Additional information
| Province | British Columbia |
|---|---|
| Colleges | Oscar International College |
| Program Categories | Business |
| Program Duration | 4 Weeks |
| Program Intakes | |
| Class Type | Hybrid |
| Funding | StudentAid BC, Scholarship |
Hospitality Operations Management (credit course)
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This module is designed to provide students with an opportunity to examine the contemporary hospitality industry in detail and the issues faced by hospitality managers. To understand the services and products within this diverse industry and to evaluate the factors that optimize management and business performance. To achieve a satisfactory balance between demand patterns, resource scheduling and operational capacity. To analyze the scope of strategic, operational and financial decisions. This module aims to enable the student to recognize the importance of strategic management and the role of the hotel general manager within an organizational and managerial context. To provide the student with the opportunity to incorporate theoretical context in the practice of running a hotel business.? To familiarize learners with the complexity involved in controlling products, labor and revenue in food & beverage operations and the importance of it in the financial success of the operation.|
This module is designed to provide students with an opportunity to examine the contemporary hospitality industry in detail and the issues faced by hospitality managers. To understand the services and products within this diverse industry and to evaluate the factors that optimize management and business performance. To achieve a satisfactory balance between demand patterns, resource scheduling and operational capacity. To analyze the scope of strategic, operational and financial decisions. This module aims to enable the student to recognize the importance of strategic management and the role of the hotel general manager within an organizational and managerial context. To provide the student with the opportunity to incorporate theoretical context in the practice of running a hotel business. To familiarize learners with the complexity involved in controlling products, labor and revenue in food & beverage operations and the importance of it in the financial success of the operation.
Learning Objectives:
Understand the interactions between the various aspects of operations and other management disciplines in hospitality operations.
Evaluate the role of the hotel general manager in synthesizing all management disciplines.
Apply management tools that contribute to better resource allocation and management for achieving higher organizational performance.
Analyze the importance of revenue management to economize properly.
Demonstrate understanding, analysis and evaluation of all control mechanisms related to every department of the hospitality organization.
Emphasize, understand and analyze the importance of human resource management to delegate authority, and motivate and guide personnel towards high productivity.
Discuss strategic issues which affect decision-making in hospitality operations.
Teaching Methods:
Student learning will be through a combination of staff contact hours with the lecturer in the classroom, intended learning hours, and self-managed study. The staff contact hours will involve a range of learning approaches including group exercises, workshops, guided individual activities and lecturer presentations.
