Certified Hotel Manager Diploma 

Develop the essential skills needed for a successful hospitality management career.



The goal of EVS Hotel-Pro professional development training is to develop industry leaders who will manage from a greater place of understanding of the world and the various people and cultures within it. Participants will learn how to inspire and motivate people of various backgrounds to achieve common business goals.

Are you looking to develop leadership skills that will open doors to an exciting hospitality career?

EVS Hotel-Pro's Certified Hotel Manager Diploma addresses topics such as: technology, leadership, cultural diversity in the workplace, and interpersonal skills, all of which are necessary competencies in today's global workforce. The emphasis of this hospitality management training program is on building leadership and management skills, supervisory skills, positive attitudes, work ethics, sense of responsibility, the desire to excel, as well as effective communication and multicultural skills. Take control of your future and make the first step toward a successful career in hospitality management.

You will learn:

 - Successful hospitality leadership in a diverse workforce

 - Maintaining a strong sense of integrity while providing a quality product or service

 - Inspiring and motivating people of various backgrounds and cultures  -

 - Working within a business climate characterized by rapid change and globalization

Course Curriculum

Forces AFFecting Cover

Your own career choice is probably the most important management decision that you will ever make—at least from your point of view. This chapter has been designed, therefore, to help you analyze a career in the hospitality industry and correlate that analysis with your personal, professional, and educational experiences. It will also help prepare you for the first career decision you make just before or after you graduate. This chapter discusses the career decisions that are ahead of you over the coming weeks and months

Certified Hospitality Manager Diploma - Module 1 Contents Detail

Module 1 

Chapter 1 - The Hospitality Industry and you. 
What Is Hospitality Management?
The Manager’s Role in the Hospitality Industry 
 Why Study in a Hospitality Management Program? 
Employment Opportunities 
Planning a Career 
The Meaning of Work 
Employment as an Important Part of Your Education 
Profiting from Work Experience 
 Getting a Job 
Getting in the Door 
 Employment at Graduation 
Goals and Objectives: The Strategy of Job Placement 
 The Outlook for Hospitality Globalization 
Key Words and Concepts 
 Review Questions
Internet Exercises 

  •  Chapter 2 - Forces affecting growth and change in the hospitality industry 

 Managing Change Demand 

The Changing Age Composition of Our Population 

 Diversity and Cultural Change 


Land and Its Produce  


Workforce Diversity 

The Impact of Labour Scarcity 


Key Words and Concepts 

Review Questions 

 Internet Exercises 

Forces Affecting Cover (1)

This module first presents an overview of the restaurant business. It then focuses on two basic markets served by restaurants: the dining market and the eating market.

Under dining, we are primarily concerned with the “casualization” of fine dining and the growth of the casual and upscale casual food service segments. A still-growing part of the eating market is in off-premise operations, such as home meal replacement (HMR).

We also look at the contemporary popular-priced restaurants that are the largest segments of the existing restaurant industry: quick-service and midscale operations, such as family restaurants.

This discussion of the major components of the restaurant industry closes with a look at restaurants in retail settings such as malls.

Certified Hospitality Manager Diploma - Module 2 - FOOD SERVICE - Contents Detail

Module 2 



•The Varied Field of Food Service 

•The Outlook for Food Service 

•The Restaurant Business 

•The Dining Market and the Eating Market 

•Dining Well - The Eating Market and Its Dynamics 

•Contemporary Popular-Priced Restaurants 

•Quick-Service Restaurants 

•Fast-Casual Restaurants - Midscale Restaurants - Casual Restaurants 

•High-Check-Average Restaurants 

•Restaurants as Part of a Larger Business 

•Restaurants in Retail Stores - Restaurants in Shopping Malls 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises Chapter 


