International Hospitality Management

Program Objective

Hospitality is diverse and global in nature and one of the growing industries around the world. The International Hospitality Management Diploma is designed to prepare students for careers in the fast-paced, rewarding and challenging world of hospitality management. The program appeals to individuals who are charismatic, outgoing, capable and energetic. Its objective is to produce qualified graduates, ready to work in hotels and other accommodation services at a supervisory level.

Students will gain a broad range of management and operational skills and practical tools that will assist them in dealing with situations within a hospitality service environment. The program provides the skills to progress to higher-level careers, given the proper combination of skills, experience, personal attributes, and additional training.

This program provides students with:

Managerial skills to manage all physical aspects of a hotel, restaurant or hospitality property including: front office, housekeeping, and food service operations
Supervisory and communication skills essential for effective leadership
Techniques to develop and maintain high-performance teams
Strategies to manage human resources and maximize staff productivity striving to exceed guest expectations
Purchasing strategies and techniques
Operational capacity for computer systems, such as hardware, software, and generic applications as well as computer-based property management systems
Marketing strategies to employ in the hospitality industry

Career Opportunities

Graduates of this program are employed by service establishments throughout the public and private sectors. Careers that correspond with the skills learned in this program include:

Hospitality Manager
Banquet Manager
Food and Beverages Services Manager
Restaurant Manager
Catering and Conference Services Manager
Hotel Clerk Supervisor
Reservations Supervisor
Theatre Attendants Supervisor

Duties & Responsibilities

Supervisors manage and co-ordinate the activities of entertainment, accommodation and food service workers and other service workers not elsewhere classified. Specific job duties vary with education and experience and may include:

Coordinating, assigning and reviewing the work of hotel, motel and other accommodation services clerks, theatre ushers and attendants, reservation clerks, sport and recreation club workers, commissionaires, and other service workers not elsewhere classified
Establishing work schedules and procedures and coordinating activities with other work units or departments
Resolving work-related problems and preparing and submitting progress and other reports
Hiring and training staff in job duties, safety procedures and company policies; may perform the same duties as workers supervised
Requisitioning supplies and materials
Ensuring smooth operation of computer systems, equipment and machinery, and arrange for maintenance and repair work

Admission Requirements

Grade 12 diploma (or equivalent) or Mature Student status. Mature students must successfully complete an admissions test. Candidates are required to attend a personal interview with an Admissions Representative.

Courses are open to any applicant who possesses a good command of the English language and is able to follow instructions.

An admissions interview will be administered to determine if the applicant has the required interest, motivation, and entry-level skills to take this program.

Full-time students must attend the required hours per week as per the course schedule and may do so at times convenient to them.

Part-time students may set their own schedules to a minimum of two training sessions per week. These times may be scheduled during the day, evening, or on weekends.

Personal Attributes Required

To be successful as a Hospitality Service Supervisor, individuals must possess the ability to:

Learn new skills and knowledge
Formulate decisions and exercise good judgment
Build working relationships to achieve goals
Efficiently manage time and stress
Work collaboratively and effectively as part of a team
Be self-motivated, energetic, confident, and creative
Effectively communicate and use interpersonal skills
Use good listening skills and be tactful
Be detail oriented with a good memory
Communicate verbally and in writing with people from all walks of life
Be resourceful and effectively plan and organize job tasks to delegate to employees

Program Notes

Financial assistance may be available to qualified students.

Students must also achieve a 75% program average to earn their International Hospitality Management Diploma. In addition, students will receive the internationally recognized Hospitality Management Diploma from the American Hotel & Lodging Association's Education Institute and the following certificates of specialization in Rooms Division, and Human Resources Management.

Competencies Upon Completion

CORE BUSINESS & COMPUTER COURSES*

SOFTWARE FUNDAMENTALS & OFFICE SKILLS Basic level of proficiency in keyboarding, using Personal Computers, Microsoft Word, Microsoft Excel, Microsoft Outlook and the Internet

CORE BUSINESS/EVENT MANAGEMENT SPECIALTY COURSES*

BUSINESS SKILLS
Business Essentials, Marketing & Sales, Conference and Event Management, Event Marketing, Business Negotiations and Contracts, Business Financial Management, Management Fundamentals, Business Supervisory Skills, Human Resource Management, and Business Presentations
OPERATING SYSTEMS
Microsoft Windows Level 1
BUSINESS SKILLS
Completion of Business Correspondence Level 1, Customer Service, Business Verbal Communications and Conference and Event Management
EMPLOYABILITY SKILLS
Job Search and Résumé Writing

CORE BUSINESS/HOSPITALITY MANAGEMENT SPECIALTY COURSES

HOSPITALITY
Supervision in the Hospitality Industry, Hospitality Facilities Management and Design, Managing Front Office Operations, Housekeeping Management, Managing Hospitality Human Resources, Purchasing for Food Service Operations, Fundamentals of Destination Management and Marketing, Leadership and Management in the Hospitality Industry, Managing Technology in the Hospitality Industry, Managing Service in Food and Beverage Operations, Marketing in the Hospitality Industry, and Basic Hotel and Restaurant Accounting