Hospitality Business Management

Students will learn how to work effectively with facilities engineering and maintenance departments, including designing for food and beverage provisioning, telecommunications systems, and coordinating operations with renovation projects.

Students will learn the skills required to manage and retain qualified hospitality employees. Some topics covered include: attracting and retaining productive employees, scheduling, training, job satisfaction, incorporating needs of people of different age groups and backgrounds, and handling labour relations and union issues.

Students will be introduced to basic fundamental accounting issues and procedures required in hotels, restaurants and clubs. Students will learn the responsibility of a hospitality property’s accounting department, advantages and drawbacks of various types of income statements, and the role of inventory in calculating profit.

Students will become familiar with the specialized computer applications used in the hospitality industry, with emphasis on reservations systems, property management systems, and food and beverage sector systems.

Students will gain the knowledge required to organize, perform and evaluate front office functions that are critical to the success of the hotel. Training will include the importance of guest service, along with many technical aspects of front office management.

Students will learn the role of the supervisor in lodging and food service operations, and will learn supervisory skills and techniques. Included are specific techniques for staff communication, increasing productivity and controlling labour costs.

Students will be introduced to all aspects of food and beverage operations including planning, management, efficiencies and delivery of services of dining, banquet, catering, club and room service operations

Students will be introduced to proven marketing strategies and examine how these strategies are successfully implemented in marketing the hospitality services of hotels, motels and resorts.

This course is a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.

This course builds on the skills learned in the Student Success Strategies course or its equivalent. It provides information on how to use the communication skills learned in order to make a successful presentation to a prospective employer. Students also learn how to uncover the hidden job market and identify employment opportunities. Self-assessment during this course allows students to identify their personal skills that are transferable to the workplace and to describe these skills to a prospective employer. Students may be videotaped during a mock interview and will participate in the analysis of their performance in the “interview”.

Students will be placed in actual work places related to their field of study and will be expected to act as a regular employee in order to gain the valuable real world experience that so many employers seek. Students are encouraged to find their own work experience placement; however, once placed, continuation in that placement is mandatory.

This is the capstone project component of the Hospitality Business Management program, which is the opportunity for students to apply their knowledge and skills from the classroom portion of the program to practical situations typically encountered in a hospitality environment. The variety of tasks to perform as part of the capstone project will be aligned to a typical working environment and real-life situations.