Program Overview

Diploma in Hospitality and Tourism

Overview

Our graduates will have a combination of theoretical and applied understanding of service leadership with a firm grounding in different areas of hospitality and tourism marketing techniques. In an international context within the hospitality and tourism industry, they will perform all functions with a flexible and versatile mode of working professionals. The overall course structure of the program will meet the requirements of all type of entry-level positions and let the graduate to become immediately effective within the hospitality and tourism industry through understanding the principles and procedures of a range of hospitality functions, including front desk operations, housekeeping, and food and beverage productions.

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or equivalent with:
  • Grade 12 English: ENG4(C) or ENG4(U)
  • Grade 12 Mathematics: (C) or (U) or Grade 11 Mathematics: (U) or (M)
• Or Mature Student Status (age 18 or older) with the above prerequisite course(s), their equivalent(s), or appropriate qualifying test score of Wonderlic SLE (at least 16).
• Passing SLE test

Diploma Program Highlights

• Event management and organizing conventions skills
• Providing leadership to team
• Sales and relationship management
• Customer Service at the front desk
• Maintaining cleanliness
• Facilities Management
• Marketing Techniques
• Managing transnational travel corporations
• Understanding of legal framework required in hospitality and tourism industry
• Use of large database of all types events and scenario
• Providing training to employees in hospitality and tourism industry
• Strong organization and time management skills
• Expert in multi-tasking specially planning and scheduling
• Business communication skills
• Understanding Marketing & Sales
• Practical knowledge in statistics, math and accounting
• Learn to create an e-business strategy
• Conflict resolution within local organizations
• Identify a need for a new employee
• Prospect and qualify customers
• Overcome buyer objections

Diploma Knowledge of Understanding

• Understand the management travel related queries and all questions related to convention and/or tour services.
• Understand the management of front office operations.
• Concept of maintaining records of vacant rooms and reservations.
• Good command over method to assign rooms, registers new guests, and answers all queries about hotel services.
• Learn the basic concept of compilation and daily record sheets management.
• Understand the record keeping of guest accounts, receipts and vouchers using computerized or manual systems.
• Managed the statements of charges to departing guests and receive payment.
• How to help customers with information about travel destinations, transportation, accommodation options, costs of package tour & recommend suitable products
• To provide travel tips regarding tourist attractions, foreign currency, customs, languages and travel safety.
• Understand the promotion strategy and discuss conventions with trade show services amongst various trade and professional associations.
• Concept of designing plan entertainment and social gatherings for participants
• Method to review final billing submitted to clients for events and prepares reports.
• How to manage and plan operations of cafeteria, restaurant, bar, or other food or beverage service.
• Understand the negotiation method with clients for catering and with suppliers for food & other supplies.
• Housekeeping duties such as laundry, cleaning and making beds

Job Opportunities

• Corporate Hospitality Associate
• Corporate Travel Buyer
• Guest Service Agent
• Hospitality and Tourism Business Development Supervisor
• Visitor Information Counselor
• Hospitality and Tourism Business Development Manager
• Hotel and Tourism Account Manager
• Conference Planner Assistant
• Food and Catering Services Coordinator
• Project Manager-Planning and Tourism Destination
• Hospitality or Tourism Relationship Manager
• Hospitality or Tourism Travel Sales Coordinator
• Travel Guide
• Marketing Assistant Manager among other associations.
• Restaurant Assistant Manager
• Room Service Clerk
• Food Service Officer
• Booking and Reservations Officer
• Sales Assistant
• Resort Worker

Financial Assistance and Funding Options

Students in the hospitality and tourism diploma program may be eligible for different sources of funding and financial assistance, for example, scholarships, bursaries, and interest-free loans programs administered by Epic College and some employers.

