Take all of the following Mandatory Courses:
- ACCT-3035 Principles of Accting for Hosp Industry 5.00
- ENGL-1014 Writing for Hospitality 2.00
- HOSP-1001 Hospitality Career Focus 1.00
- HOTL-1001 Dimensions for Hospitality 2.00
- SANI-1002 Sanitation & Safety 1.00
- BEVR-1001 Mixology 1.50
- FDMG-1019 Food & Beverage Service Theory 1.00
- FDMG-1021 Food & Beverage - Practical 2.50
- FDMG-1042 Exploring the Kitchen 3.50
- ENGL-1015 Speaking for Hospitality 2.00
- FDMG-1020 The Menu 2.00
- HOSP-1002 Professions in Hospitality 2.00
- HOTL-1003 Guest Relations 2.00
- HOTL-3004 Food Beverage & Labour Cost Control 3.00
- MKTG-1038 Marketing for Hospitality & Tourism 2.00
- FDMG-1039 Dining for Professional Success 3.00
- GEOG-1005 Exploring the Globe 3.00
Gen Ed - Take a 3 credit General Education elective course
Take all of the following Mandatory Courses:
Gen Ed - Electives
- FDMG-3008 Events Planning & Service 2.00
- HOSP-3001 Entrepreneurial Insights 2.00
- HOSP-1009 Facilities Management 3.00
- HOTL-1007 Front Desk Procedures 4.00
- HOTL-3008 Hospitality Financial Management 2.00
- BEVR-3001 Wines 2.00
- FINA-1027 Personal Finance 2.00
- HOTL-1005 Convention Services 2.00
- HOTL-3009 Front Office Operations 3.00
- LAWS-3013 Law & Insurance-Hospitality Industry 2.00
- MGMT-3026 Hospitality Management Project 3.00
- HOSP-1010 Operations Management 3.00
- HOSP-3003 Sales & Yield Management 2.00
Take 3 General Education Credits -
Normally taken in Year 2
ACCT-3035 - Principles of Accting for Hosp Industry
An introduction to accounting, utilizing an accounting software program. Students will learn to manage sales, accounts payable, accounts receivable, payroll, monthly account reconciliation. The student will apply their accounting and software skills using a real-world scenario to maintain a complete accounting of a given company's financial activity.
BEVR-1001 - Mixology
This course is designed to introduce the students to the study of mixology. They will gain an appreciation for the base spirits and their standard cocktails, wines and brewed beverages. The student will also develop the skills needed to mix and serve these beverages in a licenced establishment under the controls set out by the Liquor Licence Act.
BEVR-3001 - Wines
The student will learn the fundamentals of wine making, including the effects from soils, climate and the geographical location. They will study the history of the worlds wine producing regions. The student will be able to competently recommend, open and serve wine to a customer.
ENGL-1014 - Writing for Hospitality
This course provides the student with theory and practice to develop and improve written communication relevant to the hospitality industry.
ENGL-1015 - Speaking for Hospitality
ENGL1015 provides the student with theory and practice to develop and improve oral communication in a variety of contexts relevant to the hospitality industry. In this course, students engage in persuasive presentations, impromptu deliveries, guest and speaker introductions, and demonstrations using various props and technologies. They evaluate their peers and themselves with constructive critiques and suggestions for improvement.
FDMG-1019 - Food & Beverage Service Theory
Together with the practical environment of FDMG-1021 Food and Beverage Service Practical, the student will also have the opportunity to learn some of the many theoretical components related to the Food and Beverage department of a hospitality business.
FDMG-1020 - The Menu
This course will provide the student with the knowledge required to prepare and present a food service menu. The student will be able to work with the effects of seasonal availability and both dietary and religious restrictions. Students will look at the influences of ethnic menus and regional North American cooking.
FDMG-1021 - Food & Beverage - Practical
The student will explore the fundamentals of formal service, casual dining, banquet service and counter service. The course is designed to give the student the opportunity to learn serving and basic food prep skills in a practical and safe environment, through the day-to-day operation of the Divisional Restaurant and Deli/Cafe. Students will gain confidence, and communication skills as they explore the finesse of serving the public.
FDMG-1039 - Dining for Professional Success
Enjoy the tastes, sounds and aromas as you dine each week. This exploration of culture and customs in various national dining practices is designed to create an awareness of and develop sensitivity to different cultural behaviors and customs, especially for students traveling outside their own country or who will be dealing with people of other countries or cultures. Students will explore the influence of culture, religion, geography and history on dining practices around the world.
FDMG-1042 - Exploring the Kitchen
This introduction to Food Preparation will explore the fundamentals of cooking for the novice. It is designed to allow Hospitality Students the opportunity to explore their own skills and gain a broader acceptance of one of the pivotal positions in a successful restaurant or hotel. Students will be taught the fundamentals and then be allowed to challenge themselves in a practical kitchen environment.
FDMG-3008 - Events Planning & Service
This advanced level course will focus on one or more major gourmet dining events.The student will gain practical experience through the formulation, organization, marketing, costing, preparation and service of these functions.
FINA-1027 - Personal Finance
A generalized course developed to provide students with the fundamental financial life skills so that they can make educated financial management decisions over the course of their lifetime. The emphasis is on those financial life skills that are of particular relevance in the early stages of the financial management life cycle.
GEOG-1005 - Exploring the Globe
This course examines world geography with respectto the relative locations of continents, countriesand principal cities as well as associatedcultural and historical phenomena. This course isintended for students who wish to know more abouthow the ethnic, cultural, historic and socialelements influence world wide travel.
