Diploma in Finance Management
$495
Leads to certification
Certification / Management

Diploma in Finance Management

The eHotelier Diploma Finance Management delivers the skills and knowledge required to succeed as a professional in a Financial Management role.

The certification is delivered through online training courses and supported by professional mentoring. Courses consist of the core competencies of Financial Management and four elective topics.  Courses cover key skill areas, general knowledge, and associated soft skills.

The Diploma requires completing a case study located in this course. 

Curriculum content

  • This course will teach you the skills and knowledge to take on a daily financial responsibilities like balancing your books and preparing for audits or tax time with ease. You'll also learn how best practices can help improve cash flow by monitoring it properly throughout each month. The unit applies to individuals who are employed in a range of different work environments with responsibility for simple accounting functions. They might be other members of the staff who have been delegated this task, or they may act as independent contractors responsible solely for maintaining public financial records within their enterprise.
    • Lesson Maintain Financial Records

    • Lesson Course Completion Survey

  • This course will teach you how to read through financial reports and information with a clear understanding of what it all means. You'll learn about key performance indicators (KPIs) that any company can use to improve their operations, as well as an interpretation for each type. The unit applies to all tourism, travel, and hospitality sectors. It's for people who work alone or with limited guidance from others like supervisors and departmental managers. Learning Outcomes: 1. Access and interpret financial information. 1.1 Identify and interpret the  financial information  and  reports  required for the organisation to monitor business performance. 1.2 Interpret financial information and reports applicable to operational or departmental activities. 2. Use and provide financial information. 2.1 Review financial information for impacts on operational activities and take action according to individual empowerment. 2.2 Routinely provide information on  operational or departmental financial activities .
  • In today's competitive business landscape, managing finances is more important than ever.  As the hotel leader, you play a critical role in ensuring that your hotel operates within budget, maximizes profits, and provides the best possible experience for your guests. This course will equip you with the tools and knowledge to prepare and monitor budgets effectively, evaluate financial performance, and make data-driven decisions.  By the end of this course, you will have the confidence and expertise to achieve long-term success and overcome financial challenges. Learning Outcomes: Prepare budget information - Determine and confirm the scope and nature of required budgets. - Identify, access and interpret data and data sources required for budget preparation. - Analyse internal and external factors for potential impact on the budget. - Provide opportunities for colleagues to contribute to the budget planning process. Prepare budget - Draft budget based on analysis of all available information. - Estimate income and expenditure and support with valid, reliable and relevant information. - Reflect organisational objectives within draft budget. - Assess and present options and recommendations in a clear format. - Circulate draft budget to colleagues and managers for input. Finalise budget - Negotiate budget according to organisational policies and procedures. - Agree on and incorporate modifications. - Complete the final budget in a clear format within designated timelines. - Inform colleagues of final budget decisions and application within the relevant work areas, including reporting and financial management responsibilities. Monitor and review budget - Regularly review budget to assess actual performance against estimated performance and prepare accurate financial reports. - Incorporate all financial commitments into budget and budget reports. - Investigate and take appropriate action on significant deviations. - Analyse changes in internal and external environment and make necessary adjustments. - Collect and record relevant information to assist in future budget preparation.
  • Leaders who can inspire and motivate their teams are the foundation of any successful organization. Whether you're a new or experienced leader, "Lead and Manage People" will give you the tools you need to be successful. It is developed specifically for current and aspiring hospitality leaders, from supervisors to executives. In the Lead and Manage People course, you will learn how to lead and manage people effectively, build commitment in your team, and create a high-performing workplace. Learning Outcomes: Model high standards of performance and behaviour - Act as a positive role model through individual performance. - Show support for and commitment to organisational goals in day-to-day work performance. - Interact with team members positively and professionally. How to develop team commitment and cooperation - Develop and communicate short-, medium-, and long-term plans and objectives consistent with organisational goals in consultation with the team. - Communicate team members' expectations, roles and responsibilities to encourage them to take responsibility for their work. - Encourage teams and individuals to develop innovative approaches to work. - Model and encourage open and supportive communication within the team. - Seek and share information from the wider business environment with the team. - Represent team interests in the wider business environment. - Seek feedback from team members and implement changes within the bounds of organisational goals and policies. Manage team performance - Delegate tasks and responsibilities, identify barriers to delegation, and implement processes to overcome the identified barriers. - Evaluate team member skills and provide opportunities for individual development. - Monitor team performance to ensure progress towards the achievement of goals. - Provide mentoring and coaching to support team members. - Motivate individuals and teams to achieve optimum performance. - Provide recognition and rewards for team achievements.
