Hospitality Administration - Hotel and Resort
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| Location: | Peterborough |
|---|---|
| Program Status: | Accepting applications |
| Program Code: | HAH |
| Co-ordinator: | Jennifer Rishor |
| Credential: | Ontario College Advanced Diploma |
| Classes Start: | September 7, 2010 |
| Tuition/ Fees: |
$1,700.25 per semester *
* Tuition and fees subject to change. |
Program Highlights
The Hospitality Administration - Hotel and Resort advanced Diploma program will provide you with:
- leadership and practical skills needed to manage and operate the rooms and food service divisions of hotels, resorts, and restaurants.
- case studies, field trips, computer simulations, and work placements that complement in-class studies
- a comprehensive variety of courses relevant to the industry
- an optimum blend of hands-on experience, theory and field trips
Why Choose Fleming?
The Fleming College Hospitality Administration - Hotel and Resort program is highly regarded by employers in the hospitality field. They appreciate that graduates have had a thorough and comprehensive education, preparing them to work effectively as part of a team and as a leader. The program is also notable in that it's a three-year business program -- with their management skills, graduates have the opportunity for advancement fairly early on in their careers.
This program will prepare you for a career in today's ever-changing world. The EDGE focus within the School of Business, Computing and Hospitality is founded on 4 principles:
Environmental Responsibility: Learn how to contribute to a sustainable future. Ensure your career leaves a green footprint.
Diversity: Work with a variety of people from faculty, administration, students and members of the community. Learn how to be creative and innovative.
Global Perspective: Learn to compete on a level playing field in the global market.
Experience: Gain real experience in your field through case studies, simulations, placements and applied projects.
Develop your EDGE at the School of Business, Computing and Hospitality.
Work Experience
During your studies, you'll also complete two mandatory field placements consisting of 140 hours each. You will arrange your placements with your program co-ordinator. This experience in a business or industry will provide you with the opportunity to put your education to work.
What it Takes to Succeed
- you should enjoy working with people and providing exceptional guest experiences
- excellent interpersonal skills
- cultural sensitivity
- customer service experience
- a "can-do" attitude
- ability to take initiative
- willingness to work as part of a team
- patience, persistence, perseverance
Career Opportunities
Our relevant and comprehensive training is why so many of our graduates land employment in their chosen career area. Grads have found entry-level or supervisory positions with major employers such as Marriott, Fairmont, Delta, Best Western as well as with local resorts, clubs, restaurants and banquet facilities. The airline and cruise ship industries also regularly hire our grads.
Job titles include front desk supervisor, guest service agent, catering coordinator, banquet supervisor, and restaurant manager, among others.
Minimum Admission Requirements
OSSD with the majority of credits at the College (C) and Open (O) level, including:
- 2 College (C) English courses (Grade 11 or Grade 12)
- 1 College (C) Math course (Grade 11)
When (C) is the minimum course level for admission, (U) or (U/C) courses are also accepted.
Recommended (but not required for admission):
- Grade 12 College (C) Math
Mature Students If you are 19 years of age or older before classes start, and you do not possess an OSSD, you can write the Canadian Adult Achievement Test to assess your eligibility for admission. Additional testing or academic upgrading may be necessary to meet specific course requirements for this program.
Related Programs
Not yet decided on a career path and interested in exploring other careers in hospitality/tourism? You might also find the Culinary Management or Tourism and Travel programs worth considering. If you've already got a degree or diploma, you might also be interested in the Event Management post-graduate program.
Additional Costs
Plan on $1,200 per year for books, supplies and field trips.
