Hotel and Hospitality Services

• Specialization: Hotel and Hospitality Services

  • Principles of Service Sector Management

    Students hoping to launch a successful career in hospitality management must have a grounding in the fundamental theory of service management. This course not only provides students with the theory and principles of good service management, but also a conceptual framework that is directly applicable to the hospitality and tourism industries. Topics include the development of service, the nature of service, service vision and design, service failure and recovery, and management of employees. To better understand the application of these principles, students analyze case studies of best practices.

    Course Code: HM-010
    Course Requirements: None

    Hours: 38
    

  • Introduction to Tourism and Hospitality

    This course provides students with a foundational overview of the tourism and hospitality industries, while focusing on the role of management within the industry. Students learn the key sectors within the tourism and hospitality industries and their interconnections, as well as the principles of and effective strategies for promoting hospitality services. Professionalism as it pertains to supervisors and managers within tourism and hospitality is also explored.

    Course Code: HM-020
    Course Requirements: None

    Hours: 38
    

  • Business Software Applications

    This course introduces students to the basic functions and use of Microsoft (MS) software applications such as Excel, OneDrive, Outlook, PowerPoint, Word and commonly encountered internet browsers, search engines, research databases, and source citing. Students explore using these programs and are given opportunities to showcase and prepare projects using each. Topics include software familiarity, software efficiency, meeting arrangements, organizational skills and professionalism.

    Course Code: HOSP-040
    Course Requirements: None

    Hours: 38
    

  • Business Communications

    This course is an introduction to the essential business skills required to be successful in the Canadian hospitality workplace.  Students will practice developing successful written messages and effective oral communication. Students will also create and improve upon their own cover letter and resumé documents to use in their job search process.

    Course Code: HM-030
    Course Requirements: None

    Hours: 38
    

  • Business Math Essentials

    In this course, students are introduced to the fundamentals of Business Math. Students become familiar with the foundational principles of Statistics, Finance, and Accounting by learning to work with data sets, interest rates, and basic financial statements. Students learn to apply these business concepts in the real world scenarios, thereby furthering their understanding and knowledge of practical business decision making models, and building a foundation for Financial, and Managerial Accounting courses.

    Course Code: HOSP-050
    Course Requirements: None

    Hours: 38
    

  • Beverages 1 - Beer, Wine and Spirits

    In this course students are introduced to both the theoretical and practical sides of beverage preparation and service. This course provides students with the basic skills and knowledge in beer, wine and spirits.  The course explores the role of beverage services, the role of the bartender, and the skills required to operate a bar. The beverage operations training includes inventory control, cleaning and sanitation, and the equipment used in a hospitality settings. Students learn about the qualities of a variety of beverages including beer, wine and spirits, as well as non-alcoholic beverages. In order to enhance product knowledge and bartending skills, students participate in the preparation and sampling of a range of beverages. During the course, emphasis is placed on the responsible service of beverages. Students experience a variety of beverage service operation related roles in our food and beverage training facility. Training for Smart Choices Certificate is offered.

    Course Code: HOSP-070
    Course Requirements: None

    Hours: 38
    

  • Lodging Operations and Property Management

    This course provides students with the foundational knowledge and skills of lodging operations and property management, examining different types of establishments and their organizational structure. Students learn about key departments, such as front desk, food and beverage operations, housekeeping, sales and marketing, and maintenance, as well as their function, staff and staff responsibilities, and intradepartmental connections within the larger establishment. Students also explore issues and trends related to managing and staffing these establishments, in addition to career paths and opportunities within these establishments.

    Course Code: HOSP-190
    Course Requirements: None

    Hours: 39
    

  • Food Service 1 – Kitchen

    This course covers the knowledge and skills needed for organizing, preparing, assembling and presenting hot and cold food to order for individual and banquet customers, under the direction of a kitchen manager. The importance of having a proper ‘mise en place’ and proper knife skills will be developed on. This course also emphasizes on professionalism, legislation and policies, safety practices, kitchen operations, preparation, and cooking in a working kitchen. Training for the Food Handler’s Certificate is offered.

    Course Code: HOSP-080
    Course Requirements: None

    Hours: 39
    

  • Recreation and Entertainment

    In this course students are introduced to the recreation and entertainment sector in the tourism industry. This course provides students with the basic skills and knowledge that is required to be successful to work in various types of recreation and entertainment areas.  The course explores the various subsectors and the growing trends in the hospitality industry. Students learn how to plan activities for businesses and how to provide entertainment for the Canadian tourist. During the course, emphasis is placed on visiting attractions that fall within the sector to offer students experience in a variety of operational related roles.

    Course Code: HOSP-090
    Course Requirements: None

    Hours: 39
    

  • Customer Service

    What often sets businesses apart in the increasingly competitive hospitality sector is exceptional customer service. In this course, students learn what providing top-quality customer service entails and develop the skills needed to deliver it: problem solving, critical workplace, and communication skills. Students are also introduced to the strategies needed to manage customer service effectively.

    Course Code: HOSP-060
    Course Requirements: None

    Hours: 38
    

  • Beverages 2 – Service

    This course provides students with the essential skills needed to be successful in beverage service operations. This course covers the training required for organizing, preparing, assembling, and presenting beverages in a beverage establishment and in a banquet event setting. Wine service and wine presentation will be discussed and practiced. This course also emphasizes on professionalism, serving techniques, legislation and policies, safety practices and responsible alcohol serving. Training for Smart Choices Certificate is offered. (Smart Choices – Bev 1)

    Course Code: HOSP-100
    Course Requirements: None

    Hours: 39
    

  • Lodging Services (Front/House/Guest Services)

    This course provides students with the foundational knowledge and skills of lodging services and operations. Students learn about the 2 key departments in the accommodation industry and their functions – front desk and housekeeping - as well as their function, staff and staff responsibilities, and intradepartmental connections within the larger establishment. Students also explore issues and trends related to managing and staffing these establishments, in addition to career paths and opportunities within these establishments.

    Course Code: HOSP-110
    Course Requirements: None

    Hours: 77
    

  • Food Service 2 - Restaurants and Banquets

    This course will introduce students how restaurants and banquet services operate. Students will examine various types of restaurants, menus, guest and guest profiles. As well, students will have the opportunity to practice restaurant steps in services, duties and responsibilities. In this course, students will also learn the basic functions of a banquet environment. Students will gain practical knowledge in menus, food and beverage functions, floor plans, and styles of services. Elements of exceptional dining service will be practiced in our food and beverage facility to ensure students are prepared to work in restaurants and banquets in a hospitality setting.

    Course Code: HOSP-120
    Course Requirements: None

    Hours: 39
    

  • Budgeting and Transaction Management

    This course provides students with the foundational knowledge and skills in budgeting and transaction management for hospitality and tourism industries from a Canadian perspective. Students learn how to manage the budgets of different departments, manage typical transactions, including end-of day, and operate point-of-sale systems. Topics also include risk management and theft controls. Case studies from the hospitality sector present students with practical examples of and applications for the principles and concepts studied in this course.

    Course Code: HOSP-130
    Course Requirements: None

    Hours: 39
    

  • Marketing and Digital Media Practices

    In this increasingly digital world, managers in the hospitality industry need a solid understanding of digital marketing. This course introduces students to the role of digital media in the marketing of products and services in the hospitality industry. Topics include today’s market environment, customer attitudes and behaviour, digital marketing and the influence of social media, and challenges and trends.

    Course Code: HOSP-140
    Course Requirements: None

    Hours: 39
    

  • Hospitality Entrepreneurship

    Many people dream of starting their own hospitality business, and though exciting, such an undertaking requires vision, planning and hard work. This course introduces students to the basics of entrepreneurship, particularly as it pertains to the hospitality sector. Students learn the theoretical concepts and principles of entrepreneurship as well as the practical processes of researching, planning, financing, launching and evaluating a new venture. Case studies taken from the hospitality industry provide students with opportunities to apply knowledge of successful entrepreneurship.

    Course Code: HOSP-150
    Course Requirements: Introduction to Tourism and Hospitality,Principles of Service Sector Management

    Hours: 77
    

  • Leadership and Organizational Culture

    In this course students are introduced to various leadership and organization theories. This course provides students with the basic knowledge that is required to be an effective and a successful leader and team player in various kinds of organizational settings. The course explores areas such as work politics, task oriented and people oriented leadership styles and various leader and team management models. Emphasis is given on students being able to recognize and relate to the various leadership styles that they have experienced at their workplace and use the knowledge gained from this course to further their leadership and team management skills.

    Course Code: HOSP-160
    Course Requirements: None

    Hours: 77
    

  • Hospitality Practicum 1

    Practicum gives students the opportunity to put into practice and develop further the knowledge and skills they have acquired throughout the year, in a real-world context. Depending on students’ personal interests and site availability, students are placed at a variety of hospitality establishments, all of which are well known within the industry for their quality service and customer care. At the end of the practicum placement, students will share presentations focused on a key hospitality area or concept addressed in Year 1 courses that was relevant to their individual placements.

    Course Code: HOSP-180
    Course Requirements: Principles of Service Sector Management,Introduction to Tourism and Hospitality,Business Software Applications,Business Communications,Business Math Essentials,Beverages 1 - Beer, Wine and Spirits,Lodging Operations and Property Management,Food Service 1 – Kitchen,Recreation and Entertainment,Customer Service,Beverages 2 – Service,Lodging Services (Front/House/Guest Services),Food Service 2 - Restaurants and Banquets,Budgeting and Transaction Management,Marketing and Digital Media Practices,Hospitality Entrepreneurship,Leadership and Organizational Culture

    Hours: 245
    

Post-Secondary Programs