HOSTF-DP Hospitality and Tourism Management

Courses and Descriptions

Courses and Descriptions

(Click the course name to view the description of the course)
Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for RPL courses. Click here for more information. For courses with no RPL, please check www.rrc.ca/rpl for additional contact information.
ACCT-1051Financial Accounting A
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This first course in accounting introduces the basic concepts and principles of financial accounting. By the end of this course, students will be able to complete an accounting cycle for a service-based business, including the preparation of an income statement and a balance sheet in proper format. Students will then add to the cycle by learning concepts related to inventory. Instructional methods will include lectures and solving questions manually and online.

ACCT-2007Financial Accounting B
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Financial Accounting B builds on the concepts learned in Financial Accounting A. There is an additional emphasis on the tools and techniques that are specific to the hospitality industry. Topics include cash control, payroll, sales taxes, capital assets, the uniform system of accounts, departmental income statements, and using appropriate accounting software. Instructional methods include lectures and solving questions manually and online. Students will use small business accounting software.

Prerequisites:
COMM-1015Business Communication 1 - Hospitality Management
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The ability to communicate effectively with people in your own organization, clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you. By the end of this course, students will apply the techniques and processes involved in writing and speaking effectively for business. They will use MLA citations, proper sentence structure, grammar and language mechanics. Students will be able to format letters, e-mails, and informational reports. Participation in group projects like meetings and oral/visual presentations will enable students to develop teamwork and collaboration skills.

COMM-2016Business Communication 2 - Hospitality Management
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Hospitality and tourism are services products serving both internal and external customers. These customers have exceptionally high expectations of service; an essential aspect of excellent customer service is the use and delivery of appropriate and professional communications with particular attention given to the composition of language. By the end of this course, students will be able to apply the techniques and processes involved in writing and speaking effectively for business in services industries. Students will build on communication skills developed in Business Communications 1 through reinforcement of the MLA style, and advanced development of the direct and indirect writing patterns. Students will apply the direct pattern to writing claim letters, responding to positive messaging, and composing analytical reports. Students will apply the indirect pattern to negative messaging. They will practice oral/visual presentation skills and will learn to prepare effectively for employment opportunities by learning resume tailoring techniques and interview preparation. 

Prerequisites:
HOSP-1008Customer Service
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Customer service is a vital part of developing and growing hospitality and tourism businesses. By the end of this course, students should be able to apply the fundamental principles of quality customer service. Students will practice efficient and personalized customer service to solve problems and exceed expectations through case studies and role play exercises. While completing a service audit for an existing business, students will demonstrate knowledge of quality service principles. Instructional methods for this course will include lectures, class activities, group discussions, and individual and group assignments.

HOSP-1011Front Office
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Accommodations are an essential component of any tourism destination and provide a variety of job opportunities. Hotels are very diverse in their accommodations, operations, and service offerings. This course is designed to introduce students to the scope of the hotel industry with a focus on front office operations. Through theoretical study and industry research, students will learn the classifications of accommodations and guests, hotel procedures, room rate strategies, selling skills, and hotel industry terminology. Students will apply theoretical study in the practical application of using a property management system to demonstrate their skills in guest reservations, guest reception processes, guest accounting, and cash control.

HOSP-1012Human Behaviour-Hospitality
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Being able to function within an organization as both a leader and an effective team member is directly related to career advancement in the hospitality and tourism industry. At the end of this course, students should be able to self-assess individual behaviour within an organization, while working with a team and developing leadership skills. Empowered by this information, students can reflect on finding that right-fit organization. Instructional methods for this course will include lectures, class activities, group discussions, knowledge testing and individual assignments.

HOSP-1013Introduction to Tourism
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As a global industry, tourism significantly contributes to the Gross Domestic Product of most nations while providing a broad scope of career opportunities across several sectors. Students will study the interrelation of the eight sectors that make up the tourism industry; identify Canadian target markets, and assess customer motivations in selecting tourism products. In addition, learners will apply industry terminology and concepts to current events and trends in local and global tourism. Evaluation will include written reflections of industry interactions, case study, a group project, oral presentation, and testing.

