Step up to the next level with HTIM training.
Stepping up to a higher position in a hospitality career takes the right attitude, a strong work ethic…and the right training. Now, employees can get that training with our 4-week and 12-week certificate courses.
Get our 12-week Hospitality Business Management Certificate Course at NO COST.
Our comprehensive 12-week course teaches hospitality employees a wide range of skill that will prepare them for leadership in the industry, including:
The course, a $2,500 value, is available at NO COST for a limited time. It's designed for employees who already have some experience working in restaurants, hotels, or other hospitality businesses, and want to step up to the next level in their career. After the successful completion of this course, students will have several nationally recognized certifications that will benefit them throughout their careers.
- Financial management
- Creating the optimal guest experience
- Building and leading a team
- Handling conflict
- Food safety & responsible alcohol service
- Mental health and employment engagement
The course, a $2,500 value, is available at NO COST for a limited time. It's designed for employees who already have some experience working in restaurants, hotels, or other hospitality businesses, and want to step up to the next level in their career. After the successful completion of this course, students will have several nationally recognized certifications that will benefit them throughout their careers.
Week-to-week details of our 12-week program
The program follows this week-to-week schedule:
Week 1: In-Person
Subject: Program Overview and Learning Objectives. Course syllabus overview with distribution of materials and login assignments.
Week 2: Remote/Online
Subject: Creating a Safe Environment for Your Team. Students will learn how to understand unconscious bias and prevent sexual harassment.
Week 3: In-Person
Subject: Managing Guest Experience. At the end of this week’s lesson, students will take the Guest Service Gold Exam to receive their Guest Service Gold certification.
Week 4: Remote/Online
Subject: Financial Management, Part One. Students will take a costing online course which will help them understand financial performance and how to control operational costs.
Week 5: In-Person
Subject: ServSafe Alcohol Lecture & Exam. Students will learn about alcohol service risks, proper alcohol service policies and procedures, and take the ServSafe Alcohol exam.
Week 6: Remote/Online
Subject: Financial Management, Part Two. Students will apply what they have learned in Week 4 by completing recipe costing exercises.
Week 7: Remote/Online
Subject: ServSafe Food Protection Manager, Part One. Students will learn the key ways food becomes unsafe. .
Week 8: In-Person
Subject: ServSafe Food Protection Manager, Part Two. Students will learn how to ensure food safety in the entire operation. At the end of this week’s lesson, students will take the ServSafe Food Protection Manager Exam for certification.
Week 9: Remote/Online
Subject: Financial Management, Part Three. Students will examine a Financial Management Case Study to deepen their understanding of financial skills.
Week 10: In-Person
Subject: Hospitality Supervisor, Part One. Students will learn about handling problems and conflicts, motivation and team building, and staffing and scheduling, aided by AHLEI workbooks.
Week 11: Remote/Online
Subject: Hospitality Supervisor, Part Two. Students will continue to learn more about staffing and scheduling, as well as improving employee performance, effective communication, and time management, aided by AHLEI workbooks.
Week 12: In-Person
Subject: Hospitality Supervisor, Part Three & Final Exam. Students will learn about the Mental Health Ally Program and will take the proctored Certified Hospitality Supervisor Exam.
Week 1: In-Person
Subject: Program Overview and Learning Objectives. Course syllabus overview with distribution of materials and login assignments.
Week 2: Remote/Online
Subject: Creating a Safe Environment for Your Team. Students will learn how to understand unconscious bias and prevent sexual harassment.
Week 3: In-Person
Subject: Managing Guest Experience. At the end of this week’s lesson, students will take the Guest Service Gold Exam to receive their Guest Service Gold certification.
Week 4: Remote/Online
Subject: Financial Management, Part One. Students will take a costing online course which will help them understand financial performance and how to control operational costs.
Week 5: In-Person
Subject: ServSafe Alcohol Lecture & Exam. Students will learn about alcohol service risks, proper alcohol service policies and procedures, and take the ServSafe Alcohol exam.
Week 6: Remote/Online
Subject: Financial Management, Part Two. Students will apply what they have learned in Week 4 by completing recipe costing exercises.
Week 7: Remote/Online
Subject: ServSafe Food Protection Manager, Part One. Students will learn the key ways food becomes unsafe. .
Week 8: In-Person
Subject: ServSafe Food Protection Manager, Part Two. Students will learn how to ensure food safety in the entire operation. At the end of this week’s lesson, students will take the ServSafe Food Protection Manager Exam for certification.
Week 9: Remote/Online
Subject: Financial Management, Part Three. Students will examine a Financial Management Case Study to deepen their understanding of financial skills.
Week 10: In-Person
Subject: Hospitality Supervisor, Part One. Students will learn about handling problems and conflicts, motivation and team building, and staffing and scheduling, aided by AHLEI workbooks.
Week 11: Remote/Online
Subject: Hospitality Supervisor, Part Two. Students will continue to learn more about staffing and scheduling, as well as improving employee performance, effective communication, and time management, aided by AHLEI workbooks.
