HTIM's NEW 4-week Financial Management courses.
HTIM now offers two 4-week courses: Restaurant Financial Management and Lodging Financial Management. Both courses are presented entirely online, making it easy and convenient to fit into employees’ busy schedules.
These courses offer a host of benefits for both employees and businesses.
These courses offer a host of benefits for both employees and businesses.
Employees gain the financial skills to step up their careers.
Each course is priced at $1,250, and is tailored to fit unique industry needs.
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In our Restaurant Financial Management Course, employees learn to:
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Our Lodging Financial Management Course teaches employees to:
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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.
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.
Our financial training combines convenience and value for employers.
HTIM has designed these courses to let employers:
- Develop leaders from within. By investing in your star employees, you gain future managers and leaders that know your business from the ground up. Investing in employee growth has been shown to improve retention and morale.
- Earn an immediate return on investment. Better cost control and financial literacy for employees = improved profits for your business. And the convenient online course format lets you avoid disruptions in staffing.
- Train one manager or a full team, depending on your needs and budget.
- Get proven value. Our Financial Management courses, developed by Michigan hospitality leaders, are priced at $1,250 per employee. An amazing value for the skills gained by your employees and benefits to your business.
See the week-to-week curriculum for each course:
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.
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 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.
Want to let your employer know about our 4-week courses?
Participating employers
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