•Restaurant Operations 

•The Front of the House

 •The Back of the House 

•The “Office” - General Management 

•Making a Profit in Food Service Operations •Increasing Sales - Reducing Costs 

•Keeping the Score in Operations: Accounting Statements and Operating Ratios 

•Cost of Sales - Controllable Expenses - Capital Costs 

•Life in the Restaurant Business 

•Salary Levels 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises 


•Chain Restaurant Systems 

•Marketing and Brand Recognition - Site Selection Expertise 

 •Access to Capital - Purchasing Economies - Control and Information Systems 

•New Product Development - Human Resource Program Development 

•Independent Restaurants 

•Operating Advantages - Marketing and Brand Recognition 

 •Site Selection - Access to Capital 

•Purchasing Economies -Control and Information Systems 

•Human Resources - The Independent’s Extra: Flexibility 

•Franchised Restaurants 

•The New Franchisee - Continuing Franchise Services 

•The Franchisee’s View - The Franchisor’s View •Franchisor-Franchisee Relations 


 •Key Words and Concepts 

•Review Questions 

 •Internet Exercises Chapter 

6 COMPETITIVE FORCES IN FOOD SERVICE •Competitive Conditions in Food Service 

 •The Marketing Mix 

•Product •Price - Place–and Places Promotion •Competition with Other Industries 

•Convenience Stores – Supermarkets - The Home as Competition 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises Chapter 


Comparing On-Site and Commercial Food Services 

•Self-Operated Facilities 

•Managed-Services Companies 

•Pros and Cons of Managed Services 

•Business and Industry Food Service 

•College and University Food Service - College Students as Customers 

•Health Care Food Service 

•The Dietetic Professional - The Dietetic Technician - The Dietary Manager 

•Health-Care Food Service Department Organization 

•Trends in Health Care Food Service 

•School and Community Food Service 

•The School Food Service Model 

 •Contract Companies in School Food Service - Trends in School Food Service 

 •Service Programs for the Aging •Community-Based Services 

 •Other Segments •Recreation - Correctional Facilities - Private Clubs - Transportation 

•Vending •Summary 

 •Key Words and Concepts 

•Review Questions 

•Internet Exercises Chapter 


•Consumer Concerns 

•Health and Wellness - Fast Food and a Hectic Pace - 

Nutrition and Labelling 

•Food Safety and Sanitation - 

Alcohol and Dining 

•Food Service and the Environment 

•Thinking About Garbage from Dump to Waste Stream 

 •The Greening of the Restaurant Industry •Technology 

•Enhancing Customer Service - Technology in the Back of the House 

•Technology, the Internet, and Food Service Marketing 

 •Technology and Management 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises  

Lodging Cover

In this Module, we look at hotel as a set of products and services that have evolved out of guest needs and preferences.

We begin with the evolution of hotel to fit transportation and destination patterns and individual guest preferences. We then delineate different types of hotel properties, discussing the distinguishing characteristics of each.

Different market segments are explained in relation to their demographics and subsequently their needs and expectations when traveling. The tremendous impact of technology is discussed from the perspective of changing guest expectations and from the standpoint of how technology has changed major facets of hotel operations.

The most important aspect of the hotel industry, service, is explored with a discussion of hotel rating criteria through organizations such as American Automobile Association (AAA) and directories such as the World Hotel Ratings. The crucial role of employees as “internal customers” in providing service is emphasized.

Certified Hospitality Manager Diploma - Module 3 - LODGING - Contents Detail

Module 3


•The Evolution of Hotels 

•The History of Hotels 

 - The Evolution of the Motel 

 •Classifications of Hotel Properties 

•Hotels Classified by Price 

 Hotels Classified by Function

 •Hotels Classified by Location 

•Hotels Classified by Market Segment

 •Other Hotel Classifications 

•Types of Travelers •Business Travelers Other Segments •International Travelers 

•Anticipating Guest Needs in Providing Hospitality Service

•Service, Service, Service 

•Employees as the Internal Customers 


•Key Words and Concepts 

 •Review Questions 

 - Internet Exercises 


•Major Functional Departments 

 •The Rooms Side of the House 

•■The Front Office 

 ■Automation of the Front Office 

 ■Reservations and Yield Management •Housekeeping 


 ■ Uniformed Services Staff 


•Hotel Food and Beverage Operations 


 ■ Food Production 

 ■ Sanitation and Utility 

•Leased Restaurants 

•Staff and Support Departments 

•Sales and Marketing 

 ■ Accounting 

 ■Human Resources 


•Income and Expense Patterns and Control 

•The Uniform System of Accounts 

•Entry Ports and Careers 

•Front Office 


 ■Sales and Marketing 

 ■Food and Beverage 

•Own your Own Facility 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises 


•The Economics of the Hotel Business 

•A Cyclical Business 

■ Hotel Cycles and Financial Performance •RevPAR 

■ Hotels as Real Estate 

■ International Hotel Development 

•Private Equity Investments 

■ The Securitization of the Hotel Industry Hazards of Public Ownership 

•Dimensions of the Hotel Investment Decision •Financial 

■ An Operating Business 

■ Segmentation: For Guests or Developers? •Management Companies 

■ Asset Management 

•Entrepreneurial Opportunities 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises 

