HOSPITALITY MANAGEMENT- HOTEL AND RESORT
Program Outline
Major: HMGT
Length: 2 Years
Delivery: 4 Semesters, plus 1 Work Term
Credential: Ontario College Diploma, Co-op
Effective: 2011-2012
Location: Barrie
Start: Fall , Winter, Summer
Description
This program prepares graduates for a wide range of careers in the Hospitality industry with a primary focus on those in Hotels and Resorts. The first two semesters introduce students to the broad spectrum of sectors and opportunities that make up Canada's Hospitality and Tourism industry. Effective interpersonal and communication skills underline the customer-service orientation of the curriculum. Industry-specific courses in food and beverage service, basic food preparation, front office and guest service procedures prepare students for the wide range of front-line positions available for the first co-op work experience.
Career Opportunities
The majority of graduates from this program find positions in the following fields: hotels, resorts, clubs and restaurant operations, sales and marketing, attractions, theme parks, airline food services, industrial sales to hospitality institutions, recreation or sports shops. Other related types of work include such positions as program directors in hotels, resorts, banquet and catering operations, and on cruise ships, supervisory positions at golf clubs, yacht clubs and elder care institutions. Hospitality Management – Hotel & Resort graduates find positions at the supervisory or management trainee level
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- ensure a high degree of customer satisfaction by providing hospitality services in a professional manner;
- contribute, as a committed member of the tourism industry, to achieving maximum benefits for tourism at the local, provincial, national, and international level;
- apply supervisory and leadership knowledge and skills to enhance performance as an employee and team member, and to contribute to the management of a hospitality enterprise;
- evaluate the financial implications of decisions and record and analyze financial information to support the goals of a hospitality enterprise;
- contribute to marketing effectiveness and employ selling techniques to promote successful operation of a hospitality enterprise;
- prepare and serve food and beverage in a competent manner;
- perform effectively as a member of a front office operations team;
- support the provision and maintenance of healthy, safe, and well-maintained food service environments;
- apply relevant legislation, regulations and codes to the provision and maintenance of food service facilities;
- implement ongoing professional development strategies and plans to enhance leadership and management skills.
Practical Experience
Co-operative Education is a mandatory component of all Co-op programs at Georgian College. It has been designed as a process by which students integrate their academic education with paid work experience related to their program of study. This integration affects much more than simply earning a salary, including the adjustment to the work environment and the development of professionalism. It also reinforces skills and theory learned during academic semesters, develops professional contacts, job knowledge and career path, improves human relations and communication skills and promotes personal maturity and financial independence.
Students are requested to register, attend and participate in their scheduled co-operative education classes. These classes are scheduled for all first year students and are expected to be completed in order to proceed successfully to their first co-op work experience. To ensure students are eligible to proceed onto any co-op work experience students should refer to Promotional Status and Eligibility for Co-op as outlined in the College Calendar. Co-op policies and procedures can be located on our website: www.georgianc.on.ca/careers/for-students/
Georgian College follows the Co-operative Education guidelines set out by the Canadian Association for Co-operative Education (CAFCE) and Education at Work Ontario (EWO) by supporting the learning outcomes designed for the program specific graduate profile and curriculum as set out by the Ministry of Training, Colleges and Universities.
Program Progression
Fall Intake
Sem 1 - Fall 2011
Sem 2 - Winter 2012
Work Term 1 - Summer 2012
Sem 3 - Fall 2012
Sem 4 - Winter 2013
Winter Intake
Sem 1 - Winter 2012
Sem 2 - Summer 2012
Sem 3 - Fall 2012
Sem 4 - Winter 2013
Work Term 1 - Summer 2013
Summer Intake
Sem 1 - Summer 2012
Sem 2 - Fall 2012
Sem 3 - Winter 2013
Work Term 1 - Summer 2013
Sem 4 - Fall 2013
Note: To confirm Winter (January) and Summer (May) starts, please contact the Office of the Registrar.
Articulation Agreements
A number of articulation agreements have been negotiated with universities and other institutions across Canada, North America and internationally. These agreements are assessed, revised and updated on a regular basis. Please contact the program co-coordinator for specific details if you are interested in pursuing such an option. Additional information can be found on our website at www.georgianc.on.ca/academics/articulations/.
Admission Requirements
Applicants following the OSS curriculum must have an Ontario Secondary School Diploma (OSSD - 30 credits) or equivalent. OSS applicants also require Grade 12 English (C) or (U) (ENG4C, ENG4U).
Applicants who are 19 years of age or over by the first day of classes, and who lack the academic entrance qualifications, may be considered for entrance to an appropriate post-secondary diploma or certificate program as mature applicants. Each applicant will be considered on an individual basis and acceptance will be determined by counselling, Communication Placement Assessment (CPA), previous post-secondary education and evaluation of experience. Some programs also have specific prerequisite requirements that must be met prior to admission. Mature applicants must meet all program specific prerequisites. Those applying as mature students and having no documentation of Grade 12 education must supply, if required, proof of age, such as a copy of an official birth certificate or driver's licence. Refer to Sections 2.5 and 2.6 of the Academic Calendar for further details.