  • The skills and knowledge required to undertake budgeting, financial forecasting, and reporting are necessary for any business unit's success. This course will teach you how to easily accomplish these tasks by allocating resources properly while managing risks that could arise from changing circumstances. It includes contributing to financial reports within your company on an annual basis so they can make informed decisions regarding plans. It also teaches the value of transparency through regular reports, which ensures everyone knows what goes where at every level throughout the organization. The course applies to individuals with managerial responsibilities that include overseeing the management of financial and other resources across a business unit, a series of business units or teams, or an organisation. It covers all areas of broad financial management. In a larger organisation, this work would be supported by specialists in financial management.
  • As a hotel manager, you play a crucial role in ensuring the financial success of your hotel. This course will give you the knowledge and skills necessary to manage financial transactions confidently and efficiently.  You will learn the latest techniques and best practices for processing payments, reconciling accounts, and maintaining financial records. With the knowledge and skills gained in this course, you will be empowered to take control of the financial transactions within your hotel and drive success.  So get ready to dive into the exciting world of finance and make a real impact on your hotel's bottom line.  Process customer payments - Receive, check and record cash float. - Check customer payments against sale value. - Process and record transactions according to organisational procedures. - Provide correct change for cash payments. - Prepare and issue accurate receipts including all relevant tax details. - Complete transactions using appropriate software applications in line with organisational speed and customer service requirements. Reconcile takings - Balance customer payments at designated time according to organisational policy. - Separate cash floats from takings prior to balancing. - Determine point-of-sale records of customer payments. - Accurately count and calculate customer payments. - Balance cash and other payments with point-of-sale records. - Report discrepancies in the reconciliation. - Record takings according to organisational procedures. - Secure cash floats, cash and other payments according to organisational security procedures.
  • As a manager, you know that ensuring your guests have an exceptional experience begins with proper stock management. This course will equip you with the skills to receive, store, and manage stock efficiently, ensuring you always have the necessary supplies to meet your guests' needs. Successful people keep moving. They make mistakes, but they don't quit. With this in mind, we will explore best practices and strategies to manage inventory, reduce waste, and improve profitability. By the end of this course, you will be empowered to take action, make informed decisions, and keep your hotel moving towards success. Learning Outcomes: Take delivery of stock. - Check incoming stock against orders and delivery documentation. - Identify, record and report discrepancies. - Inspect items for damage, quality and use-by dates and record findings according to organisational procedures. - Record details of incoming stock according to organisational procedures. Store stock. - Promptly transport stock to and store it in the appropriate storage area. - Use safe manual handling techniques to avoid injury when moving and storing stock. - Label stock according to organisational procedures. - Report on excess stock according to organisational procedures. Rotate and maintain stock. - Rotate stock for maximum use and minimum wastage. - Regularly check the quality of stock and report findings. - Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts. - Maintain cleanliness of stock handling and storage areas and identify and report any problems. - Use stock control systems and equipment according to organisational speed and accuracy requirements.
  • Maintain the Quality of Perishable Items A kitchen cannot produce menu items without the necessary supplies. As a chef, you must receive kitchen supplies and put them away in the appropriate storage areas, following the correct processes. This course will help you understand the following: The delivery and receiving process Appropriate storage conditions and equipment Importance of temperature control for fresh and frozen commodities FIFO principle Stock maintenance and rotation