12 COMPETITION IN THE LODGING BUSINESS •The Conditions of Competition 

•A Fragmented Market 

 ■ A Cyclical Market 

 ■Cost Structure 

 ■ Securitization 

•Technological Revolution 

•The Marketing Mix in Lodging 

•Competitive Tactics 

•Product in a Segmented Market 

•Food Service 

 ■ Other Services and Amenities 

•Systemwide Services 

•Price and Pricing Tactics 

•Yield Management 

•Place—and Places 


 ■ Distribution Channels 

•Promotion: Marketing Communication •Advertising in Mass Media 

 ■Advertising on the Internet 

 ■Sales Promotion 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises  

Travel & Tourism Cover

Travel and tourism at the local, state, national, and international levels are vital to the health of the worldwide economy as well as that of the hospitality industry. Indeed, tourism is big business and continues to grow worldwide. The economic and social impacts of tourism are significant, and we discusses both of these dimensions Travel destinations, whether natural or created, are the magnets that set the whole process of tourism in motion, we look at the motivations of travelers as well as the nature of mass-market travel destinations.

Certified Hospitality Manager Diploma - Module 4 - TRAVEL & TOURISM - Contents Detail

Module 4 

13 • TOURISM: FRONT AND CENTER • •The Importance of Tourism •

•Factors Affecting Travel and Tourism 

Income Trends 

■ Demographics •

•Travel Trends •

•Mode of Travel 

■ Trip Duration •

•The Economic Significance of Tourism •

•Tourism and Employment 

■ Publicity as an Economic Benefit • 

The United States as an International Tourist Attraction •

•Measuring the Volume 

■ Reasons for Growth of the United States as a Destination •

•Businesses Serving the Traveller •

•Passenger Transportation 

■ Channels of Distribution 

■ Reservation Networks •

•Noneconomic Effects of Tourism •


■ Favourable Noneconomic Effects 

 • The World After COVID 19 – Effects on Tourism • •Summary •

•Key Words and Concepts •

•Review Questions •

•Internet Exercises •

 DESTINATIONS: TOURISM GENERATORS • •Motives and Destinations •

•Mass-Market Tourism •

•Planned Play Environments •

•Theme Parks 

■ Themes Scale 

■ Regional Theme Parks Themes and Cities • •Employment and Training Opportunities 

■ Casinos and Gaming •

•Las Vegas 

■ Atlantic City 

■ Mississippi Gulf Coast •

•Other Markets 

■ Casino Markets and the Business of Casinos 

■ Casino Staffing •

•Urban Entertainment Centres •

•Shopping Centers 

■ Zoos, Sanctuaries, and Aquariums •

•Temporary Attractions: Fairs and Festivals • •Natural Environments On a Lighter Note 

•Summary •

•Key Words and Concepts •

•Review Questions •

•Internet Exercises 

 •Internet Exercises  

Management Cover

Management practices and innovations have had a profound impact on the hospitality industry. ​ In this  we examine closely organizations that pioneered the development and application of modern management in the hospitality industry.​

 Planning for your life’s work is as essential as planning today’s menu. Accordingly, this module presents planning as an active process related to both long- range organizational goals and day-to-day work. 

