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

Hospitality Management Level 1

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Overview

Program Description: Hospitality Management Level 1 is a continuous program from Hospitality Basic Study Level 2. This program is constructed to prepare hospitality students to enter a supervisor or mid-management position. This program covers more advance contents, from advanced hotel management to cost operation. In addition, student will learn about hospitality principle in the hospitality industry, and event planning. 
Program Duration: 

Students will complete the program in 9 months. 

Full-time students will complete 15 courses in three semester (each semester has 12 lecture weeks, three semesters have 36 weeks).

Delivery Method: On-site Delivery 
Career Opportunities

  1. Restaurant Manager/ Supervisor
  2. Hotel Manager/ Supervisor
  3. Hotel Banquet Supervisor
  4. Hotel Housekeeping Supervisor
  5. Hotel Front Desk Supervisor
  6. Hotel Back office Supervisor
  7. Hotel Concierge Supervisor
  8. Travel advisor

Average salary in Vancouver area
Graduate Requirements & Attendance Expectations

The graduation requirements for Hospitality Management Level 1 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: $16,500.00

Total Domestic Student Tuition Fee: $12,100.00

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.

19.  Understand and identify control procedures, forms, and systems used in the purchasing, receiving, storage, issuing, production and service of both food and beverage

20.  Explain the purpose, principles, and processes underpinning the production of ‘Profit and Loss Accounts’ and ‘Balance Sheets’ (Financial Statements).

21.   Students will be able to promote using media and technology.

22.  Differentiate between approaches to non-profit events and corporate events.

23.   Deep understanding of various aspects of resort management

24.   Different types of the resort and their operations.

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 an 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 vendors.

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 Operation

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.

Housekeeping Level 1

Course ID: HTM 202
42 Hours

The Students will learn about the role of the housekeeping department within a hotel/lodging operation and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This course will also focus on the management, administration, and engineering aspect of housekeeping, risk management and technology.

Hotel Management 102

Course ID: HTM 102
42 Hours

With this course the students will learn more detailed about hotel management in a managerial level, such as Planning the hotel on a day-to-day basis, managing the employees and interacting with them and in the marketing aspect, students will learn how to promote and market the hotel in the digital era in the management point of view.

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.

Food and Beverage Cost Operation

Course ID: FNB 303
42 Hours

The students will learn about cost control for the food and beverages operation. From the cost associated with purchasing ingredients and materials, the cost associated with storing goods and processing ingredients and materials and turning it into finished products to the cost of operating a restaurant and managing employees, storage cost, production cost, and labor/training cost. Students will also explore specifically about the cost of alcoholic/non-alcoholic beverage from purchasing, the control of the flow, storage and inventory, as well as the sales of beverage.

Managerial Accounting for Hospitality

Course ID: ACC 102
42 Hours

The students will learn how accounting principles apply directly to hospitality management.

Event Planner

Course ID: PLN 301
42 Hours

Students will learn about greener event, cooperate social responsibility, students will also learn about the impact of technology in their daily life as well as how technology may be harnessed to help improve the quality of their financial, environmental, and other strategic outcome.

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.

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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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