Hospitality (Diploma) | 51本色

51本色

Hospitality (Diploma)

カナディアンカレッジでは、セントローレンスカレッジのカリキュラムを提供しています。 卒業生は、カナディアンカレッジからの修了資格（ディプロマ）と、セントローレンスカレッジからの修了資格（ディプロマ）の2つが授与されます。

Program Overview

このプログラムでは、刺激的なホスピタリティ产业で働くために、宿泊施设管理、饮食管理、専门的なマーケティング、会议やバンケット、财务管理など様々なトピックを学びます。本カリキュラムは、学生のニーズや将来のキャリアに対する期待に応え、卒业时には即戦力となるよう、业界リーダーとの定期的なコンサルテーションにより、常に最新の内容を提供します。当校の讲师阵は、业界での豊富な実务経験を有しており、学生は地域、国内、国际的なホスピタリティ组织において、スーパーバイザー、マネージャー、リーダーとして活跃するために必要なスキルを身につけることができます。

Admission Requirements

高校卒業以上(Math 11並びにEnglish 12、もしくはそれらに相当する科目の修了を含む) また下記、いずれかの英語力条件を充たしていること　　　　　　　　　　　　　　 ※実際の入学許可は成績証明書等、必要書類提出後に審査を経て確定されます。

  • Level 140, Pass with 60%.
  • セントローレンスカレッジ附属贰厂尝アドバンス修了(60％以上のスコアの取得)
  • 滨贰尝罢厂6.0　(各セクション、5.5以上)
  • TOEFL CBT 213 もしくは TOEFL IBT 78
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*This program has been approved by the Registrar, in accordance with the Ministry of Advanced Education.

*This program does not lead to an occupation that is regulated.

Fall (Sept-Dec)

Study

15 weeks

Winter (Jan-Apr)

Study

15 weeks

Summer (May-Aug)

Vacation

5月?8月夏季休暇?休暇期间中はフルタイムで就労可能

Fall (Sept-Dec)

Study

15 weeks

Winter (Jan-Apr)

Study

15 weeks

Summer (May-Aug)

Vacation

5月?8月夏季休暇?休暇期间中はフルタイムで就労可能

注） お席には限りがあります。

Study & Work

Work Opportunities

本プログラムの学生は、学生ビザで週20时间までのパートタイムでの就労が许可されています。また、学生は5月?8月夏季休暇期间中はフルタイムで就労が可能です。

Career Opportunities

先进的なこのカリキュラムは、大规模な都市型ホテル、レストラン、远隔地のエコツーリズム?リゾートなどで管理职を目指す方に、ダイナミックなホスピタリティ产业の运営における、成长ポジションに必要なスキルを提供します。急速に进化するこの产业では、以下のような分野で雇用机会があります。

  • Airlines
  • Cruise Ships
  • Casinos
  • Hotels, Inns, Clubs, Spas and Resorts
  • Convention and Conference Centres
  • Catering Companies
  • Bed and Breakfasts
  • Restaurants, Bars, Cafes
  • Hospitality Management Facilities
  • Accommodation manager
  • Bed & breakfast manager
  • Resort manager
  • Reservation manager

カリキュラム

COMM 18 Applied Communications

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

HOTE 15 Food and Beverage Skills and Service

This course introduces students to the daily operations of a dining establishment and the high-quality training and practical experience that is crucial in the ever-changing and competitive restaurant market. Students will acquire the knowledge and hands-on skills that are the essential ingredients for successful management of any restaurant endeavor. Continuous instruction on the values and key components of service standards will provide students with a vast overview of frontline employees and the rudiments of their profession.

HOTE 21 Principles of Customer Service for Hospitality and Tourism

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.

HOTE 23 Sanitation, Safety and Hygiene

Students 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. Students will also have the opportunity to earn valuable industry recognized certification.

HOTE 60 Introduction to Hospitality

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. Students will examine food and beverage operations, accommodations operations, as well as the roles of management, leadership, and effective human resource management in successful hospitality operations.

HOTE 10 Marketing

This course introduces you to marketing with an international focus. Through lectures, case studies, class discussions and individual study, you experience a broad view of marketing within the tourism industry. This course emphasizes the importance of creating a solid foundation on which to apply the fundamental concepts and principles of marketing in current, real-world situations.

HOTE 19 Accommodations Operations

Using a hands-on approach, students will gain 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 experience to understand the management of the operation.

HOTE 22 Ethics and Principled Negotiation

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.

HOTE 56 Hospitality and Tourism Law

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 industry. Students will be able to recognize the importance of operating under the law at all times, and to use the law to the benefit of themselves and their organizations. 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 industry. Specific attention is paid to the rights, obligations and the liabilities of employees, managers and operation owners.

HOTE 63 Accounting

This course is designed to introduce you to the fundamental principles of accounting for the tourism and hospitality industries. You learn about the types of businesses and how they are formed: 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 through the use of case studies.

HOTE 93 Computers

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

HOTE 13 Hospitality & Tourism Sales

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 1:1 individual sales presentations provide students opportunities to practice and apply professional selling techniques.

HOTE 16 Introduction to Wine, Beer and Spirits

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 Serving it Right certified.

HOTE 18 Conferencing and Banqueting

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.

HOTE 66 Food and Beverage Management

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.

HOTE 97 Train the Trainer

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.

HOTE 28 Advanced Food and Beverage Skills and Service

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.

HOTE 31 Front Office Operations

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.

HOTE 34 Accommodations Management and Sustainability

This course introduces the student to the administrative and procedural aspects of front office management in a commercial lodging property, including hotel organization, front office operations, reservations, registration, front office accounting, night audit, settlement, managing front office employees, and evaluating front office operations. 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.

HUMA 68 Human Resource Management

The key to the success of any 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 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.

CHEF 201 Menu Planning

In this course students develop and create menus for a variety of food services operations and explore the critical importance of the menu in the food services industry. Students research customer needs and price points and use marketing information, and trend analysis to develop menus. The course examines the importance of the concept of menu as a marketing mechanism, a cost control tool and a critical communication device.

HOTE 99 Practical Experience (Work Simulation)

In this course, students apply practical skills from throughout the program to a simulated work environment related to the field of Hospitality. Students work on projects that simulate common tasks encountered by employees of within the hotel and hospitality industry. Students remain under the guidance of faculty and are required to meet at regularly scheduled times for review. This course is offered in the fourth semester of the program. This is a core course and allows students to apply a variety of skills from throughout the program to situations encountered in a simulated work environment.

Students will choose 3 courses from a range of available General Education Electives.

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