酒店管理⽂凭 | Canadian College

酒店管理⽂凭

这是加拿大学院提供的圣劳伦斯学院课程。学生将获得双文凭，一是圣劳伦斯学院的文凭，另一是加拿大学院的文凭。

课程介绍

课程让学生为在激动人心的酒店业工作做好准备，其中包括各种主题—住宿管理、餐饮管理、专业营销、会议和宴会、财务管理等等。通过与行业领导人的定期协商，我们的课程满足您的教育需求和未来的职业期望，并确保您在毕业时做好工作准备。我们的老师在该行业拥有丰富的工作经验，并将帮助培养成为本地、国内和国际酒店组织的有效主管、经理和领导者所需的基本技能。

录取要求

Secondary School Diploma including Math 11 and English 12, or equivalent. Students must meet one of the following language requirements:

  • Canadian College of English Language Level 140, Pass with 60%.
  • St. Lawrence College ESL Advanced, Pass with 60%
  • IELTS 6.0 (minimum of 5.5 in each section)
  • TOEFL CBT 213 , TOEFL IBT 78
有问题？
*This program has been approved by the Private Training Institutions Branch (PTIB) of the Ministry of Post-Secondary Education and Future Skills.
Fall (Sept-Dec)

全职学习

每周可工作20小时

Winter (Jan-Apr)

全职学习

每周可工作20小时

Summer (May-Aug)

假期

可全职工作

Fall (Sept-Dec)

全职学习

每周可工作20小时

Winter (Jan-Apr)

全职学习

每周可工作20小时

Summer (May-Aug)

假期

可全职工作

Note: Limited seats available. Contact us or apply online.

学习和工作

工作机会

Students registered in all programs at Canadian College are permitted to work part time 20hrs per week during study semesters. During the Summer vacation students are permitted to work full time.

职业前景

Whether you desire a management position in a large urban hotel, an intimate restaurant, or a remote eco-tourism resort, our forward-thinking curriculum will provide you with the transferable skills needed for growth positions in dynamic hospitality operations. In this fast evolving industry, there has never been a better time to explore employment opportunities in areas such as:

  • 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

课程

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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