Business Management for Hosted Accommodation
A Package of Learning
About the course
This collection has combined the essential components for a successful hosted accommodation in a practical easy to follow package that allows the owner/operator to choose the areas they wish to study and at the same time meet the requirements for food safety for most of the local authority training requirements.
It will appeal to you if you are looking to improve the business and offer a superior service to your visitors. It will also help those planning on entering the industry for the first time and want to do so well informed and better prepared for the rigours of operating their own business.
The package consists of a comprehensive food safety course, your own selection of ten small business modules (from a pool of 40 essential areas and five specially written modules highlighting the key areas of concern for hosted accommodations providers).
Download a copy of the brochure for this programme, ( .pdf 435kb) document will open in a new window.
Programme Structure
Consists of:
Course No. 1055 Food Safety
This course is aimed at all food handlers whether at home or working in the food industry. It provides students with an understanding of the principles of safe food handling the causes of food poisoning, food-borne illness and food spoilage ways of preventing food poisoning, food-borne illness and food spoilage. Successful completion of this course should enable you to meet most local authority food safety training requirements. (Please check with your local authority before enrolling).
Note: This is not a unit standard based course.
Course No. 7536 Essential Elements of Small Business
Ten self selected modules a from the list below
Self check for being in business
| 75/1 | Personal qualities for business people | Gives you the ability to describe key personal traits that are important to be successful in business |
| 75/2 | What it takes to be self-employed | Provides an understanding of the unique responsibilities involved in being self-employed |
Establishing a method of operation
| 75/3 | Buying or starting a small business | Enables you to analyse business propositions and determine the best option for starting your business |
| 75/4 | Working from home | Helps you to identify the advantages and disadvantages of working from home and develop effective habits to efficiently operate a small business from home |
| 75/5 | E-Commerce | Provides a basic understanding of the value of e-commerce and the choices available |
| 75/6 | Sole traders, companies and partnerships | Enables you to make an informed choice as to the most appropriate structure for your small business |
| 75/7 | Using professionals | Helps you to identify professional agencies that can assist in the operation of your small business |
| 75/8 | Planning | Describes a process for the setting of goals, objectives and strategies to start or run a successful small business |
| 75/9 | Researching your market | Enables you to use basic research techniques to analyse the potential market for your small business |
| 75/10 | Marketing your business | Helps you to identify key processes and options for marketing your small business |
| 75/11 | Employing staff | Enables you to develop effective processes for the recruitment, selection and development of employees |
Finance and law for your business
| 75/12 | Knowing what to charge | Helps you to calculate charge out rates and quote or estimate for your small business |
| 75/13 | Cash flow budgeting | Enables you to construct a simple cash-flow budget for your small business |
| 75/14 | Book keeping and banking | Provides an understanding of how to apply basic bookkeeping principles and banking practices to a small business |
| 75/15 | Record keeping | Helps you to construct an effective and efficient method of managing records relating to your small business |
| 75/16 | Credit and debtors management | Enables you to apply basic principles of creditor and debtor management to your small business |
| 75/17 | Assets | Provides an understanding of what constitutes an asset and how to calculate depreciation |
| 75/18 | Understanding financial statements | Enables you to assess a small business' performance and profitability using supplied financial statements |
| 75/19 | Taxation | Provides a basic knowledge of key taxation considerations for your small business |
| 75/20 | New Zealand law | Gives you a basic knowledge of key legal considerations for your small business |
Control issues for your business
| 75/21 | Quality management | Provides a basic understanding of the key concepts and importance of quality management |
| 75/22 | Stock control and equipment purchasing | Enables you to apply techniques for the effective purchasing and control of stock and equipment |
| 75/23 | Risk management | Helps you to identify critical risk factors in the operation of your small business and develop strategies to manage these risks |
Personal skills needed to stay in business
| 75/24 | Time management | Enables you to develop strategies and techniques to effectively manage your time in the operation of your small business |
| 75/25 | Stress management | Helps you to recognise key stressors, evaluate personal lifestyle, work and situation stresses and develop strategies to manage them |
| 75/26 | Getting your message across | Enables you to choose the best form of business communication and to select the appropriate style to get your message understood |
| 75/27 | Networking and establishing business relations | Gives you the ability to develop strategies for cultivating a network of contacts that will assist you in running your business and attracting new customers |
| 75/28 | Negotiating skills | Enables you to employ basic negotiation processes within a small business environment |
| 75/29 | Conflict resolution | Provides an understanding of basic conflict resolution processes within a small business environment |
| 75/30 | Problem solving | Helps you to apply a variety of problem-solving techniques to the starting and operation of your small business |
New modules
| 75/41 | Raising finance and borrowing |
| 75/42 | Dealing with risk and uncertainty in business |
| 75/43 | Creative and innovative thinking |
| 75/44 | Branding |
| 75/45 | Franchising basics |
| 75/46 | Growth Strategies |
| 75/47 | Technology use in business |
| 75/48 | Intellectual property and patents |
| 75/49 | Customer relationship management |
| 75/50 | Selling skills |
Course 7574 | Hosted Accommodation Specialist Modules |
Module 7574/1 | The Origins of Visitors to New Zealand |
Module 7574/2 | Identifying your point of difference |
Module 7574/3 | Pricing Strategies and costing your business |
Module 7574/4 | How to give superior customer service in a hosted accommodation environment |
Module 7574/5 | Surveying guests in a hosted accommodation environment |
Assessment
You will need to complete an assessment at the end of each module within 7536 and 7574.
The food safety course has regular short self-assessment exercises which students mark themselves and two assessments to be completed and submitted
Fees
New Zealand Student Fee: $316.00
Additional Fee Information
What do I do now?
Request a copy of the brochure and/or contact the Programme Co-ordinator
Download an enrolment form.
For further information free phone 0508 650 200 or email
