| Hospitality Management Diploma Program |
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Stanford International College of Business and Technology, in association with the American Hotel and Lodging Association, is now offering a Hospitality Management Program. This program will introduce students to the exciting world of hospitality management, which offers countless job opportunities in one of the world's fastest growing industries.
The Hospitality Management Diploma prepares students for management careers in many areas of the hospitality industry, including hotels, restaurants, casinos, global food companies, private clubs, consulting firms, travel agencies and cruise ships among many others.
The program emphasizes professionalism, develops students' practical skills and management techniques, and offers a solid foundation in hospitality studies. The program is enhanced by practicum internship and allows students to gain hands-on experience in many of the Toronto area's finest hospitality establishments.
The American Travel Institute as a new test site has newly approved Stanford International College for TAP (Travel Agent Proficiency) Test in Toronto, Canada. The Travel Institute serves as a community of knowledge and insight for all travel professionals. Through innovative educational programs, professional certifications and customized learning solutions, the Institute fulfills its non-profit mission to promote a standard of industry knowledge and excellence. |
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| Diploma - Course Breakdown: |
Front Office Management
Housekeeping Management
Security and Loss Prevention Management
Supervision
Computers: Managing technologies in the Hospitality Industry
Marketing Management in the Hospitality Industry
Human Resource Management
Hospitality Introduction
Accounting Management
Facility Management and Design
Food Beverage ManagementFood Beverage Service |
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| Course Descriptions |
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| Hospitality Today: An Introduction – Code 101 |
| This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising. |
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| Managing Housekeeping Operations – Code 102 |
| This course presents a systematic approach to managing housekeeping operations in the hospitality industry. |
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| Hospitality Facilities Management and Design – Code 103 |
| Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. |
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| Hospitality Industry Financial Accounting – Code 104 |
| This course presents basic financial accounting concepts and explains how they apply to the hospitality industry. |
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| Managing Hospitality Human Resources – Code 105 |
| This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed. |
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| Supervision in the Hospitality Industry – Code 201 |
| This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. |
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| Leadership and Management in the Hospitality Industry – Code 202 |
| This course is designed to acquaint students with leadership, management, and quality issues facing today's hospitality industry. There are chapters on the Malcolm Baldrige National Quality Award, continuous improvement, quality service, power and empowerment, communication skills, goal setting, high-performance teams, diversity, managing organizational change, and strategic career planning. |
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| Managing Front Office Operations – Code 203 |
| 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 and 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. |
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| Security and Loss Prevention Management – Code 204 |
| Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties. |
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| Management of Food and Beverage Operations – Code 205 |
| This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances. |
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| Marketing of Hospitality Services – Code 301 |
| This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. There are chapters on market segmentation, marketing research, sales, advertising, public relations, promotions, data base marketing, electronic marketing, rates and fares, packaging, customer service, pricing strategies, revenue maximization, marketing budget preparation, marketing law, travel purchasing systems, and the future of hospitality marketing. |
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| Bar and Beverage Management – Code 302 |
| This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects. |
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| Managing Service in Food and Beverage Operations – Code 303 |
| This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. |
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| Food Production Principles – Code 304 |
| Students master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, but why they are used. Describes essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation and baking. Sanitation, proper storage and handling of food, and creative presentation of food are also discussed. |
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| Training and Development in the Hospitality Industry – Code 305 |
| This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers. |
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| Managing Technology in the Hospitality Industry – Code 401 |
| Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry. |
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| Planning and Control for Food and Beverage Operations – Code 402 |
| Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications. |
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| Contemporary Club Management – Code 403 |
| This course introduces students to the world of private club management. There are chapters on club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, strategic management in clubs, club marketing, managing human resources in clubs, food and beverage operations in clubs, club financial management, club computer systems, golf operations in clubs, and club fitness operations. |
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| International Hotel Management – Code 404 |
| This course provides the background every graduate will need in today's rapidly changing global marketplace. It prepares students 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. |
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| Understanding Hospitality Law – Code 405 |
| Provides an awareness of rights and responsibilities, which the law grants or imposes upon a hotelkeeper. Also illustrates the possible consequences of failure to satisfy legal obligations. |
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| For more infomation please contact our Admission Office at 416-383-1608 |
