Value Creation and Asset Management


The hospitality industry has opportunities to enhance productivity, and thereby improve the value-added its assets generate for owners, consumers, and other stakeholders. Our discussions will focus on identifying measurable indicators, analyzing those using established analytical methods, and interpreting the information generated to make informed decisions.

Who should attend? 

This course would be most effective for department heads and GMs in hotels, small business owners, independent operators, or even those possibly in franchising or management contracts.

Key Learning Objectives:

  • Assess factors that impact the value of your core business assets
  • Evaluate and interpret sources, and varying impact on value of core business assets
  • Compare business decisions based on their value creating abilities
  • Construct a value monitoring system
  • Compute and estimate asset values based on future expected benefits
Workshop Structure

Course Schedule

17 – 18 October 2019, 9.00am – 5.30pm


15 hours (7.5 hours x 2 days)

Kindly refer to the CET Programme Calendar or contact our friendly course consultants for more information.


The workshops will be held as a combination of lectures, and hands on workshops throughout Days 1-2. Participants will work with real time operational examples from their most recent experiences.  Internet access in the room will be provided. Participants are encouraged to bring along their laptop for the workshop.

Course Outline
  • Defining, measuring, and evaluating value creation
  • Optimizing asset value
  • Value centered informed decision making

Day 1

  • 00am – 10.00am – Introduction and overview
  • 15am – 11.15am –The value generating concept
  • 30pm – 1.30pm – Value measures – operations
  • 45pm – 3.45pm – Value measures – operations
  • 30pm – 5.30pm – Value measures – Sources of value creation 

Day 2

  • 00am – 10.00am – Value measures – Value and wealth creation
  • 15am – 11.15am – Value today versus tomorrow
  • 30pm – 1.30pm – Informed decision making and value creation
  • 45pm – 3.45pm – Business Ethics and value creation
  • 30pm – 5:30pm – Future sustainable practices towards value maximization
About The Trainer
Dr. Amit Sharma

Professor of Hospitality Management/Finance Director, Food Decisions Research Laboratory Faculty Fellow, Teaching and Learning with Technology Affiliate Faculty, Rock Ethics Institute Editor, ICHRIE Research Reports President, International CHRIE Vice President, iAHFME Faculty Fellow, Rock Ethics Institute Editor, ICHRIE Penn State Research Reports Vice President, ICHRIE

Dr. Sharma specializes in Finance and Economics of Food Decisions. The economic role of hospitality and tourism (HT) activity is one of his key research focuses.  Hospitality and tourism businesses are an important element of the global economy and Dr. Sharma is keen in understanding how HT’s impact on local and national economies can be maximized through policy and development interventions.

Some of Dr. Sharma’s publications in recent years include:

  • Seo, K., Kim, E.E.K., & Sharma, A. (2016). Examining the determinants of long-term debt in the U.S. restaurant industry: Does CEO overconfidence affect debt maturity decisions. International Journal of Hospitality Management. [Accepted for Publication].
  • Sharma, A., Da Motta, V. E., Choi, J. G., & Altman, N. S. (2016). Economic production in hospitality and tourism industry: how do we compare to other services?. International Journal of Contemporary Hospitality Management, 28(5).
  • Sharma, A., Moon, J., Baig, J. I., Choi, J. G., Seo, K., & Donatone, L. C. (2015). Cost– benefit framework for K-12 foodservice outsourcing decisions. International Journal of Hospitality Management, 45, 69-72.
  • Seo, K., & Sharma, A. Does Executive Equity-Based Compensation Encourage Strategic Risk-Taking?: Examining the Effects of Equity-Based Compensation in the U.S. Restaurant Industry. International Journal of Tourism Sciences, 13(2), 76-101.
  • Seo, K., & Sharma, A. (2014). CEO Overconfidence and the Effects of Equity-Based Compensation on Strategic Risk-Taking in the US Restaurant Industry. Journal of Hospitality & Tourism Research SAGE Publications, 1096348014561026.

The subjects that Dr. Sharma teaches in Penn State University include Hospitality Financial Management, Economics of Hospitality and Tourism Industries, and Interdisciplinary Research in Hospitality.

Course Fee
Company- Sponsored Singaporeans/ Singaporean PRs Self- Sponsored Singaporeans/ Singaporean PRs International
Full Course Fee (Before GST) $1,800.00 $1,800.00 $1,800.00
Nett Course Fee (Before GST) TBA TBA $1,800.00
7% GST on Nett Course Fee TBA TBA $126.00
Total Nett Course Fee PayableIncluding GST TBA TBA $1,926.00
2,3,4Additional Funding if eligible for Mid-Career Enhanced Subsidy (MES)/Enhanced Training Support for SMEs TBA TBA N.A.
2,3,4Total Nett Course Fee Payable, Including GST,  after MES ) /Enhanced Training Support for SMEs TBA N.A.
2,3,5Additional Funding if eligible under Workfare Training Support (WTS) TBA N.A.
2,3,5Total Nett Course Fee Payable, Including GST,  after additional funding from WTS TBA N.A.

Continuing Education
and Training

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