16/01/2014 ) Q: Is it an online course? when do i start?
( 20/01/2014 ) A: Hello Nadege, This is an online course and you can start whenever you wish.

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Hotel Management 100 Hours Certificate Course

Hotel Management course online. This course aims to help you take the next step up in your hospitality career into hotel management and expand your current skills. Whether you are looking for a course to enhance your promotion prospects, or improve your current hotel management skills, this course can help you achieve your goals!

Hotel Management positions, including those for assistant hotel manager pay a salary of around £20,000 to £30,000 per anum. As in all hospitality sectors, hotel management positions attract many applicants, so only those who have the skills and attributes employers are looking for, will even make it to interview stage.

Hotel management responsibilities may include:

  • The setting of room prices
  • Managing room availability
  • Managing the booking system and internet bookings etc.
  • Analysing trends in the market
  • Forecasting demand
  • Dealing with corporate and wholesale customers
  • Setting budgets, achieve targets and set up long term strategic plans for the hotel.
  • Understanding the ins and outs of hotel management
  • Employing and training staff
  • Motivating staff and displaying strong leadership skills

In this online hotel management course, you will learn about all aspects of managing a hotel and the sections within it. You will discover how to organise staff to work efficiently and effectively as a team, learn about managing areas such as foods service, front desk, building & maintenance, servicing rooms, activities and staff. This is a very solid and worthwhile course for anyone in the hotel industry.

If you would like to develop in-depth skills in how to motivate others, why not also look at our Motivation course? For gaining comprehensive leadership skills, you can also complete our Leadership course. And for learning how to deal efficiently with areas of conflict, there is our Conflict Management program.

If you are interested in being able to organise events at a hotel you manage, or want to be able to offer a potential employer something that little bit different, we also have Event Management and Wedding Planning Courses.

All these additional course will make you a better and multi-skilled hotel manager, which should in turn help you stand out from other people applying for the same position as you. If you take Hotel Management, Motivation, Leadership and Conflict Management together and pay in full, you can get 25% off the normal course fee and receive an Advanced Certificate in Hotel Management. That means you will get one of the courses absolutely FREE of charge!

By taking all six courses: Hotel Management, Motivation, Leadership, Conflict Management, Event Management and Wedding Planning., you can gain a Diploma in Hotel Management and Event Planning. You can take the courses one at a time, or pay for all six upfront and save 25%. That's like getting all six for the price of 4.5!

Resorts, hotels and motels around the world require a large pool of hotel management and hospitality staff. Hotel management provides an interesting and challenging career where you can have the opportunity to work in any country in the world. This course transcends borders and continents because the knowledge and skills required for hotel management is truly universal.

"I want to thank you for  the course - Hotel Management- I've just finished now. The course was comprehensive and well edited. For sure it can give a new worker in the hospitality industry the basic theoretical and practical knowledge required". Daniel K, Hotel Management, Romania 


Learning Goals: Hotel Management BTR202
  • Describe the range of hotels in operation globally. Explain the rationale for the range of hotels and their
    varying management policies.
  • To understand management structures and the way in which the workplace is organised.
  • Identify factors that contribute to or inhibit successful management of staff.
  • Explain factors involved in maintaining an overall system of control within a hotel
  • Explain the complexities and management issues relating to front desk operations
  • Identify use and maintenance of equipment and linen required to service and clean rooms
  • Implement facilities management systems
  • Identify requirements for managing an activities service
  • Discuss the management of a range of food services that may be offered in a hotel


Lesson Structure: Hotel Management BTR202

There 9 lessons:

1  Introduction: Scope and Nature of Hotel Management

  • The Hotel Industry
  • Classification and Rating Schemes: Examples of Star Ratings
  • The Scope of the Industry: Accommodation, The Role of the Accommodation Manager, The Client
  • Establishment Size
  • Economy of Scale
  • Growth
  • Why Hotels May Wish to Expand
  • Franchising
  • Franchise Agreements
  • Hotel Management: Semantics
  • Planning
  • Developing Objectives for a Hotel: Goals, Single Use Plans, A Hierarchy of Plans and Sub Plans, Standing Plans, Long or Short Term Planning
  • Policy: Types of Policies, Determination and Sources

