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Háskólinn í Reykjavík

Hotel Management and Restaurant Operations

Next dates

Sep 16, 2019—Mar 20, 2020
45 daysModules info
Reykjavík, Iceland
ISK 1200000 ≈USD 9824
ISK 26666 per day


The Open University in Reykjavik University offers a program in Hotel Management and Restaurant Operations in cooperation with César Ritz Colleges in Switzerland, one of the most known schools in the hotel and restaurant business.

The program aims to prepare students for international management positions in the hotel and restaurant sector. Students have the opportunity to complete the first year of the three in Iceland and graduate with international certificate (joint diploma) in hotel management and restaurant operations. Then students have the opportunity to complete their studies for a BIB-degree (Bachelor of International Business) in Switzerland.

The program is taught in English.

The program is two semesters, each of them spanning 11 weeks. Classes take place on weekdays (mon-fri) from 8:30 to 12:30.

The courses taught are the following:

Fall 2017 (September 18th - December 1st):

  • Introduction to Hospitality & Tourism Management
  • Wine & Beverage Management
  • Financial Accounting
  • Public Speaking
  • German Language

Spring 2018 (January 8th - March 23rd):

  • Introduction to Industry Experience
  • Management Information Systems
  • Business Writing
  • Food Service Studies & Operations
  • Rooms Division Operations
School of Hotel Administration

Operating A Profitable and Responsible Beverage Program

Next dates

May 22
USD 769
Jul 3
USD 769
Aug 14
USD 769
+4 more options

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Course Focus

Whether you are a coffee house, restaurant, or even a cocktail bar, your beverage program can have a big impact on your profitability, but it comes with a good deal of risk.

Understanding everything that is involved in offering wine, beer, spirits, and nonalcoholic beverages, and applying discipline to your product selection, pricing, list design, and rigorous controls can minimize certain risks and position you for financial success.

Topics Include

  • Identifying what makes beverage programs different from food-based programs
  • Determining what wines, beer, spirits, and nonalcoholic beverages to offer
  • Identifying specific pricing methods for wine, beer, spirits, and nonalcoholic beverages
  • Applying list design techniques that help your guests make choices and improve your profits
  • Identifying the risks and costs of beverage programs and the controls that need to be in place to minimize the negative impact to your operation

Who should attend

This course is ideal for individuals involved in the operation and financial performance of a restaurant or food and beverage service, from line-level employees through general management; individuals who are new to the food and beverage industry and need to learn more about the specifics around restaurant operations; and students from every continent and from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines and caterers. Students who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from this course.


Detailed Description
Detailed Description