- Career & Employment Strategies
This course looks at the planning, preparation, execution, and follow-up stages of an interview: how people find jobs; employer expectations; presenting an enthusiastic attitude; focusing on the right job; transferable skills; the job interview; effective resume preparation; cover and thank you letters; effective telemarketing; tapping the hidden job market; handling objections; job search management; self-confidence and self-esteem building; mock interviews (video-taped); and individual counselling and coaching.
- Student Success Strategies
This course will introduce students to skills and concepts that will help them achieve personal, academic, and career success.
- Effective Business Writing
Following the completion of this course, students will be able to: describe business communications in today’s workplace; communicate in teams using listening, nonverbal and meeting skills; plan, write and review various types of business messages; communicate effectively using memos, email, letters and instant messages; create business reports and proposals; plan, write and deliver oral presentations.
- Business Essentials
Business Essentials provides an overview of business management today, including forms of ownership and the ways managers carry out their basic management functions in a skillful and inventive way. Topics explored in this course include: setting up a business in Canada, history of business in Canada, types of business organizations, managing the business enterprise, setting business goals, formulating strategy, management process, planning, organizing, leading, and controlling, types and areas of managers, management skills, motivating and leading employees, job satisfaction and motivation, data communication networks, transaction processing systems, and management information systems.
- Bookkeeping and Financial Accounting Level I
This module is intended to provide students with a general background of the fundamentals of accounting as a means to understand the daily transaction procedures that exist in business. Students are introduced to double entry bookkeeping including debits and credits, assets, liabilities, equities, journalizing transactions, posting of accounts to ledgers and preparing a trial balance. Students are also introduced to financial statements and to adjusting and closing accounts.
- Hospitality Today
This course is a comprehensive overview of all aspects of hospitality management.
- One of the Following 60-hr Courses Based Upon Availability:
- Housekeeping Management
This course is a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.
- Front Office Management
Students will gain the knowledge required to organize, perform and evaluate front office functions that are critical to the success of the hotel. Training will include the importance of guest service, along with many technical aspects of front office management.
- Hospitality Computer Systems
In this course students will become familiar with the specialized computer applications used in the hospitality industry, with emphasis on reservation systems, property management systems, and food and beverage sector systems.
- Hotel/Motel Security Management
Students will be prepared to meet the vital issues facing today’s hospitality industry pertaining especially to security issues. Students will learn about proven strategies that protect both employees and guests.
- Hospitality Supervision
Students will learn the role of the supervisor in lodging and food service operations, and will learn supervisory skills and techniques. Included are specific techniques for staff communication, increasing productivity and controlling labour costs.
- Basic Financial Accounting for Hospitality
In this course students will be introduced to basic fundamental accounting issues and procedures required in hotels, restaurants and clubs. Students will learn the responsibility of a hospitality property’s accounting department, advantages and drawbacks of various types of income statements, and the role of inventory in calculating profit.
- Food & Beverage Operations
In this course students will be introduced to all aspects of food and beverage operations and will examine the efficiency of planning, management and delivery of services by dining halls, coffee shops, caterers, clubs, and room service operations.
- Hospitality Sales & Marketing
Students will be introduced to proven marketing strategies and examine how these strategies are successfully implemented in marketing the hospitality services of hotels, motels and resorts.
- Training and Development
This course is designed to teach students how to be excellent trainers who understand the role training plays in the organization, how to design it, and how to deliver it. Students will learn how to measure training as an investment in the organization.
- Human Resources Management
Students will learn the skills required by hospitality professionals on managing and retaining qualified employees. Some topics covered include: attracting and retaining productive employees, scheduling, training and job satisfaction, incorporating needs of people of different age groups and backgrounds, and handling labour relations and union issues.
- Hospitality Facilities Management
Students will 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.
- Business and Hospitality Essentials Co-op
A co-operative (co-op) placement is designed to provide students with the opportunity to apply the knowledge and skills acquired during the academic component of the program into relevant work experience. During the co-op, students will be considered employees who are actively engaged in productive work for the duration of the co-op session. The co-op experience will provide students with coaching and mentoring, work-site monitoring and employer evaluations. This workplace exposure will benefit the students by providing a deeper real-time insight to the current trends in the industry, allowing them to explore their different career opportunities, and observe professionals in practical work situations. Students will continue to strengthen their experience by acquiring situation-specific skills and identifying areas that may need to be developed further. The institution will monitor both the student and the employer throughout the co-op session to ensure that the experience is beneficial to all stakeholders. At the conclusion of the co-op, a written evaluation of the student’s performance will be completed. Upon successful completion of the Business and Hospitality Essentials with Co-op program, graduates will have learned and should be able to: Apply proper oral and written business communications skills, demonstrate knowledge of the various types of business structures and how they operate, demonstrate understanding of the fundamental principles and practices of accounting as a device for reporting business activity, apply the principles and practices of guest and customer services required in the hospitality industry, and gain practical experiences in the service or hospitality industry.