2  Organisation of the Hotel Workplace

  • Organisation
  • The Nature and Purpose of Organisation
  • The Mechanistic View of Organisation
  • The Human Relations View of Organisation
  • The Systems Approach to Organisation
  • Organisation Structure
  • The Informal Structure: Advantages and Disadvantages
  • Hotel Organisation: Organisation of the Housekeeping Department, Organisation of the Maintenance Department, Organisation of the Front Office
  • The Provision of Accommodation
  • Planning

3  Staff Management in Hotels

  • Areas of Management
  • Charts
  • Line, direct, (line relationships)
  • The Line and Staff Structure (Line and Staff Relationships)
  • The Functional Pattern of Structure (Function or Specialist Relationships)
  • The Project Organisation Structure
  • Departmental Support
  • Project Management
  • Routine Management
  • Long-Range Planning
  • Communication and Coordination
  • Staff Management: Definition and Development of the Personnel Function, The Objectives of Personnel Management, The Scope of Personnel Management
  • Leadership
  • Staff Motivation
  • Authority
  • Career Development: The Advantages of Career Development

4  Control Systems

  • Control Systems: Sources and Storage of Information, Internal Sources and Storage
  • Creating and Maintaining Information: What to Measure, Interpretation, Selectivity, Accountability and Controllability
  • Creating and Maintaining Control Systems
  • Types of Control: Budgeting, The Purpose of Budgeting, The Method of Budgeting, Budgetary Control, Standard Costing, Points to Consider on Budgeting
  • Production Control
  • Quality Control
  • Sales Control
  • Labour Utilisation Control
  • Materials Control
  • Maintenance Control
  • Financial Control
  • Setting Standards and Corrective Action: Setting Standards, Appraising Performance, Corrective Action
  • Work Study
  • Techniques of Work Study: Method Study, Work Measurement
  • Organisation and Methods

5  Front Desk Management (Reception)

  • Introduction
  • Reservation Systems: Reservation Procedure, Cancellation Procedure, No Show Procedure
  • Registration of Guests
  • Safe Deposits
  • The Control of Accounts
  • Methods of Payments
  • Customer Service: Customer Satisfaction, The Customers Point of View, Customer Goodwill
  • Dealing With Grieviences and Complaints
  • Communication: Verbal and non-verbal
  • Types of Language: Informative Language, Persuasive Language, Imaginative Language, Connotation and Denotation, Literal and Figurative Language, Formal and Informal Language
  • Communications Skills: Hearing verbal messages, Perceiving nonverbal messages, Responding, Creating Rapport, Questioning
  • Questioning: Principles of Questioning, Types of Questions
  • Communication Channels
  • Communication Barriers
  • Conversation Development
  • Using the Telephone: Telephone Manner, Telephone Answering When You're Not There
  • Speaking to Groups
  • Basic Principles of Public Speaking
  • Business Letters
  • Letterheads
  • Promotions and Customer Relations: Making Promotions Cost Effective, Timing of Promotions, Customer Relations, Staff Training
  • Client Interpersonal Skills
  • Body Language
  • Classification of Non-Verbal Communication
  • Self Esteem and Reinforcement

6  Servicing Rooms and General Cleaning

  • Service Equipment
  • Direct Purchase v Hire of Equipment
  • Advantages of Hiring
  • Disadvantages of Hiring
  • Linen - Purchase or Hire?
  • The Choice of Fabrics
  • Basic Fibre Classification
  • The Structure and Properties of Fibres
  • Classification of Fibres: Natural Fibres, Man-made Fibres
  • Flammability of Certain Fibres
  • Linen Room Organisation: Layout, Linen Room Staff
  • Environmental Considerations in Hotel Management
  • Savings to be Made
  • Workplace Health and Safety
  • Compliance with Legislation
  • Advertising Sustainability and Maintaining Good Reputation
  • Good Relationships with Neighbours and Society in General  