Graduation Requirements
15 Mandatory Courses
2 Communications Courses
2 Optional Courses
4 General Education Courses
1 Co-op Work Term
Graduation Eligibility
To graduate from this program, the passing weighted average for promotion through each semester, from year to year and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester.
Mandatory
ACCT2007 Accounting Simulation
FNCE1001 Understanding Accounting
FOSR1010 Mixology
FOSR1011 Food Preparation and Theory
FOSR1012 Food and Beverage Service
FOSR2008 Food and Beverage Control Systems
MKTG1000 Introduction to Marketing
MKTG2022 Sales Management
TOUR1000 Introduction to Hospitality and Tourism
TOUR1003 Front Office and Guest Services Procedures
TOUR2001 Supervision in the Hospitality and Tourism Industry
TOUR2002 Rooms Division Management
TOUR2003 Convention, Banquet and Event Services
TOUR2012 Information Technology in the Hospitality Industry
TOUR2013 Applied Hospitality Supervision
Options
BUSI2007 Entrepreneurship and Small Business
FOSR2010 International Wine and Service
MGMT2007 Leadership Skills for Hospitality and Tourism Management
REAS1000 Research in the Information Society
TOUR2000 Recreation, Facilities and Leadership
TOUR2009 Menu Design
The descriptions that follow provide brief outlines of the courses. Please note that some courses have prerequisite and/or corequisite requirements not shown here, that need to be met in order to enroll in the course. You will be advised of any requisite requirements during the registration process, or you can contact the academic area for further details.
Communications
COMM1001 Communications at Work
Plus one addition communications to be selected from College list
(Note: this is in addition to any mandatory communications listed for the program)
General Education Courses
To be selected from College list
Co-op
COOP1003 Co-Op Work Term 1
COURSE DESCRIPTIONS
ACCT2007 Accounting Simulation 42 Hours
Accounting Simulation is an introductory course in computerized accounting using a commercial software package designed for small to mid-sized businesses. In this course the student will analyze and record various financial transactions using the accounting software. Applications include accounts receivables and sales, accounts payables and purchases, general ledger, payroll, inventories, financial reports, charts and graphs.
BUSI2007 Entrepreneurship and Small Business 42 Hours
This course will deal with creative and administrative elements and management concepts that impact a hospitality and tourism entrepreneur who wishes to establish a practical and viable small business. The required skills and aptitudes for small business management will be explored. The business background in which small business operates in Ontario and Canada will be studied to provide a solid basis for decisions regarding the undertaking of small business opportunities.
COMM1001 Communications at Work 42 Hours
Students develop their communication skills for the workplace. Using available technology, they research, write and edit work-related correspondence and short reports, individually and collaboratively. With audio-visual support, they prepare and deliver professional presentations that have vocational emphasis. In addition, students complete other communication tasks specific to their vocational areas.
COOP1003 Co-Op Work Term 1 700 Hours
Students are required to complete 20 weeks of paid work experience related to their program of study. Students work in a wide range of front line positions in hotels, resorts, restaurants and clubs. The co-op experience enhances their academic learning and develops practical skills and experience. Students are encouraged to attend and participate in scheduled co-operative education classes CPHR0001 which support the co-op process. Students are required to submit an employer evaluation and co-op work experience report for co-op credit.
FNCE1001 Understanding Accounting 42 Hours
This introductory course is predicated on the need for non-financial personnel to understand accounting and financial procedures necessary to operate a successful business. A general knowledge of the accounting cycle and its basic application to financial statements will be covered.
FOSR1010 Mixology 42 Hours
This course focuses on the skills used in bar operations, as well as the duties and responsibilities of bar staff and their role in customer relations. Students will gain theoretical and practical knowledge relating to the production, preparation and presentation of "mocktails", spirits, wines and beers. In addition, students will acquire a Smart Serve Certification and address the legal responsibilities and obligations of serving alcohol in a licensed establishment.
FOSR1011 Food Preparation and Theory 56 Hours
This course will provide hospitality students with an understanding of the basics of food preparation, equipment safety, sanitation, hygiene, nutrition and the overall operation of a kitchen. Students develop the knowledge, skills and attitudes required to work as a team in a kitchen environment.
FOSR1012 Food and Beverage Service 56 Hours
The Georgian College Hospitality and Tourism food outlets provide a laboratory in which students will develop the knowledge, skills and attitudes required to work as a team in a full service, licensed restaurant operation and informal quick service and retail outlets. Guest service procedures, and effective customer service skills and attitudes will be developed and practised to meet the high level of service quality desired in today's food service industry.
