Hospitality Management Diploma

• Grade 12 / GED or mature student status
• Applicants must demonstrate English
proficiency through prior education in English at
grade 10 level or higher or through English
language assessment test (IELTS 6 or
equivalent).

English Language Equivalency Chart:

IELTS – 6.0
TOIEC Listening & Reading – 485
EF SET – 60
TOEFL – iBT 94
Cambridge – FCE pass
CEFR – 82
ILR – 2
ACTFL – Advanced Mid
CLB – 8

This course is designed to prepare students for careers in hospitality by presenting and
describing career opportunities in hospitality management businesses including hotels, restaurants, institutions, private clubs, casinos, consulting firms, travel agencies and cruise ships.

This course introduces students to the supervisory skills needed to succeed in a hospitality career. Students learn procedures for managing conflict and motivation including a discussion of on boarding, new information on the role of technology and social media for recruiting and checking references, new information on the costs and benefits of training and technology use for employee scheduling, including scheduling software and company intranets.

This course is an invaluable resource that enables students and hospitality professionals to stay current in the ever changing meetings and conventions industry. This course offers students practical insight into various types of meetings and conventions, the types of organizations that stage these events and the way to reach and sell to this important segment. Students learn in detail the various aspects of convention service and the ways to ensure an event flows smoothly.

Students learn the strategies to improve their leadership abilities and develop an understanding of high performance teams and employee empowerment. This course provides an understanding of diversity and cultural change. Practical information prepares future leaders to put quality management tools into action to enhance guest service and increase profitability while helping them achieve a personal satisfaction in their work lives.

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel from the reservations process to checkout and account settlement. The course 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.

This course provides students with housekeeping management principles applicable to the hospitality industry.

Students learn the skills required by hospitality professionals starting with employment laws and applications, job analysis and job design, recruiting, selection, managing and retaining qualified employees. Orientation and socialization, training and development, evaluating employee performance, compensation and benefits administration and labor unions are introduced together with turnover, discipline and exits.

This course provides students with accurate and authoritative information and a basic understanding of sales and marketing in the hospitality industry. Students are introduced to marketing strategies and examine the way these strategies are successfully implemented in marketing hospitality services and products. Students are provided with a clear understanding of internal marketing and sales and advertising, public relations and publicity.

This course provides students with a basic understanding of hospitality facilities management. Students learn the ways to work effectively with facilities engineering and maintenance departments including designing for food and beverage provisioning, telecommunications systems and coordinating operations with renovation projects.

This course examines the issues surrounding the need for individualized hotel security programs, examines security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues and outlines the Workers Compensation Act and the Occupational Health and Safety Regulations applying to lodging properties.

This course prepares students with the knowledge to oversee the provision of quality dining service and to meet the challenges facing professional managers. Students are introduced to responsible alcohol service, menu development, sanitation, safety, security, health, legal, labor and revenue control issues. Students are given an insight into the major market segments of onsite food and beverage operations.

This course provides students with a clear view of the major changes taking place in the processing of financial information that characterizes Twenty First Century accounting. Students learn the professional business vocabulary and financial skills required in the hospitality industry. Because profits are essential to the survival and growth of any business, students understand the ways accounting provides information to owners and management to make prudent and intelligent business decisions.