Front Office Management (AH&LA)
This module examines the central role played by the Front Office in the success of a hotel. It traces the guest cycle from reservations to departure, evaluating front office functions, examining the relationship between departments, the use of technology, the importance of guest security and the key element of service in the guest’s experience.
Front Office Operations
This practical course examines how using the Property Management System – Opera, version 5, can make operations at the front desk more efficient and accurate and as a result, improve the quality of the guest services provided at the front desk.
Housekeeping Management (AH&LA)
This module presents the management principles and applied techniques required in today’s lodging and institutional housekeeping departments. Emphasis is placed on techniques of quality assurance, cost control and staff productivity.
Food & Beverage Management (AH&LA)
This module covers the principles of Food and Beverage Management. Emphasis is placed on the cost control cycle, menu planning, quality control, sustainable food and beverage management and trends in the industry.
Supervision (AH&LA)
This course combines theoretical knowledge & applications in order to prepare the students for present day hospitality supervision. Emphasis is placed on supervisory skills, motivation, leadership, team building, and dealing with conflicts and problems.
Banqueting & Events
This course will provide the student with the basic understanding of the management process as it relates to planning and operation of special events and meetings. This course is designed to develop skills, strategies, knowledge, and understanding about planning, organizing, scheduling, marketing, and implementing meetings for various groups.
Convention Management (AH&LA)
This course explores the importance of the group market, its specific segments and the strategies and techniques used in soliciting and servicing conventions and the MICE market.
Hospitality Sales & Marketing (AH&LA)
This module is designed to give students an in-depth understanding of how to maintain a profitable level of business by utilizing the basic functions of sales, marketing, advertising and promotions.
Financial Accounting (AH&LA)
This module introduces basic accounting techniques, enabling students to apply these to record business transactions, balance accounts, and produce final accounts for a hospitality business, following generally accepted accounting principles.
Principles of Microeconomics
Basic tools for understanding the nature of various individual components that make up an economy: resource allocation, scarcity and price/wage determination through market equilibrium as well as the nature(s) of economic matters: how consumers, business, firms and government policy-makers’ decisions affect an economy; the shortcomings and virtues of both regulated and unregulated market economies, comparatively speaking; and what role government action should play in economic affairs. As a stepping-stone for the Macro Economics course, this course shall also briefly examine relations among these various individual economic components and how they form an overall picture/market.
Computer Applications II
This module introduces students to advanced concepts and techniques of the Microsoft Office computer Program as a business tool by applying accounting skills and knowledge to computer and data management.
Travel & Tourism
This course provides the student with an awareness of the different sectors of the travel & tourism industry. Management theory and market trends will be identified along with an analysis of how everyday life can affect and is affected by the travel & tourism industry.
French, German or Spanish
In order to prepare our students for the international environment of
the hospitality industry, additional languages are taught at all levels
of the HIM Programs.
