Hospitality

In this course, students learn the importance of providing consistent, high quality customer service as a platform on which all successful businesses build brand loyalty, market share, and client retention. Learners acquire skills to integrate effective customer service and quality assurance practices into the hospitality and tourism workplaces. Students learn essential tools and practices required to grow a satisfied and loyal customer base for any hospitality and tourism businesses.

In this course, students learn the basic rules of sanitation, safety, and hygiene required for the hospitality industry. Learners explore how unsafe food handling can create loss of product, loss of customers and sales, loss of prestige and reputation, legal suits resulting in lawyer and court fees, increased insurance premiums, lowered employee morale and professional embarrassment.  Learners have the opportunity to earn valuable industry recognized certifications like the KFL&A Health Unit’s Safe Food Handler Certification and the Education Safety Association of Ontario’s WHMIS Certificate.

In this course, students learn about the diverse operations, opportunities, challenges, and careers within the hospitality industry. Learners also explore the role of hospitality within the tourism industry. Students examine food and beverage and accommodations operations as well as the roles of management, leadership, and effective human resource management in successful hospitality operations.

Marketing Essentials introduces students to the basic principles and practices of marketing management in the modern business setting. This course examines the consumer market for goods and services and the major decision areas of marketing: identifying and selecting target markets, product, price, distribution, integrated marketing communications and customer relationship management. Key concepts including value creation, marketing mix, marketing strategy, and marketing best practices are introduced and explored. Data and the application of metrics and analytics in decision making are discussed and applied.

Principles of Human Resources Management is intended to provide students with an understanding of human resources management functions within organizations. The course introduces the purpose and the application of Human Resources activities which will assist organizations in achieving their goals and objectives. As such, this course is designed to lay the groundwork for more advanced studies in Human Resources and related subjects.

In this course, students explore two key components of business practices: ethics and principled negotiations. Students participate in simulated negotiation scenarios to apply principles of ethical behavior and their impact on successful business relationships. Ethical theories, current events, case studies, and role-play are used to reinforce the concepts presented.

In this course, students gain the essential information needed to comply with the body of law that is applicable to operations within the hospitality and tourism industries. Learners examine actual examples that apply to various aspects of the law as it pertains to the hospitality and tourism industries. Specific attention is paid to the rights, obligations and the liabilities of employees, managers, and operation owners.

Prerequisite(s): HOTE60 or HOTE30

This course is designed to familiarize the student with basic computer operations and applications through instructor-led exercises, activities, and case studies. It explores various concepts of effective computer usage with a hands-on introduction to the Windows operating system, file management, and working effectively and collaboratively in an online environment. It also provides in-depth exploration and application of various features of the current version of Microsoft Office software including Word, PowerPoint, and Microsoft Teams. Microsoft Excel is covered briefly in this course in relation to integration with the other Microsoft Office Suite products.

Using a hands-on approach in a hotel, students will gain first-hand knowledge of the housekeeping department of a hospitality establishment. Students will learn about the important relationship between housekeeping and the maintenance department. Students will identify the critical role these departments have in the success of the sustainable lodging operation. Students will reflect on their hotel experience to understand the management of the operation.

The management of beverage sales and service is an important component of the hospitality and tourism industry. By exploring the origins, varieties and production methods of beers, wines and spirits, along with effective service practices, students gain the knowledge of what they are serving and the current trends in the industry. Through examination of industry best practices students learn about bar management, bar design, beverage revenue generation, expense controls and inventory management. At the end of the course, students will be Smart Serve certified.

Prerequisite(s): HOTE60

Banquet and conference sales are important to the profitability of any hospitality establishment. In this course, students develop, plan, organize and evaluate conference and banquet services. This includes: customer sales and contract preparation; developing relationships with external service providers; menu development; food and beverage service styles and standards; competition and market analyses; customer communication and service standards; equipment requirements; and the fundamentals for financial success.

Prerequisite(s):  HOTE60

In this course, students examine and analyze various food and beverage management strategies using the menu as the foundation for management decisions. Students develop skills in food and beverage purchasing, cost analysis, inventory controls, truthful menu design, menu pricing, sales forecasting, and marketing. Students also explore the fundamentals of nutrition emphasizing the importance of offering nutritionally balanced food and beverages that reflect current market trends.

This introductory financial accounting course provides learners with an overview of the accounting process. Using generally accepted accounting principles (GAAP), and industry standard accounting software, learners gain the foundational skills and knowledge required to complete the accounting cycle, process adjusting entries and closing processes, and prepare a rudimentary set of financial statements for service and merchandising entities. Learners discuss the fundamental elements of accounting and their impact on business operations, business ethics, and regulatory practices

In this practical lab course, students develop foundational culinary techniques in a production kitchen. Students demonstrate the ability to plan, prepare, and present menu items. Students learn to follow technical instructions, develop knife skills, and practice classical cooking methods and techniques in food preparation.

Prerequisite(s): HOTE23

The focus of Advanced Food and Beverage Skills and Service is to prepare students for supervisory or managerial positions in the Food and Beverage Industry. Key components of this course expand upon previous knowledge to enhance the employability skills of a student in relation to industry expectations. Throughout the course students are exposed to various aspects of supervisory and managerial roles in a food and beverage establishment including service preparation, customer interaction, table setting and service, beverage service, and wine knowledge. Students will also concentrate on the future of food and beverage service and the impact technology will have moving forward.

Prerequisite(s): HOTE23 + HOTE21

Students gain an in-depth knowledge of the critical role that the front office has in the overall success of a lodging operation. Students learn and apply property management software similar to that currently used in most Front Office operations. Students use the software to support their analysis of relevant case studies, role-play real-life Front Office situations, and apply industry best practices.

In this course, students learn the administrative and procedural aspects of front office management in a commercial lodging property. Learners explore hotel organization, front office operations, reservations, registration, front office accounting, night audit, settlement, managing front office employees, planning, and evaluating front office operations. The accommodation sector of the Canadian tourism industry also recognizes the importance, necessity, and marketability of “green” hotels, motels, and resorts. Learners plan and develop accommodation facilities that are environmentally friendly through the implementation of effective initiatives and programs to reduce energy, water, and waste. Students examine and explore the merits, costs, and benefits associated with membership in the industry programs such as The Green Key Eco-Rating program, The Green Leaf rating system, The Green Seal Standard for Lodging Properties, and Green Globe certification. Learners examine accommodation properties that qualify as industry leaders in this market segment.

In this course, learners gain the necessary knowledge, skills, and techniques to enable the learner to effectively train employees. Students develop and practice strategies for delivering one-on-one and group training.

In the field placement experience, students engage in a self-directed approach to gain experiential knowledge, further develop skills, and apply theoretical and practical knowledge gained in the classroom to enhance their abilities in the hospitality and/or tourism workplace. In this industry placement, students transition from academic training to a professional work environment.

Prerequisite(s): COMM110 + HOTE21 + HOTE60 + HOTE 30