HOSP-1001 - Hospitality Career Focus
This course will define the necessary tools and skills required to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of hospitality industry employment with special emphasis on marketing oneself into an appropriate hospitality career. This course will augment the work placement process.
HOSP-1002 - Professions in Hospitality
This course is an insightful representation of the hospitality industry. Through a series of guest lectures and profiles of key figures in hospitality management the student will gain appreciation for the many facets of this dynamic industry.
HOSP-1009 - Facilities Management
Facilities Management will take the Hotel Management Student into the daily operations of a hotel property. Through the eyes of a Facilities Management team member you will explore facets of successful Housekeeping and Engineering Departments from inventory control, equipment purchase and maintenance to routine cleaning of guest facilities. Topics will also include: energy conservation, grounds keeping and recreation areas with great emphasis placed on health and wellness, safety and security as they pertain to guests and employees.
HOSP-1010 - Operations Management
The emphasis of this course is to explore the intricacies of the Human Resources Department of a hospitality enterprise, in particular the various acts and legislation governing employers and employees in the province of Ontario. Students will also have an opportunity to explore their own personal management style. Through guest lectures and case studies you will explore the avenues to take when handling the numerous demands placed upon supervisors and managers and learn methods of achieving results through responsible supervision and management.
HOSP-3001 - Entrepreneurial Insights
This course has been developed to give a hospitality student the basic understanding of what an entrepreneur needs to research and produce to satisfy the needs of business and financial professionals. It will provide the student a template of how to formulate a professional business plan in preparation for their fourth semester course, Hospitality Management Project, as well as introduce the student to various programs available through specific financial and government institutions.
HOSP-3003 - Sales & Yield Management
The airline industry is primarily responsible for the birth of yield or revenue management. Yield management is an inventory management system that allows hoteliers to forecast supply and demand and adjust their pricing strategies accordingly. It plays an integral role in determining the size of group blocks, group cutoff dates, preferred arrival / departure patterns, among many other things. The students in this course will explore the many challenges of yield management and the tools that are available to assist today's Hotel Managers.
HOTL-1001 - Dimensions for Hospitality
The hospitality industry is without a doubt one of the strongest, fastest growing industries today. This course is an introduction to that industry and how Tourism affects us all. The students will gain an appreciation for where our industry has come from and what the future has in store. They will also recognize the numerous career oportunities available to them in such areas as Fast Food, Hotels, Luxury Cruise Lines, Resorts, Institutions, Casinos and many more.
HOTL-1003 - Guest Relations
This course is designed to create good customer relation skills through the development of effective communication skills in verbal and nonverbal forms. There will be opportunities to improve team work skills and it will give the student a positive professional attitude towards their chosen customer-focused career.
HOTL-1005 - Convention Services
This course is designed to give the student an understanding of the meeting, convention and special events business, with special emphasis on sales, organization, and execution of these functions. Since this type of business is usually a strong accessory to the hotel industry, the student will be encouraged to recognize unique opportunities to enhance a property's business capabilities and potential.
HOTL-1007 - Front Desk Procedures
The course is designed to give the student an in depth knowledge of the operation of the front office department of a hotel operation. The course includes an analysis of the hotel industry and the factors surrounding front office management and the receptionist's role.
HOTL-3004 - Food Beverage & Labour Cost Control
This course is designed to introduce the student to the techniques used in the control of food, beverage and labour costs. The student will be able to calculate all costs and be able to discuss the causes of variances between forecasted figures and actual results. They will have an appreciation for control systems and their implementations within the hospitality industry.
HOTL-3008 - Hospitality Financial Management
This course will acquaint the student with the use of Windows Excel to prepare financial electronic worksheets for decision making, cost control, sales analysis and budget development. The spreadsheets developed in this course can be used as part of the Hospitality Management Project.
HOTL-3009 - Front Office Operations
Having completed The Manor package in your third semester, this course has been designed to allow you to take the basic knowledge of a handwritten Front Office system and apply it to the computerized HIS Epitome system which is installed in room A2009. You will be required to work at a scheduled pace, making sure that you complete specific amounts of the package within the time lines that will be set out during the first two weeks of the course.
LAWS-3013 - Law & Insurance-Hospitality Industry
This course is designed to give the student a basic understanding of the laws which govern our hospitality industry in Ontario. Also there will be some case studies and examples of actual cases which have been tried in Canada.
MGMT-3026 - Hospitality Management Project
Hospitality Management Project is a facilitated course whereby the students will cover all aspects of opening and operating either a food-service operation or an accommodations property. They will be responsible for all research, conducting feasibility studies, market analysis and the development of a successful hospitality enterprise.
MKTG-1038 - Marketing for Hospitality & Tourism
The purpose of this course is to provide hospitality students with an understanding of the basic concepts and processes of hospitality marketing. This developmental procedure will involve customer identification and analysis, product analysis, market reasearch and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.
SANI-1002 - Sanitation & Safety
The course is designed to introduce the students to the basic knowledge of food borne diseases and their modes of transmission. Personal hygiene and preventive measures to control food poisoning are explained. The rolesof the public Health Department will be covered along with the local Building Codes and the Provincial Fire and Safety Regulations. Focus will be given to the proper sanitizing procedures of equipment, utensils and the proper scheduling in general maintenance and HACCP (Hazard Analysis Critical Control Point).