Hospitality Industry Computer Systems

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions.

Evaluation: The student must complete twelve basic, self-scoring review
quizzes, four progress test, and a comprehensive final examination.

Learning Resource: Hospitality Industry Computer Systems,
Third Edition, by:
Michael L. Kasavana, Ph.D., CHTP,
John J. Cahill, CHA, CHTP

Learning Objectives: At the completion of this course, students should
be able to:
1. Identify the most common front office components of a Property
Management System (PMS) and some of the computer systems that
can interface with a PMS.
2. Identify and describe features of the three major components necessary
for a complete computer system—input/output units, a central
processing unit, and external storage devices.
3. Describe the basic functions performed by generic application software,
such as word processing, electronic spreadsheet analysis, and
database management.
4. Explain the process of selecting and implementing a computer system
at a hospitality operation.
5. Identify and describe the functions performed by front office PMS
modules, such as an in-house reservations module, rooms management
module, guest accounting module, and general management module.
6. Identify and explain the function of files maintained by the modules of a
PMS back office package, including accounts receivable, accounts
payable, payroll, and financial reporting.
7. Identify and explain the function of common PMS interfaces, which
include point-of-sale systems, call accounting systems, energy
management systems, electronic locking systems, and guest-operated
devices.
8. Describe common hardware configurations of POS systems used by
food service operations.
9. Describe advances in food service automation, such as sophisticated
input devices, POS system and microcomputer interfaces, integrated
food service software, forecasting application software, and catering
software packages.
10. Identify and explain the function of files maintained by food service
management applications, such as recipe management, precosting and
postcosting, sales analysis, menu management, and back office
accounting applications.
11. Explain the difference between read only memory (ROM) and random
access memory (RAM).
12. Describe important elements of revenue management, explaining how
hospitality managers should use it and discussing the advantages that
revenue management software offers.
13. Identify how hospitality operations can ensure data security and
information protection.
14. Identify the purpose of a management information system.
15. Identify the impact of the Internet and private intranets on the hospitality
industry
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Front Office Procedures
Housekeeping Management
Security and Loss Prevention Management
Hospitality Supervision
Quality Sanitation Management
Food & Beverage Service
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service

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