  • This course will help you to develop your projects with ease.  The course applies to all tourism, travel, hospitality and event sectors. It also includes topics on event planning and execution, product development, research, or initiatives such as introducing new workplace systems or technologies. It applies to senior personnel who operate independently or with limited guidance from others and is responsible for making a range of operational business and project management decisions.
  • This course will teach you how to successfully manage physical assets for your company, including maintaining an inventory of each item, and making sure they're in good condition. You'll also learn about acquiring new ones when needed. It applies to senior managers who operate with significant autonomy and are responsible for making various strategic management decisions. The course applies to all tourism, travel, hospitality and event sectors.
  • Welcome to the course "Purchasing Goods." In this course, we will explore the process of purchasing goods and sourcing reliable suppliers to meet your organization's needs. Whether you are a purchasing officer, department manager, or involved in procurement activities, this course will provide you with essential knowledge and skills to effectively handle purchasing requirements. Throughout this course, we will cover various topics, including determining purchasing requirements, assessing product quality, calculating the required quantity of goods, establishing price limitations, developing purchase lists, and prioritizing purchasing requirements. We will also delve into the process of sourcing and reviewing potential suppliers, discussing requirements, confirming supply availability, and negotiating costs. Learning Outcomes: Determine purchasing requirements - Access and interpret information and discuss end product requirements with relevant personnel to determine goods to be purchased. - Check and assess the quality and suitability of stock on hand before proceeding with new purchases. - Maximise the use of suitable stock on hand to avoid wastage. - Use forecasting methods to calculate the required quantity of goods. - Determine price limitations for the purchase of goods using job costings. - Develop purchase lists and prioritise purchasing requirements according to organisational deadlines. Source suppliers and discuss requirements - Source and review potential suppliers and comply with organisational procedures for the supply of goods. - Inform supplier of requirements and specifications. - Confirm availability of supply to meet production requirements. - Seek price for the supply and negotiate costs within the scope of individual responsibility and organisational policy. - Refer complex supply issues to a high-level staff member for action. Assess the quality of goods and make the purchase - Assess supplier capacity to meet price, quality and delivery expectations. - Complete assessment of the quality of goods. - Select suppliers and purchase goods based on price, availability and quality, and within the scope of individual responsibility and organisational policy. - Keep accurate purchase records.
  • This course provides comprehensive guidance on controlling and maintaining stock levels and records. It emphasizes the significance of efficient stock control and ordering processes in various industry sectors such as tourism, travel, hospitality, and events. By implementing effective stock handling procedures, businesses can greatly influence their financial well-being and overall success. The course covers a range of topics from utilizing stock control systems and equipment to monitoring stock security, informing colleagues of their stock ordering responsibilities, maintaining accurate stock records, and analyzing stock performance. Throughout the course, you will learn practical techniques, industry-specific considerations, and best practices to meet organizational requirements and enhance productivity. Learning Outcomes: Monitor stock receipt and dispatch - Implement organisational policies and procedures for receipt, dispatch and secure storage of stock. - Allocate tasks and monitor staff to ensure organisational procedures are followed, and documentation is completed correctly. - Confirm that stock quantity and quality inspections on receipt meet organisational standards. - Act on variations to quantity and quality of delivered stock. - Supervise safe stock handling and storage. Maintain stock records - Monitor stock and maintain stock at required levels. - Maintain, monitor and adjust stock reorder cycles as required. - Provide clear information to team members about individual stock recording responsibilities. - Maintain stock storage and movement records. - Record and report stock discrepancies. - Monitor stock performance and identify and report fast and slow-selling items. Process and follow up orders - Process and raise stock orders according to organisational procedures. - Monitor delivery of stock to ensure agreed deadlines and inventory requirements are met. - Liaise with suppliers to ensure continuity of supply. - Resolve routine supply problems or refer to appropriate personnel for action. - Distribute stock within the organisation according to required allocations. -Handle routine supply problems or refer to management as required by store policy. Minimise stock losses - Regularly check storage of stock and ensure its protection. - Identify, record and report stock losses. - Identify avoidable losses and establish reasons for them. - Recommend solutions and implement procedures to prevent future losses. Coordinate stocktake or cyclical count - Explain procedures for stocktake and cyclical counts to team members. - Allocate stocktaking tasks to individual team members, ensuring effective use of staff resources to complete tasks. - Provide team members with clear directions for the performance of each task. - Produce accurate reports for management on stocktake data, including discrepancies.
