Institute of Commercial Management | Qualification Subject

Fundamentals Of The Hotel & Catering Industry

ICM Professional Diploma Unit

Staying Away from Home

  • The importance of hotels
  • Travel and hotels
  • Two centuries of hotel-keeping
  • Hotels in the total accommodation market
  • Hotel location
  • Types of hotels

Hotel Products and Markets

  • The hotel as a total market concept
  • Hotel facilities and services as products
  • Hotel accommodation markets
  • Hotel catering markets
  • Hotel demand generating sources
  • Hotel market areas
  • Hotel market segmentation
  • Buying and paying for hotel services
  • Hotel marketing orientation

Hotel Policies, Philosophies and Strategies

  • Objectives and policies
  • General and sectional policies
  • Policy formulation, communication and review
  • Hotel philosophies
  • Hotel plans and strategies
  • The framework of hotel management

Rooms and Beds

  • Room sales
  • Guest accounts
  • Mail and other guest services
  • Uniformed services
  • Hotel housekeeping
  • Organisation and staffing
  • Accounting and control

Food and Drink

  • The food cycle
  • The beverage cycle
  • Hotel restaurants
  • Hotel bars
  • Room service
  • Functions
  • Food and beverage support services
  • Organisation and staffing
  • Accounting and control

Miscellaneous Guest Services

  • Guest telephones
  • Guest laundry
  • Rentals and concessions – other income
  • Accounting and control

Hotel Organisation

  • Rooms
  • Food and beverages
  • Miscellaneous guest services
  • Hotel support services
  • The management structure
  • Organisational structure of a large hotel
  • Accounting and control

Hotel Staffing

  • Determinants of hotel staffing
  • Numbers and payroll
  • Hotel products and staffing
  • Organisation of the personnel function
  • Organisation of training
  • Functions of the training division

Productivity in Hotels

  • Measures of labour productivity
  • Physical measures
  • Financial measures – sales and payroll
  • Physical/financial measures – sales per employee
  • Productivity measures – value added approach
  • Some ways to higher productivity
  • Productivity standards
  • Computers in hotels


  • From product to sales to marketing
  • The marketing concept
  • Special features of hotel marketing
  • The marketing cycle
  • Marketing resources
  • Hotels in the total tourist product

Property Ownership and Management

  • Property ownership
  • Property operation and maintenance energy

Finance and Accounts

  • The hotel balance sheet
  • Balance sheet ratios and analysis
  • The hotel profit and loss statement
  • Profit and loss ratios and analysis
  • Hotel operating profit
  • Balance sheet and profit and loss relationships
  • Liquidity ratios

The Small Hotel

  • Products and markets
  • Ownership and finance
  • Organisation and staffing
  • Accounting and control
  • The future of the small hotel

Hotel Groups

  • Advantages of groups
  • Problems of groups
  • Scope for centralisation
  • A concentrated hotel group
  • A dispersed hotel group

International Hotel Operations

  • Products
  • Markets
  • Cost and profit ratios
  • Ownership and finance
  • Organisation and general approach

Example Candidate Response Booklet

Example Candidate Response (ECR) Booklets are a source of crucial information for Centres and Candidates as they use real candidate responses. We ask Senior Examiners to comment on five or more responses in terms of why the mark was awarded with commentary about how to improve the answer (if necessary).

Recommended Reading

Main Text:

Indicative Text:

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