Imperial Hotel Management College
Suite 1801
Pacific Centre
701 W. Georgia St.
Vancouver, BC
Canada V7Y 1C6
Telephone:
+1-604-685-3272 Facsimile:
+1-604-688-0252 Email: info@ihmc.ca
The 36-week Executive and 12-month Advanced hospitality management programs offered play a strong emphasis combining hotel work experience with academic learning. The programs strive to create a balance of theoretical education and applied practical training. In addition to the hotel campuses, the college works closely with a large selection of partner hotels, restaurants, and related luxury establishments providing students the needed industry exposure, throughout the entire duration of the program.
Graduates have the option of directly entering into the hotel industry, or transferring to universities in North America and Europe, through the articulation agreements the faculty has established, to obtain their degree or post-graduate degree.
(A listing of where graduates have been hired and a selection of partner universities can be found in the FAQ section).
Executive Hotel Management Diploma Program
Background
The 36-week Executive Hotel Management Program is designed to provide students a complete overview of the operation all the departments of a full-size hotel. Students are given the opportunity to put the theories learned in class into immediate use on a daily basis. The theory-plus-practice approach in teaching hospitality management requires students to spend half their time in class and the other half in practical training.
Student enrolled into this program have have the option of living at the hotel campus during the 36 weeks, to experience the hotel from three perspectives: they study as a student, work as an employee and live as a hotel guest.
Academic Component
Our academic curriculum is broad-based, which means it covers all the disciplines necessary to run a hospitality business, for example, accounting & finance, general management, marketing & sales, information technology, human resources, food & beverage management, and rooms division management.
Part of our academic material is based on the highly regarded professional training curriculum from the Educational Institute of the American Hotel and Lodging Association. Our lecturers are experienced executives in the hospitality field with a passion for the industry, and are certified by the American Hotel and Lodging Association.
Each of the following 12 courses are required to pass the academic component of the program.
General Introduction Course
Hospitality Today: An Introduction 103
This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
Food and Beverage Management
Food and Beverage Management 241
This course provides students with the latest information in the areas of operational organization, marketing, nutrition, menu planning, pricing strategies, sanitation, safety practices, service, and production.
Rooms Division Management
Managing Front Office Operations 333
This course includes training in front office skills, check-in and check-out procedures, telephone skills, handling complaints, guest security, reservations, room types, and room forecasting.
Housekeeping Management 338
In this course, students will look at housekeeping and the recruitment, hiring, training, and motivation of employees, as well as the planning and controlling of inventories, quality, safety, and sanitary procedures in every area of the hotel.
Human Resources
Managing Hospitality Human Resources 357
In this course, students will learn strategies in human resources for the lodging and food service industries. The highlights of this course will include employment laws and applications, job analysis and design, planning and recruiting, training and development, evaluating employee performance, labour unions, and global trends.
Supervision in the Hospitality Industry 250
This course teaches students how to effectively deal with people in a hospitality work environment. Topics include effective communication, orientation and training, managing productivity, team building, managing conflict, and professional development.
Marketing and Sales
Hospitality Sales and Marketing 472
Students will be introduced to hospitality markets, consumer preferences, pricing strategies, revenue maximization, advertising, promotions, channels of distribution, and public relations.
Accounting and Finance
Basic Hotel and Restaurant Accounting 261
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 that results in the production of financial statements.
General Management
Hospitality Facilities Management and Design 281
In this course students will learn about managing maintenance needs, electrical systems, heating, ventilation, lighting, laundry, telecommunication, safety and security systems, lodging planning and design, and renovation.
Management Technology in the Hospitality Industry 468
This course provides an overview of the information needs of lodging properties and food service establishments. It focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry.
International Hotel Management 428
This course provides the background every graduate will need in today's rapidly changing global marketplace. It prepares students to plan, develop, market and manage hotels in the International arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace and emphasizes the importance of protocol in international interactions.
Understanding Hospitality Law 391
This course teaches students all the legal issues involved in running a lodging operation. Students will learn basic legal principles governing hospitality operations as pertaining to the hotel-guest relationship, the hotel's duties to guests and others, the hotel and its employees, and laws relating to general hotel operation.
