Hotel management training programs for college graduates yorkshire,training & development hrm ppt,corporate coaching kuhlmann - PDF Review

We at Ushadevi College of Hotel Management and Tourism motivate students under the guidance of our specialized Hospitality team in pursuing education in Hospitality, Hotel Management and Tourism. Kiran Educare Building, Near Royal Challenge Restaurant, Nitin Company Signal, Near Koram Mall, Sambhaji Nagar, Thane (West) - 400601, Maharashtra, INDIA. The purpose of the Hospitality Management Diploma program is to provide students with the skills necessary to work in the area of Hospitality Management. Brighton College has partnered with the Educational Institute of the American Hotel and Lodging Association (AHLA) to deliver a well-rounded, proven curriculum designed to provide initial employment skills with the potential for future management growth. This 48-week diploma program is instructor-driven, allowing students to navigate quickly through theory and co-op. Both AHLA certifications and Brighton College Hospitality Management diplomas will be granted to students who successfully complete the program. This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. 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.
This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. This course provides the background every hospitality student will need in today's rapidly changing global marketplace.
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. 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.
This course presents a systematic approach to human resources management in the hospitality industry.
This course will give students a basic understanding of the management process in food and beverage operations. This course is designed to provide students with a solid background in hospitality sales and marketing. Accounting operations in today’s hotels and restaurants require specialized knowledge and skills and an understanding of the interrelationship of business principles and accounting.
Students will practice business writing skills, applying the mechanics of style, developing proofreading and editing skills and using words effectively.
This course helps students prepare the required skills and knowledge they need to become and remain employed. Through co-op, students integrate paid, relevant work experience with their academic programs.
Smaller class sizes helped me to participate more in the class activities and I had more opportunities to interact with the teacher and the classmates. The institution provides written notice to the student advising that the student has been dismissed from the program. The written notice of withdrawal or dismissal may be delivered in any manner provided that a receipt or other verification is available that indicates the date on which the notice is delivered.
The notice of withdrawal or dismissal is deemed to be effective from the date it is delivered. The refund to which a student is entitled is calculated on the total tuition fees due under the contract. If the institution has received fees in excess of the amount it is entitled to under the student contract, the excess amount must be refunded. If written notice of withdrawal is received by the institution within 7 days after the contract is made, and before the commencement of the period of instruction specified in the contract, the institution may retain 5% of the total tuition and fees due under the contract to a maximum of $250. If written notice of withdrawal is received by the institution 30 days or more before the commencement of the period of instruction specified in the contract and more than 7 days after the contract was made, the institution may retain 10% of total tuition only due under the contract to a maximum of $1000. Subject to Section 6(a)(i) above, if written notice of withdrawal is received by the institution less than 30 days before the commencement of the period of instruction specified in the contract, and more than 7 days after the contract was made, the institution may retain 20% of the total tuition only, due under the contract to a maximum of $1300.
If written notice of withdrawal is received by the institution or a student is dismissed up to and including 10% of the period of instruction specified in the contract has elapsed, the institution may retain 30% of the tuition due under the contract. If written notice of withdrawal is received by the institution, or a student is dismissed where more than 10% and up to and including 30% of the period of instruction specified in the contract has elapsed, the institution may retain 50% of the tuition due under the contract. If a student withdraws or is dismissed where more than 30% of the period of instruction specified in the contract has elapsed, no refund is required.
Where a student withdraws or is dismissed from their program, they are entitled to 100% refund of any as-yet to be received consumables that have been pre-paid. If the student fails to return the equipment as set out above, the institution may deduct the reasonable cost of the equipment from any amount to be refunded to the student. Refunds owed to students must be paid within 30 days of the institution receiving written notification of withdrawal and all required supporting documentation, or within 30 days of an institutiona€™s written notice of dismissal. Where the delivery of the program of study is through home study or distance education, refunds must be based on the percent of the program of study completed at the rates as set out in Section 7 above.
An international student is a person who is not a Canadian citizen, permanent resident or who has been determined under the Immigration and Refugee Protection Act to be a Convention Refugee. If an international studenta€™s Study Permit application has not been completed by the start date identified in the institutiona€™s Letter of Acceptance and the student so notifies the institution, at the request of the student, the institution may issue a second Letter of Acceptance for a later start date. An institution may retain the lesser of 10% of the total fees due under the contract or $400 for international students who are denied Study Permit authorization from Citizenship and Immigration Canada. The Executive diploma is a 36-weeks (approximately 9 months) program combining industry endorsed academic material with extensive hands-on work experience covering all major hotel departments.
This program is ideal for individuals with a passion for hotels and restaurants, yet with limited prior formal education or experience. This program is structured to offer an all-rounded academic certification together with diversified work experience in various hotel departments. After successfully completing the workshops, students are usually placed into practicums in the mornings at our hotel partnersa€™ facilities, while attending classes in the afternoon. Students who fulfill the required 500 hours with distinction may also receive recommendation and references from hotel managers. The Advanced diploma is a 52-week program structured to complement graduates of the Executive program, to specialize in specific hotel departments, in a co-op environment.
