Hospitality Curriculum

Formerly named: Hotel and Restaurant Management

Accepting Applications for January 2019

See curriculum for: September 2018
Credential: Ontario College Diploma ( 4 semesters )
Classes begin:
January 07, 2019
Offered at:
Sutherland Campus
Program code:
HRW
Tuition & Ancillary Fees:
International:
$7,993.13 per semester*
* Tuition and fees subject to change.

Courses and Descriptions

Semester 1

MATH 112
Units/ Hours: 45

College Math Foundations is designed to provide students with the essential numeric skills required for success in their program of study. Applications to various industries such as Hospitality, Tourism, Culinary and Sporting Goods Business will be covered. The course begins with a review of arithmetic essentials, then progresses to a study of selected business situations involving mathematics.

COMM 201
Units/ Hours: 45

Communications I is an introductory course that provides a foundation in college-level communications by teaching students to read critically, write appropriately for a variety of audiences, conduct and cite research, and revise for clarity and correctness. In seminars and labs, students will engage in both independent and collaborative activities, including the development of a digital portfolio designed to help them become more effective communicators in academic and professional environments.

HOSP 4
Units/ Hours: 45

The students learn through analysis and simulated exercises, operational and control procedures employed to effectively operate the front office. This includes yield and revenue management, forecasting and accounting. Providing outstanding service to the guest at the highest potential revenues and profit for the hotel is the management mandate for this customer centre of the hotel.

HOSP 6
Units/ Hours: 45

This course explains the principles of supervision while meeting the demands of owners, guests, and employees. Students apply management principles in a day-to-day work setting by participating in activities, simulations and role plays to practice their skills. Course work includes developing performance standards, training and evaluation programs, as well as professional development plans.

BUSN 188
Units/ Hours: 60

This course explores the nature of business and the skills required of a business professional in an academic and industry context. Through lectures, seminars, assignments and guest speakers, the course will prepare students for a career in the business world by developing their understanding of the major functional areas of business. There will also be a focus on a number of important business trends and topics including Globalization and Corporate & Social Responsibility. Learners will have the opportunity to develop the fundamental skills required for success in their academic and professional careers including effective time management, reading, study and presentation skills.

COMP 578
Units/ Hours: 45

Restricted to Business students.

ORGB 24
Units/ Hours: 45

Semester 2

COMM 202
Units/ Hours: 45

Communications II, building on the foundation of Communications I, is a blended course that teaches students to write and communicate for a variety of professional situations. In seminars, labs and online modules, students will develop a professional portfolio that demonstrates their abilities to meet the challenges of a changing workplace.

Pre-Requisites
FLPL 186
Units/ Hours: 100

Field placement enables students to explore their chosen field and apply the knowledge and skills developed in school to a professional environment. This field placement course consists of 100 hours and typically takes place towards the end of their second semester.

MGMT 7
Units/ Hours: 45

This course is designed to provide an overview of key human resources activities and the related legislation affecting today's workplaces. Topics of study include the strategic role of HRM, legal compliance and valuing diversity, designing and analyzing jobs, human resources planning, recruitment, selection, orientation and training, performance appraisal, compensation, employee benefits & services, labour relations, and occupational health & safety. Participants will also have an opportunity to discuss legal compliance in the areas of human rights, pay/employment equity, employment standards, labour relations, and health & safety. Applied learning opportunities include case study analyses, identification of Human Rights Code violations in the recruitment process, completion of an environmental scan for the purpose of HR planning, development of a job description/specification, evaluation of employer branding techniques through a review of online job boards, critique of a performance appraisal scenario, web-based research pertaining to functional areas of HR, recommending best practices for employee onboarding and development of a wellness program proposal for an industry specific employer. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a credit toward the Certified Human Resources Professional (CHRP) designation. To qualify to write the Comprehensive Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subject areas covered, with no grade of less than 65 percent. Prior to enrollment in this course, it is recommended that learners have attained the learning outcomes of Communications I (COMM201).

MKTG 14
Units/ Hours: 45

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

Units/ Hours: 45

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

Electives

Choose 1 of:

HOSP 52
Units/ Hours: 45

The students, as a part of a management team, use the HOTS (Hotel Operational Training Simulation) to explore the factors influencing sales and profits. The student, as realistically as possible, encounters situations that arise in operating competitive business enterprises and, through group planning and decision making, discover how departmental decisions interrelate and impact on goal achievement. A full credit offered over an extended weekend.

BUSN 18
Units/ Hours: 45

This course provides an introduction to the economic behaviour of consumers and firms in the marketplace. Microeconomics studies the way that individual markets work and how regulations and taxes affect trade, consumers, and producers.

BUSN 20
Units/ Hours: 45

This course is designed to give students an understanding of the functions of business operations. Students develop an understanding of the important factors and some of the analytical tools that can be used to improve productivity and customer service. Emphasis is placed on the cost benefit relationship.

Must select 2 Gen Eds.