University Transfer Agreements
Semester 1
College Communication Skills for Business and Hospitality Professionals
Course Number: COMM155
This first semester course will introduce students to the essential communication skills required to be successful in their chosen post-secondary program. These skills include reading, writing, speaking, listening and critical thinking. Through a series of written assignments, in-class discussions based on readings, and lab activities, students will improve their overall communication skills. Students of COMM155 will engage in a series of activities and assignments designed to provide the essential language skills required for academic success. This course is equivalent to COMM78, with the exception that students receive an additional two hour support seminar to ensure foundational skills are in place.Units: 67.00
Hours: 67.00
College Communications for Business and Hospitality Professionals
Course Number: COMM078
This first semester course will introduce students to the essential communication skills required to be successful in their chosen post-secondary program. These skills include reading, writing, speaking, listening and critical thinking. Through a series of written assignments, in-class discussions based on readings, and lab activities, students will improve their overall communication skills. Students of COMM78 will engage in a series of activities and assignments designed to provide the essential language skills required for academic success.Units: 37.00
Hours: 37.00
Business Essentials - A Survival Course
Course Number: BUSN002
This course will explore the nature of business and the role of the individual within the business context. The course will help to prepare the student for the world of business by developing an understanding of the major functional aspects of a successful business. The course will also focus on a number of important business trends that will continue to affect business into the future. These include the growth and influence of international business, the role of ethics and social responsibility in business decisions, the significance of small business, the growth of the service sector, and the influence of technology on business activities. This is an approved general education course.Units: 45.00
Hours: 45.00
Effective Problem Solving
Course Number: MGMT002
This course will help students become effective and creative problem solvers in life and work situations. Students will learn to identify the real problem in situations, generate creative alternatives to solve problems, and implement action plans.Units: 45.00
Hours: 45.00
International Culinary Appreciation
Course Number: HOSP002
This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.Units: 45.00
Hours: 45.00
Introductory Computing
Course Number: COMP345
Working in the Windows XP environment, this computer course introduces the student to computer basics (computer terminology, e-mail, file management) and the application and use of word processing, spreadsheet, and presentation software using Microsoft Office 2007. Through the extensive use of hands-on activities, students will gain sufficient knowledge and experience to make productive use of computers as a tool in both college and workplace environments. Students will have the opportunity to attain the International Computer Driving Licence (ICDL) Start Certification if they attain 75% or more on each of the four ICDL Start Certification tests.Units: 45.00
Hours: 45.00
The Hospitality Industry
Course Number: HOSP012
Encompassing two major sectors, lodging and food service, hotels, resorts and restaurants are major employers and revenue generators for most economies. The student receives an overview of key industry players, government and association involvement, hotel services, food and beverage operations and a variety of career opportunities in this expanding global industry.Units: 45.00
Hours: 45.00
Tourism Today
Course Number: TOUR024
Through text modules, team activities, guest speakers, research projects, and lectures, this introductory course lays the foundation for other travel program specialization courses. As well, it introduces the learner to a variety of future career possibilities. The course examines the eight tourism industry sectors and their inter-relationships, and also addresses the roles of related government bodies and tourism industry associations. At the conclusion of this course the learner will be prepared to undertake other travel specialization courses, as well as to give some informed thought to potential careers in this industry.Units: 45.00
Hours: 45.00
College Math Skills
Course Number: MATH099
This course is a one-semester study of the mathematics applicable to the business and financial community. College Math Skills places the significance of mathematics as a problem solving and decision making tool. Topics covered: manipulation of business formulae, break-even analysis, monetary conversion, mathematics of buying and selling, simple, compound interest and annuities. An additional hour is designed to provide foundational math development skills.Units: 60.00
Hours: 60.00
Math Fundamentals for Business Studies
Course Number: MATH011
The Math Fundamentals for Business Studies course was designed to be an integral portion of all programs offered by the School of Business at Sir Sandford Fleming College. This course is a one-semester study of the mathematics applicable to the business and financial community. Math Fundamentals for Business Studies places the significance of mathematics as a problem solving and decision making tool. Topics covered: manipulation of business formulae, break-even analysis, monetary conversion, mathematics of buying and selling, simple, compound interest and annuities.Units: 45.00
Hours: 45.00
Semester 2
Business Teams
Course Number: SOCI125
Learn about the movement towards getting work done through teams in organizations, and develop the knowledge and skills to thrive in this area. This course meets the General Education requirements primarily in the areas of Work and the Economy and Social Understanding, as well as touching Civic Life, Personal Development, and Cultural Understanding.Units: 45.00
Hours: 45.00
Communicating at Work for Business and Hospitality Professionals
Course Number: COMM148
