...Cardinal Ambrozic CATHOLIC SECONDARY SCHOOL HOSPITALITY & TOURISM TECHNOLOGY GRADE 10 – TFJ 201 MR. F. GROE Course Overview Hospitality and Tourism Technology, Grade 10, Open Mr. F. Groe Cardinal Ambrozic Catholic Secondary School Identifying Information Course Title: Hospitality and Tourism Technology Grade: 10 Course Type: Open Ministry Course Code: TFJ2O Credit Value: 1 credit Department: Technological Education Description/Rationale This course emphasizes the scope of the hospitality and tourism industry. Students study food origins, food handling techniques, food preparation, health and safety standards, and the use of specialized tools and equipment. They also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry. Unit Titles (Time + Sequence) Unit 1 | Safety and Sanitation | 10 hours | Unit 2 | The Scope of the Hospitality and Tourism Industry | 10 hours | Unit 3 | Food Preparation and Handling | 30 hours | Unit 4 | Food Origins and Tourism | 30 hours | Unit 5 | Communication and Management Skills | 30 hours | Unit Descriptions Unit 1: Safety and Sanitation Description This unit introduces students to basic principles of personal, workplace, and food safety in hospitality and food service. Students examine their role in safety and sanitation in the hospitality and food service...
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...FAR EASTERN UNIVERSITY Institute of Tourism and Hotel Management PARTS OF PRACTICUM REPORT: PLEASE READ CAREFULLY. 1. PROFILE OF THE COMPANY- YOU CAN GET THIS ON THE HR OR ON THIER WEBSITE. A. HISTORICAL BACKGROUND B. MISSION AND VISION C. ORGANIZATIONAL STRUCTURE 2. DEPARTMENT/S ASSIGNED TO AND ITS FUNCTIONS 3. FUNCTIONS OF THE TRAINEE/S- WHAT IS YOUR FUNCTION ON THAT DEPARTMENT 4. THINGS LEARNED A. TECHNICAL B. PROFESSIONAL C. PERSONAL 5. WEEKLY JOURNAL- YOU HAVE TO DO THIS. TIP: BRING A HANDY DIARY WHERE IN YOU CAN PUT ALL THE THINGS YOU EXPERIECED THAT DAY. 6. OBSERVATIONS A. PRACTICUM SITE- WHAT HAVE YOU OBSERVED ON YOUR PRACTICUM ESTABLISHMENT. GOOD OR BAD B. HRM PRACTICUM PROGRAM- WHAT HAVE YOU OBSERVED ON THEIR PRACTICUM PROGRAM. 7. CONCLUSION AND RECOMMENDATION – CONCLUSION: THE THINGS YOU’VE LEARNED, RECOMMENDATION: THE THINGS YOU WOULD RECOMMEND TO MAKE THEIR PROGRAM BETTER. 8. SAMPLES OF WORK – PICTURES OF YOUR WORK IN ACTION. 9. PHOTOS WITH APPROPRIATE CAPTIONS- MORE PICTURES MUCH BETTER. 10. PHOTOCOPY OF THE DOCUMENTS YOU HAVE SUBMITTED TO THEM: EX. RESUME, CERTIFICATE OF COMPLETION, CERTIFICATE OF TRAINING, AND OTHER DOCUMENTS. NOTES: EVALUATION FORM/S SHALL BE INSERTED IN ONE OF THE PAGES OF THE REPORT. IT SHOULD BE SEALED IN A LETTER ENVELOPE. EVALUATION FORMS SHOULD BE PER DEPARTMENT. IF YOU HAVE 2 DEPTS., YOU HAVE YO SUBMIT 2 EVALUATION FORMS. EVALUATION FORMS WILL BE GIVEN TO THE...
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...SOY00411 Tourism Theories and Practices Unit Information Guide Session 3 2013 CRICOS Provider: NSW 01241G, QLD 03135E © 2013 Southern Cross University Southern Cross University Military Road East Lismore NSW 2480 No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher. Copyright material indicated in this work has been copied under Part VB of the Copyright Act 1968. Contents Welcome ......................................................................................................................................... 5 Teaching staff ................................................................................................................. 5 Where to get help....................................................................................................................... 6 School enquiries ............................................................................................................. 6 Student liaison team ....................................................................................................... 6 Technology Services....................................................................................................... 6 Academic Skills Development ....................................................................................... 6 Student Services ...........
