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International Hospitality Management Courses


Take the following course(s):

PEI Occupational Health and Safety

An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.

Hours: 0
Course Code: SAFE-1005



Financial Accounting I Part 1

Gain an understanding of the accounting cycle and the use of accounting as an information system. Explore basic financial accounting theory and learn to analyze business transactions and the accounts affected by these transactions. Develop accounting skills by using the rules of debit and credit, journalizing business transactions, posting transactions, and completing financial statements.

Hours: 45
Course Code: ACCT-1001



Financial Accounting I Part 2

Building on the concepts from Financial Accounting I Part I, following a manual system and/or using accounting software, learn about subsidiary ledgers and special journals, as well as internal control and basic financial accounting theory and practical concepts. Develop the skills to prepare, maintain and close financial statements and learn the fundamental principles required to control and account for cash, banking, and inventory.

Hours: 45
Course Code: ACCT-1002



Hospitality Law

Explore Canadian law as it applies to the tourism and hospitality industry. Develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and learn how our lives are intimately influenced by the law.

Hours: 30
Course Code: BUSI-1005



Managing Human Resources

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: 45
Course Code: BUSI-1143



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: BUSI-2050



Business Communications

Students acquire competency in clear workplace language, writing, and proofreading skills expected in a professional, technologically sophisticated workplace setting. Students draft and evaluate various correspondence, as well as demonstrate oral communication skills through business presentations.

Hours: 45
Course Code: COMM-1300



Computer Essentials

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.

Hours: 45
Course Code: COMP-1000



Wine, Beer, Spirits and Infusion

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. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.

Hours: 45
Course Code: HOSP-1007



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.

Hours: 45
Course Code: HOSP-1101



Professional Food and Beverage Service Theory

Learn the professional behaviours and techniques required for a variety of food and beverage service environments. Explore the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Develop competency with safety/sanitation practices, point of sales systems, and related monetary and control systems. Learn basic bartending skills as they relate to beer and spirits.

Hours: 45
Course Code: HOSP-1201



Professional Food and Beverage Service Lab

Develop professional behaviours and techniques for a variety of food and beverage service environments. Utilize the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Further develop competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems. Apply basic bartending skills as they relate to beer and spirits.

Hours: 70
Course Code: HOSP-1202



Lodging Industry and Room DIVI

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: 45
Course Code: HOSP-1301



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 and customer service.

Hours: 45
Course Code: HOSP-1400



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: HOSP-2000



Training and Supervision Lab

Learn how to develop training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Develop communication and supervisory skills required to be an effective leader in the hospitality industry.

Hours: 70
Course Code: HOSP-2001



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: HOSP-2167



Cultural Diversity in the Hospitality Industry

Explore hospitality trends and issues within a global context. Gain an understanding of the complexities of diversity management within the hospitality industry from a regional, national and international perspective.

Hours: 45
Course Code: HOSP-2200



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: HOSP-2271



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: 85
Course Code: HOSP-2300



Marketing

Learn the fundamentals of marketing and the major environmental factors influencing today's marketing environment. Discover how individual consumers, industrial and organizational buyers reach their purchase decisions. Develop an understanding of target marketing and examine the elements of the marketing mix.

Hours: 45
Course Code: MKTG-1000



Introduction to Advertising Layout and Design

Explore the general field of advertising layout, graphic design and visual communication. Examine the roles of the client and the advertising agency in the creative planning process. Learn the tools used to develop, design, and produce advertising.

Hours: 45
Course Code: MKTG-1255



Standard First Aid and CPR/AED Level C

A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.

Hours: 12
Course Code: NCPR-1001



Workplace Hazardous Materials Information Systems

Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.

Hours: 3
Course Code: NCPR-1002



Professional Internship Preparation

Internship is the cooperative educational component of the program in which students are required to complete a work term in the industry. Prior to beginning an internship placement, there are a number of activites and requirements that should be addressed in order to prepare both students and host sites. This course is intended to explore those activities, ensuring a smooth and positive experience for all parties involved in this mutually beneficial activity.

Hours: 30
Course Code: NCPR-1015



World Host Certification

The nationally recognized WorldHost Fundamentals Certificate is highly valued by employers throughout the service and hospitality industries seeking staff who are well-trained in providing exceptional customer service. Students will gain both practical skills and techniques for providing excellent customer service.

Hours: 6
Course Code: NCPR-1040



TrainCan

TrainCan training is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.

Hours: 12
Course Code: NCPR-1050



Responsible Beverage Server

The nationally recognized Responsible Beverage Service Fundamentals certificate is required by employers throughout the service and hospitality industries for the service of alcoholic beverages.

Hours: 6
Course Code: NCPR-1055



Professional Internship

Internship is the cooperative educational component of the International Hospitality Management program where 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.

Hours: 500
Course Code: NCPR-2055



Professional Food and Beverage Service Clinical

Demonstrate professional behaviours and techniques for a variety of food and beverage service environments. Apply the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Demonstrate competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems.

Hours: 70
Course Code: PRAC-1203



Lodging Industry and Rooms Division: Practicum

Gain hands on experience while discovering the intricate workings of the front office department and its relationship with the other room division departments.

Hours: 120
Course Code: PRAC-1301



Training and Supervision Cliniical

Create and deliver training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Demonstrate supervisory skills including the ability to delegate, communicate, evaluate and provide feedback to trainees.

Hours: 70
Course Code: PRAC-2001