Hospitality and Tourism Administration with Co-op

Canadian College of Technology and Business – CCTB

Course

In Vancouver (Canada)

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£ 4,389.85 VAT inc.

*Indicative price

Original amount in CAD:

$ 7,500 $ 10,500

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Description

  • Type

    Course

  • Level

    Advanced

  • Location

    Vancouver (Canada)

Throughout this post-secondary diploma program, you will be equipped with the required skills and knowledge to work and succeed in the Hospitality and Tourism sector.

This program is designed to teach you the knowledge and skills in several areas of hospitality and tourism such as Hotel Operations, Food and Beverage Management, Hospitality Marketing, and Finance.

The objective of this program is to equip students with all the required skills, knowledge, and attitude to work and succeed in the Tourism and Hospitality sector.

The Hospitality and Tourism Management with Co-op Program aims to provide students with: 

• A range of personal and professional skills that can be used in a wide range of situations and contexts.
• Support and guidance to develop as independent learners and acquire a range of transferrable skills.
• Problem-solving skills to improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organization and as part of a team.

This program will enable you to access a range of career opportunities or to progress onto higher-level studies within the hospitality and tourism sector. Additionally, you will learn transferable skills that can be applied across the Hospitality, Tourism, and Business fields.

Some roles you could consider pursuing after you finish the program include:

• Desk Clerk
• Guest Service Agent
• Food Service Officer
• Conference Planner
• Restaurant Assistant Manager
• Sales Assistant
• Travel Guide
• Resort Worker
• Room Service Clerk

Facilities

Location

Start date

Vancouver (Canada)
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Start date

MayEnrolment now open
SeptemberEnrolment now open
NovemberEnrolment now open
JanuaryEnrolment now open

About this course

This program will enable you to access a range of career opportunities or to progress onto higher-level studies within the hospitality and tourism sector. Additionally, you will learn transferable skills that can be applied to almost any position.

Desk Clerk
Guest Service Agent
Restaurant Assistant Manager
Food Service Officer
Visitor Information Counsellor
Conference Planner Assistant
Booking and Reservations Officer
Sales Assistant
Travel Guide
Resort Worker
Room Service Clerk

Have a Secondary School Diploma or equivalent or be at least 19 years of age
Good command of English language IELTS 5.0 or equivalent outlined below
High school diploma or equivalent from an approved government institution of applicant’s home country, or applicant is minimum 19 years of age

Post-Secondary Diploma

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Reviews

Subjects

  • Hospitality
  • Tourism
  • Hospitality catering
  • Hospitality Management
  • Hospitality Marketing

Course programme

Hospitality Career Readiness
  • This module aims to introduce students the professional hospitality culture and mindset in Canada. This module also helps students develop and enhance their written, verbal, interpersonal communication skills and presentation techniques to ensure success in any business environment. Students also explore the fundamentals of MS Office, workplace health and safety procedures and acquire the required skills and knowledge which consequently will increase their employability.
Introduction to Hospitality and Tourism
  • The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products in the Canadian marketplace and international perspectives. It will ensure students acquire a holistic understanding of the hospitality, including the travel and hospitality industry, including the impacts of hospitality onto destination economies, communities, and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.
Front Office Operations
  • The course is aimed to cover the knowledge, skills, and attitudes in Front Office services in accordance with high standards in service industry. It covers basic, common, and specialized (core) competencies such as receive and process reservations, operate computerized reservation system, provide accommodation reception services, conduct night audit, provide club reception services, and provide porter services. Students will evaluate the suitability of different procedures for a range of hotel outlets.
Food and Beverage Operations
  • This module is designed to provide students a better understanding of food and beverage operations and procedures involved in an effective control system. It provides an in-depth understanding of food and wine and its service in a variety of styles of restaurant and establishments and students will have enough knowledge to produce a detailed plan for specified food and beverage operations.
Food Sanitation, Safety, and Health
  • This course aims to understand the essential principles of food hygiene applicable throughout the food chain including primary production through to the final consumer and achieve the goal of ensuring the food is safe and suitable for consumption. Students will gain an understanding of good personal hygiene and demonstrate knowledge of personal workplace hygiene practices, workplace health and safety.
Hospitality Accounting
  • The aim of this module is to provide students with an understanding and knowledge of the underlying principles and concepts relating to financial accounting and technical proficiency in the use of double-entry accounting techniques including the preparation of basic financial statements and how to prepare and process basic cost and quantitative information to support management in planning and decision-making in a variety of business contexts. It helps students to acquire skills such as operating effectively in any hotel department and learn about the essential ethical responsibilities in management accounting principles.
Customer Service
  • This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasizes the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.
Organizational Behaviour in the Hospitality Industry
  • This is an introduction to the basic concepts and topics in organizational behaviour (OB). This module will identify management and leadership behaviours and focuses on the current marketplace and industry. Major theorists, pioneers, and leaders are explored in this program to identify their management styles and relate them to measures of success. Emotional Intelligence is a theme carried throughout this module for its relevance towards academic and professional enhancement. This module will also explore the nature of corporate culture to understand its influences onto successful operation and development of organizational change.

Additional information

Fee

International: $10,500 - after scholarship: $7,500

Domestic: $10,500 - after scholarship and launch promotion: $6,500

See related categories

Hospitality and Tourism Administration with Co-op

£ 4,389.85 VAT inc.

*Indicative price

Original amount in CAD:

$ 7,500 $ 10,500

The best Tourism Management courses

See all

See all