Hospitality & Tourism Management Diploma

The purpose of this course is to provide you with an introduction to the world of business and particularly to business as it applies to the hospitality industry. More specifically, the course will provide an opportunity for you to: become acquainted with the social, economic and environmental context within which the hospitality industry operates; understand the structure, nature and operating characteristics of the different sectors of the hospitality industry; obtain an appreciation of the various functions of management and their interrelationships with other key concerns of managers such as marketing, finance and human resource management.

This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Topics include: fundamental supervisory responsibilities; speaking effectively; working with the human resources department; training; forecasting; distinguishing coaching from counseling and disciplining; identifying the components of a progressive disciplinary program; legal concerns; leadership; motivation; resolving conflict; prioritizing; implementing change; personal development.

This course presents basic financial accounting concepts and shows you how they apply to the hospitality industry. This course incorporates the most recent formats, information, and schedules from the newly-published Uniform Systems of Accounts for the Lodging Industry.

This course is designed to demonstrate to students how to keep all areas of a hotel property running efficiently. The course takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. You will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

Housekeeping is critical to the success of today’s hospitality operations. An Educational Institute survey of nearly 4,500 properties identifies housekeeping as one of the top three departments that could be most improved by training. In this course you will learn what it takes to direct the day-to-day operations of this vital department, from an overall management down to technical details.

This course shows students how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. You will learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. The course includes updated menu trends, bioterrorism, responsible alcohol service, and material on leadership, service skills, and service styles.

Hospitality is a global industry, and this course will focus on how to manage the important human resources who provide services within a hospitality operation. You will learn how to fulfill the requirements of employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing production.

This course will introduce you to the diversity of the global hospitality industry. Students will be presented with an overview of the scope of the hospitality industry within a particular country, and explore major human resource issues as practiced in that destination. You will learn from industry leaders on the perspectives and topics that include labor market issues, legal and political environments, societal work values, and corporate cultures.

The course will provide an overview of the meaning, sources and administration of business and hospitality law. Topics will include the law of contracts and negligence, human rights, negligence prevention in the hospitality industry, the rights and responsibilities of guests and innkeepers, industry regulatory requirements and employment law.

This course provides the background every graduate will need in today's rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

In today’s highly competitive hospitality market, it is essential to have an understanding of marketing and sales. This course goes beyond theory to focus on a practical approach for effectively marketing hotels and restaurants. Textbook illustrations and exhibits include examples of forms, checklists, charts, and other items used by today’s industry leaders.

Tourism being one of the world’s largest industry, its size and scope necessitate a full introduction course for learners. Tourism is growing, dynamic, and global, with a tremendous economic, environmental and cultural impact. It is both a product and a service. This course introduces all 5 sectors of the industry and is designed to help the learner identify the factors which influence the industry in both positive and negative ways as well as what motivates people to partake in tourism activities.

This course is designed to introduce major tourism destinations; it is comprised of an in-depth study of most countries in the world. Students discover more about natural and man-made attractions, culture, currencies, food and beverage facilities, hospitality establishments, and all documentation required to travel. The focus is on better understanding geography in order to succeed in the tourism industry: it shows how a realistic knowledge of destinations can translate into a travel and tourism career success in tourism businesses where selling a destination is an essential skill for employment.

In order to be effective in a global world, more specifically in the tourism industry, people must have high cultural intelligence. Cultural intelligence (CQ) is a rich and dynamic skill set that can be developed through self-awareness and study. Learners in this course will develop skills they can take with them and use at work, at home, abroad, or in any setting where cross-cultural awareness, understanding, and interaction is required.

The focus is on developing competence in cross-cultural communication in a variety of settings related to the tourism industry.

COPS BC Unique Scenario 2009 (BC Work Futures) projects employment openings in the Restaurant and Food Service Managers occupation to be at 23,960 by the year 2015. As the restaurant and food service industry is often the entry level position for numerous businesses in the tourism industry, this is an essential course for graduates of the Tourism Management program. The purpose of this course is to provide the student with an introduction to the world of restaurant and food service operations. More specifically, the course will provide an opportunity to understand the structure, nature and operating characteristics of food service as well as being able to identify the role of managers in the food service industry and to highlight their principal responsibilities.

This course is designed to provide an overview of tourism products and services such as: Surface and Ground Transportation (Rail, Car Rental and Motor coach companies), Accommodation, Cruise Industry, Tour Operators, and Activities and Events. The emphasis is on obtaining detailed knowledge of these products, services and suppliers, and sharing this information and costs associated with products and services with clients. The course introduces terminology, preparing itineraries, costing, verifying documentation and informing the client.

This course presents insights into key issues related to the successful operation of destination management organizations (DMO’s); it includes perspectives from the United Kingdom, Canada, and Mexico. Topics include services, sales, marketing, research and performance measurement, communications, product development, technology, human resources, member care, finance, governance, and alliances. The focus is on the functions of convention and visitor bureau (CVB’s) such as Tourism Vancouver, and other marketing organizations such as the Canadian Tourism Commission (CTC).

This course will guide through, and expose the learner to, a variety of information, website, articles and diverging point of views on sustainable tourism. The course will start by introducing ethical theories and the responsibilities of tourism business owners and stakeholders towards sustainability in tourism. The learner will be expected to demonstrate reflective thinking and problem-solving skills on the topic of sustainable tourism.

This course focuses on the operations of travel agencies, airlines, and airports. All aspects of this large component of the tourism industry are examined: regulatory bodies; management of information; communication with clients; policies and procedures; promotional activities, and human resources development. The course ends with a seminar on career preparation.

This course outlines legal issues in Canadian sport and recreation management. Topics covered include a range of key topics that students in Sport and Recreation programs must understand as they enter the field, including risk analysis, insurance, legal liability, issues in tourism and casual recreation, and professional and amateur sport participation.

This course outlines four key components of human resources management: Challenges and the Legal Context, Attracting and Selecting People for the Organization, Developing People in the Organization, and Employee Relations. Each of the topic will be examined from two lenses: 1) General HR practices; 2) HR practices in the tourism industry.

Quoting airfares, issuing tickets, collecting payment, and processing refunds and exchanges are all essential components of the travel profession. This course provides a complete overview of domestic and international airfares, taxes, currency, and ticketing processes. Accurate interpretation of faring information is stressed. This includes all ticketing entries, domestic and international, fare calculation lines, tax codes and mileage system symbols. The ticketing portion presents current ticketing documents and procedures as mandated by the Billing Settlement Plan (BSP) – Canada: Manual for Passenger Sales Agents and the IATA Ticketing Handbook.

This hands-on course is designed to learn how to operate a Global Distribution System (GDS), also called a Computerized Reservation System (CRS). These systems are an important part of the travel industry and perform many duties, including operating as a sales tool, a communication device and an inventory management tool.