This program was created to allow students with prior hotel education and experience to specialize in a co-op framework working at our hotel and restaurant partnersa€™ properties.
To quote Ritz-Carltona€™s motto: "We are Ladies and Gentlemen serving Ladies and Gentlemen". The training component is structured to provide students ample opportunity to work in hotel areas in which they would like to focus their careers. The Culture Studies courses within the Advanced Diploma program are designed to help students understand art and lifestyle, largely from the cultural perspective. Serving It Right (SIR) is a mandatory self-study course required in British Columbia that educates licensees, managers and servers about their legal responsibilities when serving alcohol, and provides effective techniques to prevent problems related to over-service. SIR is an important certificate as throughout the program, students will be placed to work in food and beverage outlets serving alcohol. While FOODSAFE certification is incorporated as part of our Executive Diploma program, it is also available independently. We have simplified the process giving workers the flexibility to obtain the certification at their chosen time and location (home, work, or at our downtown location), at their own pace.
The certification course is intended for food handlers, servers and other food industry personnel.
Every operator of a food service establishment must hold a certificate, issued by a health official, for the successful completion of the food handler training program known as FOODSAFE or its equivalent. Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate referred to in subsection (1). Not only is it an advantage to have the certification when apply for jobs in the industry, many employers actually require their employees to have the certification.
In Canada it's known as WHMIS, in the USA its OSHA's Hazard Communication Standard (HazComm). The Workplace Hazardous Materials Information System (WHMIS) is Canada's hazard communication standard. The Controlled Products Regulations establish a national standard for the classification of hazardous workplace materials.


Each of the thirteen provincial, territorial and federal agencies responsible for occupational safety and health have established employer WHMIS requirements within their respective jurisdiction. WHMIS balances workers' right-to-know with industry's right to protect confidential business information and includes a mechanism for ruling on claims for exemption from disclosure of confidential business information as well as appeals to these rulings.
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Overall, cookies help us provide you with a better website, by enabling us to monitor which pages you find useful and which you do not. The information contained in this website is for general information purposes and in the secure area of the site, enables you to submit certain required information to "IHMC". The purpose of the Hospitality Management (with Co-op) diploma program is to provide students with the skills necessary to work in the area of Hospitality Management.
This 72-week diploma program is instructor-driven, allowing students to navigate quickly through theory and co-op. Brighton College students who successfully complete the Hospitality Management with Co-op diploma may apply to transfer their courses as a block to Royal Roads University's Global Tourism and Management Bachelor's degree or International Hotel Management Bachelor's degree.
COM200 introduces students to the most widely used office productivity software – Microsoft Office 2007. Accounting operations in today’s hotels and restaurants require specialized knowledge and skills as well as an understanding of the interrelationship of business principles and accounting. During my time at Brighton College I met many new friends from different cultures and was able to enjoy many different social activities.
Participants will gain valuable knowledge that reflects the most current practices and trends in today's hospitality industry. This program focuses on general business management concepts taught in the context of the hospitality industry.
The curriculum includes experiential lectures and workshops facilitated by specialized industry experts with at least 5 years experience in the industry.
Most are a combination of experiential classroom based lectures, workshops and seminars, small group discussions, role plays and computer labs enhance the theoretical material.
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.
All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.
Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.
It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. The course shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. Students will analyze contemporary issues and practices as well as employment laws that have an impact on the way people are managed. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.
The textbook's main focus is on practical sales techniques for selling to the targeted markets. This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle, which results in the production of financial statements. They will learn the best known job search techniques to help them differentiate themselves from competition, find viable opportunities and make a case for why and how they will add value to prospective employer in today's competitive global economy. During these periods of work experience students become full time employees that are actively engaged in productive work. In such a circumstance, the institution may charge the student an additional $200 administrative fee and retain the balance of the prepaid tuition fees pending the outcome of the Study Permit application.
Students denied a Study Permit must provide the institution with a copy of the denial letter prior to the program start date as set out in the institutiona€™s most recently issued Letter of Acceptance.
While the job training is typically unpaid, the experience is highly valuable and is certainly resume-worthy, providing future hoteliers the opportunity to be associated with prestigious international hotel brands. The 52-week program has has an equal emphasis on both academic and practical hands-on learning. The second set includes the 7 "Culture Studies" compulsory courses, covering the following topics: travel, cuisine, leisure, entertainment, style, art and film.
Through the "Culture Studies" courses, we aim to help young hoteliers develop their ability to provide anticipatory service that "enlivens the senses, instills well-being, and fulfills even the unexpressed wishes and needs" of the guests. Through the practicum training advisorsa€™ arrangements, students will be placed for longer work terms with our hotel partners, and at the same time, being eligible to receive pay for their co-op contribution.