FOSR2008 Food and Beverage Control Systems 42 Hours
This course will introduce students to the importance and effect of food and beverage costs to an operation. Students will study the flow of goods to develop food and beverage control procedures. Current computer applications relevant to the cost control process will be used.
FOSR2010 International Wine and Service 42 Hours
This course will focus on the characteristics of wine and food service from around the world. Students will enhance their food and wine skills in a formal dining room setting.
MGMT2007 Leadership Skills for Hospitality and Tourism Management 42 Hours
This course is designed to give students the opportunity to develop leadership and team building skills through participation in activities which allow them to obtain practical experience in these areas. The course is for students who are, or wish to be in regular and ongoing leadership or team positions in student or community organizations. Students are required to actively participate in their selected team in a manner and level deemed satisfactory by the course instructor.
MKTG1000 Introduction to Marketing 42 Hours
This is an overview course with primary focus on marketing products and services to the ultimate consumer. Emphasis is placed on the basic marketing premise that customer needs must be satisfied in order to achieve company objectives. The student gains insight into the complex and interdependent variables involved in developing successful marketing strategies. The strategic marketing planning process is introduced, along with the specific concepts and principles involved in the four key components of the marketing plan - Product, Price, Distribution, and Promotion Strategies.
MKTG2022 Sales Management 42 Hours
This course will examine the elements of an effective sales force as a key component of the organization's total marketing effort. Course objectives include understanding the sales process, the relationship between sales and marketing, sales force structure, customer relationship management (CRM), the use of technology to improve sales force effectiveness, sales techniques and sales methodology.
REAS1000 Research in the Information Society 42 Hours
In today's global information society, hospitality and tourism operations such as hotels, resorts, and attractions must be very attuned to their customer's business and leisure needs. This course focuses on the importance of research processes and the role research plays in staying competitive. Students learn how to access and interpret relevant information using a variety of techniques and sources.
TOUR1000 Introduction to Hospitality and Tourism 42 Hours
The hospitality and tourism industry is exciting, challenging, dynamic and growing on a world wide basis. There are many businesses, associations and partnerships that must work together for the industry to thrive. This course provides students with an introduction to the sectors of the Canadian hospitality and tourism industry and the many career opportunities that exist.
TOUR1003 Front Office and Guest Services Procedures 42 Hours
This course will prepare the student to work in a front office of a lodging establishment. Guest relations, servicing, hospitality computer systems and front office procedures are the main focus of this course.
TOUR2000 Recreation, Facilities and Leadership 42 Hours
Recreation is an integral part of human activity. Recreational programming skills and practical leadership abilities are skills developed in this course. Students will examine values, attitudes and trends, as well as moral and legal concerns, including safety, in recreation leadership. Through practical and theoretical experiences, students will identify and explore facets of maintaining and storing specific recreation equipment and facilities.
TOUR2001 Supervision in the Hospitality and Tourism Industry 42 Hours
This course will provide students with the skills required to attract, select, hire and orient staff in a culturally diverse workplace. The student will also gain an understanding of the principles of building a team environment. Students will examine topics such as establishing a positive work climate, employee training, motivation, evaluation and discipline, and personal management skills including problem solving, ethical analysis, and organization.
TOUR2002 Rooms Division Management 42 Hours
This course provides the student with basic knowledge and skills required for Rooms Division Management. Planning, evaluating, scheduling, statistical analysis, night auditing, yield management, housekeeping and maintenance will be studied.
TOUR2003 Convention, Banquet and Event Services 42 Hours
Conventions, conferences, meetings and special events contribute significantly to the hospitality and tourism industry. Through theoretical and practical application students will develop the knowledge and skills required to service these events. Course activities include: room setup, audio visual requirements, exhibit handling, food and beverage services, sales and special events planning.
TOUR2009 Menu Design 42 Hours
Students will learn the principles of menu design and apply these principles to develop a variety of menus. Students will analyze a variety of menus and discuss the impact of menu design on restaurant and kitchen facilities.
TOUR2012 Information Technology in the Hospitality Industry 42 Hours
This course will introduce the student to current hardware and software products which are specific to the hospitality industry. This course will provide students with a grounding in the various systems packages they may encounter in the hospitality industry.
TOUR2013 Applied Hospitality Supervision 42 Hours
This course will provide students with the opportunity to apply theoretical concepts of dining room management in a realistic setting. As well students will learn how to develop operational manuals, job descriptions and protocols associated with the management of a dining room.
Adults with significant life and work experience may receive credits toward a college certificate or diploma program through an assessment process.
More information about Prior Learning Assessment and Recognition (PLAR)
NOTE: Information contained in College documents respecting programs is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. The college reserves the right to add or delete programs, options, courses, timetables or campus locations subject to sufficient enrolment, and the availability of courses.
Last Update: March 08, 2012.