Hospitality Management

Diploma Program – 34 Weeks

Career Options:

  • Hospitality Manager
  • Hotel Clerk Supervisor

Anticipated Salary:

$35,000 – $61,000
Information from PayScale Canada

Career Options:

  • Hospitality Manager
  • Hotel Clerk Supervisor

Anticipated Salary:

$35,000 – $61,000
Information from PayScale Canada

Program Highlights

Graduates of the Hospitality Management program are employed by service establishments throughout the public and private sectors. Careers that correspond with the skills learned in this program include:

  • Hospitality Manager
  • Banquet Manager
  • Food and Beverages Services Manager
  • Restaurant Manager
  • Catering and Conference Services Manager
  • Hotel Clerk Supervisor
  • Reservations Supervisor
  • Theater Attendants Supervisor
  • Tourist Guide
  • Tourist Advisor
  • Guide Operator

The Hospitality Management Diploma is designed to prepare students for careers in the fast-paced, rewarding, and challenging world of hospitality management. The program appeals to individuals who are charismatic, outgoing, capable, and energetic. Its objective is to produce qualified graduates who are ready to work in hotels and other accommodation services at a supervisory level and in the tourism industry. Students will gain a broad range of management and operational skills and practical tools that will assist them in addressing situations that may arise within a hospitality/tourism/service environment. The program provides the skills to progress to higher- level positions, given the proper combination of skills, experience, personal attributes, and additional training.

The Hospitality Management program provides students with:

  • Managerial skills to manage all physical aspects of a hotel, restaurant, or hospitality property including front office, housekeeping, and food service operations and different aspects of tourism
  • Supervisory and communication skills essential for effective leadership
  • Techniques to develop and maintain high-performance teams
  • Strategies to manage human resources and maximize staff productivity striving to exceed guest and tourists expectations
  • Purchasing strategies and techniques
  • Operational capacity for computer systems, such as hardware, software, and generic applications, as well as computer-based property management systems
  • Marketing strategies to employ in the hospitality and tourism industries

Specific Hospitality Management duties vary with education and experience and may include:

  • Coordinating, assigning and reviewing the work of hotel, motel, and other accommodation services clerks, theater ushers and attendants, reservation clerks, sport, and recreation club workers, commissionaires, and other service workers not elsewhere classified
  • Establishing work schedules and procedures and coordinating activities with other work units or departments
  • Resolving work-related problems and preparing and submitting progress and other reports
  • Hiring and training staff in job duties, safety procedures and company policies (may perform the same duties as workers supervised)
  • Requisitioning supplies and materials
  • Ensuring the smooth operation of computer systems, equipment, and machinery and arranging for maintenance and repair work
  • Plan and coordinator different aspects of tourist program and entertainment

Additional Credentials

The global hospitality industry turns to the American Hotel & Lodging Educational Institute (AHLEI) for the best in training and education for all segments of hospitality. The Hospitality Management Diploma tells employers you have mastered the competencies needed to be successful members of a hospitality operation.

In addition to receiving a Hospitality Management Diploma, the student will also receive two specialty certificate and a diploma from AHLEI:

  • Hospitality Operations Certificate
  • Rooms Division Certificate
  • Hospitality Management Diploma

CPR and WHMIS included with the program.

Program Notes

Tuition fees include all materials and student manuals. Financial assistance may be available to qualified students.

* Not all programs are offered at each location.

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Topics of Study

Hotel Accounting

The Hotel Accounting course provides a basis for understanding hospitality accounting concepts and procedures. Students learn about the processing of hospitality financial data, and the flow of financial information in the accounting cycle that result in the production of financial statements. In this course, students recognize that accounting operations in today’s hotels and restaurants require specialized knowledge and skills by examining the most up-to-date industry information. Students gain insight into merchant accounts, forecasting and budgeting, and the effect of the SEC and Sarbanes-Oxley Act on financial reporting. They also learn about setting up an Internet store, and meeting today’s methods of doing business.