What are some of the common luxury name brands in clothing, transportation, watches and jewelry, cigars, fashion? How do the wealthy individuals think and spend, and what are their expectations when traveling?
The key elements of the system are cautionary labelling of containers of WHMIS "controlled products", the provision of material safety data sheets (MSDSs) and worker education programs. Supplier labelling and MSDS requirements are set out under the Hazardous Products Act and associated Controlled Products Regulations.
In addition to setting out criteria for biohazards, chemical and acute hazards, the regulations specify criteria for chronic health hazards including mutagenicity, carcinogenicity, embryo and reproductive toxicity, respiratory tract and skin sensitization. These requirements place an onus on employers to ensure that controlled products used, stored, handled or disposed of in the workplace are properly labelled, MSDSs are made available to workers, and workers receive education and training to ensure the safe storage, handling and use of controlled products in the workplace.


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However, once you have used these links to leave our site, you should note that we do not have any control over that other website. The information is provided by "IHMC" and whilst we endeavor to keep the information up-to-date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the website for any purpose. Students will learn about using Excel to create spreadsheets, perform calculations and print results. Students will use PowerPoint to deliver demonstrations, training and presentations in a professional manner. This course provides a basis for understanding accounting concepts and procedures and how they relate to the processing of hospitality financial data, the flow of financial information in the accounting cycle and the financial statements produced. During the periods of work experience, students become full time employees that are actively engaged in productive work.
It covers critical areas such as Supervision, Human Resources, Accounting and Sales and Marketing. The program also includes a work experience (co-op) at various small and mid-sized hotels throughout the lower mainland. Students will be arranged for either out-of-house or in-house training to complete Food Safe and Serving It Right. Front office procedures and management are placed within the context of the overall operation of a hotel. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.
The students will also practice career and interpersonal skills necessary for success in the workplace, such as conflict resolution and business etiquette.
The co-op program will provide students with coaching, work-site monitoring and employer evaluations of students’ performance. Should a student fail to advise the institution, or choose to withdraw for other reasons, the refund policy set out in Section 6) above will apply.
For example, FoodSafe, SIR (Serving It Right), WHMIS (Workplace Hazardous Materials Information System), Wine Rating Research, Professional Development, and other specialized courses are available.
Food Handlers' Training Courses Equivalency Committee as meeting the training requirements of Section 10 of the B.C. The Hazardous Products Act and its regulations are administered by the Government of Canada Department of Health, commonly referred to as Health Canada. Please be aware that, despite our best efforts, no security methods are perfect or impenetrable. Reproduction is prohibited other than in accordance with the copyright notice, which forms part of these terms and conditions. The inclusion of any links does not necessarily imply a recommendation or endorse the views expressed within them.
We only use this information for statistical analysis purposes and then the data is removed from the system. Therefore, we cannot be responsible for the protection and privacy of any information which you provide whilst visiting such sites and such sites are not governed by this privacy statement. The successful completion of all courses (including 32 weeks of co-op) is required for program graduation. The co-op program will provide students with coaching, work-site monitoring and employer evaluations.
The successful completion of all courses (including 12 weeks of co-op) is required for program graduation.
This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry. They will work in teams to examine administrative, ergonomic and efficiency functions of a business office. Students explore different career opportunities while enriching their understanding of classroom material in a practical context. Refunds owed to students must be paid within 30 days of the institutions receiving a copy of the Study Permit denial letter.
Additionally, graduates will receive an Executive Hotel Management Diploma from Imperial Hotel Management College, a Rooms Division Certificate of Specialization and a Hotel Management Diploma from the American Hotel & Lodging Educational Institute.
What is the difference between Rolls-Royce and a Bentley, prA?t-A -porter (ready-to-wear) versus haute couture (made-to-measure), white tie versus black tie? The web application can tailor its operations to your needs, likes and dislikes by gathering and remembering information about your preferences.
You should exercise caution and look at the privacy statement applicable to the website in question. The Co-op consists of 32 weeks of co-op training - students will be placed at various hotels, restaurants, country clubs, tourist facilities, catering firms, and a wide variety of other hospitality businesses. Students explore the different career opportunities and apply their classroom learning and gain a deeper understanding of the material. In addition to a Diploma in Hospitality Management from Brighton College, students who pass their AHLA exams with at least 70% will receive certificates for each of those courses.
The purpose of this time is to apply the theory and skills learnt throughout the program and observe professionals in practical situations. Students may also be eligible to receive the following from AHLA: Hospitality Management Diploma, Hospitality Fundamentals Certificate, and International Hotel Management Specialization Certificate. The students will also acquire situational-specific skills and identify areas that may need to be developed further.
During this work term, the institution's faculty conducts the work site visit and the employer evaluates the student's performance.
Employers will be requested to provide a written evaluation of student's performance at the end of work term.



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