Hospitality Management – Canadian Hotels & Resorts – Loyalist College in Toronto

Courses

• First Year - Semester One
• HOSP1045 Brand Marketing and Social Media
• Marketing is often defined as advertising – a highly visible activity by which organizations try to persuade consumers to buy products and services. However, marketing is much more than advertising and even the most skillful marketing cannot make consumers buy goods and services that they don't want. With a strong focus on the hospitality industry and social media, the student will learn that marketing involves two basic sets of activities. The first set starts with identifying consumer needs and ends with positioning the product or service to satisfy those needs and differentiate it from the competition. In between, rigorous analysis of the competition, the customer, the environment, and the company’s own capabilities are required. The second set of activities revolves around the “marketing mix” – letting the consumer know about the brand,
  product or service in an attention-getting, convincing, and motivating way, getting the message to the consumer through the best combination of distribution channels, pricing it effectively, and offering incentives to try, purchase, and purchase more.

• HOSP1043 Culturally Inclusive Communication
• This course focuses on cultural values and norms and how they impact the workplace. By examining cultural domains, students will develop strategies to strengthen their approach to intercultural sensitivity.
• HOSP1044 Food Costing and Budget Planning
• This course emphasizes the importance of creating a solid foundation on which to apply the fundamental concepts and principles of controlling costs, and therefore increase profits to hospitality establishments, with real-life situations. Beverage costs, menu pricing, and labor costs are all critical elements. Controlling food costs involves specific processes within purchasing, receiving, storage, and production that are crucial components of this course.
• HOSP1041 Hospitality Math and Excel Basics
• This course emphasizes the fundamental concepts and analytical techniques that are essential to understand, evaluate, and effectively manage finances. This is not financial accounting or bookkeeping, but specific formulas related to revenue, costs, profits, and many other hospitality metrics. Excel is the most widely used spreadsheet application in the world. This course will explore navigation as well as simple formulas to make life easier for the Hospitality Manager.
• HOSP1042 Introduction to Hotel, Restaurant and Resort Operations
• Introduction to Hotel, Restaurant, and Resort Operations invites students to share the unique experience, enthusiasm, and passion surrounding the Accommodation & Food Hospitality Industry. This foundation course will expand the students' understanding of the vast career opportunities within this industry. Beyond hotels and restaurants, this course also touches on gaming, spas, attractions, and clubs.

• First Year - Semester Two
• HOSP1051 Business Analytics
• This course introduces data-driven business decision making skills that better inform practices in the workplace. Through the use of statistical tools, students will prepare and interpret visual representation of data.
• HOSP1052 Co-op and Canadian Career Search Prep 1
• This course focuses on developing strategies, attributes and employability skills to assist the learner with preparation for future placement and employment within the business field. Content includes essential communication in support of the job search, networking skills, exploration of career options and the application process, professional communication, and appropriate use of LinkedIn. This course will get students on the road to placement and career readiness.
• HOSP1046 Kitchen Theory and Practice
• This course examines fundamental techniques required to perform in a professional kitchen. Students are introduced to terminology, layout design, control systems, and professional standards. Various policies and procedures of industry kitchens are reviewed to highlight topics of safety, hygiene, product identification, and proper food handling.
• HOSP1049 Leadership & Corp Social Resp
• Leaders face social, economic, and environmental challenges at the same time as needing to build trust with communities. The complex global environment creates ambiguity and uncertainty and requires leaders to shift and respond to change to ensure sustainable business practices. Students will learn the core principles of corporate social responsibility and reflect on their own philosophy of leadership and will explore leadership within a unionized environment.
• HOSP1048 Nutrition- Health and Wellness
• In this course students will gain knowledge of health food trends and the ever-growing demand for healthful and delicious food service in the Healthcare industry. Students will learn to effectively manage a food service department and combine food service administration and nutritional care principles, to promote wholesome menu options that are appealing, taste great and satisfy nutritional needs. Students will learn about quantity food preparation, basic diets and nutrition, proper sanitation and safety practices, effective communication, and quality customer service.

