
- Lessons: 160
- Duration: 64 weeks
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Our graduates will have a combination of theoretical and applied understanding of service leadership with a firm grounding in different areas of hospitality and tourism marketing techniques. In an international context within the hospitality and tourism industry they will perform all function with a flexible and versatile mode of working professionals. The overall course structure of the program will meet the requirements of all type of entry-level positions and let the graduate to Become immediately effective within the hospitality and tourism industry through understanding the principles and procedures of a range of hospitality functions, including front desk operations, housekeeping, and food and beverage productions.
ADMISSION REQUIREMENTS
- Ontario Secondary School Diploma (OSSD) or equivalent with:
- Grade 12 English: ENG4(C) or ENG4(U)
- Grade 12 Mathematics: (C) or (U) or Grade 11 Mathematics: (U) or (M)
- Or Mature Student Status (age 18 or older) with the above prerequisite course(s), their equivalent(s), or appropriate qualifying test score of Wonderlic SLE (at least 16).
- Passing SLE test
DIPLOMA PROGRAM HIGHLIGHTS
- Event management and organizing conventions skills
- Providing leadership to team
- Sales and relationship management
- Customer Service at the front desk
- Maintaining cleanliness
- Facilities Management
- Marketing Techniques
- Managing transnational travel corporations
- Understanding of legal framework required in hospitality and tourism industry
- Use of large database of all types events and scenario
- Providing training to employees in hospitality and tourism industry
- Strong organization and time management skills
- Expert in multi-tasking specially planning and scheduling
- Business communication skills
- Understanding Marketing & Sales
- Practical knowledge in statistics, math and accounting
- Learn to create an e-business strategy
- Conflict resolution within local organizations
- Identify a need for a new employee
- Prospect and qualify customers
- Overcome buyer objections
DIPLOMA KNOWLEDGE OF UNDERSTANDING
- Understand the management travel related queries and all questions related to convention and/or tour services.
- Understand the management of front office operations.
- Concept of maintaining records of vacant rooms and reservations.
- Good command over method to assign rooms, registers new guests, and answers all queries about hotel services.
- Learn the basic concept of compilation and daily record sheets management.
- Understand the record keeping of guest accounts, receipts and vouchers using computerized or manual systems.
- Managed the statements of charges to departing guests and receive payment.
- How to help customers with information about travel destinations, transportation, accommodation options, costs of package tour & recommend suitable products
- To provide travel tips regarding tourist attractions, foreign currency, customs, languages and travel safety.
- Understand the promotion strategy and discuss conventions with trade show services amongst various trade and professional associations.
- Concept of designing plan entertainment and social gatherings for participants
- Method to review final billing submitted to clients for events and prepares reports.
- How to manage and plan operations of cafeteria, restaurant, bar, or other food or beverage service.
- Understand the negotiation method with clients for catering and with suppliers for food & other supplies.
- Housekeeping duties such as laundry, cleaning and making beds
JOB OPPORTUNITIES
- Corporate Hospitality Associate
- Corporate Travel Buyer
- Guest Service Agent
- Hospitality and Tourism Business Development Supervisor
- Visitor Information Counselor
- Hospitality and Tourism Business Development Manager
- Hotel and Tourism Account Manager
- Conference Planner Assistant
- Food and Catering Services Coordinator
- Project Manager-Planning and Tourism Destination
- Hospitality or Tourism Relationship Manager
- Hospitality or Tourism Travel Sales Coordinator
- Travel Guide
- Marketing Assistant Manager among other associations.
- Restaurant Assistant Manager
- Room Service Clerk
- Food Service Officer
- Booking and Reservations Officer
- Sales Assistant
- Resort Worker
FINANCIAL ASSISTANCE AND FUNDING OPTIONS
Students in the hospitality and tourism diploma program may eligible for different sources of funding and financial assistance for example scholarships, bursaries and interest free loans programs administrative by epic college and some employers.
