The Lodging and Food Service Industry
This course is designed to prepare students for careers in hospitality by presenting and describing opportunities in hospitality management. These opportunities include careers in a variety of businesses, including hotels, restaurants, institutions, private clubs, casinos, consulting firms, travel agencies, and cruise ships.
Convention Management and Service
This course is an invaluable resource that will enable students and hospitality
professionals alike to stay up-to-date in the ever-changing meetings and conventions industry. This course offers students with practical insight into various types of meetings and conventions, the types of organizations that stage these events, and how to reach and sell to this important group segment. Moreover, students will learn in detail the various aspects of convention service and how to ensure that an event flows smoothly.
Facilities Management and Design
This course is designed to provide students with a basic understanding of the hospitality facilities management. Students learn how to work effectively with facilities engineering and maintenance departments, including designing for food and beverage provisioning, telecommunications systems and coordinating operations with renovation projects
Sales and Marketing
This course is designed to provide students with accurate and authoritative
information as well as a basic understanding of sales and marketing in the hospitality industry. Students will be introduced to proven marketing strategies and examine how these strategies are successfully implemented in marketing hospitality services and products. Students will be provided with a clear understanding of internal marketing and sales as well as advertising, public relations and publicity
Hotel and Restaurant Accounting
This course is designed to provide students with a clear view of the major changes taking place in the processing of financial information that characterizes 21st century accounting. Students will learn the professional business vocabulary and financial skills required in the hospitality industry. Because profits are essential to the survival and growth of any business, students will become aware how accounting provides information to owners and management so they can make prudent, intelligent business decisions.
Leadership and Management
With this course, students will learn how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. This course provides an understanding of diversity and cultural change. Practical information prepares future leaders to put quality management tools into action to enhance guest service and increase profitability while at the same time help them achieve a great deal of personal satisfaction in their work lives.
Managing Front Office Operations
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to checkout and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.
Managing Hospitality Human Resources
Students will learn the skills required by hospitality professionals starting with employment laws and applications, job analysis and job design, recruiting and selection and on managing and retaining qualified employees. Orientation and socialization, training and development, evaluating employee performance, compensation and benefits administration, and labour unions will also be introduced together with turnover, discipline and exits
Managing Housekeeping Operations
This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.
Managing Services in Food and Beverage Operations
This course prepares students with the knowledge to oversee the provision of quality dining service and to meet the challenges facing professional managers. Students will be introduced to responsible alcohol service, menu development, sanitation, safety, security, health and legal issues as well as labour and revenue control considerations. In addition, students will be given an insight into the major market segments of onsite food and beverage operations.
Security and Loss Prevention Management
Students will learn the skills required by hospitality professionals starting with examining the issues surrounding the need for individualized hotel security programs. This course examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines the Occupational Health and Safety Act (OHSA) regulations that apply to lodging properties both in the USA and Canada.
Supervision in Hospitality Industry
This course introduces students to the supervisory skills needed to succeed for a career in hospitality. Students will learn procedures for managing conflict; expanded information on motivation, including a discussion of on-boarding; new information on the role of technology and social media on recruiting and reference checks; new information on the costs and benefits of training; and a discussion of the use of technology for employee scheduling, including scheduling software and company intranets.