vcc.ca
REHC 0608: Hospitality Specialization
Effective date
September 2013
Department
Community & Career Education
School
Arts and Sciences
Description
This course is part of the full time Retail and Hospitality Careers Program.
In this course, students are introduced to the industry leaders and are taught specific skills required to work in the accommodations and residential sectors of the hospitality industry. Students practice techniques and procedures to perform duties in housekeeping, laundry, general cleaning, and banquet services. Students are also provided with an orientation to the specific skill set required for Guest/Client Services and an overview of the tourism industry.
Instruction is delivered for certification in Serving It Right™.
Course modules also include terminology and product knowledge specific to the hospitality industry.
Credits
10.0
Year of study
Below Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- identify types of entry level work performed in the five industry groups and the job requirements for each
- demonstrate a working knowledge of local accommodations providers and their services
- define industry terms and relevant vocabulary consistently
- identify procedures for communicating with various departments accurately.
- demonstrate appropriate etiquette for accepting gratuities
- demonstrate knowledge of guest room features including equipment use (television, clock radio, coffee maker, temperature control)
- prepare a cleaning cart, stock linen room according to industry standard
- use of cleaning products and tools for cleaning guests rooms and common areas according to WorkSafe BC guidelines
- identify specific cleaning duties required for cleaning guest rooms and perform duties efficiently
- make beds according to industry guidelines
- demonstrate procedures for providing turn down service according to industry standards
- perform banquet duties as outlined in industry standards efficiently
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 150
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 250
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 250
Instructional Strategies
Instructional strategies include but are not limited to: lecture, classroom discussion, demonstrations, experiential learning and practice.
Grading System
Satisfactory/Unsatisfactory
Passing grade
S (where S = 50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
20 |
Checklist to evaluate active participation in learning completed by faculty |
|
Quizzes/Tests |
20 |
Verbal and/or written |
|
Field Experience |
20 |
Research and present information on an aspect of hospitality industry |
|
Lab Work |
40 |
Evaluation of practical skills required by hospitality industry in a lab setting |
Course topics
- Product knowledge and terminology
- Housekeeping- Laundry Attendant Skills
- Orientation to Guest Services
- Banquet and Convention Skills
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.