Travel, Tourism & Flight Attendant Preparation Diploma

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.

This course is designed to introduce and provide an overview of the flight attendant career. Topics include: Flight Attendant work conditions and Career Path, Crew scheduling, Cabin crew conduct, Appearance standards and Airline-recruiting process. This course also covers topics on career preparation such as: Career Planning, Image Management Detail, Resume and Job Application Correspondence Writing, Before/During and After Interview. You will be required to participate in a mock interview and demonstrate learned skills and techniques, as well as develop excellent behaviour and constantly demonstrate winning attitudes throughout the program.

This course will introduce you to the countries of North and South America, Europe, Africa, Asia and Oceania. Topics include: natural and man-made attractions, culture, currencies, dominant religion, major air carriers and airports. You will need to understand the world time zones and calculate time differences between countries. You will also be required to identify countries and cities on a map as well as memorize IATA codes.

This course includes an overview and introduction of the following topics: The Airline Industry, Theory and Physiology of Flight, General Crew Responsibilities and requirement, Aircraft Familiarization, Crew Briefings, Communication and Coordination. You will be required to describe and use aviation terminology and to effectively deliver mandatory and commonly used Public announcements onboard the aircraft.

This course includes an overview of the crewmember’s responsibilities and procedures relating to the different situations on board such as: Normal safety procedures, Aircraft incidents and accidents that involves Bird strike, Volcanic ash, Turbulence, Surface contamination and Cabin depressurization, Emergency equipment on board, Fire fighting procedures, Emergency landing and evacuation procedures as well as Post Crash Survival.

This course is designed to introduce the general airline security requirements and associated procedures. Topics will include an overview and introduction of the following: Weapons and firearms, Passenger boarding requirements, Crew interference, Air rage and Passenger Restraint, Bomb threat, Hijacking. You will be required to identify the nine classes of dangerous goods and describe the appropriate measures to ensure safety onboard.

This course is taught by St. John Ambulance and includes the following First Aid topics: Emergency Scene management, Shock, Unconsciousness and fainting, Choking, Wound care, Severe Bleeding, Eye Injuries, Burns, Poisons, Bites and Stings, Fractures, Emergency Childbirth and Miscarriage, Environmental Illnesses and Injuries. You will be required to demonstrate proper Respiration and CPR Techniques.

This course is designed to introduce the elements of customer and in flight service in the airline industry. You will be required to demonstrate effective communication and interpersonal skills in dealing with and in providing service to varied types of customers/passengers. You will also be required to memorize the most commonly used assistance and special meal codes. In flight service topics that are included in this course include: Classes of service on board, Meal and Beverage service, In-flight food handling and service sequence. You will be required to participate in a mock flight exercise and apply the learned safety and service in-flight procedures.