604.699.1728 Unit 303, 333 Terminal Avenue, Vancouver BC V6A 4C1 CANADA

Hospitality Basic Study Level 2

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Overview

Program Description: Hospitality Basic Study Level 2 is a continuous program from Hospitality Basic Study Level 1. This program is designed for students who want to explore more variety of career in hospitality. This program covers more contents, from cruise industry, resort and restaurant industry to food service management. In addition, student will learn about human resources management to manage dynamic work environment in various hospitality industries. 
Program Duration: 

Student will complete the program in 6 months. 

Full-time students will complete 10 courses in two semester (each semester has 12 lecture weeks, two semesters have 24 weeks). 

Delivery Method: On-site Delivery 
Career Opportunities

  1. Restaurant Host/Hostess/ Cook
  2. Hotel Banquet
  3. Hotel Housekeeping person
  4. Hotel Front Desk person
  5. Hotel Back office person
  6. Hotel Concierge
  7. Travel adviser

Average salary in Vancouver area
Graduate Requirements & Attendance Expectations

Graduation requirement for Hospitality Basic Study Level 2 are: 

  1. Complete all of the required courses.
  2. Attain at least 60% of program average
  3. Meet the minimum passing grade of 50% (“D”) for each course.
  4. Maintain Attendance Expectations 70%
Tuition Fee

Total International Student Tuition Fee: $11,000.00

Total Student Tuition Fee: $8,200.00

Information Details

Program Description
Admission Requirements:

1.      Grade 12, or mature student. (Note: Students over the age of 19 are considered mature students and are NOT required to send high school transcript.)

2.      Legally entitled to attend school in Canada.

3.      IELTS minimum 4.5 or TOEFL score of 480 or Wales Young English assessment test with a minimum passing mark of 60%

 

Learning Objectives/Outcomes:

Upon successful completion of this program, student will be able to:

1.      Summarize current customer service needs and trends.

2.      Explain the social impact of the travel industry.

3.      Describe and explain concierge.

4.      Understanding the skills you need to become a successful Concierge.

5.      Describe the typical cleaning responsibilities of the Housekeeping department and the tasks associated with them.

6.      Describe how an Executive Housekeeper budgets, controls inventories and expenses.

7.      Describe the history of banquets, from the classical period, to the Renaissance and through today.

8.      Schedule sufficient service staff to provide remarkable banquet service (and prepare for the unexpected).

9.      Create a floor or site plan for a banquet.

10.  Identify the role of the front office in establishing and maintaining effective communications with other departments.

11.  Selecting a Property Management System (PMS).

12.  Recognize professional techniques when responding to customer requests, complaints, safety and security and other customer services.

13.  A full understanding of how to operate a resort, their markets, community participation, and challenges.

14.  Describe and define the different restaurant operations. (Menu engineering. Supply and demand. Menu pricing, etc.)

15.  Propose implementation strategies to manage a variety of workplace situations encountered by contemporary human resources managers in the hospitality and tourism industry. 

16.  Describe and analyze situations arising from the union, management, and government relations.

17.  Acquire an appreciation of the various functions of management and the interrelationships of these functions with other key concerns of managers such as marketing, finance, and human resource management in the context of food service operations.

18.  Analyze the significance and growth of the cruise industry within the tourism sector and identify the experiential benefits of cruising from a consumer perspective.

 

Courses

Hotel Management 101

Course ID: HTM 101
42 Hours

Students will learn and have a better understanding of the hospitality industry as a whole. Student will get to learn some general aspects from different departments such as marketing, human resources, finance to mention a few. They will also learn some general responsibilities that come with some positions such as supervisory and management. The inter-departmental responsibilities will be briefly discussed as well. Customer’s needs and expectations as well as the market trends.

Concierge

Course ID: HTM 103
42 Hours

The students will learn the daily function of concierge within the hotel and how to perform them along with the variety of services that a concierge may provide to hotel guests.

Professional Housekeeping Level 1

Course ID: HOS 101
42 Hours

The students will learn basic roles, duty, and responsibilities of a housekeeper. They will also learn how to do effective staffing, scheduling, safety, security, staff evaluation, equipment, and training.

Banquet

Course ID: PLN 102
42 Hours

Students will learn a wide variety of food and beverages skills, such as setting up a buffet, butler service, tray service, and clearing tables to managing staff and coordinating with the vendor.

Front Office

Course ID: HTM 201
42 Hours

This course will cover a wide aspect of topics in management strategies, as well as providing updated material on select-service hotel front office operation. It addresses the impact of the recession on the hotel industries and discusses the impact of social media and guestroom technology on the hotel industry and how the Internet is the single most important travel planning and distribution channel in hospitality. There is also new and updated information on environmental and sustainability issues, particularly as it relates to housekeeping topics.

Resort Management and fundamental

Course ID: FNB 306
42 Hours

The students will learn 3 major types of resorts: mountain resort, beach resort and golf/tennis resort. Two chapters are devoted to each of the various resort types. The first chapter of each resort type focuses on development issues with the impact on operations noted throughout. The second chapter in each resort type deals with guest profiles and management issues. The second section highlights what makes managing a resort different from managing a `regular` hotel. The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties.

Restaurant Management

Course ID: FNB 201
42 Hours

Students will learn about history, variety of cuisine, challenges, managerial, operational as well as decision-making aspects within a restaurant business and choices and its implications for the business.

Human Resource Management

Course ID: HRS 101
42 Hours

The students will learn foundation in the hospitality industry, employment lay, HR policies, recruitment, training, compensation, performance appraisal and so on.

Food Service Management Fundamentals

Course ID: FNB 205
42 Hours

Preparing the student to learn how food and beverages operation are, such as menu, pricing, management, marketing customer, facilities and design.

Cruise

Course ID: CRU 101
42 Hours

The students will learn about cruise’s technology, market, design, and all the complicated aspects of a cruise industry, starting from the history of steam ship as a means of transporting goods and people, and their evolution to cruise liners as a means of vacationing, to understanding a life in high seas and how it feels to work at a cruise ship. Students will also learn about the marketing aspect of a cruise business, etc. and also in dealing with travel agencies.

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Contact
604.699.1728
Unit 303, 333 Terminal Avenue, Vancouver BC V6A 4C1 CANADA
admission@walesyoung.com
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