Hospitality

In this course students acquire business writing skills for future career success.Through an examination of real-world communication pertaining to the hospitalityand tourism industries students learn how to prepare effective business reports,electronic messaging, and digital media, and deliver professional presentationsusing research basics and proper citation techniques.

This course emphasizes the importance of providing consistent, high quality customer service as a platform on which all successful businesses build brand loyalty, market share and client retention. In this course, you will acquire skills to integrate effective customer service and quality assurance practices into the hospitality and tourism workplace in your future role as managers. Discussion, role-playing, and case studies will facilitate your acquisition of the essential tools and practices required to grow a satisfied and loyal customer base for any hospitality and tourism business.

The student will be introduced to the basic rules of sanitation, safety and hygiene required for the hospitality industry.  The knowledge gained in this course will help prevent loss of customers and sales, loss of prestige and reputation, legal suits resulting in lawyer and court fees, increased insurance premiums, lowered employee morale and professional embarrassment which can result from unsafe food handling practices.  The student will also have the opportunity to earn valuable industry recognized certification.  Specifically, the KFL&A Health Unit’s Safe Food Handler Certification and the Education Safety Association of Ontario’s WHMIS Certificate.

This course will introduce students to the diverse operations, opportunities, challenges, and careers within the hospitality industry. It will also explore the role of hospitality within the tourism industry. There will be an examination of food and beverage and accommodations operations as well as the roles of management, leadership, and effective human resource management in successful hospitality operations.

This course introduces you to marketing with an international focus. Throughlectures, case studies, class discussions and individual study you experience abroad view of marketing within the hospitality and tourism industries. This courseemphasizes the importance of creating a solid foundation on which to apply thefundamental concepts and principles of marketing in current, real-world situations.

Using a hands-on approach in a hotel, students will gain first-hand knowledge of the housekeeping department of a hospitality establishment. Students will learn about the important relationship between housekeeping and the maintenance department. Students will identify the critical role these departments have in the success of the sustainable lodging operation. Students will reflect on their hotel experience to understand the management of the operation. 

Prerequisite(s): HOTE 23 + HOTE 60

Students explore two key components of business practices: ethics and principled negotiations. Students participate in simulated negotiation scenarios to apply principles of ethical behavior and their impact on successful business relationships. Ethical theories, current events, case studies, and role-play are used to reinforce the concepts presented.

Prerequisite(s): HOTE60 (HOTE 30 in Tourism)

This course provides students with the essential information that managers need to comply with the body of law that is applicable to operations within the hospitality and tourism industries. Through case study analysis, examination of industry best practices, and in-class discussions students examine actual examples that apply to various aspects of the law as it pertains to the hospitality and tourism industries. Specific attention is paid to the rights, obligations and the liabilities of employees, managers operation owners.

This course is designed to introduce you to the fundamental principles of accounting for the hospitality and tourism industries. Students learn about the types of businesses and how they are formed. Students will learn the components of the accounting cycle, the bookkeeping process, and the preparation and use of various financial reporting tools. Practical methods for budgeting, forecasting, and business performance analysis are also introduced, explored, and applied using case studies.

In this course, you will use a hands-on approach to learn basic Window Office applications in a lab setting. It will include an introduction to the Windows operating system and the effective use of Microsoft Word, Excel and PowerPoint.

Selling is an important component in the hospitality and tourism industry. This course develops student’s persuasive communication skills, builds self-confidence in making presentations and provides a sound grounding in the field of professional selling. In-class role playing, video submission and live 1:1 individual sales presentations provides students opportunities to practice and apply professional selling techniques.

Prerequisite(s): HOTE21 AND/ OR HOTE10

In this course, students will examine and analyze various food and beverage management strategies using the menu as the foundation for management decisions. Students will develop skills in food and beverage purchasing; cost analysis; inventory controls; truthful menu design; menu pricing; sales forecasting; and, marketing. Students will also explore the fundamentals of nutrition emphasizing the importance of offering nutritionally balanced food and beverages that reflect current market trends.

