School of Hospitality Hospitality Management Diploma Program Content Guide Effective Date: September 2009 Revised: June 2009
Hospitality Management Diploma 2 Table of Contents Purpose... 3 Goals... 3 Activities & Design... 3 Program Duration... 4 Evaluation... 4 Credential... 4 Entrance Requirements... 4 Recommended Characteristics... 5 Additional Information... 5 Course Credits... 6 Course Descriptions... 7 Transcript of Achievement... 12 Letter Grades... 12 Grade Point Average... 13 Degree Opportunities for Graduates of the Vancouver Community College Hospitality Management Diploma... 14
Hospitality Management Diploma 3 Purpose The Hospitality Industry consists of a diverse range of business types and sizes, from multi-national hotel corporations and restaurant chains to family-owned and operated outlets throughout the province of British Columbia. The industry's increasing diversity, coupled with its position as the province's fastest growing industry, has created a critical need for professionally trained and educated hospitality people. The two-year diploma from Vancouver Community College's Hospitality Management Program addresses that need. Designed to provide the Hospitality Industry with future management personnel, the Hospitality Management diploma program combines hands-on practical experience with academic courses. Graduates have found employment in hotels, airline companies, cruise ship operations, motels, recreational resorts, convention and catering firms, private inns and tour companies. Many have also been employed in food service and housing departments of public service organizations such as hospitals, colleges and universities. Some graduates have also exercised their entrepreneurial capabilities and are now operating their own hospitality businesses. Goals A graduate of the Hospitality Management Program, through a combination of theoretical course work and hands-on experience, will acquire skills in the various disciplines required for modern management. Courses include accounting, finance, marketing, communications, accommodations, food and beverage cost controls, law, statistics, economics, human resources management and many more. Activities & Design This program is offered on a full time basis with approximately 15 hours of class and lab instruction per week over a two-year, four semester period. Courses are not offered during the summer semester in order to provide students with the opportunity of obtaining the work experience required by the program. The program has been designed to involve the student in a variety of learning environments and instructional delivery methods. Throughout the year the student will participate in lectures, seminars, small group discussions, role plays, culinary labs, hotel and restaurant settings, hotel simulation, and computer labs.
Hospitality Management Diploma 4 Most of the classroom time exposes the student to both the theory and practical application of hospitality management concepts and skills. Numerous course projects, reports and term papers are required. These assignments have been designed to strengthen the understanding of course topics and give the students an opportunity to apply effective management practices. To enhance program curriculum, establish industry contacts and provide hands on experience, many course projects, activities and labs will involve students in actual work experiences both within the College and in industry. Some projects require the students to choose their own topic. This allows the student to research information and ideas that are of interest and in keeping with their career goals. Program Duration Hospitality Management is a two year, four semester, program. (No classes are conducted in the summer semester between first and second year). Evaluation An evaluation of the learning progress of each student is prepared by the instructor. The evaluation is by theory examination and assessment of practical assignments and group projects. Credential A VCC Diploma is granted upon successful completion of all course work (with a minimum 2.00 Grade Point Average) and 500 hours of related industry work, traditionally accomplished during the summer between the first and second year courses. Entrance Requirements Grade 12 graduation or equivalent including English 12 with a Letter Grade of C or better. Resume documenting a minimum of 500 hours of customer service related work experience. High School graduates who have successfully completed the Career Preparation Program in Hospitality and Tourism should indicate this on their application.
Hospitality Management Diploma 5 Recommended Characteristics The hospitality industry is primarily a people business. The Hospitality Management Program has been designed to strengthen and encourage interpersonal skills and a team approach to course work. Students work with fellow students, industry representatives, members of the college community and the public. Students must have the desire to work effectively as a team player and to deal with the public. Besides a strong "people focus", familiarity with computers, basic keyboarding skills and fluency in a second language are further assets that will strengthen the students' success in this program. Additional Information Department Head Tel: 604.443.8378 Fax: 604.443.8753 email: hospitality@vcc.ca Program Advising Downtown Campus 250 West Pender Street Vancouver, BC V6B 1S9 Tel: 604-443-8453 Fax: 604-443-8351 Broadway Campus 1155 East Broadway Vancouver, BC V5N 5T9 Tel: 604-443-8453 Fax: 604-871-7100
Hospitality Management Diploma 6 Course Credits Course# Course Name Credits Semester 1 HOSP 1101 Communications 3.0 HOSP 1103 Food and Beverage Operations 3.0 HOSP 1104 Food Production Principles 3.0 HOSP 1106 Accommodations 1 3.0 HOSP 1107 Business Mathematics 3.0 Semester 2 HOSP 1201 Technical Writing 3.0 HOSP 1202 Hospitality Computer Applications 3.0 HOSP 1203 Restaurant Operations 3.0 HOSP 1207 Business Statistics 3.0 HOSP 1210 Financial Accounting 3.0 Semester 3 HOSP 1206 Accommodations 2 3.0 HOSP 1212 Human Resources Management 3.0 HOSP 2110 Management Accounting 3.0 HOSP 2117 Cost Controls for the Hospitality Industry 3.0 HOSP 2207 Microeconomics 3.0 Semester 4 HOSP 1108 Introduction to Tourism 3.0 HOSP 2111 Introduction to Marketing 3.0 HOSP 2212 Organizational Behaviour 3.0 HOSP 2215 Hospitality Law 3.0 HOSP 2218 Management Principles 3.0 HOSP 2245 Industry Work Experience 0.0 Note: A mark of C - of better is required to progress to the next level in courses that are pre-requisites (i.e., HOSP 1103, 1104, 1106, 1107).
