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    • Finance and Accounting


      Accounting for Hospitality Managers #362

      Learn to understand and apply hospitality departmental accounting at the supervisory and managerial levels. This course includes information on budgeting expenses, forecasting sales, and financial decision making. It may be helpful to complete course 261 prior to attempting this course. If you have some professional background or experience in accounting, you may be able to successfully complete this course without first taking 261.


      Hotel and Restaurant Accounting #261

      This is EI’s foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. This course is recommended as a prerequisite for course 362.


      Hospitality Industry Financial Accounting #260

      This course is a comprehensive introduction to hospitality accounting. You’ll learn about the responsibilities of a hotel’s accounting department, advantages and drawbacks of various types of statements and reports, the role of inventory in calculating profit, and more. You do not need any prior accounting experience to take this course. This course may be used as a prerequisite for course 462.


      Hospitality Industry Managerial Accounting #462

      This textbook includes everything students will need to gain a clear understanding of managerial accounting in a hospitality setting. The new edition reflects changes to taxes in 2010 and updated operating statistics. It also has new sections on revenue management and dynamic pricing, accounting for gift cards, unsecured bank loans, and profitability indexes.

      Food and Beverage 


      Food Safety: Managing with the HACCP System #245

      This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points show you how to apply the concepts in the textbook to an actual food service operation.


      Management of Food and Beverage Operations #241

      Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximizing service, productivity, and technology.


      Managing Beverage Operations #346

      This course prepares you to handle the challenges of managing beverage operations in a hospitality environment, including duties and responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and product knowledge of beer, spirits, and wines. The course includes preparation for EI’s CARE (Controlling Alcohol Risks Effectively) exam.


      Managing Service in Food and Beverage Operations #349

      Service is the key to guest satisfaction. This course shows you how to plan for and successfully manage different types of food and beverage operations, including coffee shops, dining rooms, room service, banquets, on-site food service venues, and more. You’ll gain management know-how, planning skills, and hands-on techniques for consistently delivering quality service in every type of operation. Case studies by industry experts encourage you to think critically about situations you may face on the job.


      Planning and Control for Food and Beverage Operations #464

      Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New web site exhibits make this a cutting-edge resource for food and beverage professionals.


      Purchasing for Food Service Operations #445

      This course teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor’s and operator’s perspectives.

      General Hospitality Management


      International Hotels: Development and Management #428

      Learn about the global hospitality industry from both a development and management perspective. You’ll explore current trends; international policies affecting travel, tourism, and hospitality development; consumer demographics; and developments that have changed the context of global hotel operations.


      Leadership and Management in the Hospitality Industry #304

      Teach students how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. Practical information prepares them to put quality management tools into action to enhance guest service and increase profitability. Information and exhibits have been updated through the text, and a new chapter on ethics has been added.


      Understanding Hospitality Law #391

      Legal issues that can affect your property are numerous, and ignorance of the law is no excuse. This course explores laws and regulations affecting the U.S. hospitality industry with many examples and case histories. Topics include protecting guests, loss of property, wages and hours, labor relations, worker’s compensation, franchising, and the Internet. This course is NOT recommended for international students, as it focuses solely on U.S. legal issues.

      Human Resources


      Managing Hospitality Human Resources #357

      Hospitality is a people industry, and this textbook shows how to manage the important human resources who provide services within a hospitality operation. You'll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.


      Supervision in the Hospitality Industry #250

      This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.


      Training and Development for the Hospitality Industry #354

      Training is the key to keeping pace with the industry’s changing demands. Learn how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help your organization attain its goals. You’ll discover why training is an important investment for your property, how to train various levels of employees, and how to implement effective instructional design techniques and processes.

      Introduction to the Hospitality Industry


      Hospitality Today: An Introduction #103

      This course takes a management perspective in explaining the organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing and much more. Charts, exhibits, hospitality industry statistics, and Web site listings provide useful information that can be applied on the job.


      The Lodging and Food Service Industry #100

      This course is essential for new industry employees and for those who don’t have broad-based industry experience. This course helps you understand the hospitality industry as a whole and see how all departments work together. Both lodging and food service are explored. Perspectives from leading hospitality professionals into the issues and challenges facing the hospitality industry today add an important dimension to this course. You’ll also learn about the many career opportunities available in the industry.

      Marketing and Sales


      Convention Management and Service #478

      This textbook provides readers with the most current and comprehensive coverage of the convention industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups, and how to service their business after the sale. 


