MCEP Syllabus.xlsx

	A	B	C	D	E
1	MANAGERIAL CROSS EXPOSURE SYLABUS GUIDELINES
2	GENERAL / ADMIN / PROJECT	FINANCE & ACCOUNTING	HUMAN RESOURCES & TRAINING	SALES & MARKETING	ENGINEERING
3	Basic of Management Agreement	Accounting GOLDEN RULES	Human Resources GOLDEN RULES	Sales & Marketing GOLDEN RULES	Engineering GOLDEN RULES
4	Understanding Various Fees	Accounting Terms: Revenues/Expenses	Hiring and Interviewing	Critical Success Factors (Goals, Objectives, Stategies)	Basic knowledge of electricty charges from PLN
5	Owner's Profit Distribution	Understanding FFE and Capex	Reading a Manning Guide	Unique Selling points and SWOT	Understand power consumption of equipment
6	Conducting Owner - Operator Meeting	Accrual and Cash Basis	Preparing Organization Chart and Staff Grade	How to organise an effective sales office	Understand water consumption, filtration, costs
7	Settlement of Disputes	Finance Manual	Monthly Human Resources & Training Report	Aston' NKA program & mandatory sales activitites	Basic plumbing principles
8	Representation to Third Parties	3 Days Audit Check List	Preparing / Analyzing a Manning Guide	Understanding the monthly S & M report	Understand Air conditioning terminology
9	Approval Requisites	Preopening Finance/Accounting Check List	Analysing and Preparing PTEB Budget	Calculating Market Share, MPI and RGI	Understand Maintenance proceedures
10	Repair, Maintenance & Capital Improvement	Monthly Financial Analysis Report	Understanding Company Regulations	Contracts (Group, Corporate, Travel Trade)	Understand fire risks and prevention proceedures
11	Operator Control of Operations	Financial Statements: B/S, P&L, St.of Cash Flow	Counselling Skills and Writing Warning Letters	Tracking, Analysing, Forecasting
12	Owner Relations		General Affair and Community Relations	Order taker vesus knowledgeable consultant
13			Conducting Performance Aprraisal	Dynamic pricing
14			Principles of Fixed Postion of SC (pre-op)	The Marketing Plan
15	E-COMMERCE	TECHNOLOGY	ROOMS DIVISION	F&B SERVICE	F&B PRODUCT
16	Reservation and E-Commerce GOLDEN RULES	Information Technology GOLDEN RULES	FO and HKP GOLDEN RULES	F&B GOLDEN RULES	Kitchen GOLDEN RULES
17	Distribution List, Canned Response, Gdocs, etc	Gmail: archive, delete,spam,labels, search, etc	Key features in Front Office HIS	Basic of costing	Menu Engineering
18	OTA, TA, WS, B2B, B2C	Calendar:read, create, delete	Housekeeping Tools, Machineries and equipment	Principle of Hygiene	Buffet layouts
19	OTA Commission Level	Computer: print, save, find, max, min, etc	Linen inventory	Leading the F&B promotion - media exposure	Food Presentation
20	Increasing OTA Rank and What Drops Ranking	Supervision: server room, password, etc	Basic chemicals	Analyzing and implementing new trend in F&B	Basic Food Hygiene
21	Fixing and Checking Rate Parity Problems	Gdocs: create and share, invite, etc	Guest Services and Courtesy	Competitor analysis	Local Food Specialities
22	Using Trip Advisor's Owner's Centre	Calendar: create complex event, invite, etc	Deep Cleaning Process	Analyzing and adjusting offers to demand	Breakfast selection, variety and menu cycles
23	Using Channel Manager	Supervision: gmail use, locking computer, etc	Rooms Yield Management	Banqueting and Restaurant Set Up	Latest food trends
24	Revenue Management	Computer: translate, wiki, filsize, etc	Rooms Costing
25		Supervision: ITGR, Virus, etc	Hospitality Safety and Security
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