Diploma in Hospitality and Tourism
Diploma in Hospitality and Tourism 23 Sections160 Lessons64 Weeks
Curriculum
- 23 Sections
- 160 Lessons
- 64 Weeks
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- 1. Management Fundamentals10 Items
- 2. Micro Economics5 Items
- 3. Business Law6 Items
- 4. Statistics for Business5 Items
- 5. English Fundamentals5 Items
- 6. Computer Applications in Business2 Items
- 7. Sales Management4 Items
- 8. Business Ethics2 Items
- 9. Macro Economics6 Items
- 10. Fundamentals of Marketing4 Items
- 11. Introduction to HRM3 Items
- 12. Fundamentals of Accounting9 Items
- 13. Project Management14 Items
- 14.1Project Life Cycle and Organization
- 14.2Introduction
- 14.3The Standard for Project Management of a Project
- 14.4Project Integration Management
- 14.5Project Scope Management
- 14.6Project Time Management
- 14.7Project Cost Management
- 14.8Project Quality Management
- 14.9Project Human Resource Management
- 14.10Project Communications Management
- 14.11Project Risk Management
- 14.12Project Procurement Management
- 14.13Professional Responsibility
- 14.14PMP® Test Preparation
- 14. Strategic Management4 Items
- 15. Introduction to Hospitality & Tourism4 Items
- 16. Managing Front Office Operations5 Items
- 17. House Keeping11 Items
- 18.1Role of Housekeeping in Hospitality
- 18.2Planning & Organizing Housekeeping Department
- 18.3Managing Inventories
- 18.4Controlling expenses
- 18.5Safety & Security
- 18.6Managing Laundry
- 18.7Guestroom cleaning
- 18.8Public area cleaning
- 18.9Ceilings, walls, furniture, fixture cleaning
- 18.10Bed, linen and uniform cleaning
- 18.11Carpet and floors cleaning
- 18. Food & Beverage Management9 Items
- 19.1The food service industry – origin and types
- 19.2Organizing food and beverage operations
- 19.3Nutrition and food service operations
- 19.4The Menu – pricing, types, design, style
- 19.5Standard product cost and pricing strategies
- 19.6Food and beverage service
- 19.7Preparation of food items
- 19.8Sanitation and safety
- 19.9Facility design and layout
- 19. Hospitality Law13 Items
- 20.1The Canadian Legal System; Human Rights in Canada; The Law of Contracts
- 20.2The Law of Negligence
- 20.3The Accommodation Sector
- 20.4The Restaurant Sector: Food
- 20.5The Beverage Service Sector: Alcohol
- 20.6The Innkeeper- Guest Relationship
- 20.7Innkeepers
- 20.8Guests
- 20.9Protection of Guests and their Property
- 20.10Regulatory Requirements
- 20.11Ownership and Management
- 20.12Employees and Employment Standards
- 20.13The Travel Industry
- 20. Training & Development in Hospitality Industry14 Items
- 21.1A Case for Training and Development
- 21.2Training and Development as an Investment
- 21.3Assessing Training Needs
- 21.4Instructional Design
- 21.5Training Tools and Techniques
- 21.6Training with Technology
- 21.7Measuring and Evaluating Training and Development
- 21.8Training the Trainer
- 21.9Orientation and Socialization
- 21.10Hourly Employee Training
- 21.11Mentoring
- 21.12Supervisory and Management Development
- 21.13Executive Education
- 21.14Outsourcing Training and Development
- 21. Managing Technology in Hospitality Industry12 Items
- 22.1Using Information Technology to Drive Competitive Advantage
- 22.2Computing Essentials
- 22.3Networks and Security
- 22.4E-commerce
- 22.5Restaurant Management Systems
- 22.6Hotel and Resort Technology
- 22.7Hotel Global Distribution Systems and Channels
- 22.8Databases
- 22.9Competing on Knowledge: How the Power of Information Can Enable Great Things
- 22.10Technology in the Casino Industry
- 22.11Technology for the Meetings and Events Industry
- 22.12Strategic Hospitality Technology Investment
- 22. International & Canadian Tourism12 Items
- 23.1Understanding Tourism
- 23.2Tourism Guests and Hosts
- 23.3Planning, Developing, and Marketing a Destination
- 23.4Transportation
- 23.5Accommodations
- 23.6Food and Beverage
- 23.7Recreation
- 23.8Adventure Tourism and Outdoor Recreation
- 23.9Events
- 23.10Travel Services
- 23.11Tourism Services
- 23.12Challenges and the Future
- 23. Co-op Placement1 Item