Overview - 2019/2020
Designed for university and college graduates seeking a career in the tourism and hospitality sector, this graduate program will focus on applied knowledge in the field of hospitality operations within a global economy, encompassing the planning and management of hospitality businesses of varying size and complexity.
Over a period of eight months, you will:
- Apply critical thinking, multitasking, and problem-solving skills in demand by the hospitality industry.
- Develop analytical and collaborative problem solving skills through authentic case studies with leading industry partners using relevant industry technology.
- Hone your customer service and supervisory skills via practical hands-on training in our fine dining restaurant Saffron's.
- Apply teamwork and leadership skills, create strategies for supervising, motivating employees, and work as a team to achieve the goals and objectives of the hospitality workplace.
Graduates will have developed business and management skills applicable to various hospitality sectors including accommodations, food and beverage, guest services and tourism. You will be equipped with the knowledge and skills required to assume first-line supervisory and management positions in the evolving fast-paced rewarding world of the hospitality industry.
Features and benefits:
- Specialized, career focused education: giving you the hands-on, employable skills you need to succeed.
- Management experience: providing a unique opportunity to develop both extensive knowledge of the hospitality and tourism industry and a strong skill set in management.
- Make the most of your education: building on your academic experience or work experience, this program will prepare you to hit the ground running.
Important note for international students:
Learn more about the two-year graduate certificate in Hospitality and Tourism Operations Management, THM1.
Phone: 519-452-4430 x3963
Admission Requirements - 2019/2020
A Two- or Three-Year College Diploma, or a Degree
Acceptable combination of related work experience and post-secondary education as judged by the College to be equivalent to the above*
- *Applicants may be required to submit a resume and cover letter that includes details of work experience.
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 570 for the paper-based test (PBT), or 88 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic test with an overall score of 6.5 with no score less than 6.0 in any of the four bands, with test results within the last two years. SDS Program Requirements.
- Canadian Academic English Language (CAEL) test with an overall score of 70 with no score less than 60 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 59, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 176 with no language skill less than 169, with test results within the last two years
- An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 75% in all sections of the test, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 9 or 75% in ESL4/GAP5 Level 10
Recommended Personal Preparation
- Above average interpersonal skills
- Ability to work successfully in both an independent and team environment
- Keen interest in cultural diversity
- Aptitude for language study
- Above average English, reading, writing and comprehension skills
Applicant Selection Criteria
Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
- *Applicants may be required to submit a resume and cover letter that includes details of work experience.
Hospitality and Tourism Management-2019/2020
FDMG-5020 Service Management 5 A supervisor in the Food and Beverage industry is challenged on a daily basis with demands from guests, employees and higher management. This course will assist students to develop their leadership style and to create a safe work environment and enhance the performance of the service and bar staff. Students will apply their management skills in the professional dining room including, scheduling, marketing inventory control and end of shift reports. COMM-6019 Advanced Professional Communication 3 This course focuses on refining and advancing students workplace communication abilities. The advanced communication documents and strategies covered include presentation skills, research skills, business document writing, meeting and management team strategies, business etiquette, and advanced employment communications. Additionally, students learn about interpersonal and intercultural communication (high/low and monochromic/polychromic context) concepts and strategies. MGMT-6031 Ethics, Social Resp & Sustainability 3 Today's manager faces unique challenges and must satisfy a diverse set of stakeholder needs, globalization challenges, environmental, social, ethical and economic issues along with an increased demand for accountability, transparency and ethical decision-making. This course will assist the learner to recognize and prepare for present and future responsibilities that have dramatic impact on how we strategically manage ourselves and our businesses. HOSP-6005 Cost Control for Hospitality Management 4 This course is designed to introduce the student to techniques used in the control of rooms, food, beverages, and labour in North America. The student will be able to calculate all costs and develop a budget forecast. Students will analyze the causes of variances to actual expenses and implement strategies to improve revenue for a hotel operation. MKTG-6021 Marketing for Hospitality Management 3 The purpose of this course is to provide tourism, hospitality and club management students with an understanding of the basic concepts and processes of marketing in the tourism and hospitality industry. This includes the key elements of strategic marketing, research and implementation, such as customer relationship and behaviors, differentiating, segmentation, positioning