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Hospitality and Tourism Management – Two Year Program

Also See: One Year Program

This course is broken into three components: Academic, Practical and Co-Op (paid practicum)

Academic

The academic component of this course is designed to provide international students the relevant knowledge, the necessary skills and education, and an understanding of the current trends in the hotel and hospitality industry in order to pursue or enhance employment opportunities. It is designed for those who have industry experience and want to enhance their skills and gain valuable international work experience to compliment their existing profession in their country. It is also highly beneficial for those who have studied HTM (or similar) – see description below, in their country. Finally it offers students the opportunity to have entry level jobs in the industry.

Practical

Students are required to research, contact and evaluate hotel/hospitality services, marketing and employment practices. Using a variety of customized exercises and assignments the academic theory covered in class is reinforced by practical experiences. To reinforce the academic component, students are required to craft employment packages, conduct information interviews, attend employment fairs and participate in a host of research, contact, web based and on line exercises. Both the academic and practical components are designed to prepare the international student for their Co-Op (paid practicum).

Co-op

This is a paid practicum (work experience). Please review our work placement overview.

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Entrance Requirements: Grade 12 / GED or mature student status. Applicants must successfully complete the admissions interview and entrance assessments.

Diploma Requirements: 60% average upon successful completion of all courses, including courses given a complete.

Total Program Hours: 1920 Hours
Full-time Program Length: 96 Weeks (22.3 Months).
Co-op Work Term: 960 Hours (46 Weeks).

Career Opportunities: Co-Op (paid practicum); Food and Beverage Servers; Food and Beverage Asst; Food and Beverage Office; Banquet/Catering Server; Events Asst/Trainee; Front Desk Reception; Kitchen Staff; Room Attendant; Tour Guide

Credits may be applicable to Sprott-Shaw Degree Program.

Program may not be available at all campuses. Program content is subject to change.

Courses

AD001 – 10 hours
Foundations of Technologies (Comp/Inc)

  • Computer basics/file management
  • Internet/email/keyboarding

AD111 – 40 hours
Word Processing Applications

  • MS Word editing, layout, templates, styles and sections, mail merge, tables, charts, desktop publishing

AD121 – 40 hours
Spreadsheet Applications

  • MS Excel worksheets (formulas/functions)
  • Organize & analyze worksheet data

AD131 – 40 hours
Database Applications (Comp/Inc)

  • Enter & maintain MS Access database
  • Reports, design queries, macros

COOP48 – 960 hours
Co-op Work Term (48 weeks) (Comp/Inc)

  • Mandatory schedule of alternating class sessions and work terms
  • Adherence to the program scheduling format is mandatory and is designed to provide the prospective candidate with valuable exposure to language usage in a work setting
  • The alternating classroom sessions allow the student to maximize the lessons taught within the curriculum

GE001 – 10 hours
Foundations for Success (Comp/Inc)

  • Goal setting, note taking, problem solving, team work
  • Overview of policies & procedures

GE121 – 40 hours
Career Planning and Management (Comp/Inc)

  • Interview techniques
  • Create an employment package

GE131 – 40 hours
Powerful Presentations

  • Effective presentation using MS PowerPoint

HS241 – 40 hours
Food and Beverage Management (AHLA) (Comp/Inc)

  • Management fundamentals
  • Cost and pricing strategies
  • Sanitation and safety
  • Menu management

HS250 – 40 hours
Supervision in the Hospitality Industry (AHLA)

  • Motivational techniques
  • Recruitment and selection
  • Supervisory tools

HS260 – 40 hours
Understanding Accounting (AHLA)

  • Financial and accrual accounting
  • Financial statements
  • Revenue and expense accounting

HS281 – 40 hours
Hospitality Facilities Management and Design (AHLA)

  • Gain information to manage the physical plant of a hotel or restaurant
  • Work effectively with engineering and maintenance departments

HS281 – 40 hours
Leadership/ Management in the Hospitality Industry (AHLA)

  • Empowerment, team building

HS281 – 40 hours
Fundamentals of Destination Mgmnt & Marketing (AHLA)

  • Understand roles of destination management organizations and convention and visitors bureaus play in the tourism industry
  • All aspects of organization operations are covered

HS333 – 80 hours
Front Office Procedures (AHLA)

  • Hotel organization, front office

HS338 – 40 hours
Housekeeping Management (AHLA)

  • Housekeeping & maintenance
  • Inventories

HS357 – 40 hours
Managing Hospitality Human Resources (AHLA)

  • Orientation, training, benefits
  • Job analysis and design

HS370 – 80 hours
Marketing of Hospitality Services (AHLA)

  • Effective techniques
  • Selling the dream

HS387 – 40 hours
Security and Loss Prevention Management (AHLA)

  • Need for individualized security programs
  • Guest protection, internal security
  • Explore risk management and loss prevention

HS424 – 40 hours
Resort Management (AHLA) (Comp/Inc)

  • Resort development
  • Economic issues

HS428 – 40 hours
International Hotel Management (AHLA)

  • Marketing & development
  • Financing

HS468 – 40 hours
Hospitality Industry Computer Systems (AHLA)

  • Hotel automation, hardware, software

HS472 – 40 hours
Hospitality Sales and Advertising (AHLA)

  • Hospitality marketing plan
  • Effective advertising including print and broadcast
  • Public relations and publicity

HS478 – 40 hours
Convention Management and Service (AHLA) (Comp/Inc)

  • Meetings & conventions market
  • Food service & service related issues

HS500 – 20 hours
Industry Skills Enhancement (AHLA)

  • Serving It Right, FoodSafe, and SuperHost