| Content |
Detail |
| Spreadsheet Overview | Common spreadsheet uses, including
• Food costing
• Order lists
• Stocktaking
• HACCP recording
• Labour cost control
• Statistical presentation
• Comparative analysis
Key spreadsheet entities, including
• Cells
• Numeric, alpha and alphanumeric data
• Cell references
• Cell ranges
• Formulae
• Functions
• Graphs
• Macros
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| Practical Spreadsheet Application | • Spreadsheet production to a simple design specification
• Editing and amending of spreadsheets
• Preparation of a formatted food costing spreadsheet template, complete with formulae
• Preparation and printing of a HACCP recording sheet
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| Hospitality Organisations | • Role, structures and representative bodies of the major sectors
• Adaptation to market forces and changing consumer needs
• Elements of the appeal of the Irish tourism product
• Socio-economic benefits of tourism to Ireland
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| Human Resource Management and Sales and Marketing | Human Resource Management
• Role, function and techniques of HRM
• Employment contracts
• Performance appraisal
• Disciplinary procedures
• Industrial relations
Sales and Marketing
• The marketing environment
• Market research
• Innovation, product development and promotion
• Internal and external customer relationship management
• In house sales techniques, including up-selling and cross-selling
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| Quality Management Systems and Finance | Quality Management Systems
•Determinants, implementation and measurement of best practice
• Benefits of quality management systems
•Creating buy-in from staff
• Energy efficiency, sustainability and environmental impact
Finance
•Routine financial calculations in respect of sales, purchases, profit and loss, labour costs (including JLC rates of pay and the minimum wage), materials costs, overhead costs and V.A.T.
• Profit and loss accounts, balance sheets and cash flow statements
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| Legislation and Regulation | •Public liability
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