International Hospitality Management
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The tourism and hospitality industry is the world's largest industry and offers unrivalled opportunities for an exciting and rewarding career. The International Hospitality Management program responds to this challenge with a comprehensive blend of practical and theoretical courses driven by industry. The program's performance-based training is increasingly recognized as vital to promoting the standards of excellence required in today's business world. Graduates of International Hospitality Management will have a broad base of management and technical skills which enable them to immediately be productive in the workplace.
Special emphasis will be placed on preparing students for the trends in globalization which will be prevalent in tomorrow's tourism and hospitality industry. International Hospitality Management students will acquire the cross-cultural competencies they need to be industry leaders in the competitive hospitality business environment.
International Hospitality Management students have the opportunity to gain practical experience in the on-campus Lucy Maud Dining Room as well as numerous industry related activities scheduled during the school year. The program prides itself on interacting with industry and building a network which promotes career preparation and development.
There are two areas of concentration in the International Hospitality Management program:
- Hotel and Resort Operations
- Restaurant Operations
International Hospitality Management Mission Statement:
To prepare students for the dynamic local and global hospitality industry while encouraging and providing opportunities for life-long learning.
After completing the International Hospitality Management program at Holland College, graduates will be able to:
- Apply fundamental business principles to hospitality management.
- Demonstrate effective professional service management.
- Demonstrate effective written, presentation and interpersonal communication skills within a diverse hospitality business environment.
- Demonstrate self-awareness required for continued personal and professional growth through life-long learning.
All students are required to complete a mandatory term of paid internship in a work environment related to their field of study. The placement is a minimum of 500 hours occurring between the end of the first year and the beginning of second year. The internship placement officer and program instructors work to ensure students are prepared for potential summer employment; however it is the ultimate responsibility of the student to obtain their placement.
Educational Study Tour
Second year students are required to participate in an educational study tour experience. Such tours are generally planned to an international destination.
Semester Abroad Opportunities
Several partnerships exist currently in Austria and Switzerland that allow students to complete one semester abroad during the second year of study.
This is a US Federal Aid approved program.
International Hospitality Management Coursesprint full list with descriptions
Take the following course(s):
In this course, students are introduced to the fundamentals of various software programs and information processing systems used in today's workplace and educational environments. Students develop the skills necessary to understand and efficiently use common workplace productivity tools. The main areas of focus include: operating systems, e-mail and groupware, word processing, spreadsheets, electronic presentation software, and the integration of these technologies.
Course Code: COMP-1000
Introduction to Tourism and Hospitality
Explore the evolution of the tourism industry in Canada and the variety of career opportunities available today. Learn the sectors of the tourism and hospitality industry and discover how they interact and contribute to economic growth. Examine the partnerships between the public and private sectors and their impact on the industry.
Course Code: HOTRM-101
This course is designed to enable the student to write and speak professionally in a diverse, technologically sophisticated workplace setting. Students will acquire competency in clear workplace language, writing, and proofreading skills. Students will draft and evaluate various forms of correspondence, and improve their oral communication skills through business presentation scenarios. Students will also conduct research, prepare an employment package, and participate in a mock employment interview.
Course Code: HOTRM-105
Introduction to Marketing
Marketing is a vital part of every organization. Marketing encompasses concepts, techniques, and activities directed toward the distribution of goods and services to satisfy customer needs. This course will provide the student with an introduction to marketing terminology, concepts, and techniques as they relate to the tourism and hospitality industry.
Course Code: HOTRM-106
Human Resource Management
Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to communication, teamwork, management functions, styles of leadership, motivation, staffing, training, delegating, and performance assessments.
Course Code: HOTRM-107
This course will introduce students to the purpose of accounting, the various forms of business organization, and the financial statement formats for each. Emphasis will be placed on analyzing business transactions by identifying the various types of accounts affected and the rules of debit and credit regarding these accounts. Students will develop their skills by working through the accounting cycle steps from analyzing business transactions, journalizing, posting, and completing month-end and year-end activities with the accounting records of a business.
Course Code: HOTRM-109
In this course students will gain certifications that have been recognized by industry as being relevant and essential to the professional hotel and restaurant environment. Students will have the opportunity to participate in workplace hazardous materials, first aid and basic rescuer (CPR) certification training. Students will also complete an internationally recognized ServSafe training program in the areas of safe food and materials handling procedures, and Responsible Beverage Service certification required for the service of alcoholic beverages.
Course Code: HOTRM-127
Professional Food and Beverage Service
Develop professional behaviours and techniques for a variety of food and beverage service environments. Students learn the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Acquire competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems.
Course Code: HOTRM-132
Examine the concepts that relate to how individuals, groups and structures affect or are affected by behavior within Canadian and international organizations. Exploration of the impact leadership and communication style has on the operation of and culture within organizations.
Course Code: HOTRM-133
Restaurant and Bar Operations
Discover the evolution of the restaurant and bar industry as well as various factors associated with an operation?s concept, location and design. Identify the organizational structure of industry operations and the training required to prepare individuals for employment including:staffing, financial issues, customer service, product knowledge and bar mixology.
Course Code: HOTRM-136
Lodging Industry and Rooms Division
Discover the intricate workings of the front office department within a lodging operation. Identify the roles and responsibilities of the front office and its relationship with other room division departments. Explore design considerations including: physical plant design, the renovation process and crisis management.
Course Code: HOTRM-166
Food, Beverage and Labour Cost Control
Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.
