This  32 week full-time course of study is designed to give students a solid footing in the Hotel Industry by providing both theoretical and practical study. The student will be prepared for many entry-level positions and be able to progress to supervisory and management positions within the Hospitality Industry.

DIMENSIONS OF HOSPITALITY - 4 WEEKS

Global History of Travel	Sectors of Industry	Careers in the Industry
Total Quality Management	Ethics in Management	Leadership
Retention	Harassment	Decision Making

FOOD AND BEVERAGE MANAGEMENT - 4 WEEKS

Basics.fst Training Program	Menu Planning	Restaurant Service Styles
Modern Nutrition	Food Costing	Food Purchasing
Pricing	Merchandising	Margins

MANAGING BEVERAGE SERVICE - 4 WEEKS

Smart Serve Training Program	Mixing Principles	Weights and Measures
Wines of the World	Spirits of the World	Beer - Draught and Bottled
Draught Lines & Sales	Supervision	Human Resource Functions

FRONT OFFICE PROCEDURES - 4 WEEKS

Accommodation Varieties	Reservations	Check-in and Check-out
Night Auditing	Concierge Services	Revenue Forecasting
Housekeeping Operations	Security Department	Engineering

SUPERVISION - 4 WEEKS

Communication Methods	Recruiting	Selection
Training	Motivation & Rewards	Scheduling
Productivity	Discipline	Labour Legislation

ACCOUNTING - 4 WEEKS

Business Formation	Taxation	Insurance
Income Statements	Balance Sheets	Financial Statements
Cash Control	Accounting Principles	Payroll

PRACTICAL - 8 WEEKS
Gain real world experience and see how theory is applied in the workplace.  Students gain hands on experience in
the industry through participation in a workplace practical arranged with hospitality employers.  Typical
assignments include:  Housekeeping, Switchboard, Front Desk, Reservations, Night Auditing, Restaurants, Bars,
Banquets, Room Service and Kitchens.  This component greatly enhances the students' employability and provides the
type of education only real workplace experience can.