Prerequisite(s): HOTE60 (HOTE30 for Tourism)

The management of beverage sales and service is an important component of the hospitality and tourism industry.  By exploring the origins, varieties and production methods of beers, wines and spirits, along with effective service practices, students gain the knowledge of what they are serving and the current trends in the industry. Through examination of industry best practices students learn about bar-management, bar design, beverage revenue generation, expense controls and inventory management. At the end of the course, students will be Smart Serve certified.

Banquet and conference sales are important to the profitability of any hospitality establishment. In this course, students develop, plan, organize and evaluate conference and banquet services. This includes: customer sales and contract preparation; developing relationships with external service providers; menu development; food and beverage service styles and standards; competition and market analyses; customer communication and service standards; equipment requirements; and the fundamentals for financial success.

Prerequisite(s):  HOTE60

The aim of the course is to provide the necessary knowledge, skills and techniques to enable the learner to effectively train employees. Students will develop and practice strategies for delivering one-on-one and group training.

The field placement experience engages students in a self-directed approach to gain experiential knowledge, further develop skills, and apply theoretical and practical knowledge gained in the classroom in order to enhance their abilities in the hospitality and/or tourism workplace. Through lectures, class discussion, and industry placement, students transition from academic training to a professional work environment.

Prerequisite(s): COMM18 + HOTE21 + HOTE60 (HOTE30 for Tourism)

The focus of Advanced Food and Beverage Skills and Service is to prepare students for supervisory or managerial positions in the Food and Beverage Industry. Key components of this course expand upon previous knowledge to enhance the employability skills of a student in relation to industry expectations. Throughout the course students are exposed to various aspects of supervisory and managerial roles in a food and beverage establishment including service preparation, customer interaction, table setting and service, beverage service, and wine knowledge. Students will also concentrate on the future of food and beverage service and the impact technology will have moving forward.

Prerequisite(s): HOTE23 + HOTE21 + HOTE60 + HOTE15

Students gain an in-depth knowledge of the critical role that the front office has in the overall success of a lodging operation. Students learn and apply property management software similar to that currently used in most Front Office operations. Students use the software to support their analysis of relevant case studies, role-play real-life Front Office situations, and apply industry best practices.

Prerequisite(s): HOTE19

Co-requisite(s): HOTE34

This course introduces the student to the administrative and procedural aspects of front office management in a commercial lodging property. Hotel organization, front office operations, reservations, registration, front office accounting, night audit, settlement, managing front office employees, planning and evaluating front office operations are examined. The accommodation sector of the Canadian tourism industry also recognizes the importance, necessity and marketability of “green” hotels, motels and resorts. This course will also focus on enabling the learner to plan and develop accommodation facilities that are environmentally friendly through the implementation of effective initiatives and programs to reduce energy, water, and waste. Students will also examine and explore the merits, costs and benefits associated with membership in the industry programs such as The Green Key Eco-Rating program, The Green Leaf rating system, The Green Seal Standard for Lodging Properties and Green Globe certification. Case studies will examine accommodation properties that qualify as industry leaders in this market segment.

Prerequisite(s): HOTE60 (HOTE 30 for Tourism) + HOTE56

Co-requisite(s): HOTE31

The key to the success of any hospitality and tourism business is the management of its greatest asset, its people. An organization's performance can depend on the employees obtained through recruitment and selection and maintained and retained through orientation, training, motivation and development. Students explore the key employment issues in the hospitality and tourism industry through case studies and assignments which demonstrate the direct correlation between the use of sound human resource management practices and positive financial results.

Prerequisite(s): HOTE60 (HOTE30 for Tourism)

In this practical lab course, students develop foundational culinary techniques in a production kitchen. Students demonstrate the ability to plan, prepare, and present menu items. Students learn to follow technical instructions, develop knife skills, and practice classical cooking methods and techniques in food preparation.

Prerequisite(s): HOTE23