Semester 3

ACCT 69
Units/ Hours: 45

In this course, students will learn the basics of finance such as ledgers and balancing accounting books using basic mathematics. Students will organize, manipulate and graph numeric data. Topics include the use of formulas and functions, using templates and recording macros. Students will learn to perform basic tasks such as formatting work sheets, creating and modifying charts and working with lists.

TOUR 43
Units/ Hours: 45

Where can I go? What can I do there? What can I expect? What do I need to know? The answers to these questions, often asked of travel professionals, will be explored in a series of four courses in the Tourism and Travel Program. Emphasis will be placed on the sales and marketing of the uniqueness of various destinations and how each might appeal to a variety of consumer types. The destination geography, culture, and attractions will combine to form a focus for these courses. In this first of four courses, the students will examine in depth the top destinations in North America, specifically Canada and the United States.

HOSP 3
Units/ Hours: 45

The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management, meal service styles, pricing policy, meeting room setups, bar and wine service. As part of this course, students will participate in three modules involving food preparation, food service, and setting up a dining room.

HOSP 5
Units/ Hours: 45

This course identifies and examines the various industry market segments to which hotels and tour operators sell. The focus is on how to analyze an operation's differential advantages. Students develop sales information kits relevant to successfully presenting their operation to potential clients. As well, students develop their selling techniques while creating FAB statements and developing and selling their package plans.

HOSP 8
Units/ Hours: 45

The course covers the characteristics of supplies and equipment used as well as key aspects of the guestroom product (carpet, tiles, linen, etc.). The procedures of guestroom cleaning as well as scheduling methods are also covered. Highlighting the housekeeping department students learn the elements of managing - planning, organizing, staffing, budgeting and control of the largest and most expensive department in a hotel.

HOSP 53
Units/ Hours: 45

Through text modules, team activities, guest speakers, research projects, and lectures, this introductory course lays the foundation for other hospitality and tourism program specialization courses. As well, it introduces the learner to a variety of future career possibilities. The course examines the eight tourism industry sectors and their inter-relationships, and also addresses the roles of related government bodies and hospitality and tourism industry associations.

Semester 4

MGMT 66
Units/ Hours: 45

We live in the age of globalization. Due to many recent events, corporate business is under fire to manage their activities in a culturally sensitive and ethical manner. Moreover, many corporations are learning that it is good business to do good. In this case-based course we will examine various specific ethical dilemmas in the conduct of domestic and international business. We will discuss the structure of the corporation and the various contemporary ethical issues it presents. Finally we shall discuss the best practices of many leading companies to conduct their business in a socially responsible way.

FLPL 207
Units/ Hours: 100

Field placement enables students to explore their chosen field and apply the knowledge and skills developed in school to a professional environment. This field placement course consists of 100 hours and takes place in the fourth semester.

HOSP 52
Units/ Hours: 45

The students, as a part of a management team, use the HOTS (Hotel Operational Training Simulation) to explore the factors influencing sales and profits. The student, as realistically as possible, encounters situations that arise in operating competitive business enterprises and, through group planning and decision making, discover how departmental decisions interrelate and impact on goal achievement. A full credit offered over an extended weekend.

HOSP 2
Units/ Hours: 45

This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.

HOSP 11
Units/ Hours: 45

The customer's choice of vendor often is decided by the distinctive level of service provided. Students learn to create and manage service. They learn how to proactively deliver service excellence, deal with difficult situations, and how to develop a heightened sense of awareness to guests' needs. The course includes a field trip to hotels in Toronto in which they analyze and compare products and services offered.

Electives

Choose 1 of:

BUSN 123
Units/ Hours: 45

Students will be introduced to event management and learn the fundamental concepts required to successfully execute an event. Event planning from inception to completion with an overview of various event types will be emphasized.

TOUR 25
Units/ Hours: 45

This course provides the learner an opportunity to examine key influences in the tourism market place. Key trends such as sports tourism, culinary tourism, cultural tourism and the emerging markets such as China will be explored giving the learner an understanding of what will impact tourism in the future. This course provides the learner an opportunity to examine key influences in the tourism market place. Key trends such as sports tourism, culinary tourism, cultural tourism, volunteer tourism and the emerging markets such as China will be explored giving the learner an understanding of what will impact tourism in the future. Explanations of concerns/challenges that have been identified by the tourism industry such as sustainability, global warming and terrorism will be explored. The course will identify and explain the current trends in lifestyles, travel and technology on the tourism sector. Career trends in tourism and hospitality will also be a focus in this class and will assist students with career opportunities.

INTL 10
Units/ Hours: 45

This course is designed to provide students with an opportunity to witness and explore new corners of the globe through a lens of responsible adult learning. Students prepare for their journey by learning about the rigours of commercial travel, researching their destination and specific points of interest, and exploring relevant social justice issues. In addition, students will be directly exposed to the cultural, educational, environmental, economic, political, and social norms at play within the society or societies they visit. Faculty references may be requested.