Professional Development Institute of Tourism
Parksville, British Columbia, Canada
http://www.pdit.ca/

Managing Food Production

With his course students master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, but why they are used. Describes essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger), and baking. Sanitation, proper storage and handling of food, and crea......
 

Shows the students and staff how to increase the Rssort’s share of the growing leisure and convention markets with the successful resort concepts contained in this course. Shows how to take advantage of the skyrocketing demand for "mini-vacations." Includes the concierge function, computer systems, and health club/spa facility management. Evaluation: The student must complete ......
 

This course Introduce students to the diversity of the global hospitality industry. Each chapter presents an overview of the scope of the hospitality industry within a particular country, then explores major human resource issues as practiced in that country. Contributing authors offer informed perspectives on topics that include labour market issues, legal and political environments, societal ......
 

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 underscores the importance of protocol in international interactions. Evaluation: The stud......
 

Provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Evaluation: The student must complete seventeen basic, self-scoring review quizzes, four progress test, and a comprehensive final examination. Learning Resource: Facilities Mana......
 

This course introduces students to the world of private club management. There are chapters on club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, strategic management in clubs, club marketing, managing human resources in clubs, food and beverage operations in clubs, club financial management, club computer systems, golf o......
 

This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as the trends that will transform the way people are managed. Evaluation: The student must complete fourteen basic, self-scoring review quizzes, four progress tests, and a comprehensive final examination. Learning Resource:......
 

This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; design, implement, and evaluate training programs for non-management and management employees; and manage the basic training functions. Evaluation: The student must complete fourteen basic, self-scoring review quizzes, four progress tests, and a compr......
 

This is designed to acquaint students with quality and leadership issues facing today’s hospitality industry. There are chapters on the Malcom Baldrige National Quality Award, continuous improvement, quality service, power and empowerment, communication skills, goal setting, high performance teams, diversity, managing organizational change, and strategic career planning....
 

With this course, With this course, students and industry employees can learn how to make effective managerial, business, and operational decisions based on a thorough understanding of financial analyses. Includes how to analyze financial statements, identify costs, develop realistic budgets, forecast, plan cash flow, and more. Evaluation: The student must complete twelve basic, self-scoring......
 

Introduce your students to the fundamentals of financial accounting in a way even students who aren’t "numbers people" can understand. Revisions reflect the most recent formats, information, and schedules from the ninth revised edition of the Uniform System of Accounts for the Lodging Industry. Evaluation: The student must complete eighteen basic, self-scoring review quizzes, ......
 

Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service. Evaluation: The student must complete eighteen basic, self-scoring review quizzes, four progress tests, and a comprehensive final examination. ......
 

This course is designed to provide students with a solid background in hospitality sales, advertising, and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets. Evaluation: The student must complete fourteen basic self-scoring review quizzes, four progress tests and a comprehensive final examination. Learning Resource: Hospitality Sal......
 

This course is designed to provide students with basic knowledge and practical experience that will enable them to develop strategic and operating marketing plans for hospitality properties. It stresses the marketing orientation as a management philosophy that guides the design and delivery of guest services. Evaluation: The student must complete sixteen basic, self-scoring review quizzes, f......
 

This course takes a cross-disciplinary approach to examine the many facets of tourism. The social science perspective provides students with the kind of practical knowledge that can effectively be applied to the hospitality industry. The course also provides advanced information that can serve as a bridge to further analysis or study. Evaluation: The student must complete twelve basic, self......
 

This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects. Evaluation: The student must complete twelve basic, self-scoring review quizzes, four progress test, and a comprehensive final examination. Learning Resources: Managing Bar and Be......
 

Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labour cost control, and computer applications. Evaluation: The student must complete fourteen, self-scoring review quizzes, four progress test, and a comprehensive f......
 

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests. Evaluation: The student must complete twelve basic, self-scoring review quizzes, four progress tests and a comprehensive f......
 

This course Presents a systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a hospitality operation. Evaluation: The student must complete ten basic, self-scoring review quizzes, four progress test......
 

This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Evaluation: The student must complete fourteen basic, self-scoring review quizzes, four progress test and a comprehensive final examination. Learning Resource: Hospitality Supervision, Second Edition, by Raphael R. Kavanaugh, Ed.D., CHA Jack D. Ninemei......
 

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