Certified Hotel Administrator (CHA)

Staff training and Development

DURATION : 1 Year
CONTACT TRAINING : 5 Days
CERTIFICATION : AHLEI
CREDIT: 1

Certification through American Hotel and Lodging Education Institute (AHLEI)

Executive Designation

The Certified Hotel Administrator (CHA) is the most prestigious certification available to a hotel general manager or hospitality executive. Those who earn the CHA become part of an elite group of hospitality professionals who, by combining education and experience with dedication to the industry, have achieved a high level of expertise.

Candidates must be a general manager, owner/operator in a lodging hospitality company; or employed as a corporate executive responsible for the operation of three or more properties, who serves as a regional or corporate director of operations, or has ultimate corporate responsibility for rooms, marketing, accounting and finance, human resources, or engineering.

Course content:                                                                                                                    

Section     Title                                                                                                     

1                  Financial Management                                                                

1.1              Financial Statement Review                                                       

1.2              Operations Budgeting                                                                   

1.3              Capital Budgeting                                                                           

1.4              Lease Accounting                                                                            

1.5              Technology System Selection                                                    

1.6              Basic Cost Concepts                                                                       

1.7              Cost-Volume-Profit Analysis                                                       

1.8              Cost Approaches to Pricing                                                         

1.9              Managing Productivity and Controlling Labour Costs       

1.10            Managing Inventories                                                                                                                                                                                                  

2                  Marketing & Sales                                                                         

2.1              The Marketing Plan                                                                        

2.2              Managing the Sales Office                                                           

2.3              Personal Sales                                                                                  

2.4              Internal Marketing and Sales                                                     

2.5              Advertising and Public Relations                                                                                                                                                                                

3                  Leadership                                                                                        

3.1              Motivation and Leadership Styles                                            

3.2              Goal-Setting, Coaching, and Conflict Management           

3.3              Training and Development as an Investment                      

3.4              Building High-Performance Teams                                          

3.5              The Challenge of Diversity                                                           

3.6              Emergency Management and Media Relations                  

3.7              Managing Organizational Change                                                                                                                                                                            

4                  Human Resources Management                                             

4.1              Recruitment and Selection                                                         

4.2              Orientation and Socialization                                                     

4.3              Training and Development                                                         

4.4              Supervisory and Management Development                      

4.5              Evaluating Employee Performance                                         

4.6              Turnover, Discipline and Exits                                                    

4.7              Compensation Administration                                                                                                                                                                              

5                  Rooms Management                                                                    

5.1              Revenue Management                                                                

5.2              Reservations                                                                                    

5.3              Security in the Lodging Industry                                               

5.4              Housekeeping                                                                                 

5.5              Hospitality Facilities Overview                                                  

5.6              Hospitality Facilities Management                                          

5.7              Environmental and Sustainability Management                                                                                                                                               

6                  Food and Beverage Management                                           

6.1              Marketing Restaurants and Lounges                                       

6.2              Determining Food and Beverage Standards                         

6.3              Pricing Menu Items                                                                       

6.4              Dining Service Styles and Procedures                                     

6.5              Sanitation and the HACCP System                                           

6.6              Beverage Service Styles and Procedures                               

6.7              Serving Alcohol with Care                                                             

Course Info Sheet

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