CC 139 - 21st Century Communication Advances in technology are reshaping interpersonal communications, as well as how we mass communicate, advertise, organize and strategize in business. The knowledge that students are increasingly expected to demonstrate is transforming. 21st century skills include: information and communication technology (ICT) literacy, the ability to think and problem-solve, interpersonal and self-directional skills, global awareness, and financial, economic, business, and civic literacy. On demand video lessons will be available each week for students to view along with weekly small assignments and three major assignments through the course.
CC 140 - Communications This introductory communications course emphasizes the development of reading, writing, listening and speaking business communication skills at a college level. Students write for various purposes and audiences and deliver short presentations to small groups. Students research, analyze, summarize and document information. Students self and peer evaluate written documents and oral presentations. Through reading, media response and discussion exercises, students improve their communication skills. Communicating in diverse teams and across cultures is emphasized.
CC 141 - Marketing 1 Designed to provide the student with an overview of the marketing concept and how it can be applied to any type of organization or service. Students also learn how key marketing concepts, principles, and theories can help marketers make effective decisions. Specifically the knowledge and understanding which are needed to assess product, price, promotion and distribution options, and to make marketing mix recommendations for specific target markets.
CC 142 - Marketing 2 This course focuses on the marketing mix, a collection of variables that marketers control and manipulate in changing market conditions. Once marketing objectives have been developed, companies must decide on specific pricing, products/services, distribution and marketing communication strategies. Students study each of these four marketing mix variables in depth and in the context of a marketing plan.
CC 468 - Managing Technology in the Hospitality Industry This Managing Technology in the hospitality industry course is designed to introduce students to the proper understanding of the rapid advancement in technology in regards to the hospitality industry. Students will cover reservation systems and how they are intertwined with all the departments in a specific property. How to operate, select and use different software’s How to properly select a supplier, and so on.
CC 241 - Food and Beverage Management In this course students can learn the foundation they need to make smart decisions in food and beverage operations. The 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.
CC 245 - Basic Hotel Accounting 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 that results in the production of financial statements.
CC 250 - Supervision in the Hospitality Industry This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change.
CC 280a - Co-op Preparation This second semester course is designed to prepare students for their co-op placement. Students will integrate the diverse skills and accomplishments from the program to develop job targeted CV’s. They will also work with the instructor to develop their understanding of the Canadian Job market and expectations of Canadian HR Managers.
CC 281 - Facility Management 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. Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.
CC 285a - Co-op This first 6-month Co-op will provide students the opportunity to apply their initial business skills in real world situations. Students will be assessed and interviewed so that they will be placed in a suitable company according to their interests and future goals. Students will report to the college once a month to update their PLA report as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay on top of the student`s performance.
CC 285b - Co-op This second 6-month Co-op will provide students the opportunity to apply their expanded learned skills in real world situations. Students will have identified potential positions as a result of their CC285-a reports and feedback. Students will continue to report to the college once a month to update their PLA Report as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay on top of students performance.
CC 323 - Destination Management & Marketing AH&LA course: 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.
CC 333 - Managing Front Office Operations AH&LA course: This course reflects the increased role of technology in front office operations, including e-commerce The course also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations.
CC 338 - Housekeeping Management AH&LA course: This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.
CC 346 - Managing Beverage Service AH&LA course: This course lays the groundwork for a basic understanding of beverage service 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.
CC 357 - Managing Hospitality HR AH&LA course: 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.
CC 374 - Revenue Management AH&LA course: This course will give students a basic understanding of the revenue management process. It addresses the proper use and importance of revenue management in hospitality operations and describes the wide range of elements that must be considered in order to use revenue management effectively.
CC 381 - Managing Security and Loss AH&LA course: 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.
CC 428 - International Hotel Management 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.
CC 472 - Hospitality Sales & Marketing AH&LA course: In today's highly competitive hospitality market, it is essential to have an understanding of marketing and sales 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 targeted markets.
CC 478 - Convention Management Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.