7  Building and Facility Maintenance

  • Introduction
  • Maintenance: Service Agreements, Maintenance Records
  • Daily, Periodic and Planned Preventitive Maintenance
  • Frequent Maintenance Problems: Dampness, Electrical Problems
  • Safety
  • Furniture: Seating, Tables, Dressing Tables and Chests of Drawers, Wardrobes, Beds, Mattresses
  • Fittings
  • Managing Maitenance
  • Maintenance Checklists 
  • Equipment Cleaning Form
  • Building Maitenanance
  • Health and Safety: Steps, Floors, Seating, Dangerous Surfaces, Loose Objects, Spills
  • Repairs: Broken Windows, Roofs, Walls
  • Toilets and Locker Rooms: Components of a Toilet & Locker Room, Health & Safety, Routine Maintenance

8  Activities Management

  • In House Services: Tour Desk, Guest Information Services, Leisure Facilities
  • Routine Maintenance
  • Repairs
  • Managing Exercise Programs
  • Fitness/Aerobics Class Design
  • Managing Swimming, Spa and Sauna Facilities
  • Routine Maintenance of Swimming Pools
  • Routine Maintenance of Spas
  • Routine Maintenance of Saunas & Steam Rooms
  • Common Problems with Swimming Pools
  • Pool Surrounds
  • Activities: Nature and Scope of Activities, Suggested Children’s Play Program Activities, Ideas on Equipment Needed
  • Planning for Recreation Activity Programs: People & Programming, Purpose for Programming, Flexibility, Evaluation, Shared Planning & Participation, Keep Up To Date, Program Planning Ideas
  • Type of Program
  • Hints for Leading Activities
  • Tourism: Why Hotels Should Provide Tourism Services, Scope of Service, What Tourism Services Might a Hotel Provide 

9  Food Service

  • ​Scope of Food Service
  • Types of Food Service
  • Kitchen Design and Equipment
  • Equipment Design
  • The Criteria for Selecting Equipment
  • Equipment Inventory: Reception, Storage, Storage Temperatures, Preparation
  • Managing the Freezer
  • Cooking: Central Range, Convection Ovens, Microwave Ovens
  • Service Facilities
  • Cleaning/Cleansing
  • Waste Disposal
  • Food Service Management: Menu and Production Planning, Division of Activities In Cook-Freeze Operation
  • Management and Supervision
  • Organising Food Service
  • Methods of Kitchen Production: A La Carte Production, Table d'Hote Production, Call-Order Production
  • Waiting: Holding a Service Spoon and Fork, Carrying Plates, Using a Service Salver, Using a Service Plate, Carrying Glasses, Carrying Trays, Using a Waiter's Friend, Interacting with Staff and Customers, Addressing Customers, During Service, Records
  • The Menu: Types of Menus, Menu Composition
  • Beverage Lists: Complimentary Drinks
  • Non-Alcoholic Drinks: Teas, Herb Teas, Common Herb Teas
  • Food Purchasing: Purchasing Methods, Contract Purchasing, Nominated Supplier Purchasing, Commissary Purchasing, Day to Day Purchasing, Cash and Carry Purchasing, Cooperative Buying Groups, Tendering
  • Storing Vegetables: Long Term Storage, Freezing
  • Vegetables You Can Freeze
  • Food Preservation: Bottling, Pickles, Bottling Tomatoes, Chutneys, Sauces, Jellies, Testing The Fruit
  • Drying
  • Freezing
  • Blanching
  • Culinary Herbs: Herb Vinegars, Herb Oils, Herb Butters, Herb Salt, Herb Mustards
  • Eggs: Test For Freshness, Storage of Eggs
  • Dairy Products: Care of Milk, Grading of Milk, Pasteurisation  