Upon completion of the program, students will receive two diplomas: one from the Educational Institute of the American Hotel and Lodging Association, and the other from Imperial Hotel Management College.
Practical Training Component
As in other professional training programs such as law, medicine or business administration, the importance of practical work experience cannot be underestimated. As previously mentioned, once enrolled in the program, students will be placed in training positions at affiliated hotels to work side by side with hotel staff members. Students will gain invaluable work experience in practically every department of a full-size hotel, for example:
Front office
Human resources
Receiving
Administration
Housekeeping
Guest services
Food & beverage
Sales & marketing
Information systems
Accounting & finance
Convention management
Maintenance & engineering
Upon completing the Executive Hotel Management program, an IHMC graduate would have gained work experience in not one, but all major departments of a full-size hotel. In most cases, our graduates would have experienced training in two to three different types of internationally branded hotels in Canada, from downtown business hotels to resort centres.
The college is affiliated with various hotels and resorts across North America participating as our 'hotel campuses.' Staff members at these affiliated hotels are trained to guide and assist students so as to ensure that they receive the best training and work experience. Upon graduation, students may receive reference letters from Hotel General Managers or Department Heads acknowledging their work experience and contribution at various hotels during the 36-week program.
In summary, the Executive Hotel Management Diploma Program focuses on creating practical competence and therefore confidence. The program meets the challenge of providing students exposure and effective training in a fully operational, standards-oriented environment. This unique combination of management plus practice means that when students graduate, they will be immediately operational in almost any entry-level position in the industry. More importantly, it means students will have the business know-how to become an effective member of a management team.
Please email if you would like to have a copy of the 2012 Hotel Management Diploma Program Information Package emailed or mailed to you.
Advanced Diploma in International Hotel Management Program
(With an emphasis on Culture Studies)
Background
This is a 12-month full time program. The objective of this program emphasizes the importance of cultural expectations in the measurement of quality service in the global hospitality industry. It aims at providing students/managers-to-be with the necessary knowledge and understanding of the cultural components in the services offered by the high standard (luxury) hotels worldwide.
The creation of this program was initially aimed for hotel executives to gain a better understanding of their client base, and to provide better service. The Culture Studies portion of this program has expanded as an excellent field of study for young professionals; it helps them gain insight into the customs and traditions that will prepare them for their careers.
Applicants to this program should have completed the 12-course Hospitality Management Diploma program from the Educational Institute of American Hotel and Lodging Association (EI AH&LA) or with qualifications equivalent to the EI AH&LA diploma, have had certain hospitality industry related work experience, and be approved by the Academic Committee from IHMC.
Academic Study Component
The academic study portion of this program consists of twelve courses, categorized into two groups. The courses are delivered on a modular basis. Each of the 12 courses is three weeks in duration:
Group A:
Seven Culture Studies courses, in Art, Travel, Entertainment, Style, Cuisine, Film and Leisure respectively, will be taught as the cultural study portion.
Travel
Hotels: Where rating the hotel experience brings knowledge of luxury and design that help understand the demands of world travelers.
Architecture Styles: What it means to find out how a specific building was made and the techniques that determine the age of similar styles.
World Heritage Sites: Why the United Nations determination of a world heritage site supports and drives the tourism and leisure industry.
Cuisine
Introduction to World Cuisine: When the introduction to basic cooking techniques, food safety and cooking terms is essential to better living.
Contemporary Cuisine: Where current food trends are going and the Far East influenced cuisine with the advent of Fusion and Pan-Asian cuisines.
Classical Cuisine: What the study of French and Italian cuisines and their far-reaching global influence have sustained for many generations.
Leisure
Wine Appreciation: What the introduction to grape varietals, wine tasting, and the pairing of wine with certain foods require to become more confident.
Spas and Resorts: Why discerning between various levels of resort and spa environments is important and the ways they vary significantly.
Restaurants: Who has the hottest restaurants today and what makes them great beyond the phenomenon of celebrity chefs.
Entertainment
Dance: What the cultural importance for dance is and the significance it has for certain age groups to maintain a consistent appreciation.
Theatre: When the understanding of film is applied to theatre and how it also affects other arts such as set design all the way to the selection of the principal actors.