Hospitality Management Diploma 7 Course Descriptions Semester 1 HOSP 1101 Communications 3.0 credits This course requires the students to develop self-confidence in writing and presenting a variety of speeches. It includes all aspects of planning, organizing, delivering, and evaluating oral presentations and interviewing techniques. The instructor and students evaluate the speeches by using a standardized criteria sheet. Students also participate in a mock meeting using the Roberts rule of order. Students are videotaped to help them evaluate and improve their oral communication skills. Students also write a resume, cover letter, and practice interviewing techniques. HOSP 1103 Food and Beverage Operations 3.0 credits This course covers the theoretical and practical application of food service operations. Students develop practical training in the mixology lab, and theoretical competency in the elements of foodservice operations, dining room service training, foodservice systems, various types of restaurants (specialty, theme, fine dining, casual, and banquet and catering establishments). Students visit a restaurant and write and present a report. HOSP 1104 Food Production Principles 3.0 credits Students acquire the basic skills of food preparation in this course. A firm foundation is established for the advanced skills taught in the second semester. Students learn to operate kitchen equipment safely, apply sanitation procedures, read, follow and prepare recipes, classify and prepare soups, stocks, sauces, fish and shellfish, meat, poultry, and vegetables. HOSP 1106 Accommodations 1 3.0 credits The procedures used in hotel front office operations are explored in this course. Students develop basic competency in the areas of front desk design and location, check-in/check-out procedures, reservation systems, cash and credit, form design, equipment, and materials. The people side of front office procedures is also examined, with emphasis on guest services, rooms salesmanship, and the handling of customer complaints. Topics include travel patterns affecting the lodging industry, functions of the various departments within a lodging operation, current trends of guest services, service philosophy and psychology, principles of front desk management and operational procedures.
Hospitality Management Diploma 8 HOSP 1107 Business Mathematics 3.0 credits This course is a review of the basic mathematics applicable to business and industry. The student develops skill in solving practical financial and mathematical problems encountered in business. Emphasis is placed upon relevant problems involving retail operations, discounts, simple and compound interest and annuities. Semester 2 HOSP 1201 Technical Writing 3.0 credits This is an applied writing course concentrating on planning, writing, and revising effective compositions, letters, memos and email messages. Selected topics and case studies are uses to assist students in developing the skills necessary for the successful business communication in the hospitality and tourism industry. Students also demonstrate how to incorporate primary and secondary research skills in their research papers. Students write informal short reports such as: progress and proposal, including a major formal report. These reports are designed to meet the standards of future second year assignments and to meet specific industry expectations. Prerequisite: HOSP 1101 Communications HOSP 1202 Hospitality Computer Applications 3.0 credits The course objective is to enhance the students understanding and knowledge of the MS Office software package and its uses in business. Topics include Windows Explorer, Excel, and Access using these to develop and become familiar with computerized financial and informational applications in the tourism and hospitality industry. Students are required to demonstrate competency by completing assignments using selected computer software applications. HOSP 1203 Restaurant Operations 3.0 credits Upon successful completion of this course, students acquire additional skills required to manage and operate a full service dining room. This course focuses on the philosophy and psychology of service as well as the technical skills or the mechanics of service. Students experience a combination of service theory reinforced in a controlled and practical environment where they can practice the concepts learned. Emphasis on the concept of customer relations from its broadest perspective; ways these impact on the customer and the interpersonal skills needed to manage situations. Students understand and appreciate the areas of service that are important and critical from a management point of view. Prerequisites: HOSP 1103 Food and Beverage Operations, HOSP 1104 Food Production Principles, Food Safe Level 1, Serving It Right
Hospitality Management Diploma 9 HOSP 1207 Business Statistics 3.0 credits This course provides students with an introduction to statistics and how they apply to the hospitality industry. There is major emphasis on descriptive statistics, including survey planning, questionnaire design, numerical and graphical presentation of data, measure of central tendency and dispersion. Students are given an introduction to statistical inference through sampling, confidence intervals, hypothesis testing and linear regression. Particular emphasis is placed upon managerial applications in industry. Prerequisite: HOSP 1107 Business Mathematics HOSP 1210 Financial Accounting 3.0 credits Upon successful completion of this course students have learned the basic functions of Accounting. Topics include; Financial Statements and the Accounting Cycle. To account for Cash control, Receivables, Liabilities and Capital Assets. Differentiate between Proprietorships, Partnerships and Corporations. Semester 3 HOSP 1206 Accommodations 2 3.0 credits Understanding the terminology, workings and fundamental procedures of a housekeeping department in the lodging industry is essential in hospitality management. The student becomes fully conversant with terminology, techniques and forms used in housekeeping. The student is able to write a critical control path and to design and carry out personnel functions in a housekeeping department. Purchasing, scheduling, budgeting, and cost controls are major areas of study in Accommodations 2. Prerequisite: HOSP 1106 Accommodations 1 HOSP 1212 Human Resources Management 3.0 credits This course provides the student with an understanding of human resource management concepts on a theoretical and practical level. Special emphasis is placed on recruitment and selection, employment equity, job descriptions, job specifications, job analysis, performance appraisal, training and development, human rights and employment standards, and quality of life. HOSP 2110 Management Accounting 3.0 credits An exploration of the basic control procedures, food and beverage costing, and analysis of financial statements used in management positions in the hospitality industry including: accounting and financial statement review, analysis and interpretation of statements, ratio analysis, the bottom-up pricing approach, cost management, operations budgeting, working capital, and cash management. Prerequisite: HOSP 1210 Financial Accounting
Hospitality Management Diploma 10 HOSP 2117 Cost Controls for the Hospitality Industry 3.0 credits A practical course that is an exploration application of the internal controls and information systems used in food and beverage operations including the techniques of effective purchasing, receiving and production control, sales control, food and beverage cost calculation, and the use of the sales mix. Emphasis is placed on interpretation of data for effective and profitable decision making, using various tools such as break-even analysis, menu engineering and cost - margin. Prerequisite: HOSP 1210 Financial Accounting HOSP 2207 Microeconomics 3.0 credits This course provides the learner with an understanding of the basic principles of microeconomics: the study of how individual consumer and producer agents within a market make the optimal choices with respect to consumption and production. Topic includes supply and demand and the operation of the market system, price elasticity, the theory of consumer choice and the theory of costs, perfect and imperfect competition, and resource markets. Semester 4 HOSP 1108 Introduction to Tourism 3.0 credits This course is an introduction to the tourism industry and its role in the economy including: its scale and impact, major sectors, tourism products in BC, development potential, language and terminology, industry structure and organization, major world travel routes, prime tourism attractions in Western Canada, revenue and costs in various sectors, and case studies explaining the various sectors in tourism. Also included are the key legal issues in the industry, and the educational and professional career path opportunities in various industry sectors in the province. HOSP 2111 Introduction to Marketing 3.0 credits This course is designed to involve the student in a detailed study of basic marketing functions and their impact on the hospitality industry. Students develop proficiency in marketing research, product planning, selection of trade channels, merchandising, advertising, sales promotion and salesmanship. Marketing of consumer goods as well as industrial goods are covered.
Hospitality Management Diploma 11 HOSP 2212 Organizational Behaviour 3.0 credits This course focuses on how individuals function effectively in organizations by examining behaviour from individual, small group, inter-group, and organizational perspectives. A participatory model using experimental exercises illustrates how group dynamics help or hinder the organization. Topics include: communication models, strategies for effective leadership, leadership styles, motivational techniques, group dynamics and behaviour, stress management, delegation, organizational structure and change, values and attitudes, and team-building. Students learn how to become effective members of groups by working together towards common goals. HOSP 2215 Hospitality Law 3.0 credits The application of Canadian law to the hospitality industry identifying areas where there may be potential legal problems and discussions of the rights and liabilities to relationships within the hospitality industry. This includes the laws specific to contracts, torts, sale of goods and consumer protection, secured transactions and creditor s remedies, employment law, business organizations, negotiable instruments, real estate and administrative law. HOSP 2218 Management Principles 3.0 credits This capstone course provides the student with background on how to implement decisions utilizing specific management tools. The key areas of time management, strategic planning, organizational design, productivity involvement, and supervisory training are examined. Theoretical overviews are supplemented with practical applications and simulations wherever possible, using actual practical examples from the student experience. HOSP 2245 Industry Work Experience 0.0 credit Successful completion of 500 hours of related industry work, undertaken during the course of studies in the Hospitality Management program, is required for the granting of a diploma.