and brand, promotion, sales and distribution systems. BEVR-6001 Beverages, Wines & Spirits 3 Students will learn the fundamentals of wine and beverage service. Students will develop skills in a practical lab to mix and serve beverages in a full-service licenced establishment. Students will assess the clients requirements, recommend, prepare, and serve beverages in a practical environment. As part of this course, students will complete Smart Serve Ontarios Responsible Alcohol Service Training Program. MGMT-6103 Supervisory Skills 3 This course is designed to provide students with the skills and knowledge necessary to become an effective manager. Students will explore topics critical to developing effective management skills including motivating staff, building effective teams, managing change in the workplace, performance management, and dealing with diversity. Case studies and exercises will be evaluated to increase students self-confidence and leadership abilities. MGMT-6104 Sales & Customer Relations 3 In today's competitive market a comprehensive knowledge of the selling and buying process identifying why people buy is essential. This course provides students with the techniques and tools to foster valued and lasting customers. These skills include customer retention strategies and practices to interpret what customers want today, and expect tomorrow. TOUR-6007 Attractions & Tourism 3 This course is designed to provide an overview of the areas of the tourism industry that act as tourism generators. The role of events, conferences, attractions, and outdoor adventure and recreation activities will be discussed. This course will also provide information regarding public and private support services that are in place to order to promote the tourism industry. HOSP-6008 Hospitality Law & Risk Management 4 In Hospitality Law & Risk Management, students will learn a basic understanding of the Canadian legal system and how that system relates to the Hospitality Industry in terms of exposure to different types of Risk. In addition to understanding this relationship, students will learn how to identify, prioritize, handle and manage Risk. HOSP-6009 Revenue Management 3 The Hospitality professional must be able to maximize revenue with space and capacities constraints. Students will explore strategies to effectively manage inventories and prices through various channels of distribution. Using case studies and exploring real-time businesses, students will calculate key performance indicators and analyze industry reports to impact long-term revenue goals. HOSP-6010 Hospitality Management Capstone 4 The final project to demonstrate the core competencies required for hospitality management. Students will research, analyze, apply, and develop a strategic plan for a real hospitality case. Students are required to submit and present a final project outlining specific components of a detailed solution including feasibility studies, market analysis, planning and implementation.
Careers - 2019/2020
Graduates of this program will find employment in a variety of disciplines from the hospitality industry including: Hotels, Resorts, Convention Centres, Restaurants, Tourism Offices and Tour Companies. Job titles for potential graduates may include Guest Service Agent, Guest Service Supervisor, Restaurant Supervisor, Reservation Supervisor, Banquet Supervisor, Front Office Supervisor, Food & Beverage Supervisor, Housekeeping Supervisor, Night Auditor and Sales Coordinator.
More Information - 2019/2020A One-Year Ontario College Graduate Certificate ProgramProgram Code: THM2
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
Program DescriptionThis one-year Ontario College Graduate Certificate program is designed for university and college graduates seeking a career in the tourism and hospitality sector. The program will focus on applied knowledge in the field of hospitality operations within a global economy, encompassing the planning and management of all operations involved in hospitality businesses of varying size and complexity.Learning Outcomes
The graduate has reliably demonstrated the ability to
1. Identify, select and utilize financial management principles, including cost accounting, management accounting, and audit practices and procedures.
2. Select and implement the appropriate management theory and operating practices, including the fundamental principles underlying management planning, organizing, directing and controlling in a service-driven industry.
3. Utilize financial operating and statistical reports to assist in intermediate and long-term decision-making.
4. Assess the adequacy of strategic and operational decisions through the application and analysis of appropriate financial indicators.
5. Develop a sound organizational marketing plan.
6. Develop and implement effective customer relations; manage guest problems with empathy and sensitivity.
7. Select and utilize industry-specific and generic software packages relating to operational planning and management.
8. Contribute effectively to the development and implementation of management procedures for the supervision of employees; identify and use appropriate organizational behaviour principles and motivational or team-building techniques to achieve desired performance.
9. Identify, analyze, and work within relevant government legislation and regulations bearing on the hospitality and tourism industry, including occupational health and safety legislation, employment standards and labour relations, and contract law.
10. Maintain service standards and address business needs in an ethical and socially responsible manner.
11. Develop, implement, and revise strategic operational plans for a department or business.
12. Conduct meetings and make formal presentations employing effective public speaking skills and techniques.