Music: Where music is played and the central role in it occupies in defining culture and lifestyles for a global economy.
Style
Fashion: Who in the history of fashion provides the creativity and knowledge for dressing appropriately in the principal cities around the world.
Luxury Goods: What sophisticated technologies from the marketplace meet to create a demand for nonessential goods.
Design: Why the importance of the marketplace requires well designed products and new technologies to create them.
Art
Classical Art: Why the art forms of the ancient world come together and create a vast appreciation of diverse civilizations.
Contemporary Art: Who the specialists are that make up this professional community and the infinite ways they influence our lives.
Museums & Auction: When the importance of the museum creates a valuable quantifiable industry that is at work in the fine art auction marketplace.
Film
Hollywood: Where the North America film industry makes a global influence and how it develops techniques to identify its strategies.
European Cinema: Why the impact of the Hollywood blockbuster affects other western cultures and most significantly Europe.
World Cinema: What the films from diverse cultures provide toward a better understanding of more complex societies.
Group B:
Five EI AH&LA courses as follows:
Supervision in the Hospitality Industry 250
Module materials cover the practical approach for dealing with people in a hospitality work environment. Topics covered include effective communication, orientation and training, managing productivity, coaching, discipline, team building, managing conflict, and professional development.
Fundamentals of Destination Management and Marketing 323
This course offers professional insights into key issues related to destination management and marketing. Students will learn how destination management organizations depend on intertwined relationships involving hosts and guests, and suppliers and consumers, as well as complex networks of residents, government officials, and CVB leaders and employees. Global in scope, the course also features case studies.
Managing Front Office Operations 333
Module is designed to teach students to understand, organize, perform, and evaluate the front office functions that are critical to the success of a hotel. Course covers information about numerous aspects of front office operations. it examines complex relationships between departments, technological advances, and unique front office tools.
International Hotel Management 428
Today's hospitality managers must understand the international business world-no matter where their operations are. During this module students learn how to plan, develop, and manage hotels in the rapidly changing global arena. This course features extensive coverage of cultural diversity issues and strategies for attracting guests from around the world and meeting their unique needs.
Plus one more elective EI AH&LA course.
Students who have completed any of the above five courses in the program they previously attended at an AH&LA recognized institute may transfer the credits in to this Advanced Diploma Program. In this case, the students may choose to take the same number of other AH&LA courses of their interests instead, and may receive another certification from AH&LA at no extra cost. Students are required to discuss with the IHMC Registry for their individual study plans.
Co-op Work Experience Component
This IHMC Advanced Diploma in International Hotel Management Program is a Co-op program. The term "Co-op" is defined by the Canadian Association for Co-operative Education as follows:
"Co-operative Education Program means a program which alternates periods of academic study with periods of work experience in appropriate fields of business, industry, government, social services and the professions in accordance with the following criteria:
i. each work situation is developed and/or approved by the co-operative educational institution as a suitable learning situation;
ii. the co-operative student is engaged in productive work rather than merely observing;
iii. the co-operative student receives remuneration for the work performed;
iv. the co-operative student's progress on the job is monitored by the co-operative educational institution;
v. the co-operative student's performance on the job is supervised and evaluated by the student's co-operative employer;
the time spent in periods of work experience must be at least thirty per cent of the time spent in academic study."
Students who have registered with and are qualified for this Co-op program will take a full-time co-op work term after their completion of the first section of the academic studies, namely completion of the Culture Studies courses, from the 22nd week to the 36th week of their program duration, then continue their academic study for the AH&LA courses. Minor adjustments may be made under the arrangement between the employer and IHMC in a student's co-op work schedule based on a position's availability.
Credentials
Upon completion of this program, graduates will receive:
An Advanced Diploma in International Hotel Management from Imperial Hotel Management College.
Evaluation and assessments from the hotel department heads acknowledging students' work experience and contributions during their co-op terms.
For admissions inquiries:
Office of Admissions and Recruitment
Imperial Hotel Management College
Suite 1801, 701 West Georgia Street
Vancouver, BC, Canada V7Y 1C6
Tel: +1-604-685-3272
Fax:+1-604-688-0252
Email:
