Program Courses

• Career & Employment Strategies [CES4]

  • 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 [SSS4]

  • This course will introduce students to skills and concepts that will help them achieve personal, academic, and career success.

• Hospitality Today [B2000A]

  • This course is a comprehensive overview of all aspects of hospitality management.

• Housekeeping Management [B2010A]

  • This course is a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.

• Front Office Management [B2020A]

  • 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 [B2030A]

  • 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.

• Hospitality Supervision [B2050A]

  • 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 [B2060A]

  • 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 [B2070A]

  • 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 [B2080A]

  • 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.

• Hotel/Motel Security Management [B2040A]

  • 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.

• Training and Development [B2164]

  • 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 [B2110A]

  • 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 [B2120A]

  • 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.

• Practicum [HSP199]

  • 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 Management Co-Op [HMTCP]

  • 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.