  • You can be successful in any meeting if you know how to manage it. This course will teach all the skills and knowledge required for chairing meetings and overseeing preparation processes like preparing minutes or drafting reports. The course applies to individuals in various work environments who are required to organise and manage meetings within their workplace. These individuals may work as senior administrative staff or may be individuals responsible for conducting and chairing meetings in the workplace.
  • A professional presentation is important for hoteliers as it is crucial in effectively conveying information, influencing and motivating audiences, making informed decisions, and promoting the hotel's products or services.  As a hotelier, you often need to deliver presentations to various stakeholders, including guests, colleagues, and potential business partners. A well-prepared and confidently delivered presentation can create a positive impression, build trust, and contribute to the success of the hotel business. Learning Outcomes: Prepare a Presentation Plan and document presentation approach and intended outcomes. Choose presentation strategies, format and delivery methods that match the characteristics of the target audience, location, resources and personnel needed. Select presentation aids, materials and techniques that suit the format and purpose of the presentation and will enhance the audience's understanding of key concepts and central ideas. Brief others involved in the presentation on their roles/responsibilities within the presentation. Select techniques to evaluate presentation effectiveness.   Deliver a presentation Explain and discuss desired outcomes of the presentation with the target audience. Use presentation aids, materials, and examples to help the target audience understand key concepts and central ideas. Monitor non-verbal and verbal communication of participants to promote the attainment of presentation outcomes. Use persuasive communication techniques to secure audience interest. Provide opportunities for participants to seek clarification on central ideas and concepts and adjust the presentation to meet participant needs and preferences. Summarise key concepts and ideas at strategic points to facilitate participant understanding. Review the presentation Implement techniques to review the effectiveness of the presentation. Seek and discuss reactions to the presentation from participants or key personnel involved in the presentation. Utilise feedback from the audience or from key personnel involved in the presentation to make changes to the central ideas presented.
  • Welcome to our course on Operational Planning for Hotel Professionals! In this course, we will equip you with the essential knowledge and skills to excel in the dynamic and ever-evolving hospitality industry. Whether you are a seasoned hotel professional seeking to enhance your operational planning capabilities or an aspiring hotel manager eager to learn the ropes, this course meets your needs. Throughout this course, you will embark on a journey of discovery and growth, exploring the intricacies of operational planning and its significance in the hospitality sector. We understand the demands and challenges that hotel professionals face every day, and our goal is to provide you with practical strategies and insights that you can implement immediately in your workplace. Learning Outcomes:  Establish operational plan Research, Analyse and document resource requirements Negotiate recommendations for variations to operational plans and gain approval
  • If you want to take your business to the next level, this course on developing and implementing business plans is for you. This unit will teach you the skills and knowledge required to lead a successful business operation, covering everything from developing the initial business plan to putting it into action. This unit is ideal for individuals running an organisation or playing a key role in its success. You'll learn how to oversee the work of teams and other managers, ensuring everyone is working towards the same goals. By the end of this unit, you'll be confident in your ability to take your business to new heights.
  • This unit is ideal for professionals looking to take their risk analysis and project management skills to the next level. By completing this course, you will be able to demonstrate your ability to identify unpredictable problems and create solutions using information from a range of sources. With this course, you will be able to identify potential risks associated with individual projects or operations more effectively and confidently. By completing this course, you can better understand risk management and project management to make informed decisions that lead to successful outcomes. 
  • This case study relates to an office conversion of a city centre office block to a mid-range hotel. The case study is set in a fictional context, but the data presented is based on actual operations. The data has been tested to ensure that it is realistic, reliable and within conventional industry benchmarks. In analysing this case study, you should ensure that you consider all information and data as relevant and use the data and your analysis to illustrate your answer.