Curriculum

1. Management Fundamentals

• Lesson 1.1: Motivating Employees
• Lesson 1.2: Foundations of Control
• Lesson 1.3: Managing change & Innovations
• Lesson 1.4: Introduction to Management & Organizations
• Lesson 1.5: Environmental Constraints on Managers
• Lesson 1.6: Planning & Benchmarking
• Lesson 1.7: Decision Making
• Lesson 1.8: Organizing
• Lesson 1.9: Communication
• Lesson 1.10: Leadership

2. Micro Economics

• Lesson 2.1: Introduction to the Concept of Economics
• Lesson 2.2: Demand & Supply Analysis
• Lesson 2.3: Market Organization and Pricing
• Lesson 2.4: Production & Cost
• Lesson 2.5: Theories of Firm

3. Business Law

• Lesson 3.1: Introduction to Law and Canadian Legal system
• Lesson 3.2: Law of Torts
• Lesson 3.3: Law of Contracts
• Lesson 3.4: Business Organizations, Agencies and other Methods of Carrying Business
• Lesson 3.5: Legal Regulations of Business Conduct
• Lesson 3.6: Real Property and Intellectual Property

4. Statistics for Business

• Lesson 4.1: Data Processing & Management
• Lesson 4.2: Cases and data
• Lesson 4.3: Graphics & Sampling Technique
• Lesson 4.4: Data Analysis
• Lesson 4.5: Tests and Labs

5. English Fundamentals

• Lesson 5.1: Mastering the art of good writing
• Lesson 5.2: Knowing your subject
• Lesson 5.3: Mastering verbs & modifiers
• Lesson 5.4: Perfecting sentence punctuation
• Lesson 5.5: Writing for career success

6. Computer Applications in Business

• Lesson 6.1: MS Outlook
• Lesson 6.2: Calendar and other applications

7. Sales Management

• Lesson 7.1: Sales Management and Strategy
• Lesson 7.2: Developing the Strategic Sales Program
• Lesson 7.3: Implementing the Strategic Sales Program
• Lesson 7.4: Evaluating the Strategic Sales Program

8. Business Ethics

• Lesson 8.1: Business Ethics
• Lesson 8.2: Case Studies in Business Ethics

9. Macro Economics

• Lesson 9.1: An Introduction to Macroeconomics
• Lesson 9.2: The Economy in the Short Run
• Lesson 9.3: The Economy in the Long Run
• Lesson 9.4: Money, Banking, and Monetary Policy
• Lesson 9.5: Macroeconomic Problems and Policies
• Lesson 9.6: Canada in the Global Economy

10. Fundamentals of Marketing

• Lesson 10.1: Introduction to Marketing Concepts
• Lesson 10.2: Analyzing marketing
• Lesson 10.3: Product Mix, Distribution and Communication Strategy
• Lesson 10.4: Emerging and Global Marketing

11. Introduction to HRM

• Lesson 11.1: Human Resource Requirements
• Lesson 11.2: Employer& Employee Relationships
• Lesson 11.3: Global Issues

12. Fundamentals of Accounting

• Lesson 12.1: General Ledger Entries
• Lesson 12.2: Accounts Receivable
• Lesson 12.3: Inventory
• Lesson 12.4: Payroll
• Lesson 12.5: Reports
• Lesson 12.6: Setting of Company
• Lesson 12.7: System Database
• Lesson 12.8: General Ledger
• Lesson 12.9: Accounts Payable

13. Project Management

• Lesson 13.1: Project Life Cycle and Organization
• Lesson 13.2: Introduction
• Lesson 13.3: The Standard for Project Management of a Project
• Lesson 13.4: Project Integration Management
• Lesson 13.5: Project Scope Management
• Lesson 13.6: Project Time Management
• Lesson 13.7: Project Cost Management
• Lesson 13.8: Project Quality Management
• Lesson 13.9: Project Human Resource Management
• Lesson 13.10: Project Communications Management
• Lesson 13.11: Project Risk Management
• Lesson 13.12: Project Procurement Management
• Lesson 13.13: Professional Responsibility
• Lesson 13.14: PMP Test Preparation

14. Strategic Management

• Lesson 14.1: The Tools of Strategic Analysis
• Lesson 14.2: Business-Level Strategies
• Lesson 14.3: Corporate Strategies
• Lesson 14.4: International Strategies

15. Introduction to Hospitality & Tourism

• Lesson 15.1: Introduction Hospitality and Lodging
• Lesson 15.2: Beverages, restaurants, and managed Services
• Lesson 15.3: Tourism, Recreation, Attractions, Clubs and Gaming
• Lesson 15.4: Assemblies, Events, Attractions, Leadership, and Management

