Hospitality and Tourism Management with CO-OP

Canadian College of Technology and Business – CCTB

Course

In Vancouver (Canada)

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£ 5,781.72 VAT inc.

*Indicative price

Original amount in CAD:

$ 9,878 $ 15,900

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Description

  • Type

    Course

  • Level

    Intermediate

  • Location

    Vancouver (Canada)

The Diploma in Hospitality and Tourism Management with Co-op program focuses on the latest development in the hospitality and tourism industry. Students will learn the highest industry standard practices and procedures to effectively manage operations in a hospitality and tourism environment. This program emphasizes the development of professional competencies such as effective communication skills, good customer service skills, leadership, teamwork, and other relevant professionalism topics related to the industry.

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

Our Advanced Diploma in Hospitality and Tourism Management program engages students in putting the principles and procedures into practice necessary for a range of hospitality responsibilities, including front desk operations, and food and beverage production, hospitality marketing and finance.

This program prepares students for the following career occupations:

• Restaurant Assistant Manager
• Hotel front desk clerk
• Guest services agent – hotel, Food Service Officer, Banquet manager
• Bar manager
• Cafeteria manager
• Catering service manager
• Dining room manager
• Food services manager
• Hotel food and beverage service manager
• Travel Councilor
• Night clerk,
• Reservation’s clerk - hotel
• Room clerk
• Reservation agent - travel agency
• Travel agent
• Travel consultant
• Food service agent/consultant
• Event and Meeting organizer

• Good command of English language
• High school diploma or equivalent from an approved government of applicant's home country, or applicant is minimum 19 years of age
• Students are required to bring their own computers to class

English Language Requirements:

Applicant must attain one of the following English language requirements:

• Successful completion of CCTB EAP (English for Academic Purposes) Level 3 or
• Have the required IELTS 5.0 score or equivalent or
• Pass the CCTB English Assessment (Written onsite or online with exam proctor)

Post-Secondary Diploma

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Subjects

  • Tourism and Hospitality
  • Tourism
  • Tourism Hospitality Management
  • Industry
  • Tourism Industry
  • Tourism Hospitality
  • Hospitality Management
  • Hospitality

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 Management
  • The aim of this course 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 covers 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 course 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 help 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 Behavior in the Hospitality Industry
  • This is an introduction to the basic concepts and topics in organizational behavior (OB). This module will identify management and leadership behaviors 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 on successful operation and development of organizational change.
Facilities and Maintenance Management
  • This module introduces balance of generic management skills core quality of an organization, the value, and the risk in processes and to be focused on the facilities operations. It will ensure that students have the required operational skills for the delivery of the facilities services that are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.
Human Resource Management
  • The aim of this module is to provide the students with an in-depth understanding of the strategic and coherent approach to an organization's most valued assets - the people working there who individually and collectively contribute to the achievement of the objectives of the business. The module will also focus on effective business practices in the hospitality industry, like performance and reward management. Students will be introduced to different learning theories and styles, which will help them reflect on their learning experience and increasing their effectiveness as independent self-learners. Also, they will be involved with personal development planning (PDP) to improve their employability and professional skills.
Meetings, Incentives, Conferences and Events
  • The aim of this module is to introduce students to the aspects of both business and leisure events. It will ensure that students acquire knowledge of the specific characteristics of the Meetings, Incentives, Conferences, Events sector (MICE) including impacts of tourism development, conference marketing, management of meetings and conferences along with the growing importance of event tourism.
Trends and Issues in the Hospitality and Tourism Industry
  • The aim of this course is to provide students with an understanding on how to identify emerging issues on the tourism and hospitality industry and examining their impact towards the hospitality and tourism industry. It will ensure that students are able to understand how important it is to tackle all these emerging issues prevailing in the hospitality and tourism industry and evaluate its impact efficiently.

Additional information

Fee

Domestic and International: $ 15,900 - after launch promotion & scholarship: $9,878

See related categories

Hospitality and Tourism Management with CO-OP

£ 5,781.72 VAT inc.

*Indicative price

Original amount in CAD:

$ 9,878 $ 15,900

The best Tourism Management courses

See all

See all