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This course provides a general overview of the Canadian business environment as well as the various functional areas of a business. Focus will be placed on the interrelationships between the functional areas of business, such as finance and accounting, sales and marketing, human resources, operations and logistics. The course will also introduce business structures, the role of government, business ethics, social responsibility and entrepreneurship. The course will provide a basic understanding of Canadian business practices and terminology and the concepts of macro and micro environments will be introduced.

This course is designed to explore the variables involved in the start-up and sustainability of entrepreneurial ventures.  Topics covered are idea generation, exploring new market opportunities, and developing strategies to gain and retain clientele.  Focus is placed on utilizing design-thinking and Business Model Canvas methodologies.

This course is designed to develop familiarity with and service of alcoholic and non-alcoholic beverages. Focus is placed on basic product knowledge, recipes, and service standards. Learners apply skills required to plan, purchase, control and tend service bars for events or restaurant facilities, while applying responsible beverage service standards.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop knowledge of the accounting equation, the accounting cycle, and financial statements used in the hospitality industry.  Focus is placed on preparing financial statements, including the income statement (profit and loss statement), balance sheet, statement of owners’ equity, and statement of cash flows.

This course is designed to introduce managerial accounting principles. Focus is placed on price and cost analysis, budgets, variance analysis, and capital investment decisions for hospitality operations.

Prerequisites:

• GACG1138A

This course is designed to develop knowledge of the various departments within the rooms division and their operations. Focus is placed on the guest service cycle, safety and security, internal communications, and interdepartmental relationships. A simulation using a property management system simulation is completed.

This course is designed to examine the functions of revenue management and how hotels and restaurants can forecast consumer demand and optimize revenue. Focus is placed on analyzing available information, local and global economic environmental influences, tools, and historical data to develop effective sales and revenue management strategies. The relationship between sales and marketing strategies and revenue management is also explored.

Prerequisites:

• HMIT1037A

This course examines technological tools and trends used in the hospitality industry to effectively engage customers.  Focus is placed on exploring social media platforms and how to leverage social media and other technology to build a stronger brand, enhance public relations, and encourage customer loyalty.  

This course is designed to further develop knowledge of the hotel rooms and facilities divisions. Focus is placed on the functions of the various departments and leadership responsibilities. Additional emphasis is placed on standard operating procedures (SOPs), trends, technologies, and the impact of facility design and maintenance on operations. Safety, security, and legal issues are also explored.

Prerequisites:

• HMIT1037A

This course is designed to introduce the essential components of event and conference management.  Emphasis is placed on the execution of an event or conference following the full event planning cycle from pre-planning through to after-service and evaluation. 

This course is designed to introduce human resource management and leadership principles. Emphasis is placed on supervisory skill development, strategies for motivating employees, professional development plans, and examining the concepts of diversity, equity, and inclusion.

The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

This course is designed to introduce basic concepts in federal and provincial laws that pertain to the hospitality industry. Focus is placed on the various acts and legislations that govern the marketplace. Topics include contract law, tort liability, employment legislation, intellectual property, and real property. Risks and responsibilities specific to the hospitality sector will also be explored.

This course is designed to develop fundamental marketing and sales skills. Focus is placed on market segmentation and creating a marketing plan for a hospitality operation. Emphasis is also placed on the sales cycle, creating sales opportunities, and building customer relations.

This course provides an introduction to the meaning of community service.  Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.

This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.

This course is designed to examine the evolution of the hospitality and tourism industry. Focus is placed on the industry sectors and the various types of travel and tourism products and businesses. Further emphasis is placed on the categories of travelers, their motivations, needs, and expectations, as well as factors affecting travel choices. Trends and challenges of the industry are also explored.

This course is designed to explore the North American hospitality and tourism industry. Focus is placed on North American locations and their characteristics, local, national, and North American culture, current events, and political and social affairs. Additional emphasis is placed on documentation and procedures for travel within North America as well as sourcing information to plan safe travel.

This course is designed to explore transportation products used in the tourism industry. Focus is placed on applying standard terminology, rules, and regulations of transportation companies to create and price travel itineraries based on client needs and preferences. Additional emphasis is placed on creating client files and examining the various types of travel agencies.

This course is designed to develop the knowledge and skills needed to coordinate and implement accommodation, cruise, and tour packages. Focus is placed on the terms and conditions of packages, travel insurance rules and regulations, and industry technology used in the guest cycle.

This course is designed to allow the learner to work independently in an industry setting related to their field of study. Learners are expected to follow the work schedule of the field experience host. The duration of this course is seven (7) weeks with two (2) days in industry per week.

This course is designed to examine the principles of interpretive communication and the role and responsibilities of a tour leader. Focus is placed on developing an interpretive strategy, planning and managing the implementation of a tailored interpretive program, and evaluating program success.

This course is designed to provide learners the opportunity to develop a strategy and action plan for sustainable tourism. Focus is placed on examining the principles of sustainable tourism, analyzing sustainability in a community or region, and establishing priority issues and goals that support sustainable tourism.

This course is designed to allow the learner to work independently and with a team in an industry setting related to their field of study. Learners are expected to follow the work schedule of the field experience host. The duration of this course is four (4) weeks.

This course is designed to apply learning from Hospitality and Tourism Management to an industry partner project. Working with faculty and an industry partner, learners are tasked with finding solutions to a business problem. Focus is placed on application of theory and best practices and using business tools, techniques, and strategies to gain a deeper understanding of Hospitality and Tourism Management. This course culminates with a final report and presentation of the project findings and recommendations.