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...Main influences of the economic crisis on the romanian entrepreneurial ventures in the tourism industry: The case of travel agencies. Faculty of Tourism and Hospitality Management in Opatija.Biennial International Congress.Tourism & Hospitality Industry, , 587-598. Retrieved from http://search.proquest.com/docview/763422092?accountid=35812 2. Marin-Pantelescu, A., & Tigu, G. (2010). Features of the travel and tourism industry which may affect pricing. Journal of Environmental Management & Tourism, 1(1), 8-11. Retrieved from http://search.proquest.com/docview/862377843?accountid=35812 3. Andreea Marin-Pantelescu, & Tigu, G. (2010). Features of the travel and tourism industry which may affect pricing. Journal of Environmental Management & Tourism, 1(1), 8-11. Retrieved from http://search.proquest.com/docview/862377843?accountid=35812 4. Uzama, A. (2009). Marketing japan's travel and tourism industry to international tourists. International Journal of Contemporary Hospitality Management, 21(3), 356-365. doi: http://dx.doi.org/10.1108/09596110910948341 5. Uzama, A. (2009). Marketing japan's travel and tourism industry to international tourists. International Journal of Contemporary Hospitality Management, 21(3), 356-365. doi: http://dx.doi.org/10.1108/09596110910948341 6. Yahya, F. (2003). Tourism flows between india and singapore. The International Journal of Tourism Research, 5(5), 347-367. Retrieved from http://search.proquest.com/docview/214526322?accountid=35812 ...
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...ANALYSIS OF THE MEDICINE HAT COLLEGE GLOBAL TOURISM & MARKETING PROGRAM Presented to Ms. xx Coordinator of Global Tourism & Marketing Program x x College Prepared by Yili Wang First Year Students of Business Administration November 28, 2014 MEMORANDUM TO: Ms. Linda Tooth, Coordinator of Global Tourism & Marketing Program FROM: Ms. Yili Wang, First Year Students of Business Administration DATE: November 27, 2014 RE: Analysis of the Medicine Hat College Global Tourism & Marketing Program Here is the report, which you authorized on October 27, about the analysis of the Medicine Hat College (MHC) Global Tourism & Marketing (GTAM) Program. The study involved a discussion of the courses that are considered to be added to the GTAM program, the importance of practical experience and experiential learning, and the career development for GTAM graduates in terms of the position unfilled, as well as the recommendations about the development of Medicine Hat College GTAM program. According to the surveys from alumni, educational institutions, and business institutions, and some secondary resources, the quality of the Global Tourism and Marketing program can be improved in terms of course offering, sufficient practicum providing, and unfilled positions analyzing. It is important that college provides more opportunities and offers more useful courses to help tourism students to meet the needs of tourism industry. I am grateful to all of the people...
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...Statement of the Problem……………………………………………………………………..4 Research Objectives…………………………………………………………………………...5 Research Questions……………………………………………………………………………5 Literature Review…………………………………………………………………………………6 Cultural Tourism………………………………………………………………………………6 The Importance of Cultural Tourism………………………………………………………….7 Tourism Development………………………………………………………………………...7 Case Study: Natural History Museum………………………………………………………...8 Economic Impact……………………………………………………………………………...8 Employees and Services………………………………………………………………………9 Tourists’ Behavior…………………………………………………………………………...9 The NHM as Visitor Attraction……………………………………………………………….9 Research Methodology…………………………………………………………………………..10 Research Philosophy………………………………………………………………………….10 Research Approach and Design………………………………………………………………11 Data Collection…………………………………………………………………………….....11 Data Analysis Method………………………………………………………………………..12 Sampling Technique………………………………………………………………………….12 Ethical Consideration…………………………………………………………………………….13 Time Plan for the Research………………………………………………………………………13 Conclusion……………………………………………………………………………………….14 References……………………………………………………………………………………….14 Working Title The role of museums in cultural tourism - a case study of the Natural History Museum Introduction Background of the Study At present the museums have gained notice as a major...
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...Yen-Lun Su, Ph.D. E-mail: allansu@cc.nkhc.edu.tw Department of Baking Technlogy and Management, Kaohsiung Hospitality College Abstract This study attempts to measure customers’ perceptions of service quality in a chain-operated steakhouse using a modified version of the DINESERV instrument (Stevens, Knuston, and Patton, 1995). All five dimensions of service quality, being tangibles, reliability, responsiveness, assurance, and empathy, will be used. The questionnaire survey will be conducted on a two-week period during lunch and dinnertime at all 14 steakhouse restaurants. All customers who come to restaurants for lunch and dinner during the two-week research period will be asked to complete the questionnaires. The Cronboch Coefficient Alpha will be used to test the construct reliability. Analysis of variance (ANOVA) will be used to determine the differences of customers’ perceived service quality for five dimensions between two meals and different groups of loyalty. In addition, correlation analysis will be used to determine the relationship between customers’ perceived service quality and customers’ characteristics such as gender, marital status, age, and reasons for dining. The results of this study will asssist restaurant management to assess the service quality provided to its patrons. Results of this study will also help restaurant management establish a total quality management (TQM) program to improve overall service quality to its patrons. Keywords: Service...