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1. Management Fundamentals
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Lesson 1.1Motivating Employees
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Lesson 1.2Foundations of Control
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Lesson 1.3Managing change & Innovations
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Lesson 1.4Introduction to Management & Organizations
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Lesson 1.5Environmental Constraints on Managers
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Lesson 1.6Planning & Benchmarking
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Lesson 1.7Decision Making
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Lesson 1.8Organizing
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Lesson 1.9Communication
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Lesson 1.10Leadership
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2. Micro Economics
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3. Business Law
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4. Statistics for Business
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5. English Fundamentals
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6. Computer Applications in Business
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7. Sales Management
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8. Business Ethics
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9. Macro Economics
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10. Fundamentals of Marketing
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11. Introduction to HRM
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12. Fundamentals of Accounting
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13. Project Management
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Lesson 13.1Project Life Cycle and Organization
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Lesson 13.2Introduction
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Lesson 13.3The Standard for Project Management of a Project
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Lesson 13.4Project Integration Management
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Lesson 13.5Project Scope Management
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Lesson 13.6Project Time Management
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Lesson 13.7Project Cost Management
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Lesson 13.8Project Quality Management
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Lesson 13.9Project Human Resource Management
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Lesson 13.10Project Communications Management
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Lesson 13.11Project Risk Management
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Lesson 13.12Project Procurement Management
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Lesson 13.13Professional Responsibility
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Lesson 13.14PMP® Test Preparation
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14. Strategic Management
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15. Introduction to Hospitality & Tourism
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16. Managing Front Office Operations
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17. House Keeping
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Lesson 17.1Role of Housekeeping in Hospitality
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Lesson 17.2Planning & Organizing Housekeeping Department
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Lesson 17.3Managing Inventories
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Lesson 17.4Controlling expenses
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Lesson 17.5Safety & Security
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Lesson 17.6Managing Laundry
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Lesson 17.7Guestroom cleaning
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Lesson 17.8Public area cleaning
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Lesson 17.9Ceilings, walls, furniture, fixture cleaning
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Lesson 17.10Bed, linen and uniform cleaning
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Lesson 17.11Carpet and floors cleaning
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18. Food & Beverage Management
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Lesson 18.1The food service industry – origin and types
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Lesson 18.2Organizing food and beverage operations
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Lesson 18.3Nutrition and food service operations
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Lesson 18.4The Menu – pricing, types, design, style
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Lesson 18.5Standard product cost and pricing strategies
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Lesson 18.6Food and beverage service
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Lesson 18.7Preparation of food items
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Lesson 18.8Sanitation and safety
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Lesson 18.9Facility design and layout
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19. Hospitality Law
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Lesson 19.1The Canadian Legal System; Human Rights in Canada; The Law of Contracts
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Lesson 19.2The Law of Negligence
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Lesson 19.3The Accommodation Sector
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Lesson 19.4The Restaurant Sector: Food
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Lesson 19.5The Beverage Service Sector: Alcohol
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Lesson 19.6The Innkeeper- Guest Relationship
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Lesson 19.7Innkeepers
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Lesson 19.8Guests
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Lesson 19.9Protection of Guests and their Property
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Lesson 19.10Regulatory Requirements
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Lesson 19.11Ownership and Management
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Lesson 19.12Employees and Employment Standards
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Lesson 19.13The Travel Industry
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20. Training & Development in Hospitality Industry
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Lesson 20.1A Case for Training and Development
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Lesson 20.2Training and Development as an Investment
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Lesson 20.3Assessing Training Needs
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Lesson 20.4Instructional Design
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Lesson 20.5Training Tools and Techniques
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Lesson 20.6Training with Technology
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Lesson 20.7Measuring and Evaluating Training and Development
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Lesson 20.8Training the Trainer
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Lesson 20.9Orientation and Socialization
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Lesson 20.10Hourly Employee Training
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Lesson 20.11Mentoring
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Lesson 20.12Supervisory and Management Development
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Lesson 20.13Executive Education
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Lesson 20.14Outsourcing Training and Development
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21. Managing Technology in Hospitality Industry
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Lesson 21.1Using Information Technology to Drive Competitive Advantage
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Lesson 21.2Computing Essentials
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Lesson 21.3Networks and Security
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Lesson 21.4E-commerce
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Lesson 21.5Restaurant Management Systems
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Lesson 21.6Hotel and Resort Technology
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Lesson 21.7Hotel Global Distribution Systems and Channels
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Lesson 21.8Databases
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Lesson 21.9Competing on Knowledge: How the Power of Information Can Enable Great Things
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Lesson 21.10Technology in the Casino Industry
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Lesson 21.11Technology for the Meetings and Events Industry
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Lesson 21.12Strategic Hospitality Technology Investment
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22. International & Canadian Tourism
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Lesson 22.1Understanding Tourism
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Lesson 22.2Tourism Guests and Hosts
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Lesson 22.3Planning, Developing, and Marketing a Destination
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Lesson 22.4Transportation
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Lesson 22.5Accommodations
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Lesson 22.6Food and Beverage
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Lesson 22.7Recreation
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Lesson 22.8Adventure Tourism and Outdoor Recreation
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Lesson 22.9Events
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Lesson 22.10Travel Services
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Lesson 22.11Tourism Services
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Lesson 22.12Challenges and the Future
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23. Co-op Placement