Canadian International Hospitality Program : Canadian International Hospitality Program
Slide 2 : This course provides Canadian based training in Hospitality and can be completed at home. On Completion of the course the students have a Canadian recognized and accredited diploma which allows them the opportunity get noticed by Canadian establishments. Here is the course program syllabus:
The Course Program Syllabus: : The Course Program Syllabus: Hospitality Today: An Introduction Fifth Edition #103This course takes a management perspective in explaining the organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing, and much more. Charts, exhibits, hospitality industry statistics, and Web site listings provide useful information that can be applied on the job.
Slide 4 : Supervision in the Hospitality Industry, 3rd Edition #250This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors
Slide 5 : Basic Hotel and Restaurant Accounting, 5th Edition #261This is EI’s most basic, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a basic understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. This course is recommended as a prerequisite for course 362.
Slide 6 : Managing Front Office Operations, Seventh Edition #333Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.
Slide 7 : Managing Housekeeping Operations, 2nd Edition #338No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical, up-to-date information from industry experts make the contents of this course immediately applicable to your job situation.
Slide 8 : Managing Service in Food and Beverage Operations, 3rd edition #349Service is the key to guest satisfaction. This course shows you how to plan for and successfully manage different types of food and beverage operations, including coffee shops, dining rooms, room service, banquets, on-site food service venues, and more. You’ll gain management know-how, planning skills, and hands-on techniques for consistently delivering quality service in every type of operation. Case studies by industry experts encourage you to think critically about situations you may face on the job.
Slide 9 : Hospitality Sales and Marketing, Fourth Edition #472Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. You’ll learn new ways to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals give tips on marketing strategies that work, while “Marketing in Action” sidebars show how concepts presented in the course are applied in the industry today.
Slide 10 : Planning and Control for Food and Beverage Operations, 6th Edition #464Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New web site exhibits make this a cutting-edge resource for future food and beverage professionals.