Week 12: In-Person
Subject: Hospitality Supervisor, Part Three & Final Exam. Students will learn about the Mental Health Ally Program and will take the proctored Certified Hospitality Supervisor Exam.
Students may only take one course at a time. For additional information, view FAQ about the 12-week course.
For optimal experience, please submit your application on desktop or tablet. If you prefer to apply using your phone, you must use the Go.Learn app; follow these instructions to download the app. If experiencing errors on mobile, contact us at [email protected] for assistance.
For optimal experience, please submit your application on desktop or tablet. If you prefer to apply using your phone, you must use the Go.Learn app; follow these instructions to download the app. If experiencing errors on mobile, contact us at [email protected] for assistance.
Class dates and locations for our 12-week course.
Our 4-week courses are entirely online. Our 12-week course is a hybrid course, consisting of 6 weeks of in-person training and 6 weeks of online instruction.
The in-person classes are available throughout Michigan for your convenience.
January 2025 classes begin the week of January 6.
April 2025 classes begin the week of April 7.
September 2025 classes begin the week of September 8.
The in-person classes are available throughout Michigan for your convenience.
January 2025 classes begin the week of January 6.
April 2025 classes begin the week of April 7.
September 2025 classes begin the week of September 8.
NORTHERN MICHIGAN:
Gaylord:
Traverse City:
Course dates and times subject to change based on availability.
- September 2025: Mondays, 6pm
Traverse City:
- April 2025: Thursdays, 9am - class in session
Course dates and times subject to change based on availability.
SOUTHEAST MICHIGAN:
Adrian:
Ann Arbor:
Macomb County:
Monroe:
Oakland County:
Port Huron:
Wayne County:
Course dates and times subject to change based on availability.
- January 2025: Mondays, 9am - complete
Ann Arbor:
- January 2025: Mondays, 9am - complete
- September 2025: Mondays, 6pm
Macomb County:
- September 2025:
Mount Clemens: Mondays, 1pm
Monroe:
- January 2025: Mondays, 6pm - complete
Oakland County:
- April 2025:
Royal Oak: Mondays, 1pm - class in session
Port Huron:
- January 2025: Tuesdays, 1pm - complete
Wayne County:
- January 2025:
Detroit: Mondays, 1pm- complete
Dearborn: Mondays, 1pm - complete - April 2025:
Detroit: Tuesdays, 1pm - class in session
Livonia: Mondays, 6pm - class in session - September 2025:
Detroit: Mondays, 6pm
Course dates and times subject to change based on availability.
GRAND RAPIDS AREA:
Holland:
Grand Rapids:
Course dates and times subject to change based on availability.
- April 2025: Tuesdays, 1pm - class in session
Grand Rapids:
- January 2025: Tuesdays, 1pm or 6pm - complete
- April 2025: Tuesdays, 6pm - class in session
- September 2025: Tuesdays, 6pm
Course dates and times subject to change based on availability.
MID-MICHIGAN:
Frankenmuth:
Flint:
Lansing:
Midland:
Course dates and times subject to change based on availability.
- January 2025: Mondays, 1pm - complete
Flint:
- April 2025: Mondays, 6pm - class in session
Lansing:
- January 2025: Mondays, 6pm - complete
- April 2025: Mondays, 1pm - class in session
- September 2025: Tuesdays, 1pm
Midland:
- September 2025: Mondays, 1pm
Course dates and times subject to change based on availability.
UPPER PENINSULA:
Marquette:
Sault Ste. Marie:
Course dates and times subject to change based on availability.
- January 2025: Mondays, 9am - complete
- September 2025: Tuesdays, 9am
Sault Ste. Marie:
- April 2025: Mondays, 1pm - class in session
Course dates and times subject to change based on availability.
WESTERN MICHIGAN:
Kalamazoo:
Ludington:
- September 2025: Tuesdays, 9am
Ludington:
- January 2025: Tuesdays, 1pm - complete
Course dates and times subject to change based on availability.
A can't-miss opportunity for NO-COST education.
The regular price for our 12-week course is $2,500. But for a limited time, this course is available at NO COST. And to ensure that students get the greatest value from our course, we’re offering a cash incentive to those who successfully complete all class requirements: $500 for our 12-week course.
ProStart & HTM grads can skip a step with our 12-week course.
Our 12-week course is often taken by experienced hospitality employees. Thanks to the solid foundation ProStart and HTM graduates gain in high school, this course is now available to them at NO COST. This additional training can give them an advantage as they begin their professional careers.
Attention, Employers: Help your employees step up.
HTIM training can make employees a greater asset to your business and prepare them for leadership. If you have employees you’d like to attend the course, direct them to this page to apply.
Have 30 or more employees ready to take our course? HTIM can present the course on-site at your business and even customize it to your operation, all at NO COST. Learn more on our Employer Resources page.
Have 30 or more employees ready to take our course? HTIM can present the course on-site at your business and even customize it to your operation, all at NO COST. Learn more on our Employer Resources page.
Introducing our new 4-week Financial Management courses.
HTIM is offering two 4-week courses: Restaurant Financial Management and Lodging Financial Management. Both courses are presented online, making it easy and convenient to fit into employees’ busy schedules.