In this course you will continue to develop your communication skills with a focus on how communication and the written word works in business and hospitality professions. This course is designed to help you better understand the communication demands of your eventual career employment. You will continue to reinforce speaking, writing, reading, and listening techniques common to the expectations demanded by the work place of your career choice by applying, at a more sophisticated level, principles of style, structure, mechanics and techniques (for orals).Units: 45.00
Hours: 45.00
Effective Problem Solving
Course Number: MGMT002
This course will help students become effective and creative problem solvers in life and work situations. Students will learn to identify the real problem in situations, generate creative alternatives to solve problems, and implement action plans.Units: 45.00
Hours: 45.00
International Culinary Appreciation
Course Number: HOSP002
This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.Units: 45.00
Hours: 45.00
Spreadsheets and Business Applications
Course Number: COMP087
This is an advanced course and will cover the most important aspects of Microsoft Excel 2007 and its applications in business. The topics include creating, editing, and formatting spreadsheets; charts, integrating Excel with other applications, working with multiple worksheets, importing data, and auditing and sharing workbooks. This course will prepare students to write the Microsoft Office User Specialist test.Units: 45.00
Hours: 45.00
Tourism and Hospitality Marketing
Course Number: MKTG054
This course is designed to expand the knowledge of marketing strategies specific to tourism using business cases. The learners will research various tourism marketing activities such as tradeshows, advertising, internet marketing, media relations, and niche markets. Students will learn practical methods to market tourism businesses and sectors.Units: 45.00
Hours: 45.00
Semester 3
Macroeconomics
Course Number: BUSN013
Macroeconomics is the study of the overall performance of the economy. Fluctuations in the level of national output, incomes, prices and employment are analyzed along with government policies to control these fluctuations.Units: 45.00
Hours: 45.00
Consumer Behaviour
Course Number: MKTG005
This course focuses on the significance of an analysis of the consumer in many dimensions and the marketing implications of those findings. Studying the sociology and psychology of the buying process will enable students to understand better their role as business leaders, whether working in large or independent organizations. The exchange of goods and services is the basis of our economy, and understanding the needs and wants of our customers helps us to be more effective in carrying out our tasks.Units: 45.00
Hours: 45.00
Financial Statements and the Finance Environment
Course Number: ACCT071
This course offers business students a basic understanding of how the activities of an organization are reflected in the financial statements as well as offering an understanding of the basic terms and content of financial statements. The student is then required to apply that basic understanding of concepts along with analytical techniques to reach financial decisions in business organizations. Practical applications of financial concepts to the operation of the business are emphasized. Specific topics include understanding of the Balance sheet, Income Statement, Statement of Retained Earnings and Statement of Cash flows. Other topics include financial planning, working capital management, the capital budgeting process, financial statement analysis and break even analysis. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a half credit in the Canadian Council of Human Resources Associations' (CCHRA) national certification program. To qualify to write the National Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subjects covered, with no grade of less than 65 percent.Units: 45.00
Hours: 45.00
Housekeeping Operations
Course Number: HOSP008
The course covers the characteristics of supplies and equipment used as well as key aspects of the guestroom product (carpet, tiles, linen, etc.). The procedures of guestroom cleaning as well as scheduling methods are also covered. Highlighting the housekeeping department students learn the elements of managing - planning, organizing, staffing, budgeting and control of the largest and most expensive department in a hotel.Units: 45.00
Hours: 45.00
Menu Planning
Course Number: HOSP009
This course examines the importance managers place on the menu as a marketing and planning tool. The student learns the necessary considerations for a successful menu through instruction and project work: matching content and design to meet guest expectations, staff skill levels and the company's profit potential.Units: 45.00
Hours: 45.00
Career Search
Course Number: BUSN027
Set yourself apart from the crowd. This course builds on students' existing knowledge of job search techniques. It focuses on the preparation of a personal resume, cover letter and career portfolio relevant to their field of study. Emphasis will be placed on interview and presentation skills appropriate for the workplace. Participants will complete this course confident in their ability to match their skills to the demands of the workplace.Units: 45.00
Hours: 45.00
Customer Service Management
Course Number: BUSN062
The essential marketing ingredient that enables any business to remain profitable...CUSTOMER SERVICE. This management course enables the learner to develop and execute customer service strategies that will increase revenues and profits as well as lay the foundation for long term customer relationships. Specifics include understanding what customers and staff expect and how they will likely respond, how to hire and train service employees, leadership for service and methods for evaluating service strategies. Team focus and interaction is expected in this course and the learner will be required to work in teams.Units: 45.00
Hours: 45.00
New Ventures
Course Number: BUSN061
This course is designed to develop an understanding of planning the start-up of a business, its ongoing management and strategies for growth. Students learn about the legal forms of business ownership, the importance of financial analysis as a success indicator for the business and appropriate marketing tactics for promoting small business. The student will develop an actual business plan for their own business idea.Units: 45.00
Hours: 45.00
Occupational Health and Safety
Course Number: MGMT015
The main objective of this course is to introduce students to the broad and dynamic field of occupational health and safety and to develop an awareness of and appreciation for the value of these areas in terms of their contribution to effective cost control and improved productivity. The multiple dimensions of the technical, managerial, legislative, political, and personal aspects of safety are examined in detail. Occupational health cannot be separated from these issues because of the many overlapping requirements and because an employee's well-being must be the first consideration. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a credit in the Canadian Council of Human Resources Associations' (CCHRA's) national certification program. To qualify to write the National Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subjects covered, with no grade of less than 65 percent. Note: It is recommended that students have attained the learning outcomes of Communications for Business (COMM78), Communicating at Work (COMM2) and Human Resources Administration (MGMT 7) before enrolling in this course.Units: 45.00
Hours: 45.00
Semester 4
CRASE Simulation Exercise
Course Number: HOSP001
The students, as a part of a management team, use the Cornell Restaurant Administration Simulation Exercise, to explore the factors influencing sales and profits. The student, as realistically as possible, encounters situations that arise in operating competitive business enterprises and, through group planning and decision making, discover how departmental decisions interrelate and impact on goal achievement. A full credit offered over an extended weekend.Units: 45.00
Hours: 45.00
Field Placement I (HAH)
Course Number: FLPL025
In order to graduate, learners enrolled in Fleming's Hospitality Administration Advanced Diploma Program must complete two supervised field placements of a minimum of 140 hours each. Placements may involve a block of time between semesters or weekly hours during the semester, timetable permitting. Students must complete their placement within a minimum of two different departments within a hospitality organization. It is preferable that students complete one placement in the front of the house and one in the back of the house. Supervised means the program coordinator is aware of and has agreed to the conditions of the placement: the time frame, the learning outcomes, the progression of skills attained, PRIOR to the student starting the work term.Units: 140.00
Hours: 140.00
Food and Beverage Functions
Course Number: HOSP003
The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management (contract and BEO), meal service styles, pricing policy, meeting room setups, bar and wine service.Units: 45.00
Hours: 45.00
Front Office Operations
Course Number: HOSP004
The students learn through analysis and simulated exercises, operational and control procedures employed to effectively operate the front office. This includes yield and revenue management, forecasting and accounting. Providing outstanding service to the guest at the highest potential revenues and profit for the hotel is the management mandate for this customer centre of the hotel.Units: 45.00
Hours: 45.00
Human Resources Administration
Course Number: MGMT007
This course is designed to provide an overview of key human resources activities and the related legislation affecting today's workplaces. Topics of study include the strategic role of HRM, legal compliance and valuing diversity, designing and analyzing jobs, human resources planning, recruitment, selection, orientation and training, performance appraisal, compensation, employee benefits & services, labour relations, and occupational health & safety. Participants will also have an opportunity to discuss legal compliance in the areas of human rights, pay/employment equity, employment standards, labour relations, and health & safety. Applied learning opportunities include case study analyses, identification of Human Rights Code violations on an employment application form, development of a job description/specification and a recruitment ad, critique of managerial performance on videotape, web-based research pertaining to employment practices, and completion of a journal article summary and explanation of its relationship to the course material. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a credit in the Canadian Council of Human Resources Associations' (CCHRA's) national certification program. To qualify to write the National Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subjects covered, with no grade of less than 65 percent. Prior to enrollment in this course, it is recommended that learners have attained the learning outcomes of Communications for Business (COMM78).Units: 45.00
Hours: 45.00
Adventure and Ecotourism
Course Number: TOUR001
This course examines two rapidly developing segments of the tourism industry: adventure and ecotourism. Both are attracting increasing numbers of tourists, and generating more and more tourism revenue for suppliers, distributors, and host countries, a trend that is expected to continue well into this century. The course focuses on the nature of these two tourism activities/products, the suppliers of each of these relatively new products, and the kinds of tourists to whom each appeals. It also considers the destinations where much of this product is delivered, particularly with respect to economic, environmental, and cultural impact.Units: 45.00
Hours: 45.00
International Business
Course Number: BUSN011
This is a survey course in international business. It provides students with the understanding of the functions, responsibilities, advantages, problems, and operations of international corporations in a global marketplace.Units: 45.00
Hours: 45.00
Negotiating Skills
Course Number: MGMT014
Students will learn practical negotiation skills and process theories that can be successfully applied to life and workplace situations such as getting a job, getting a raise, buying and selling a car and resolving disputes.Units: 45.00