• HOSP1047 Service Excellence & CRM
• Customer service is the core of any successful business. Better understanding customer behaviour and an organization's response is foundational to developing and analyzing strategies to build customer loyalty. Students develop knowledge of customer relationship management using current technologies for efficient and successful relationship development and maintenance. Effective customer service skills and strategies are also examined to build loyal and happy customers.
• HOSP1050 The Business Plan
• Students will learn how to create a business plan to use for their pitch - a presentation to potential investors. By applying principles of entrepreneurship, students will develop a scalable, repeatable, and successful model that incorporates community partners, external reviewers, and leaves students with a plan that could help propel them to launch their own start-up in a Canadian context.

• Second Year - Semester Three
• HOSP2034 Banquet and Catering Management
• Through this course, students will learn the skills and knowledge required to plan, book, and execute a successful banquet and catering event. The banquet industry will be reviewed in detail to expose students to the various customer requirements and requests that need to be considered when securing bookings. Techniques in negotiation, contract management, and sales strategies will be further explored.
• HOSP2041 Co-op and Canadian Career Search Prep 2
• Students continue to develop self-awareness of skills and abilities and how to translate that information into professional documents aligned to specific jobs, career paths and interview preparation. This course continues to build student skills with networking, understanding the value of professional bodies, and how to conduct research on changing workforce demands and trends in order to enhance employment opportunities. Students will learn and practise effective interview skills and techniques. This course continues to provide tools for students as they chart their paths for future career opportunities.
• HOSP2033 Facility Management
• Students will learn about the foundations of operating and managing a facility. From financial and project management, planning, maintenance schedules, and legal and regulatory requirements to staffing and information management, students will be exposed to all components to ensure business continuity.
• HOSP2035 Front of House Theory Practice
• Meet your customers face-to-face! Front of house requires sound problem solving and communication skills to ensure a positive and memorable experience for your guests. Students will continue to sharpen their customer service skills through role-plays and industry speakers. Topics explored include teamwork, table etiquette, seating guests, special meal requests, taking orders, and strategies for successfully working in this fact-paced environment.
• HOSP2037 Human Resources Law in Canada and Risk Management
• Through this course, students will be introduced to the ever-changing complexities of Canadian employment law. Students become knowledgeable about the legal framework, jurisdictional issues, and current legal trends by interpreting case law and examples of violations in the hospitality industry. Students will also learn about a project's life cycle and the activities required to manage risk.
• HOSP2036 Procurement and Cost Control
• This course introduces students to project estimation and cost management beyond simple food costing. Students will consider all costs associated with operating a business and how sound procurement and buying strategies help businesses plan and remain cash-positive to support sustainable growth. Approaches to change management, project scope, procurement legislation, and estimation techniques will be explored.

• Second Year - Semester Four (Elective Group 1 )
• HOSP2038 Applied Industry Project - Hospitality Management
• This capstone project will enable students to work on Canadian industry-relevant challenges to demonstrate their hospitality learning outcomes.
  Prerequisite: HOSP 1041, HOSP 1042, HOSP 1043, HOSP 1044, HOSP 1045, HOSP 1046, HOSP 1047, HOSP 1048, HOSP 1049, HOSP 1050, HOSP 1051, HOSP 2033, HOSP 2034, HOSP 2035, HOSP 2036, HOSP 2037, HOSP 2039
• WKPL2051 Co-op
• Students will apply previous learning in a hands-on environment in the Canadian industry to gain experience to add to their résumés.
  Prerequisite: HOSP 1041, HOSP 1042, HOSP 1043, HOSP 1044, HOSP 1045, HOSP 1046, HOSP 1047, HOSP 1048, HOSP 1049, HOSP 1050, HOSP 1051, HOSP 2033, HOSP 2034, HOSP 2035, HOSP 2036, HOSP 2037, HOSP 2039
• Notes
• Select 1 courses from above

*Courses subject to change.