We also investigate an understanding of the limits of authority—and the limits on accepting authority

Since a hospitality firm spends somewhere between 20 and 40 percent of its revenue on direct and indirect wage costs, an understanding of the management function concerned with managing human resources is addressed in some detail in this module.​

Certified Hospitality Manager Diploma - Module 5 - MANAGEMENT - Contents Detail

Module 5

15 MANAGEMENT: A NEW WAY OF THINKING •Management and Supervision 

 •The Economizing Society 

•The Managerial Revolution 

•Taylor: The Work Process Focus - Fayol: Administrative Management 

•Human Relations: Work as a Social Process 

■ Implications for the Modern Hospitality Manager 

•Management: A Dynamic Force in a Changing Industry 

•Statler: The First “National” Hospitality System 

■ Stouffer’s Modern Management Techniques 

■ The Building of Complex Hospitality Systems •What Is Management? 

•What Is Our Business? In Business for Yourself? •Summary 

•Key Words and Concepts 

 •Review Questions 

•Internet Exercises

 • Chapter


•Planning in Organizations 

•Some Planning Concepts 

•Goal Setting 

•Characteristics of Well-Thought-Out Goals - Goal Congruence 

•Goals and Policies 

•Planning in Operations 

•Strategic Issues 

■ From Strategy to Tactics 

•The Individual Worker as Planner 

•Planning as a Personal Process 

•Long-Range Planning Tools 

•Return on Investment 

■ Cost-Benefit Analysis 


•Key Words and Concepts

•Review Questions 

 •Internet Exercises 

17 ORGANIZING IN HOSPITALITY MANAGEMENT •Authority: The Cement of Organizations 

•The Basis of Authority

 -Authority and Responsibility

-Authority: A Summary 


•The Delegation of Authority -Span of Control- Bases for Departmentalization 

•Line and Staff 

•Line Management Staff Support 

•Issues in Organizing 

•Functional Staff Authority 

-Increasing the Span of Control: Empowering Managers 

•Committees Bureaucracy Ad Hocracy 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises 


 •Issues in Human Resources Management 

Fitting People to Jobs 

•Job Descriptions 


•Internal Sources 

- External Sources 

Segmenting the Employee Market 

•Selection and Employment 

•Selection Orientation 


•Management Training On the Job Training - Everybody gets trained 

•Retaining Employees 

 •Staff Planning 

•Job and Work Needs Part Time Employees Computerized Scheduling 


•Key Words and Concepts 

 •Review Questions 

 •Internet Exercises 


•The Importance of Control 

•Control and the “Cybernetic Loop” 

•Control Through Management Action ,Characteristics of Control Systems 

•Tools for Control 

•Financial Accounting Managerial Accounting Decision Accounting 


•Key Words and Concepts 

 •Review Questions

 •Internet Exercises 


•Leadership as Viewed by Social Scientists •Relationship to Other Management Functions •Why People Follow Up 

•Necessity as Work Motivation 

Advantage as Work Motivation 

•Personal Satisfaction as Work Motivation 

■ Independence as Work Motivation •Encouragement, Praise, and Recognition as Work Motivation 

•Money as Work Motivation 

■ Company Policy as Work Motivation 

•Does Happiness Lead to Productivity? •Leadership Theories 

•Three Important Elements of Modern Leadership Participation 


•Barriers to Communication 

Gateways to Communication 

•The Elements of Leading and Directing •Leadership and Change 

•Developing Your Own Leadership Style 


•Key Words and Concepts 

•Review Questions •Internet Exercises

Service Industry Cover

Although details differ, the tangible side of the hospitality industry, within segments, is surprisingly similar. Quick-service operations resemble one another within food categories, one budget motel offers pretty much the same as another, and so forth. Whether it’s the Big Mac versus the Whopper or Hampton Inns versus Fairfield Inns, company offerings look a lot alike. Increasingly, companies are realizing that service is the best way to achieve differentiation and is what can give an operation a competitive edge. This chapter examines service as a process, considers the work of rendering service as a personal experience, and, finally, considers how companies manage service.

Certified Hospitality Manager Diploma - Module 6 - HOSPITALITY AS A SERVICE INDUSTRY - Contents Detail

Module 6


​ •A Study of Service​

 •What Is Service?​

 •Types of Service

​ •Rendering Personal Service​


■ Interpersonal Skills

•Managing the Service Transaction

​ •The Product View of Service 

■ The Process View: Empowerment​

 •Production or Process View?​

 •How Companies Organize for Service​

 •Service Strategy 

■ Service Culture​

 •The Employee as Product: The Importance of People ​

 •Service as a Sustainable Competitive Advantage​ •Summary​

 •Key Words and Concepts 

​ •Review Questions ​ •Internet Exercises​ ​

Registration takes about 5 minutes. Then, begin your course and continue at your own pace

Course Work

Successfully complete all 6 of EVS Hotel-Pro's Management Modules. The full program takes around 7 months to complete if you study 2 - 3 hours a day.....

