- 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.
This module is for course credits but has no grade. Students will be placed in actual work places related to their field of study and will be expected to act as a regular employee in order to gain the valuable real-world experience that so many employers seek. Students are encouraged to find their own work experience placement; however, once placed, continuation in that placement is mandatory.
- 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.
- 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
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.
- Hospitality Today
This course is a comprehensive overview of all aspects of hospitality management.
- 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.
- Food & Beverage Services
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.
- 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.
- 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.
- 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 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.
- 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.
- Housekeeping Management
This course is a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.