Students will learn the skills required by hospitality professionals on managing and retaining qualified employees. Some topics covered include: attracting and retaining productive employees, scheduling, training and job satisfaction, incorporating needs of people of different age groups and backgrounds, and handling labour relations and union issues.

In this course students will be introduced to basic fundamental accounting issues and procedures required in hotels, restaurants and clubs.  Students will learn the responsibility of a hospitality property’s accounting department, advantages and drawbacks of various types of income statements, and the role of inventory in calculating profit.

In this course students will become familiar with the specialized computer applications used in the hospitality industry, with emphasis on reservation systems, property management systems, and food and beverage sector systems.

Students will learn how to work effectively with facilities engineering and maintenance departments, including designing for food and beverage provisioning, telecommunications systems, and coordinating operations with renovation projects.

Students will examine the role of the supervisor in lodging and food service operations, and will learn staff supervision skills techniques. Specific techniques for effective communication, increasing productivity and controlling labour costs are covered

In this course students will be introduced to all aspects of food and beverage operations and will examine the efficiency of planning, management and delivery of services by dining halls, coffee shops, caterers, clubs, and room service operations.

Students will be introduced to proven marketing strategies and examine how these strategies are successfully implemented in marketing the hospitality services of hotels, motels and resorts.

This course is a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.

In addition to learning career-oriented skills, students learn how to get a job in their chosen profession. Our Employment Services department will assist the graduate in resume writing, as well as preparing for job interviews. Our staff is sensitive to current job market trends and the needs of employers in each local market.
Our graduates receive guidance and training to use career tools that help job seekers build a better resume and cover letter, manage an online portfolio, hone interviewing skills, and develop a personal brand online.
Students will have the use of a computer lab which has unlimited Internet access, as well as job search resources. Facilitators will also be made available to advise on job finding resources, interview skills and techniques and to carry out mock interviews.

This course also looks at the planning, preparation, execution, and follow-up stages of an interview:

• How people find jobs
• Employer expectations
• Presenting an enthusiastic attitude
• Focusing on the right job and the hidden job market
• Transferrable skills
• Thank you letters
• Effective telemarketing
• Handling objections, self-confidence, and self-esteem
• Individual counselling and coaching

Students will be placed in actual work places related to their field of study and will be expected to act as a regular employee in order to gain the valuable real world experience that so many employers seek.  Students are encouraged to find their own work experience placement; however, once placed, continuation in that placement is mandatory.

This is the capstone project component of the Hospitality Business Managementprogram, which is the opportunity for students to apply their knowledge and skills from the classroom portion of the program to practical situations typically encountered in a hospitality environment. The variety of tasks to perform as part of the capstone project will be aligned to a typical working environment and real-life situations.