16. Managing Front Office Operations

• Lesson 16.1: The Hotel Industry
• Lesson 16.2: The Reservations Process
• Lesson 16.3: Guest Service and Rate Structures
• Lesson 16.4: The Hotel Revenue Cycle
• Lesson 16.5: Technology

17. House Keeping

• Lesson 17.1: Role of Housekeeping in Hospitality
• Lesson 17.2: Planning & Organizing Housekeeping Department
• Lesson 17.3: Managing Inventories
• Lesson 17.4: Controlling expenses
• Lesson 17.5: Safety & Security
• Lesson 17.6: Managing Laundry
• Lesson 17.7: Guestroom cleaning
• Lesson 17.8: Public area cleaning
• Lesson 17.9: Ceilings, walls, furniture, fixture cleaning
• Lesson 17.10: Bed, linen and uniform cleaning
• Lesson 17.11: Carpet and floors cleaning

18. Food & Beverage Management

• Lesson 18.1: The food service industry – origin and types
• Lesson 18.2: Organizing food and beverage operations
• Lesson 18.3: Nutrition and food service operations
• Lesson 18.4: The Menu – pricing, types, design, style
• Lesson 18.5: Standard product cost and pricing strategies
• Lesson 18.6: Food and beverage service
• Lesson 18.7: Preparation of food items
• Lesson 18.8: Sanitation and safety
• Lesson 18.9: Facility design and layout

19. Hospitality Law

• Lesson 19.1: The Canadian Legal System; Human Rights in Canada; The Law of Contracts
• Lesson 19.2: The Law of Negligence
• Lesson 19.3: The Accommodation Sector
• Lesson 19.4: The Restaurant Sector: Food
• Lesson 19.5: The Beverage Service Sector: Alcohol
• Lesson 19.6: The Innkeeper- Guest Relationship
• Lesson 19.7: Innkeepers
• Lesson 19.8: Guests
• Lesson 19.9: Protection of Guests and their Property
• Lesson 19.10: Regulatory Requirements
• Lesson 19.11: Ownership and Management
• Lesson 19.12: Employees and Employment Standards
• Lesson 19.13: The Travel Industry

20. Training & Development in Hospitality Industry

• Lesson 20.1: A Case for Training and Development
• Lesson 20.2: Training and Development as an Investment
• Lesson 20.3: Assessing Training Needs
• Lesson 20.4: Instructional Design
• Lesson 20.5: Training Tools and Techniques
• Lesson 20.6: Training with Technology
• Lesson 20.7: Measuring and Evaluating Training and Development
• Lesson 20.8: Training the Trainer
• Lesson 20.9: Orientation and Socialization
• Lesson 20.10: Hourly Employee Training
• Lesson 20.11: Mentoring
• Lesson 20.12: Supervisory and Management Development
• Lesson 20.13: Executive Education
• Lesson 20.14: Outsourcing Training and Development

21. Managing Technology in Hospitality Industry

• Lesson 21.1: Using Information Technology to Drive Competitive Advantage
• Lesson 21.2: Computing Essentials
• Lesson 21.3: Networks and Security
• Lesson 21.4: E-commerce
• Lesson 21.5: Restaurant Management Systems
• Lesson 21.6: Hotel and Resort Technology
• Lesson 21.7: Hotel Global Distribution Systems and Channels
• Lesson 21.8: Databases
• Lesson 21.9: Competing on Knowledge: How the Power of Information Can Enable Great Things
• Lesson 21.10: Technology in the Casino Industry
• Lesson 21.11: Technology for the Meetings and Events Industry
• Lesson 21.12: Strategic Hospitality Technology Investment

22. International & Canadian Tourism

• Lesson 22.1: Understanding Tourism
• Lesson 22.2: Tourism Guests and Hosts
• Lesson 22.3: Planning, Developing, and Marketing a Destination
• Lesson 22.4: Transportation
• Lesson 22.5: Accommodations
• Lesson 22.6: Food and Beverage
• Lesson 22.7: Recreation
• Lesson 22.8: Adventure Tourism and Outdoor Recreation
• Lesson 22.9: Events
• Lesson 22.10: Travel Services
• Lesson 22.11: Tourism Services
• Lesson 22.12: Challenges and the Future

23. Co-op Placement

• Lesson 23.1: Practicum