Hotel Management

Code	430.A0
Diploma	DCS
Sector	Food Services and Tourism
Number of credits	91 2/3
Status	Program approved in 2005.

Note(s)
This program is offered in French: Techniques de gestion hôtelière

Program Objectives

The aim of the Hotel Management program is to train middle-level employees to supervise a hotel department, be it guest services, front desk and reservations; sales and marketing; housekeeping and maintenance; administration and management; food and beverage services; support or information. After a few years’ experience, some supervisors may progress to more specialized positions such as assistant housekeeping manager or maître d’hôtel. Accommodation service supervisors manage accommodation operations as well as related products and services in hotel establishments of varying types and sizes, offering different types of services in urban or outlying areas.

Length of training

Specific (hours)	Total (hours)
2 190	2850

Total length of training includes general training that is common to all programs for 420 hours, general training for this program for 150 hours as well as complementary general training courses for 90 hours.

Duration of training consists of theory and lab work for courses; personal time that the student invests is excluded.

Program Content

Number or Code	Statement of the Competency
047D	To analyze the job function
047E	To communicate in the workplace
047F	To carry out work-related activities in a second language (French)
047G	To process information related to hotel management
047H	To adopt a customer-oriented approach
047J	To see to the application of rules and regulations specific to the hotel industry
047K	To implement management techniques specific to the hotel industry
047L	To suggest food and beverage products and services to customers
047M	To ensure food and beverage service
047N	To sell products and services
047P	To carry out activities related to personnel management
047Q	To carry out accounting operations
047R	To carry out activities related to material resources management
047S	To control the quality of hotel products and services
047T	To manage activities related to reservations, front-desk and guest services
047U	To manage housekeeping activities
047V	To manage a hotel’s food and beverage services
047W	To manage a hotel’s marketing activities
047X	To coordinate hotel and restaurant group activities
047Y	To act as an interface between departments

Number of contact hours allotted to specific training: 2190

Admission Conditions and Prerequisites

To be admitted to the program, a person must meet the general requirements for admission set out in the College Education Regulations, as well as the following special conditions, where applicable:

• no requirements