You will explore the fundamental principles of marketing as they relate to the tourism and hospitality industry. You will learn how sound marketing management can improve profitability and improve operational effectiveness and efficiency.
You will learn the principles of planning, organizing, controlling and executing catered functions as well as the criteria for selling to the events market. You will learn how to write convention proposals and train on current industry software, Delphi Sales and Catering Manager.
You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management.
You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn the value of performing control procedures in a food service operation. You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design menus typically found within the commercial foodservice industry.
You will learn about the Canadian court system, general tort and contract law for business, as well as a focus on liability and risk management for those in the hospitality sector. Your studies will include information on negligence, personal injury, property protection and damage, and responsibilities under the Innkeeper’s Act.
The course provides an introduction to the field of psychology. You will develop an increased awareness of human behaviour. The course content includes a general introduction to psychology, learning, cognition, personality, motivation and personality disorders.
You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized.
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business.
You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.