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...Contents TITLE 2 INTRODUCTION 3 BACKGROUND OF THE STUDY 3 AIM 4 OBJECTIVES 4 RESEARCH QUESTIONS 4 LITERATURE REVIEW 5 METHODOLOGY AND DATACOLLECTION 5 POPULATION AND SAMPLING 6 DATA ANALYSIS METHODS 6 PARTICIPANTS IN THE STUDY 7 STUDY PERIOD (GANTT CHART) 8 STUDY RESOURCES 9 REFERENCES 9 BIBLIOGRAPHY 9 APPENDICES: 10 * The Impact of Motivation through Incentives for a better Performance - Adaaran Select Meedhupparu Ahmed Anwar Athifa Ibrahim (Academic Supervisor) Applied Research Project to the Faculty of Hospitality and Tourism Studies The Maldives National University * * Introduction As it is clear, staff motivation is important in all the sectors especially in the tourism sector where we require highly skilled employees to get the best of their output to reach the organizational goals. Therefore, organizations spend a lot on their staff motivation in terms of different incentive approaches, such as financial benefits, training and development, appreciations, rewards and promotions. As mentioned in the title, the outline of the findings will be focused on the motivation of the staffs on improving their performances by the different incentive packages that they get at the resort. This study will be executed at Adaaran Meedhupparu by giving questionnaire to the staff working in different departments to fill up and return to the scholar to examine the current situation of staff satisfaction on motivation to do...
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...Philosophy & Human Existence 3. Physical Chemistry 4. General Biology I (Botany/Zoology) 5. Practical Biology 6. General Physics 7. Mathematics 8. Organic Chemistry I 9. Practical Chemistry Sub-Total Second Semester 10. Communication in English II 11. Nigerian People and Culture 12. Social Sciences 13. Organic Chemistry 14. Biology II 15. Organic Chemistry II 16. Mathematics 17. Practical Physics 18. Use of Library Sub-Total 200 Credits 2 2 2 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 2 2 2 2 1 17 Credits Level 1. 2. 3. 4. 5. 6. 7. 8. First Semester Climatology and Biogeography General Agriculture Anatomy and Physiology of Farm Animals Crop Anatomy, Taxonomy and Physiology Principles of Soil Science Principles of Agricultural Economics Introduction to Forestry Resource Manag~ment Introduction to Biotechnology Sub-Total 8. 9. 10 11. 12. 13. 14. 15. 16. Second Semester Principles of Animal Production Principles of Crop Production Principles of Food Science and Technology Introductory Biochemistry Introduction to Computers Introduction to Fisheries & Wildlife Introductory Statistics Entrepreneurial Studies I Introduction to Home Economics Sub-Total Credits 3 3 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 3 2 2 2 2 19 Credits Total = 37 Credits All courses are core-courses for Agriculture, Fisheries and Forestry. 300 1. 2. 3. 4. 5. 6. 7. 8. Level First Semester l\Ion-ruminant Animal Production Arable Crop Production Introduction to Soil Pedology...
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...Yen-Lun Su, Ph.D. E-mail: allansu@cc.nkhc.edu.tw Department of Baking Technlogy and Management, Kaohsiung Hospitality College Abstract This study attempts to measure customers’ perceptions of service quality in a chain-operated steakhouse using a modified version of the DINESERV instrument (Stevens, Knuston, and Patton, 1995). All five dimensions of service quality, being tangibles, reliability, responsiveness, assurance, and empathy, will be used. The questionnaire survey will be conducted on a two-week period during lunch and dinnertime at all 14 steakhouse restaurants. All customers who come to restaurants for lunch and dinner during the two-week research period will be asked to complete the questionnaires. The Cronboch Coefficient Alpha will be used to test the construct reliability. Analysis of variance (ANOVA) will be used to determine the differences of customers’ perceived service quality for five dimensions between two meals and different groups of loyalty. In addition, correlation analysis will be used to determine the relationship between customers’ perceived service quality and customers’ characteristics such as gender, marital status, age, and reasons for dining. The results of this study will asssist restaurant management to assess the service quality provided to its patrons. Results of this study will also help restaurant management establish a total quality management (TQM) program to improve overall service quality to its patrons. Keywords: Service quality;...
