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 understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.
Skills and Benefits Acquired - Research, Comprehension, Customer Service Skills
This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.
Skills and Benefits Acquired - Leadership Skills, Teamwork
This course provides the background every hospitality student will need in today's rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.
Skills and Benefits Acquired - Planning, Research, Intercultural Communication
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.
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