  • Interview a manager or senior staff at a local hotel to inquire about their set up and structured policies.
  • Find out about the organisational structure of either one department of the hotel, or the whole hotel.
  • Observe how managers give direction/orders/requests to staff.
  • Discuss the procedures which should be followed when creating and maintaining a budgetary control system.
  • Observe and evaluate the Front Desk management of a selected hotel, commenting on the style of communication used, efficiency of the staff and your suggestions for improvement.
  • Discuss room service and room standards (i.e. cleanliness, etc.) in hotels and other guest accommodation, with three different colleagues or friends to identify areas of concern.
  • Visit a hotel in order to develop a checklist for conducting maintenance inspections.
  • Compare guest services (including fitness and health services) fat two different hotels or chains in the same region
  • Compare the different food services (including range/scope of services, times of service, types of food and beverage, prices, and quality of serviced) at three hotels in the same area.
  • How the payment Options Work
  • You can be either pay fees in one or two parts.
  • If paying in 2 parts, the first part is paid on enrollment, and the second part two months later (You are sent a bill when you enroll).
  • If you pay the full fee on enrollment, we offer a discounted fee (commonly around 8% lower)
Course Info
How Do Our Tuition Fees Compare?Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.
Course StartBegin your learning at any time.
Course Prerequisite None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.
Course Qualification (Study Option A)Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.
Course Qualification (Study Option B)Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.
Comparative Credits InformationUK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.
Course Duration and DeadlinesCourse hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!
Study SupportPersonal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.
Suitability for Self Employment and Small BusinessesOur courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Doing the job right using the correct knowledge and skills, leads to repeat business and referrals to friends, family and work colleagues. Completing one or more of our courses for the service you have to offer, will give you the tools to achieve this and grow your business.
Recognition of Your Course By EmployersWe aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. If you can demonstrate that you have the level of knowledge and transferable skills necessary to an employer, you should stand out from someone who has only received a superficial understanding of what's required - Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.
Recognition of Your Course By UniversitiesAs you will see on our Testimonials page, previous students have used their qualification from us to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience. We can approach up to three universities on your behalf with details of our course before you enrol, so you will know whether it will be accepted as part of their application process. Please complete our contact form and we will begin the process.
Designing Your Own QualificationBundle up your choice of related courses to form your own qualification. Our Advanced Certificates (4 courses), Diplomas (6 courses), Advanced Diplomas (8 courses) and Higher Advanced Diplomas (12 courses), are used to differentiate between the in-depth knowledge and skills you will acquire in your chosen area of study. e.g. Advanced Certificate in Turf Care Management, which includes individual courses: Turf Care, Sports Turf Care, Turf Repair and Renovation and Turf Grasses.
How Can I Enrol?Online by selecting your study option, learning materials, plus payment option and then clicking the Enrol Now button - By contacting us for an application form - By telephoning us on 01227 789 649 (International: 0044 1227 789 649). Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.
How Can I Get a Pro-forma Invoice for my Employer?Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.

                       Learn, Progress, Change, Achieve                                                     


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"Fantastic Teacher. Well organised modules. Assignments force me to learn and research more so I can prepare well for exams. I really enjoyed studying via ADL.  I can now continue study at Ulster University which accept my certificate from ADL".    Level 4,  Advanced Certificate in Applied Science,  VSC001,  Stanislawa,  Poland.

Its with great pleasure I am announcing you my new job as 'Park Manager' for a 5 star hotel in Reunion Island.  Its definitely my courses with ADL (Botany, Agronomy and Trees for Rehabilitation) which were decisive for my nomination. Accordingly, my sincere thanks goes to all the ADL team.

"The course was a valuable learning experience as it provided me with the knowledge and understanding for me as a Careers Advisor. The feedback was very good from my tutor, and allowed me to  build upon my assignments that were marked. The comments were very informative  and very useful. Well written course material."  Andrew W, Careers  Counselling, UK

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Disclaimer: Every attempt is made to ensure all information from the academy is accurate and that the student has attained the competencies taught in a course, at the point of their assessment. Beyond this point, the graduate is responsible to maintain their acquired competencies, and apply acquired knowledge and skills in a way which is appropriate to the unique characteristics of each application. This will release the academy from any liability, action and claims of whatsoever nature in connection with, or arising from any such information, instruction or advice, given by any student or ex-student, whether directions given during the course are followed or not.