Hospitality Management Diploma 12 Transcript of Achievement An evaluation of the learning outcomes of each student is prepared by the instructor. This evaluation is by a combination of assignments, presentations, projects, theory exams and/or practical exams. All evaluations at completion of semesters are reported to the Student Records Department. The transcript is organized to show a letter grade for each course. The grade point equivalent for a course is obtained from the letter grades as follows: Letter Grades Letter Grade A+ A A- B+ B B- C+ C C- D F N S U W R EX I IP @ RW NA ANC TC Distinguished Above Average Average Description Minimum pass. May not proceed to next level. Failing grade Ceased to attend and did not complete requirements. Satisfactory. In accordance with departmental evaluation procedures. Unsatisfactory. In accordance with departmental evaluation procedures. Official withdrawal Audit. No credit Exempt. Credit granted Incomplete. Contract agreement for extra time. Recorded as F if not fulfilled In progress Non-payment of fees Required to withdraw No grade available at time of printing Anecdotal evaluation Transfer credit Grade Point Aérage 4.33 4.00 3.67 3.33 3.00 2.67 2.33 2.00 1.67 1.00 0.00 0.00.
Hospitality Management Diploma 13 Grade Point Average A student is required to maintain a cumulative grade point average (GPA) of 2.00 or greater in each course to continue in a program. The GPA is computed at the end of each level of the program. 1. The course grade points shall be calculated as the product of the course credit value and the grade value. 2. The GPA shall be calculated by dividing the total number of achieved course grade points by the total number of assigned course credit values. This cumulative GPA shall be determined and stated on the Transcript at the end of each Program level or semester. 3. Grades shall be assigned to repeated courses in the same manner as courses taken only once. For the purpose of GPA calculation of grades for repeated courses, they will be included in the calculation of the cumulative GPA.
Hospitality Management Diploma 14 Degree Opportunities for Graduates of the Vancouver Community College Hospitality Management Diploma Vancouver Community College Bachelor of Hospitality Management Admission to third year with a 3.0 GPA. University of Victoria Bachelor of Commerce (Hotel and Restaurant Management) Full-time, co-operative education. Admission to third year with appropriate GPA. University of Guelph Bachelor of Commerce (Hotel and Food Administration) Full-time, co-operative education. Admission to third year with appropriate GPA. Provincial. Articulation agreement guarantees 10 seats for BC students; other seats on competitive basis. University of Calgary Bachelor of Hotel and Resort Management Full-time. Admission to third year with appropriate GPA. University of New Brunswick Bachelor of Applied Management in Hospitality And Tourism Full-time. Admission to third year with appropriate GPA. TRU Open University Bachelor of Business Administration Part-time. Credit for 60 to 120 credit degree program with appropriate GPA. Thompson Rivers University Bachelor of Tourism Management Credit for 60 to 120 credit degree program with appropriate GPA. Royal Roads University Bachelor of Commerce Full-time. Admission to third year with appropriate GPA; offers accelerated 12-month third and fourth year completion. Ryerson Polytechnic University Applied Bachelor of Applied Arts (Hospitality and Tourism Management) Full-time, under discussion. Proposed agreement requires three additional courses over 2 summers. Latrobe University, Melbourne, Australia Bachelor of Business (Tourism and Hospitality) Full-time. Admission to third year with appropriate GPA. Completion year of three-year degree with studies in three different specialty campuses.
Hospitality Management Diploma 15 Hawaii Pacific University Travel Industry Management Program Admission to third year with appropriate GPA. Cornell University Bachelor of Hotel Administration Credit for 1½ years of study toward the four-year degree in Hotel Administration. Les Ruches School of Hotel Management, Switzerland Bachelor in International Hotel Management Credit of 2 years towards a four-year degree. Graduates can have up to 51 credits accepted towards the 120 credit Bachelor of Business Administration degree from the University of the Fraser Valley. Further information can be obtained from the Hospitality Management department or from the Business department at the University College of the Fraser Valley. The College has a reciprocal arrangement with the Selkirk College which allows graduates of the Hospitality Management program to obtain a diploma in Ski Resort Management or Golf Club Management after a further year of study.