Hours: 45.00
Speaking Effectively to Groups
Course Number: COMM031
Pre-requisites
Units: 45.00
Hours: 45.00
Semester 5
Communications - Report Writing
Course Number: COMM006
Pre-requisites
Units: 45.00
Hours: 45.00
Hospitality Sales and Service
Course Number: HOSP005
This course identifies and examines the various industry market segments to which hotels and tour operators sell. The focus is on how to analyze an operation's differential advantages. Students develop sales information kits relevant to successfully presenting their operation to potential clients. As well, students develop their selling techniques while creating FAB statements and developing and selling their package plans.Units: 45.00
Hours: 45.00
Hotel Operations and Sustainability Management
Course Number: HOSP007
Appearance and operating efficiency is primary to attracting guests and controlling costs. The course teaches necessary cost calculations to make decisions about purchasing equipment and services as well as work method changes to improve productivity. As well, this course covers green hotel keeping, sustainability and environmental initiatives, and risk management. Students also learn the aspects of hotel re-branding.Units: 45.00
Hours: 45.00
Resort Management
Course Number: HOSP010
The course examines the history and future for the resort industry, a unique part of the hospitality field. Economic social and environmental impacts along with recreational activities and facility design are a major part of the course of study. The unique attributes of various resort concepts (spa, cruise, timeshare, recreational, etc) are also discussed.Units: 45.00
Hours: 45.00
Career Search
Course Number: BUSN027
Set yourself apart from the crowd. This course builds on students' existing knowledge of job search techniques. It focuses on the preparation of a personal resume, cover letter and career portfolio relevant to their field of study. Emphasis will be placed on interview and presentation skills appropriate for the workplace. Participants will complete this course confident in their ability to match their skills to the demands of the workplace.Units: 45.00
Hours: 45.00
Design and Layout
Course Number: MKTG007
Pre-requisites
Units: 45.00
Hours: 45.00
International Business
Course Number: BUSN011
This is a survey course in international business. It provides students with the understanding of the functions, responsibilities, advantages, problems, and operations of international corporations in a global marketplace.Units: 45.00
Hours: 45.00
Semester 6
Field Placement II (HAH)
Course Number: FLPL035
In order to graduate, learners enrolled in Fleming's Hospitality Administration Advanced Diploma Program must complete two supervised field placements of a minimum of 140 hours each. Placements may involve a block of time between semesters or weekly hours during the semester, timetable permitting. Students must complete their placement within a minimum of two different departments within a hospitality organization. It is preferable that students complete one placement in the front of the house and one in the back of the house. Supervised means the program coordinator is aware of and has agreed to the conditions of the placement: the time frame, the learning outcomes, the progression of skills attained, PRIOR to the student starting the work term.Units: 140.00
Hours: 140.00
Hospitality Supervision
Course Number: HOSP006
This course explains the principles of supervision while meeting the demands of owners, guests, and employees. Students apply management principles in a day-to-day work setting by participating in activities, simulations and role plays to practice their skills. Course work includes developing performance standards, training and evaluation programs, as well as professional development plans.Units: 45.00
Hours: 45.00
Service Systems Management
Course Number: HOSP011
The customer's choice of vendor often is decided by the distinctive level of service provided. Students learn to create and manage service. They learn how to proactively deliver service excellence, deal with difficult situations, and how to develop a heightened sense of awareness to guests' needs. The course includes a field trip to hotels in Toronto in which they analyze and compare products and services offered.Units: 45.00
Hours: 45.00
Adventure and Ecotourism
Course Number: TOUR001
This course examines two rapidly developing segments of the tourism industry: adventure and ecotourism. Both are attracting increasing numbers of tourists, and generating more and more tourism revenue for suppliers, distributors, and host countries, a trend that is expected to continue well into this century. The course focuses on the nature of these two tourism activities/products, the suppliers of each of these relatively new products, and the kinds of tourists to whom each appeals. It also considers the destinations where much of this product is delivered, particularly with respect to economic, environmental, and cultural impact.Units: 45.00
Hours: 45.00
Corporate Social Responsiblity: Ethical Conduct of Business
Course Number: MGMT066
We live in the age of globalization. Due to many recent events, corporate business is under fire to manage their activities in a culturally sensitive and ethical manner. Moreover, many corporations are learning that it is good business to do good. In this case-based course we will examine various specific ethical dilemmas in the conduct of domestic and international business. We will discuss the structure of the corporation and the various contemporary ethical issues it presents. Finally we shall discuss the best practices of many leading companies to conduct their business in a socially responsible way.Units: 45.00
Hours: 45.00
International Business
Course Number: BUSN011
This is a survey course in international business. It provides students with the understanding of the functions, responsibilities, advantages, problems, and operations of international corporations in a global marketplace.Units: 45.00
Hours: 45.00
Negotiating Skills
Course Number: MGMT014
Students will learn practical negotiation skills and process theories that can be successfully applied to life and workplace situations such as getting a job, getting a raise, buying and selling a car and resolving disputes.Units: 45.00
Hours: 45.00