Convention Management

The Convention Management course expands coverage of key industry trends, including the greening of meetings, new technology applications, social media, and the popularity of second-tier cities. There is an increased global perspective with international examples from Canada, Asia, and Europe; new special interest boxes featuring boutique hotels, positioning of conference centers, meeting rooms of the future, and a day in the life of a convention service manager; as well as new charts, graphs, interviews, examples, and Internet exercises to give readers insight into situations they will encounter on the job.

Hotel Computer Systems

Students are taught the use of computer applications in the hotel industry. Topics include: hardware and software; data processing systems; input-output devices; storage devices and popular point of sale and property management systems. Students will learn and use word processing software such as Microsoft Word and spreadsheet programs such as Excel.

Food and Beverage Management

Get the foundation you need to make smart decisions in food and beverage operations. This course addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars.

Food and Beverage Service

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. Students will learn how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service.

Facilities Management

Facilities Management course details how to keep every area of a hotel property running smoothly. The book takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. Learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

Front Office Procedures

Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.

Housekeeping Management

Housekeeping is critical to the success of today´s hospitality operations. This course prepares students with what it takes to direct the day-to-day operations of this vital department, from “big picture” management down to technical details. Students learning experience is enhanced by Industry-driven case studies, listings of Web sites related to course materials and articles from The Rooms Chronicle.

Security and Loss Prevention

This course has been substantially updated to reflect safety and security issues of current concern within the hospitality industry, and presents best practices and guidance related to risk management in the hospitality workplace. Content takes a broader and more global view of the issues, and focuses on identification and mediation of a variety of safety and security concerns.

Hospitality Supervision

The course features revised procedures for managing conflict; expanded information on motivation, including a discussion of on-boarding; new information on the role of technology and social media on recruiting and reference checks; new information on the costs and benefits of training; and a discussion of the use of technology for employee scheduling, including scheduling software and company intranets.

Hospitality Sales and Marketing

In today’s highly-competitive hospitality market, it is essential to have an understanding of sales and marketing. This course goes beyond theory to focus on a customer-oriented and practical approach for effectively marketing hotels and restaurants. The course explores the “four Ps” (price, product, promotion, and place) as they relate to specific market segments, providing a customer-focused perspective.

Leadership Management in Hospitality

Teach students how to improve their leadership abilities and develop an understanding of high performance teams and employee empowerment. Practical information prepares them to put quality management tools into action to enhance guest service and increase profitability.

Tourism and the Hospitality Industry

This course provides readers with a comprehensive introduction to the many entities that make up the hospitality and tourism industry, as well as an overview of today’s hot issues, including ethical challenges and management concerns.

Food Safe

Food Safe course  is for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. Topics include food illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing.

Windows Level 1

The course will walk you through performing basic operations such as opening applications, using Help and shutting down the computer. Additionally, you will learn to set up user accounts, create and use custom keyboard shortcuts, personalize and organize the working space, and use the Action Centre. The course will also provide you with a hands-on experience on how to connect, use and update devices, use File Explorer to manage files and folders, as well as navigate the internet using various browsers, including Internet Explorer and Microsoft Edge.

Microsoft Word Level 1

In Microsoft Word Level 1 course, students learn to create, navigate, and organize documents and use the help functions. They learn to edit and manipulate text, view and format documents, and use Word’s predefined functions. Students use the Find and Replace feature, use proofing and language tools, create, format and modify tables, work with hyperlinks and cross references, and learn how to preview and print a document.

Job Search and Resume Writing

Job Search and Résumé Writing provides students with both traditional and innovative job-search techniques and résumé writing skills required to gain employment in today’s competitive marketplace. The course combines theoretical, how-to information with hands-on practical applications. Students are required to draw on their own experiences to identify work preferences, accomplishments, technical and transferable skills, and to research, organize, and analyze information; and to apply their knowledge in a series of job search preparation and implementation tasks.

Thought Patterns for a Successful Career

The course is designed to improve the student’s learning experience and prepare him or her for personal and professional growth and success. The focus is on increasing the student’s self-discipline and self-esteem. The positive concepts taught in this course are intended to unleash the student’s potential for growth and creativity, resulting in personal and professional development. Humor and practical examples are used to target the primary concerns of adult students. In addition, written exercises, activities, and audiotapes provide understanding, acceptance, and reinforcement of the program material.

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