The Hospitality Management Diploma consists of 16 courses. Most are a combination of experiential classroom based lectures, workshops and seminars, small group discussions, role plays and computer labs enhance the theoretical material. Students will be arranged for either out-of-house or in-house training to complete Food Safe and Serving It Right.
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
Skills and Benefits Acquired - Self Awareness, Teamwork, Leadership
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also 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.
Skills and Benefits Acquired - Planning, Process Management, Analytical Skills
This course will give students a basic of purchasing, implementing, maintaining and effectively managing a variety of technology systems. This course will cover applications for all operational areas as well as security maintenance for technology.
This course provides students a comprehensive introduction to the many entities that make up the Hospitality Industry, as well as an overview of today’s hot issues including but not limited to ethnical challenges and management concerns. The course features information on green hotels and restaurants, hotel technology, application of management techniques as well as how internet, e-mail and social media have changed the hospitality marketing.
This course teaches students leadership abilities and helps them develop an understanding of high-performance teams and employee empowerment. This course will provide students with an understanding of diversity and cultural change as well as prepares leaders to put management tools into action to enhance service and boost business.
Housekeeping is critical to the success of today's hospitality operations. The course shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. The content reflects the extensive changes in the hotel industry such as energy management, sustainability and "green" housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.). This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.
Skills and Benefits Acquired - Planning, Analytical Skills, Communication
Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.
Skills and Benefits Acquired - Planning, Analytical Skills, Problem Solving
Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.
Skills and Benefits Acquired - Comprehension, Writing, Research
This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices as well as employment laws that have an impact on the way people are managed.
Skills and Benefits Acquired - Human Resources Knowledge, Teamwork, Leadership
This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.
Skills and Benefits Acquired - Analytical Skills, Problem Solving, Leadership, Team Management
This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook's main focus is on practical sales techniques for selling to the targeted markets.
Skills and Benefits Acquired - Sales, Problem Solving, Critical Thinking
Accounting operations in today’s hotels and restaurants require specialized knowledge and skills and an understanding of the interrelationship of business principles and accounting. This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle, which results in the production of financial statements.
Skills and Benefits Acquired - Analytical Skills, Problem Solving, Calculations
Students will practice business writing skills, applying the mechanics of style, developing proofreading and editing skills and using words effectively. They will apply verbal and non-verbal styles to a variety of business communications. The students will also practice career and interpersonal skills necessary for success in the workplace, such as conflict resolution and business etiquette. They will work in teams to examine administrative, ergonomic and efficiency functions of a business office. Students will also learn about using PowerPoint to deliver demonstrations, training, and presentations in a professional manner.
Skills and Benefits Acquired - Writing, Editing, Teamwork, Presentation Skills
This course helps students prepare the required skills and knowledge they need to become and remain employed. They will learn the best known job search techniques to help them differentiate themselves from competition, find viable opportunities and make a case for why and how they will add value to prospective employer in today's competitive global economy.
Skills and Benefits Acquired - Job Search Skills, Presentation Skills, Sales Skills
Through co-op, students integrate paid, relevant work experience with their academic programs. During these periods of work experience students become full time employees that are actively engaged in productive work. The co-op program will provide students with coaching, work-site monitoring and employer evaluations of students’ performance. Students explore different career opportunities while enriching their understanding of classroom material in a practical context.
Skills and Benefits Acquired - Communication, Workplace Skills, Situational Problem Solving