Students are introduced to the fundamental techniques and tools for analyzing and improving operational capabilities within a hospitality organization. They explore specialized analytical frameworks and tools to determine the best, most efficient ways to improve services in terms of cost, quality, and innovation. The course equips students with the knowledge and resources needed to make critical decision in all areas where hospitality managers are involved. Fundamental quantitative analytical tools are highlighted to support decision making in a wide range of areas such as front desk management, housekeeping operations, food and beverage management, and human resources planning in various settings within this multifaceted industry.
Prerequisites
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What you will learn
- 1. Service operations strategies in hospitality
2. Service quality measurement
3. Inventory control, management, and planning
4. Supply chain management in hospitality
5. Total quality management
6. Planning and designing the service environment
7. Service concepts in a hospitality organization to develop operations strategies
8. Planning and organizing resources to deliver the customer experience
9. The service-profit chain for a hospitality organization
10. Hospitality forecasting, demand, supply, and yield management
11. Labour standards, productivity, and strategies
12. Managing capacity, demand, and constraints
13. The six-sigma methodology
14. Change management models are concepts
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.