You will earn

Internationally recognised and accredited Hotel Management Diploma

Cost: $ 2,400

OR, make 4 easy payments.

Begin Today for only $600.00

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This online hospitality training program provides participants with a strong hospitality management foundation while inspiring and teaching work ethics, cultural understanding, and the leadership skills needed to function effectively anywhere in the world. A professional development diploma from EVS Hotel-Pro World Campus provides you with the competitive edge needed for success in the hospitality industry by:

Focusing on hospitality management and employability traits that industry leaders have identified as being essential for a successful career in hospitality.

Providing valuable opportunities for professional development and emphasizing personal leadership development within a global perspective.

Developing an understanding of other cultures, traditions, and beliefs and your ability to work within and manage a multicultural workplace.

Acknowledging that you possess the skills and competencies required for success in your position.

Demonstrating your commitment to professional development in your career.

Sending a message to potential employers that you are motivated to learn and driven to succeed.

EVS Hotel-Pro's Diploma programs emphasize mastery of the following key areas:

People/Leadership Skills Enriched with Multicultural Understanding & Awareness -  Individuals will learn how to effectively communicate, manage, and lead with strong cultural awareness and understanding of diverse cultures.

Language & Business Communication Skills  - Students will learn enhanced language and business communication skills which are required for effective communication.

International Business & Management Skills -  This Diploma program gives emphasis to the exercise of effective business management skills, enriched with an international perspective.

Technology Skills & Preparedness -  Technology preparedness is a pillar for global competitiveness. A solid grasp of fast changing technology calls for individuals who possess a high level of comfort and mastery.


Schools, Universities, and Corporate

EVS Hotel-Pro's World Campus curriculum is available to Universities, High Schools, and Corporate Training, all around the world!

Academic institutions are in a race towards developing graduates who are equipped to meet the demands of the global community. Global competitiveness is the direction that schools everywhere are headed for in developing their graduates. AHA courses are aimed to enhance and internationalize the hospitality and business curriculum of educational institutions anywhere in the world. EVS Hotel-Pro's professional development diploma programs and career development certificate courses are industry recognized and registered with the Council for Hospitality Management Education in the UK, and the Council for Hospitality and Restaurant Industry Education in Europe, allowing business and hospitality students to earn a recognized International credential.

EVS Hotel-Pro's courses have been designed for college and university programs and can be used to complement an existing course such as an Internship Preparatory course or can be used as a course supplement and resource.

Career readiness and employability skills also known as transferable skills, have become a critical part of education. Employers are seeking graduates with a combination of skills that fall under this career readiness and employability umbrella that include such things as soft skills or people skills, customer service skills and life skills. These skills include: effective non-verbal and verbal communication, problem solving, being a team player, accepting responsibility, having a positive attitude, showing good character and time management.

EVS Hotel-Pro's World Campus is a Swedish licensed post-secondary virtual school, aimed to complement the curriculum of high schools. EVS Hotel-Pro's career and professional development courses, licensed by the Commission on Hotel & Restaurant Industry(CHRIE) in the EU, give emphasis to key employability traits and multicultural skills needed for success in today's diverse workforce.

Customer retention is all about customer service and customer service is all about employee morale, motivation and training. EVS Hotel-Pro's online certificate courses assists employers with both. It's estimated that 80% of lost customers don't return because of bad service. EVS Hotel-Pro World Campus will give your employees the skills they need to not just satisfy customers, but to keep them returning to your business again and again.

Since 2016, the EVS Hotel-Pro has had one singular pursuit, "to motivate and inspire employees to deliver excellent service, and to achieve an Excellent Hospitality Attitude. Through ES Hotel-Pro's World Campus, companies can now take advantage of our proven techniques and affordable customer service and management training courses. All courses are taken fully online and can be completed at your employee's own time and pace.

Are you looking to enhance your hospitality and business curriculum?

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