      Fundamentals of Destination Management and Marketing #323

      Published under the sponsorship of the International Association of Convention and Visitor Bureaus (IACVB) as an indispensable resource for travel professionals and a learning tool for students, this textbook is the first comprehensive guide covering basic functions of the contemporary convention and visitors bureau. The contributors to this textbook are internationally recognized experts, offering professional insights into key issues related to destination management and marketing. Students will learn how destination management organizations depend on intertwined relationships involving hosts and guests, and suppliers and consumers, as well as complex networks of residents, government officials, and CVB leaders and employees. Global in scope, the book also features case studies from outside the United States.


      Hospitality Sales and Marketing #472

      Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. This course shows how to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work, and sidebars who how concepts presented in the course are applied in today’s industry.


      Marketing in the Hospitality Industry #270

      This course takes a practical perspective in introducing you to the marketing of hotel, restaurants, and clubs. Topics include market segmentation, marketing research, sales, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, and travel purchasing systems. Tips, checklists, industry forms, do’s and don’ts, and useful ideas from industry practitioners offer practical tools you can implement on the job.


      Revenue Management: Maximizing Revenue in Hospitality Operations #374

      Learn the difference between strategic and tactical revenue management and why that distinction is critical, the tools that are available to revenue managers and when to use them, the broad range of information needed to effectively maximize revenue, vital issues to consider before implementing revenue management tactics, how revenue management is often misunderstood and applied inappropriately, the significant potential consequences of using revenue management poorly, as well as the benefits it can provide when done well.

      Rooms Division 


      Hospitality Facilities Management and Design #281

      Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency, and learn how the latest technology can streamline operations.


      Managing Front Office Operations #333

      Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.


      Managing Housekeeping Operations #338

      No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this course immediately applicable to your job situation.


      Managing Technology in the Hospitality Industry #468

      Today’s hospitality operations rely increasingly on computer technology. This course provides a solid grounding in hospitality technology and the management of information systems. Content includes applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. You’ll learn the basics of purchasing, implementing, maintaining, and managing today’s information systems. This course also explores systems security and maintenance, e-commerce, and hospitality careers in information technology.


      Security and Loss Prevention Management #387

      Security is one of the top concerns in today’s hospitality industry. This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSA requirements, and more. Exhibits, sample forms and documents, and links to safety and security Web sites make this course practical and relevant.

      Special Topics


      Accounting for Club Operations #366

      As its name suggests, this accounting course focuses on the unique issues involved in accounting for a private club. Topics include financial statements, operations budgeting, capital budgeting, taxes, and technology issues. Take this course only if you work in a private club or plan to work in a club at some point in your hospitality career.


      Contemporary Club Management #313

      This course is your introduction to the unique world of private club management. From “crunching the numbers” to providing impeccable service, this course explores the issues that today’s club managers face every day. Loaded with case studies, interviews with club managers, and sample forms and contracts, this course offers a wealth of specialized information.


      Financial Management for Spas #367

      This course, developed in collaboration with the International SPA Association (ISPA) presents financial topics within the context of the spa environment. Students will learn practical applications of key accounting and financial management principles. Topics include: compensation practices, inventory management, budgeting, capital expenditures, and business plan development. Concepts and practices are framed within the day-to-day business of a spa operation, demonstrating the practical applications of the accounting principles presented in the text.


      Retail Management for Spas #220

      The International Spa Association (ISPA) and the ISPA Foundation have partnered to create a retail management course that fully explores retail planning, inventory management, maximizing profits, sales and service, visual merchandising, and marketing within the spa environment. This course will help aspiring spa professionals increase their retail knowledge and understanding of vendor partner relationships.


      Risk Management for Spas #388

      Learn to identify, analyze, and transfer risks pertaining to staff, guests, property, treatments, products and equipment, and information technology in the spa environment. Information about insurance in the U.S. legal system is also included. This course is divided into 10 modules. The content links to relevant websites, sample forms, and useful articles. Developed by the International SPA Association, the ISPA Foundation, and the Resort Hotel Association, this course is only available online through our Distance Learning program or through our CourseLine® platform. There is no print version.


      Spa: A Comprehensive Introduction #120

      This textbook provides students with an overview of the world of spa, one of the fastest-growing segments of hospitality. It examines today’s spa industry and introduces students to spa careers. In addition, it takes students through a typical day from a spa director’s perspective, examines the qualities of an outstanding spa experience, and discusses industry trends and future directions.


      World of Resorts: From Development to Management #424

      Explore the exciting resort industry from concept and development to management and operations. This course teaches you about types of results, facilities planning, personnel organization, management, marketing and sales, and the future of resorts. You’ll learn about hot topics like the greening of the resort industry, changes in resort financing, and about the economic, geopolitical, and demographic issues affecting resorts.