Create Career College offers hospitality management in collaboration with the American Hotel & Lodging Educational Institute (AHLEI) which is widely recognized as the preeminent leader in hospitality certification. The program’s curriculum and training enable students to master the management and operational skills needed in the hospitality industry. Students are introduced to management best practices while being introduced to facets of the global activities that are affecting the industry.
Upon successful completion of the program, students will be able to demonstrate leadership competencies in the hospitality sector, communicate effectively as hospitality professionals, provide responsible and professional food and beverage services, supervise front-of-the house and back-of-the house hotel and restaurant operations, manage basic human relations issues, apply the theoretical principles and practices of guest and customer services, apply critical thinking and problem-solving techniques to management decisions and recommendations.
Program Length – 96 Weeks
Include a 48-weeks co-op
– High School Graduate or Equivalent
– Mature Student or 19 years of age or over on the first day of class
– Completion of approved English test or pass Create Career College’s English assessment
– Every month
– Hospitality Management Diploma
– Hospitality Management Diploma from the American Hotel & Lodging Educational Institute (AHLEI)
– Certificate of each course from the American Hotel & Lodging Educational Institute (AHLEI)
The purpose of this course is to provide you with an introduction to the world of business and particularly to business as it applies to the hospitality industry. More specifically, the course will provide an opportunity for you to: become acquainted with the social, economic and environmental context within which the hospitality industry operates; understand the structure. Nature and operating characteristics of the different sectors of the hospitality industry; obtain an appreciation of the various functions of management and their interrelationships with other key concerns of managers such as marketing, finance and human resource management.
This course is designed to provide students with the principles of supervisions as they apply specifically to the hospitality industry. Topics include: fundamental supervisory responsibilities; speaking effectively; working with the human resources department; training; forecasting; distinguishing coaching from counselling and disciplining; identifying the components of a progressive disciplinary program; legal concerns; leadership; motivation; resolving conflict; prioritizing; implementing change; personal development.
This course present basic financial accounting concepts and shows you how they apply to the hospitality industry. This course incorporates the most recent formats, information, and schedules form the newly-published Uniform Systems of Accounts for the Lodging Industry.
This course is designed to demonstrate to students how to keep all areas of a hotelproperty running efficiently. The course takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. You will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out the account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.
Housekeeping is critical to the success of today’s hospitality operations. An Educational Institute survey of nearly 4,500 properties identifies housekeeping as one of the top three departments that could be most improved by training. In this course you will learn what it takes to direct the day-to-day operations of this vital department, from an overall management down to technical details.
This course shows students how food service professionals create and deliver guest-driven services; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. You will learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. The course includes updated menu trends, bioterrorism, responsible alcohol service, and material on leadership, service skills, and service styles.
This course will introduce you to the diversity of the global hospitality industry. Students will be presented with an overview of the scope of the hospitality industry within a particular country, and explore major human resource issues as practiced in that destination. You will learn from industry leaders on the perspectives and topics that include labour market issues, legal and political environments, societal work values, and corporate cultures.
This course will enable students to apply all beverage functions in a Canadian and international beverage workplaces. Students will have a thorough understanding all various types of beverages, wines and liquor served to all tourism and hospitality organizations. Certifications to obtain, “food safe, serve the right, and bartending may be suggested.”
The course will provide an overview of the meaning, sources and administration of business and hospitality law. Topics will include the law of contracts and negligence, human rights, negligence prevention in the hospitality industry, the rights and responsibilities of guests and innkeepers, industry regulatory requirements and employment law.
This course provides the background every graduate will need in today’s rapidly changing global marketplace. It prepares student to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.
In today’s highly competitive hospitality market, it is essential to have an understanding of marketing and sales in convention management. This course goes beyond theory to focus on a practical approach for effectively marketing hotels and restaurants, convention management. Textbook illustrations and exhibits include examples of forms, checklists, charts, and other items used by today’s industry leaders.
Co-op Placement – 960 Hours
The average Hospitality salary in Canada is $52,000 per year or $26.67 per hour. Entry level positions start at $24,203 per year while most experienced workers make up to $88,400 per year. (Data from Neuvoo)