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1 Chapter 1Hotel Basics
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2 chapter 2 hotel organizational Management
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2.1 organizational design
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2.1.1 what is organization
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2.1.2 the elements of organizational structure
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2.1.3 static principles of organizational design
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2.2 Type of Organizational Structure
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2.3 hotel Organizational Design
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2.3.1 hotel organization structure
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2.3.2 how is a hotel organized ?
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2.3.3 hotel organization structure innovation
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3 Chapter 3 Hotel Service Quality Management
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4 Chapter 4 The Management of Hotel
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4.1 Hotel General Manager
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4.2 Content of Hotel Management
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4.2.1 Property Management
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4.2.2 Information Technology
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4.2.3 Quality Training
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4.2.4 Marketing Servic
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4.2.5 Account Processing
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4.2.6 Development
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4.2.7 Efficient Cost Controls and Operations
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4.2.8 Owner Oriented Asset Maintenance
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4.3 Examples of Best Practice in U.S. HOTEL Industry
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4.3.1 Best Practice of Human Resource Management
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4.3.2 Best Practice of Corporate Management
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4.3.3 Best Practice of General Management
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4.3.4 Best Practice of Guest Service
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5 Room Division Management
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6 Food and Beverage Division Management
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7 Sales and Marketing Management
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7.1 Realize Hotel Marketing
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7.2 hotel marketing management
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7.2.1 content of hotel marketing management
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7.2.2 Hotel marketing process
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7.2.3 Hotel Marketing Combination
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7.3 Marketing & Sales Management
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8 Hotel Human Management
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8.1 Conspectus of Hotel Human Resource Management
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8.1.1 The Importance of Hotel Human Resource Management
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8.1.2 Retention、Progression and Promotion of Employee
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8.1.3 employee services
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8.1.4 training of employee
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8.2 hotel human resource planning
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8.3 Recruiting of Hotel Employees
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8.3.1 recruitment ways
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8.3.2 Selection
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8.4 Training for Hotel Employees
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8.5 Compensation and Motivation
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9 Hotel Strategic Management
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9.1 Strategic Management Process
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9.2 strategic choices of the hotel business level
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9.2.1 integration strategy
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9.2.2 strategic outsourcing
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9.2.3 diversification strategy
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9.3 Operation of Hotel Groups
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9.3.1 The Operation Models of Hotel Groups
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9.3.2 Advangtes of Hotel Groups
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9.3.3 Problems of Hotel Groups
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9.3.4 Trends In Hotel Industry
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10 饭店管理概论
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10.1 饭店概述
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10.2 饭店管理理论与方法
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10.2.1 饭店管理理论与方法
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10.2.2 第二章节测验
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10.3 饭店组织管理
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10.3.1 饭店非正式组织管理
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10.3.2 第三章节测验
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10.4 饭店战略管理
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10.4.1 饭店战略概述
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10.4.2 饭店战略环境分析
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10.4.3 第四章节测验
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10.5 饭店业务管理
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10.5.1 饭店前厅部运营与管理
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10.5.2 饭店客房部运营与管理
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10.5.3 饭店餐饮部运营与管理
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10.5.4 第五章节测验
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10.6 饭店人力资源管理
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10.6.1 饭店人力资源管理含义及内容和目标
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10.6.2 饭店员工的开发与利用
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10.6.3 饭店员工的激励
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10.6.4 第六章节测验
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10.7 饭店服务质量管理
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10.7.1 饭店服务质量含义及构成
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10.7.2 饭店服务质量工具
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10.7.3 饭店服务质量管理体系（上、下）
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10.7.4 第七章节测验
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10.8 饭店营销管理
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10.8.1 饭店营销管理含义及观念发展
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10.8.2 饭店营销组合策略
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10.8.3 饭店营销新理念（上、下）
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10.8.4 饭店与第三方平台
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10.8.5 第八章节测验
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10.9 饭店公共关系管理
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10.9.1 饭店公共关系概述
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10.9.2 公共关系活动模式
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10.9.3 饭店cis形象设计
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10.9.4 第九章节测验
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10.10 饭店财务管理
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10.10.1 饭店财务管理
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10.10.2 第十章节测验
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10.11 饭店安全管理
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10.11.1 饭店安全管理概述
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10.11.2 饭店常见安全事故的预防与处理
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10.11.3 第十二章节测验
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10.12 饭店信息管理
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10.12.1 饭店信息管理
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10.12.2 第十三章节测验
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10.13 课程总结
