Program Description:

Tourism and Hospitality W. Coop

(Diploma)

TheTourism and Program includes most of the components required for a successful career in tourism and hospitality;studentsl earn all   the different aspects of the tourism and hospitality industries and all the departments that form an integral part of theTourism field from Marketing and Development to develop and market a tourism destination, to Rooms Division (Front Office and Housekeeping, Facility Management), Managing Food &Beverage Operations, Marketing&Sales of the hospitality products and Convention Management&Service.The program pays a special attention to the tourism industry and allthe hotels’ supporting departments required performance to support the hotel operation (Human Resources,Supervision, Accounting, andTechnology) including an interactive learning on how these departments operate, the special requirements needed to pursue a career ineachof them,a detailed lookateach department operations and understanding these departments’role ina successful Hospitality operation.

Career Occupation:

Hotel’sRooms Division:FrontDeskAgent,HotelReservationAgent, NightAuditor,Switch BoardOperator, BellPerson, Concierge,RoomAttendant,LaundryAttendant, House Person

Food &Beverage:RoomServiceAttendant, Restaurant/Bar/Lounge Server/Busperson,Banquets’Server/Busperson.

Hotel’sand Convention Centres’Sales &Marketing:Coordinator;TourismOrganizations,Sales/MarketingCoordinator,Catering/BanquetsCoordinator.

HotelandHospitabilityorganizationsAdministration:HumanResourcesCoordinator,Bookkeepingstaff.ThefollowingNOC's are applicableto thisprogram:6513,6525,6313

Admission Requirements:

Students wishtoenrollinthe programarerequired tosatisfytwocriteria:

1.       Highschooldiplomaorequivalent

2.       Languageproficiency;studentsarerequiredtopresentaproofofoneofthefollowing:

ü   IELTS:minimumscore5.5andnoportionunder5.0

ü   CLB(CanadianLanguageBenchmark):Minimumlevel4

ü   TOEFL:Minimum,Computer213,Internet:80,Paper:550

ü   CollegeLanguageAssessmenttest:Minimum:70%

LearningObjectives/Outcomes:

Atthecompletionof thisprogramstudents willbeabletodescribeand demonstrate learningoutcomes of:

    Thedifferentdepartmentsand sections of theTourism and Hospitalitysections andhowtheyrelatetoeachotherwithinthe timeframe allocatedtotheprogram.

    To describeand be able toperformthe dutiesof differentpositionsdescribed abovein theTourismand Hospitalitysectorsand the requiredskillsforeachofthepositions

    Thedutiesinallthehoteldepartments within theircourse of study, FrontOffice, reservation,Food &beverage, Banquets&Conventionsas wellasSales&Marketing(inentryand skilledlevelpositions)

   To meettherequirements setin eachcourse outline achievinga minimumof 70%inallfinaltestsand ineach coursecomponent, projects, midtermtestsand courseassignments

Methodsof Evaluation:

Students’progressinthe programis measuredbytheirsuccessfulcompletionof thecourseslistedin theprogramoutlines;a minimumof 70% oftheallcourse marks as wellas each assessmentcomponentofthecoursesisrequired tosuccessfullycomplete the program.Pleaseseetheindividualcourseassessmentmethodsoutlined inthe “Course description andoutlines”

(Pleasesee CourseDescription andOutlinesandProgram registration)

CompletionRequirement:

A minimumof 70% markfor eachof theprogram’s courses asindicatedin“Students AssessmentMethods”as wellasaminimumof 80% in attendanceas indicatedin “AttendanceExpectations”

Program duration:

TotalProgramDuration:70weeks-1680Hours

TotalInstructionWeeks/Hours:840 Hours–42 weeksTotalCoopWeeks/Hours: 840 hours– 28 Weeks HomeworkHours:

Average homeworkhours;20 hours perweek, theseincludestudents’ required workonchapterquizzes,casestudies andprojects

Deliverymethod:

In-class Instructions

Instructional Methods:                                               Contact hours

Classroom(instructor Led)                                          720hours

ComputerBasedtraining(instructor Led)                    80hoursGroup Assignments and projects (instructor Led)        40hours

RequiredTextbooks,

Introduction toTravel andTourism:AnInternationalApproach-Wiley

(EIof AHLA – EducationalInstitute oftheAmericanHotel&LodgingAssociation,E-books)HospitalityToday:AnIntroduction-EIof AHLA

Managementof Food andBeverage Operations-EIofAHLASupervisionin theHospitalityIndustry-EIofAHLA

Basic HotelandRestaurantAccounting-EIofAHLAHospitalityFacilitiesManagementand Design-EIofAHLAManagingFrontOfficeOperations-EIofAHLA

ManagingHousekeepingOperations-EIof AHLAManagingHospitalityHumanResources-EIof AHLA

Revenue Management-EIof AHLA

Securityand LossPrevention Management-EIof AHLAManagingTechnologyin theHospitalityIndustry-EIof AHLAHospitalitySalesand Marketing-EIofAHLA

ConventionManagementand Service-EIof AHLA

ProgramOrganization:

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