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...region, It is the 5th largest city in Maharashtra after Mumbai, Pune, Nagpur and Nashik. This is one of the oldest city where culture and tradition act as major part of the city.Aurangabad is not only a great tourist destination with great historical past but it is success as a modern industrial city with institutions. Aurangabad the only tourist district of India having heritage monuments of Ajanta -Ellora, Daulatabad and Bibi-Ka-Maqbara the district is rich in monuments , historical and religious of National importance. AIM To design a space to preserve and encourage the tourism and proposed development alternatives with the approach of urban design guidelines. PROJECT...
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...Department of Hotel & Restaurant/Tourism PERSONAL DATA FORM Name of students: | _____________________________________________ | Course/year/section | _____________________________________________ | Residence address of the students | _____________________________________________ | Parents/Guardians | _____________________________________________ | Landline Number/Cell number of parents or guardians | _____________________________________________ | Mobile number of Students: | ______________________________________________ | Email address of the students: | _______________________________________________ | Name of company/Host partner | _______________________________________________ | Address of company/host partner: | _______________________________________________ | Department in the company where student is assigned. | _______________________________________________ | Name of immediate supervisor in the department where the student is assigned: | _______________________________________________ | Contact number of Immediate supervisor: | ______________________________________________ | Name and telephone number of person to contact in case of Emergency: | ______________________________________________ | Signature of Students: ______________________________________________ 2 x 2 ID Picture 2 x 2 ID Picture ATTACHEMENT B FEU- CAVITE Department of Hotel & Restaurant/Tourism Apprenticeship Training Information...
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...HTM 100 Assignment 2 Overview of the Hospitality and Tourism Industry http://homeworkfy.com/downloads/htm-100-assignment-2-overview-of-the-hospitality-and-tourism-industry/ To Get this Tutorial Copy & Paste above URL Into Your Browser Hit Us Email for Any Inquiry at: Homeworkfy@gmail.com Visit our Site for More Tutorials: (http://homeworkfy.com/ ) HTM 100 Assignment 2 “Overview of the Hospitality and Tourism Industry” Due Week 8 and worth 250 points Write a five to six (5-6) page paper in which you: 1. Determine the challenges involved in managing a restaurant operation that are specific to your state, as well as how you would address those challenges. Such challenges to the restaurant industry may include regulatory issues, social concerns, competitive issues, and / or demographic and geographic issues. 2. Determine the impact of computerization on food service and lodging operations in your state, particularly in the areas of reservations, accounting, personnel management, and the recording of sales transactions. Consider the quality of technology infrastructure in your state and the degree of technology usage by potential customers visiting or using these services within your state. 3. Analyze the interdependence of food service, lodging, and meeting segments of the hospitality industry and make two (2) recommendations for how the synergy between the three (3) could be improved, using examples from your state to illustrate your case. 4....
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...|BSc in Hotel Management | |BSc in Tourism Management | |HD in Hotel Management | |HTM 2304 | |MARKETING IN HOSPITALITY AND TOURISM | |Instructor details | | | | | |Ms. Clare Fung, Instructor | |Office: Room TH809 ...
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...HTM 3203– HOSPITALITY HUMAN RESOURCE MANAGEMENT GROUP PROJECT OBJECTIVE The purpose of this group assignment is to broaden the scope of the course beyond information contained in the text by providing you an opportunity to apply your own ideas and experiences. The project is also a means for evaluating the group’s analytical ability, creative thinking and judgment in the presentation of answers. ASSIGNMENT You will work in small groups of 5 or 6 individuals. Your group assignment involves identifying ONE problem related to Human Resource Management faced by a hospitality or tourism organization. The problem must be based on the actual experience of your small group member(s). In order to identify the problem, your group members may also interview managers/supervisors of any hospitality or tourism organization. Your group’s problem must be related to any one of the following topics: Legal Environment of HRM Strategic HRM Job Analysis Human Resource Planning & Recruitment Employee Selection Training & Developing Employees Performance Management Employee Compensation & Employee Retention Employee Safety & Health Managing Global Human Resources Your group must identify a problem related to any one of the above topics, analyze the problem, give recommendations and suggest an implementation plan for the recommendations. Your group members should relate the analysis of the problem to the human resource management concepts and theories covered in this course...
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