Through these courses, students will learn these key financial management skills:
Through these courses, students will learn these key financial management skills:
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For restaurant employees:
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For lodging employees:
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Each course is priced at $1,250, and offers invaluable financial knowledge for employees seeking leadership positions.
Curriculum for HTIM 4-Week Financial Management Courses
Restaurant Financial Management
Week 1: How to Format and Read a Restaurant Profit and Loss (P&L) Statement
Students will learn the basics of P&L statements, including key metrics like sales per square foot, cost of sales percentages, and prime cost. They’ll also explore the importance of accurate labor costs and the need for regular physical inventories.
Week 2: Prime Costs: How to Manage the Most Important Number on your Restaurant’s P&L Statement
This week focuses on understanding and managing prime costs, the combined costs of sales and labor. Students will learn how to report and analyze prime costs weekly, and techniques for identifying and fixing issues.
Week 3: Cost Control Fundamentals
Students will delve into cost control fundamentals, including menu pricing, sales mix analysis, and budgeting for profit. They’ll also learn how to manage variances and prepare food and labor budgets.
Week 4: Food and Labor Costing
The final week of the course covers forecasting and calculating food costs, estimating food production, and optimizing labor productivity. Students will also learn about scheduling, revenue collection, and security.
Lodging Financial Management
Week 1: Lodging Financial Management Introduction
Students will explore the fundamentals of financial management in the lodging industry, including income statements, cost classification, budgeting, and variance analysis. They’ll also learn about cash flow, pricing, productivity standards, labor costs, and forecasting.
Week 2: Lodging Revenue Management - Part I
This week focuses on the importance of revenue management, the elements of a revenue management strategy, and internal performance measures.
Week 3: Lodging Revenue Management - Part II
Students will delve into revenue management tactics and strategies, including strategic pricing and stay-control tactics.
Week 4: Case Study Assignment
The final week of the course involves a case study assignment, in which students will address issues like guest satisfaction, employee turnover, inefficient operations, and outdated technology. They’ll conclude with insights and a case study quiz.
Week 1: How to Format and Read a Restaurant Profit and Loss (P&L) Statement
Students will learn the basics of P&L statements, including key metrics like sales per square foot, cost of sales percentages, and prime cost. They’ll also explore the importance of accurate labor costs and the need for regular physical inventories.
Week 2: Prime Costs: How to Manage the Most Important Number on your Restaurant’s P&L Statement
This week focuses on understanding and managing prime costs, the combined costs of sales and labor. Students will learn how to report and analyze prime costs weekly, and techniques for identifying and fixing issues.
Week 3: Cost Control Fundamentals
Students will delve into cost control fundamentals, including menu pricing, sales mix analysis, and budgeting for profit. They’ll also learn how to manage variances and prepare food and labor budgets.
Week 4: Food and Labor Costing
The final week of the course covers forecasting and calculating food costs, estimating food production, and optimizing labor productivity. Students will also learn about scheduling, revenue collection, and security.
Lodging Financial Management
Week 1: Lodging Financial Management Introduction
Students will explore the fundamentals of financial management in the lodging industry, including income statements, cost classification, budgeting, and variance analysis. They’ll also learn about cash flow, pricing, productivity standards, labor costs, and forecasting.
Week 2: Lodging Revenue Management - Part I
This week focuses on the importance of revenue management, the elements of a revenue management strategy, and internal performance measures.
Week 3: Lodging Revenue Management - Part II
Students will delve into revenue management tactics and strategies, including strategic pricing and stay-control tactics.
Week 4: Case Study Assignment
The final week of the course involves a case study assignment, in which students will address issues like guest satisfaction, employee turnover, inefficient operations, and outdated technology. They’ll conclude with insights and a case study quiz.
Students may only take one course at a time. Students who already have an account with us through the HTIM 12-week course may enroll in either 4-week course by logging into their existing account on learn.htim.com and navigating to the course catalog on the homepage, below courses. Note: Do not attempt to register for one of the 4-week courses through our registration page if you already have an account with us for the 12-week program. Email [email protected] with any questions. For additional information, view FAQ about the 4-week courses.
For optimal experience, please submit your application on desktop or tablet. If you prefer to apply using your phone, you must use the Go.Learn app; follow these instructions to download the app. If experiencing errors on mobile, contact us at [email protected] for assistance.
For optimal experience, please submit your application on desktop or tablet. If you prefer to apply using your phone, you must use the Go.Learn app; follow these instructions to download the app. If experiencing errors on mobile, contact us at [email protected] for assistance.
Don’t see the class times or locations you want? Submit your application anyway to hold your spot — locations and times will be added based on demand. View FAQ about the course.
Not ready to apply?
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EMPLOYERS:
SIGN UP TO BE NOTIFIED WHEN CLASSES ARE ADDED. EMPLOYER SIGN-UP
Be sure to enter the number of employees you would consider registering for this training program.
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EMPLOYEES:
SIGN UP TO BE NOTIFIED WHEN CLASSES ARE ADDED. EMPLOYEE SIGN-UP
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