HOSP-1017Cooperative Education Preparation
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The Co-op prep class prepares students for success in the Co-op work placements in years one and two. By the end of this course students will prepare for, and participate in, a job search and interviews. Students will research and gather information on potential job positions, and will understand how to set and measure learning goals for their Co-op placement. Students will be able to identify the steps they need to achieve in order to successfully complete Cooperative Work Placement 1 and 2. Students will be able to describe how to create a portfolio. 

HOSP-1019Restaurant Service Practical
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Students will apply Restaurant Service skills while serving customers lunch in an upscale restaurant using American Service techniques. Students will build on the necessary skills learned for effective communication with guests and team members, will follow safety and sanitation procedures, and will use a Point of Sale system. The application of additional practical skills will include the preparation and provision of quality food and beverage service by maintaining tables, processing checks, and closing a section. Students will be evaluated on their customer service skills, professional conduct, food and beverage menu knowledge, technical service skills, and daily practical performance.

Prerequisites:
HOSP-1024Restaurant Theory
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Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course, students will have learned about the responsibilities and functions of staff in a dining room. Theoretical studies will include food and beverage safety, sanitation procedures, and the preparation and provision of quality food and beverage service. Students will demonstrate their knowledge of food, beverage, and restaurant menu terminology through written and verbal evaluations. This course is a prerequisite to Restaurant Service Practical.

HOSP-1026Hospitality Computer Applications 1
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The use of modern technology is essential to operating in the hospitality industry. At the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Word and PowerPoint.

HOSP-1027Meetings and Conventions
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The meetings and conventions sector is the fastest growing industry in Canada. Catering and convention management involves complex planning, organization, and attention to detail. By the end of this course, students will be able to describe the process that an event coordinator needs to follow in order to plan and execute a convention from beginning to end. Emphasis will be on the formulation of banquet event orders, room set-ups, event billings and staffing. Instructional methods for the course will include lectures, group activities, facility tours, and projects designed to apply hospitality catering and event planning strategies.

HOSP-1030Professional Development 1
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Professionalism is a key skill in career advancement. This course will help students recognize how professional development is exhibited. Students will discuss how emotional intelligence can aid them in the workplace. Students will have the opportunity to develop hospitality or tourism skills and experience volunteering within the industry, and will identify and articulate the skills they have used or developed from their participation in a community engagement activity.

HOSP-1030Professional Development 1
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Professionalism is a key skill in career advancement. This course will help students recognize how professional development is exhibited. Students will discuss how emotional intelligence can aid them in the workplace. Students will have the opportunity to develop hospitality or tourism skills and experience volunteering within the industry, and will identify and articulate the skills they have used or developed from their participation in a community engagement activity.

HOSP-1034Smart Choices
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Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.

HOSP-1034Smart Choices
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Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.

HOSP-2005Hospitality Computer Applications 2
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The ability to use modern technology is essential to successful operation within the hospitality industry. By the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Excel.

 

SAFE-1028WHMIS
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The Workplace Hazardous Materials System (WHMIS) is a system for ensuring that important information about hazardous products is communicated where products are used, stored and handled. This course provides Information necessary to understand and interpret information about hazardous products, including pictograms (symbols), labels and Safety Data Sheets.

SEMR-9080Emergency First Aid
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This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, students will receive an Emergency First Aid certificate from St. John Ambulance.

WRKE-1020Co-operative Education Work Placement 1
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This Coop placement provides experiential, workplace-based learning opportunities to build employable competencies, and allows students the opportunity to practice the principles and skills learned during classroom study. It links students to industry managers and employers, and establishes the foundations of their employment history. By the end of this course, students will develop and acquire skills for progression within at least one area of the hospitality or tourism industry. During Coop Work Placement 1, students will effectively communicate with customers, their employer and the Coop Coordinator to achieve or modify their personal learning goals. Students will self-assess their own skill development and professional behavior and will create a portfolio. The Coop Coordinator and employer will assess the students' overall skill development or skill acquisition, their professionalism at both a site visit and via employer evaluation, and also through their portfolio and self reflection. 

Prerequisites:
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