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
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- 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
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.