Program Outline. Program Title: Hospitality & Resort Business Management Co-op Diploma

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1 Program Outline Program Title: Hospitality & Resort Business Management Co-op Diploma Brief Program Description: The Hospitality & Resort Business Management Co-op Diploma program offers students the opportunity to train and gain knowledge in all the key areas of the Hotel and Resort Management industry. Focusing on the key areas such as Rooms Division, Human Resource Management, Accounting and Marketing along with the single areas of direct operations such as Food and Beverage, Housekeeping and Front Office, the student gains expertise and knowledge which directly links with the business today. With the use of online learning tools along with up to date texts in the key areas, learning is made straight forward and sequential. Each module area is broken down into the key components and with industry career days and guest speakers to compliment the subjects. This academic experience offers great diversity and depth and equips the student with the skill set required to ensure success in every operational area of hospitality organizations. Each and every hour spent either working on assignments, reports or presentations, reading or in class lectures, this course is driven forward in a dynamic and structured manner, extremely interactive and interesting materials is shared by professionals in the business. The MOS program includes Outlook, Word, Excel and PowerPoint together with Windows 7 fundamentals. Microsoft Office Specialist (MOS) is the credential required by business, recognized globally as the premier credential chosen by individuals seeking to validate their knowledge, skills and abilities relating to the Microsoft Office systems. MOS maximizes office productivity and efficiency for the organization and increases job satisfaction and heightens career achievement among employees. 85% of Office Specialists are more productive 89% of Office Specialists are more proficient users 86% of Office Specialists are more credible than non-certified employees 71% use Office Specialist in hiring, promotion, and advancement decisions Admission Requirements: Students are requested to have one of the following prerequisites to qualify for enrolment in this program; 1. Grade 12 graduation from a Canadian High School or an equivalent level institution Worldwide 2. Successful completion of the Government Equivalency Diploma (G.E.D)

2 3. Apply as a mature student (over 19 years of age) and successfully complete the Canadian Tourism College Entrance Exam with minimum of 65% 4. Must have completed a tourism or hospitality related program at Canadian Tourism College or another institution with review If English is not the first language, students are required to have one of the following prerequisites to qualify for enrolment in to this program: 1. International English Language Testing System (IELTS) score of 5.5 or higher, or equivalent 2. Test of English as a Foreign Language (TOEFL) score of 163 or higher (computerbased), 57 or higher (Interne-based), or equivalent 3. Level 5 ESL training from an ESL school 4. CTC in-person (written at a CTC campus) English Assessment with a score of 65% or better OR CTC online English assessment with a score of 70% or better NOTE: A Skype or telephone interview may be required. In addition, CTC recommends the following personal attributes: enjoy working with people, have a positive attitude, be enthusiastic, be responsible, to be willing to learn and to be ready to take on new challenges and ideas. For domestic students, Canadian citizenship or landed immigrant status is required. International students are required to possess a valid study visa, for programs longer than 6 months and prior to the program start date. International students are also required to have sufficient accident and medical insurance coverage to cover any injuries or illnesses that may occur during the educational term. Learning Objectives: Upon completion of this program the successful student will have reliably demonstrated the ability to: Be able to understand and apply the basic components of Hospitality accounting with specific knowledge in key areas such as financial statements, Balance sheets, ratio analysis and internal control Understand and apply basic HR practices and know how to perform the different roles in Human Recourses from strategic planning, recruitment, training and development Identify the key areas within a Hotel and Food and beverage organization

3 Gain skills and tools to make better and more informed decision in a work place setting and to manage people and resources, planning and budgeting, revenue forecasting and revenue management Learn and demonstrate leadership skills Gain full understanding and insight of marketing models and concepts Understand the role of housekeeping operations through planning, organizing staff, controlling expenses and inventory Create a business plan for restaurant and hotel business Understand the framework for supervision and the management process Perform in a variety of hospitality positions in front-of-house as well as back-ofhouse Methods of Evaluation: Students are evaluated according to the best practices used in adult education, guidelines set out by the Private Training Institutions Branch, and those set by Canadian Tourism College. Further evaluation standards are based on the industry experience of instructors, the advisory board and any other applicable industry association certification programs. Student competency and understanding will be evaluated using a variety of methods. These assessments may include projects, presentations, quizzes, tests, homework, assignments, mid-term, and final. In-class participation is required and designated by the course Completion Requirements: In order to achieve a certificate, a minimum aggregate score of 70% for each course is required. Those students passing all courses without rewrites and reaching an overall average of 90% or higher will graduate with honours. In addition, learners must attend a minimum of 80% of the course in which they are enrolled in. Program Organization: Name of Course Hours Study and Note Taking 4 Strata 32 MOS Outlook 32 MOS PowerPoint 40 Technology and Business Communications 44 MOS Word 48 MOS Excel 40

4 Resort Management 44 Organizational Behaviour 52 Accounting in the Hospitality Industry 52 Human Resource Management 44 Food Operation Service (with Basic Food Safety) 44 Food Operations Management 44 Hospitality Law 44 Career Development 20 Hospitality Supervision 28 Hospitality Security Loss and Prevention (with Assisting 28 Traveler s with Disabilities) Front Office Procedures 44 Housekeeping Management 44 Hospitality Industry Computers 44 Hospitality Sales and Marketing 44 Convention Management & Special Events 44 Essentials of Tourism 80 Co-op 940 Total 1880 Program Duration: Hours Weeks Months In Class Co-op Total Delivery Method: On-site delivery

5 Required Course Materials: Title Author ISBN MS Word CCI Learning MS Excel CCI Learning PowerPoint CCI Learning MS Outlook CCI Learning Strata CCI Learning Resort Management and Operations Robert Christie Mill, Wiley Publishing Canadian Organizational Steven McShane 8 th Behaviour Edition Hospitality Management Martin G. Jagels Accounting Essentials of Managing E.B. Stewart, M. Belcourt Human Resource & S. Snell The Restaurant from Concept to Operations John R. Walker Donald E. Lundberg Wiley Publishing BASICS fst. Food safety Training in Canada TrainCan Inc Essentials of Cooking Wayne Gisslen Canadian Hospitality Law Longchamps & Wright Career Development Supervision in the Hospitality Industry Security and Loss Prevention Management Assisting Travelers with Disabilities Managing Front Office Operations Housekeeping Management Canadian Tourism N/A College R.R. Kavanaugh R.C. Ellis, JR & D.M Stipanuk Canadian Tourism NA College Michael L. Kasavana Richard M. Brooks M.M Kappa et al

6 Managing Technology in M L Kasavana & JJ Cahill the Hospitality Industry Marketing Charles W. Lamb Professional Event Coordination English for International Tourism Coursebook Workbook Julia Rutherford Silvers Wiley Publishing Iwonna Dubicka Margaret O Keefe Pearson ELT Publishing Student Signature: Date: