Diploma in Hospitality and Tourism Management Co-op

The modules include:

1. Hospitality Career Readiness

This module will help you develop and enhance your written, verbal, interpersonal communication skills, time management skills and presentation techniques, to ensure success in any business environment. You will also learn to use Microsoft Office to help you operate more efficiently and be more productive.

2. Introduction to Hospitality and Tourism

The aim of this module is to provide an understanding of the nature of hospitality and its products from a local and international perspective. You will get a holistic understanding of the industry, including the impacts of hospitality on destination economies, communities and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on your own country and consider how hospitality can have a strategic developmental function.

3. Front Office Operations

This module introduces the systems and procedures required for front desk office operations. It also emphasizes the importance of high standards in personal qualities and the provision of customer service. You will develop knowledge and skills regarding reception procedures and understand the key legislation that relates to reception procedures. Finally, you will evaluate the suitability of different procedures for a range of hotel outlets.

4. Food and Beverage Operations

The aim of the Food and Beverage Operations module is to provide an understanding of the operational aspects behind this and how to cater to an international clientele in a range of establishments, in order to encourage an appreciation of the origins of food and beverage and to understand the various factors involved in meeting customer needs.

You will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and get sufficient knowledge to produce a detailed plan for specified food and beverage operations.

5. Food Sanitation, Safety and Health

This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities must ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

6. Hospitality Accounting

The aim of this module is to provide the knowledge, skills and techniques that will help with the management decision-making process. You will look at the process and practices which take place within a hotel business environment and the analytical skills required to understand accounting and financial information.

7. Customer Service

The aim of this module is to provide a better understanding of what customer service is and how this can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes effective communication skills in customer relations and services and you will learn how to deal with various customer-related situations.

8. Organizational Behavior in Hospitality Industry

This is an introduction to the basic concepts and topics in organizational behavior (OB). This module focuses on OB at three levels: individual, interpersonal and collective. At the individual level, you will cover decision-making, motivation and personality; at the interpersonal level, you will cover power, influence and negotiations. Finally, the course will move to the collective level where you’ll look at groups and managing change.

Graduates of this certificate can expect career opportunities under NOC 0631, 6521, 6525, 0631, 6521, or 6525 which includes positions such as:

1. Guest services agent – hotel
2. Hotel front desk clerk
3. Night clerk
4. Reservations clerk – hotel
5. Room clerk
6. Reservation agent – travel agency
7. Travel agent
8. Travel consultant
9. Banquet manager
10. Bar manager
11. Cafeteria manager
12. Catering service manager
13. Dining room manager
14. Food services manager
15. Hotel food and beverage service manager
16. Restaurant assistant manager
17. Restaurant manager
18. Restaurateur – food services