Course Code: HOTRM-167
Internship is the cooperative educational component of the Hotel and Restaurant Management program in which students are required to complete a work term relevant to their field of study. This internship placement provides students with the opportunity to put into practice what they have learned, to acquire new skills, and to gain first hand experience. Internship is a cooperative relationship between the employer, the student, and the program where all parties derive benefits. Also included, as a component of Internship, is an educational study tour. It provides students with the opportunity to observe and reflect on a study tour experience and to connect the learning back to their classroom experience.
Course Code: HOTRM-200
Entrepreneurship education is the process of providing individuals with the concepts and skills to recognize opportunities that others have overlooked, and to have the insight and self-esteem to act where others have hesitated. This course includes instruction in opportunity recognition, obtaining resources, and initiating a business venture. It also provides instruction in business management processes such as business planning, capital development, marketing, and financial analysis. Students will have the opportunity to summarize much of what they have learned by researching and completing a business plan for a specific enterprise.
Course Code: HOTRM-201
Computerized Financial Accounting
This course will provide students with the skills necessary to develop competency using accounting software. Students will be introduced to the basic features of a computer software package and will be given the opportunity to gain hands-on bookkeeping experience through practical assignments. Highlighted in this course will be the types of information that must be tracked in a business, how to enter that information, and how to track it through the program.
Course Code: HOTRM-202
Introduction to Law
This course is an introduction to Canadian law as it applies to the tourism and hospitality industry. Students will develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and will learn how our lives are intimately influenced by the law. This course will also enhance the student's ability to anticipate and avoid many common legal problems before they arise.
Course Code: HOTRM-203
Food Theory and Production
Explore food history and the cultures that have influenced and currently shape culinary trends. Learn culinary terminology, basic cooking methods and nutritional considerations for food production. Experience hot and cold food production of various food items. Sanitation, safe working practices and the basic tools and equipment used in a food production area is emphasized.
Course Code: HOTRM-205
Menu Planning, Analysis and Design
Examine the principles and processes of effective menu design leading to menu creation. Students identify how restaurant type, customer demographics, menu type and menu selections impact menu design. Students use menu scoring formulas to calculate menu item popularity and profitability.
Course Code: HOTRM-207
Introduction to Economics
This course will introduce students to the basic principles and concepts in micro-economics. Students will gain an understanding of economic theories by discussing concepts such as supply and demand, competition, and business cycles. This course will also identify some of the major economic opportunities and challenges facing Canada today. Competency in this area will increase student's competitive advantage as an employee or as a business owner/manager.
Course Code: HOTRM-208
This course will provide students with the necessary skills to develop competency in the basics of managerial accounting. This course will begin with a financial accounting review and add additional exposure to compiling financial statements. Emphasis will be placed on analyzing and interpreting financial statements. Students will develop their managerial skills using ratio analysis on the statements they compile. Instruction will also be included in the areas of internal control, budgeting, and payroll.
Course Code: HOTRM-209
Convention and Catering Management
Develop an awareness of the economic impact of conventions, meetings and banquets in the hospitality industry from a local, national and international perspective. Identify various market segments, determine their requirements and analyze how the hotel reaches these markets and sells their services. Develop the skills required to take a client's initial request and follow the process through to a confirmed booking.
Course Code: HOTRM-214
Marketing is the essence of an organization's success and the key to marketing is the marketing plan. A marketing plan allows a company to see clearly where it is, where it wants to go, and what it needs to do to get there. A disciplined marketing plan enables a company to make good decisions based on facts, and acts as a road map to guide a company towards achieving its goals and objectives. This course examines the marketing planning process including the marketing background and the marketing plan development process.
Course Code: HOTRM-223
Training Concepts and Design
This course introduces students to the principles of adult education and delivering effective training. Students will acquire competency in developing training by determining the participant needs, establishing objectives, determining instructional methods and conducting training sessions. Students will gain an understanding of various approaches in one on one and group training environments, as well as the importance of delivering to different learning styles, providing feedback, developing coaching skills, and providing rewards and recognition for trainees.
Course Code: HOTRM-224
Graphic and Web Site Design
This course introduces students to computer-aided design objectives for executing professional, quality promotional materials for advertising and marketing planners. Students will produce materials using learning tools including desk top publishing and web site development from various software packages. Additionally, students will examine design themes as they consider how to best communicate objectives to a variety of audiences. Emphasis will be placed on challenging students to think about ways in which they can incorporate design theory into their work.
Course Code: HOTRM-225
Develop competency with the basics of revenue management in hospitality and related industries including future trends and applications. Learn the evolution of revenue management and the roles, responsibilities, and operational organization of the revenue management department. Utilize principles, identify processes and apply formulas to analyze the potential profitability of front office and food and beverage operations.
Course Code: HOTRM-227
Wine Theory and Analysis
While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis.
Course Code: HOTRM-250
Global Issues in Hospitality
Exploration of hospitality trends and issues within a global context. Students survey the hospitality sector?s response to issues such as global crises, environmental concerns, global competition, market trends and product development. Discover variations in culture, currency, and customs in international operations.
Course Code: HOTRM-255
|Location:||Tourism and Culinary Centre, Charlottetown|
|Credential Issued:||Diploma, International Hospitality Management|
Graduates of this program may find employment with:
- Hotels, motels, and country inns
- Resort operations
- Pubs, lounges, and night clubs
- Catering operations
- Front office and guest services
- Food and beverage
- Sales and marketing
- Convention and conference services
- Grade 12 or equivalent with credits at or above the general level
- Ability to perform physically challenging tasks
- Resumé including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program