International Hospitality Management Courses
print full list with descriptionsTake the following course(s), minimum grade: Pass
Industry Certifications
Industry Certifications
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.
Hours: 45
Course Code: HOTRM-127
Detailed Course Outline: HOTRM-127 Industry Certifications
Academic Year: 2012-2013
Internship
Internship
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.
Hours: 500
Course Code: HOTRM-200
Detailed Course Outline: HOTRM-200 Internship
Academic Year: 2012-2013
Take the following course(s), minimum grade: 60%
Introduction to Tourism and Hospitality
Introduction to Tourism and Hospitality
This course will introduce students to the tourism industry by giving a comprehensive tour through the eight sectors of this rapidly expanding field. Students will develop a conceptual understanding of how these sectors interact with each other and contribute to the overall economic development of their communities. In addition, partnerships between the private and public sectors will be examined as they impact on the growth of this dynamic industry. Significant focus will also be placed on career opportunities and future trends.
Hours: 30
Course Code: HOTRM-101
Detailed Course Outline: HOTRM-101 Introduction to Tourism and Hospitality
Academic Year: 2012-2013
Business Communications
Business Communications
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 correspondence, as well as demonstrate oral communication skills through business presentation scenarios. Further, students will conduct research, prepare an employment package, and participate in a mock employment interview.
Hours: 45
Course Code: HOTRM-105
Detailed Course Outline: HOTRM-105 Business Communications
Academic Year: 2012-2013
Introduction to Marketing
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.
Hours: 30
Course Code: HOTRM-106
Detailed Course Outline: HOTRM-106 Introduction to Marketing
Academic Year: 2012-2013
Human Resource Management
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.
Hours: 30
Course Code: HOTRM-107
Detailed Course Outline: HOTRM-107 Human Resource Management
Academic Year: 2012-2013
Financial Accounting
Financial Accounting
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.
Hours: 45
Course Code: HOTRM-109
Detailed Course Outline: HOTRM-109 Financial Accounting
Academic Year: 2012-2013
Information Technology
Information Technology
This course, using a self-directed model supported with instructor assistance, will give students the skills needed to establish competency with computers and computing technology. The purpose of this course is to introduce students to various types of information processing systems used in business environments. The four areas of focus for this course include computer concepts, word processing and desktop publishing, spreadsheets and electronic presentations.
Hours: 45
Course Code: HOTRM-110
Detailed Course Outline: HOTRM-110 Information Technology
Academic Year: 2012-2013
Math for Food Service and Lodging
Math for Food Service and Lodging
Directly apply basic math calculations related to areas such as: standard recipes, payroll, interest, taxes, yield and industry statistics. Perform various recordkeeping functions required in various foodservice operations.
Hours: 45
Course Code: HOTRM-128
Detailed Course Outline: HOTRM-128 Math for Food Service and Lodging
Academic Year: 2012-2013
Professional Food and Beverage Service
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.
Hours: 45
Course Code: HOTRM-132
Detailed Course Outline: HOTRM-132 Professional Food and Beverage Service
Academic Year: 2012-2013
Organizational Behaviour
Organizational Behaviour
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.
Hours: 45
Course Code: HOTRM-133
Detailed Course Outline: HOTRM-133 Organizational Behaviour
Academic Year: 2012-2013
Restaurant and Bar Operations
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.
Hours: 60
Course Code: HOTRM-136
Detailed Course Outline: HOTRM-136 Restaurant and Bar Operations
Academic Year: 2012-2013
Lodging Industry and Rooms Division
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.
Hours: 60
Course Code: HOTRM-166
Detailed Course Outline: HOTRM-166 Lodging Industry and Rooms Division
Academic Year: 2012-2013
Entrepreneurship
Entrepreneurship
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.
Hours: 45
Course Code: HOTRM-201
Detailed Course Outline: HOTRM-201 Entrepreneurship
Academic Year: 2012-2013
Computerized Financial Accounting
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.
Hours: 30
Course Code: HOTRM-202
Detailed Course Outline: HOTRM-202 Computerized Financial Accounting
Academic Year: 2012-2013
Introduction to Law
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.
Hours: 30
Course Code: HOTRM-203
Detailed Course Outline: HOTRM-203 Introduction to Law
Academic Year: 2012-2013
Food Theory and Production
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.
Hours: 45
Course Code: HOTRM-205
Detailed Course Outline: HOTRM-205 Food Theory and Production
Academic Year: 2012-2013
Menu Planning, Analysis and Design
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.
Hours: 45
Course Code: HOTRM-207
Detailed Course Outline: HOTRM-207 Menu Planning, Analysis and Design
Academic Year: 2012-2013
Introduction to Economics
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.
Hours: 30
Course Code: HOTRM-208
Detailed Course Outline: HOTRM-208 Introduction to Economics
Academic Year: 2012-2013
Managerial Accounting
Managerial Accounting
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.
Hours: 45
Course Code: HOTRM-209
Detailed Course Outline: HOTRM-209 Managerial Accounting
Academic Year: 2012-2013
Food, Beverage, and Labour Cost Control
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. ????
Hours: 45
Course Code: HOTRM-212
Detailed Course Outline: HOTRM-212 Food, Beverage, and Labour Cost Control
Academic Year: 2012-2013
Convention and Catering Management
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.
Hours: 45
Course Code: HOTRM-214
Detailed Course Outline: HOTRM-214 Convention and Catering Management
Academic Year: 2012-2013
Marketing Management
Marketing Management
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.
Hours: 45
Course Code: HOTRM-223
Detailed Course Outline: HOTRM-223 Marketing Management
Academic Year: 2012-2013
Training Concepts and Design
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.
Hours: 45
Course Code: HOTRM-224
Detailed Course Outline: HOTRM-224 Training Concepts and Design
Academic Year: 2012-2013
Graphic and Web Site Design
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.
Hours: 45
Course Code: HOTRM-225
Detailed Course Outline: HOTRM-225 Graphic and Web Site Design
Academic Year: 2012-2013
Revenue Management
Revenue Management
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.
Hours: 45
Course Code: HOTRM-227
Detailed Course Outline: HOTRM-227 Revenue Management
Academic Year: 2012-2013
Wine Theory and Analysis
Wine Theory and Analysis
Hotel and restaurant management success can only be achieved with a wide range of knowledge in all aspects of the food and hospitality industry, in which wine plays a significant role. In this course the student will learn the basics of wine knowledge, how it is made, and how it pertains to the hotel and restaurant management world. The student will experience various, specific elements in understanding wine with focus on production, types and styles, practical tasting and sensory analysis, international wine countries, and food and wine pairing. The goal of this course is to give the student a solid base in understanding this vast subject and to allow for a continuing foray into the world of wine.
Hours: 45
Course Code: HOTRM-250
Detailed Course Outline: HOTRM-250 Wine Theory and Analysis
Academic Year: 2012-2013
Global Issues in Hospitality
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.
Hours: 45
Course Code: HOTRM-255
Detailed Course Outline: HOTRM-255 Global Issues in Hospitality
Academic Year: 2012-2013
