Teacher – Hotel and Restaurant Management Fall 2023)

The college is seeking a part-time professor to teach within our Hotel and Restaurant Management program for the Fall 2023 semester.

360-330-HR Document and Report Presentation
(3 hours per week : 1 hour of theory and 2 hours of lab and 1 hour of availability per week)
Students are introduced to various computer concepts including how to manage a computerized workstation, select an appropriate office software application (Word, PowerPoint, and Excel), produce various management documents, and automate tasks. Students learn how to communicate information to both a technical and a non-technical audience. This course is designed to help students write professional reports and documents that are well organized, logical, and easy to read.

360-H30-HR Hotel Accounting and Finance
(3 hours per week : 1 hour of theory and 2 hours of lab and 2 hours of availability per week)
Tailored specifically for the hospitality industry, this course presents the various accounting concepts and practices used by hotel professionals to effectively manage the day-to-day operations of the hotel industry. Students will learn how hospitality accounting and finance will affect hotel operations from a managerial perspective including its role with decision-making, budgeting, and control purposes. This course covers account balancing techniques, hospitality forecasting methods, preparing, and analyzing financial statements, and budgeting.

430-A30-HR Hotel Legislation and Procedures
(5 hours per week : 3 hours of theory and 2 hours of lab and 1 hour of availability per week)
This course covers the laws applying to hotels, motels, restaurants, and the hospitality industry. Included are: the contract, insurance, fundamental rights, the rights and responsibilities of guests and owners, alcoholic beverages, lotteries, negligence liabilities and collection procedures. Also addressed are the industry regulatory requirements in building security and by-laws pertaining to zonage. The overall objective is to enable students to recognize, analyze and evaluate legal issues for the purpose of making and articulating appropriate decisions in the workplace.

430-A40-HR Hotel Management Labour Cost
(4 hours per week: 2 hours of theory and 2 hours of lab and 1 hour of availability per week)
This course focuses on managing people from the hospitality supervisor’s viewpoint. Included are techniques for planning a hotel’s workforce, how to choose qualified staff according to departmental needs and increasing productivity. Students gain knowledge on how to apply labour cost control principles to staffing and scheduling based on company objectives and collective agreements.

430-B10-HR Principles and Practices of Sale Skills
(4 hours per week: 2 hours of theory and 2 hours of lab and 3 hours of availability per week)
This course covers strategic sales practices necessary to remain competitive in today’s evolving hospitality market. Students will learn techniques to identify and prospect target markets and develop strategies that respond to client and organizational needs. All aspects of the sales process from inquiring to closing are reinforced through case studies analyses, role-playing, and project-based learning methods.

430-C10-HR Introduction to the World of Hospitality
(5 hours per week: 2 hours of theory and 3 hours of lab and 2 hours of availability per week)
This course aims to provide students with background knowledge on the growth and development of the hospitality industry. The course also introduces the students to the central themes of organizations, including organizational structures, communication models and behavior. In addition, students get to know the features of hospitality operations, the different segments and their characteristics, trends, and current concerns. By visiting different sites this course introduces students to the organization and structure of hotels, restaurants, and tourist attractions.

430-F10-HR Dining Room Techniques and Concepts I
(4 hours per week : 2 hours of theory and 2 hours of lab and 1 hour of availability per week)
This course introduces students to various dining room arrangements and styles. Students practice basic table service in a formal dining room and gain knowledge of various menu characteristics. Students will be exposed to guest relations and examine restaurant reservations.
This first semester course introduces students to the practical elements of dining room set-up and guest service. It is a foundations course in the Food and Beverage Division and ties into the program by allowing students to begin practicing and recognizing proper dining room service techniques.
This course is a prerequisite for Dining Room Techniques and Concepts II.

ROLE SUMMARY:
In a general way, the professor’s teaching load shall include: preparation of course outline; preparation of classes, labs and fieldwork; teaching classes; adaptation; support and supervision of students; preparation, invigilation and correction of examinations; revision of corrections at the students’ request; participation in pedagogical days organized by the College; participation in departmental meetings and required activities.

MINIMUM QUALIFICATIONS REQUIRED:

• Minimum of a Bachelor degree in Hotel and Restaurant Management, or in another related field.
• Teaching experience at the undergraduate or college level is preferred.
• Fluency in English, both oral and written is required.
• Experience and familiarity in all hotel operational departments would be considered an asset.

ADDITIONAL QUALIFICATIONS:

Ability to:

• Create a dynamic, challenging, and motivated learning environments.
• Adapt to a variety of student needs and provide appropriate academic and career development support to students.
• Employ exemplary communication and interpersonal skills.
• Demonstrate knowledge of subject matter through practical experiences..
• Apply theoretical concepts to current workplace needs and skill requirements.
• Must be flexible as required by the department workloads.
• Stay abreast of changes and new program requirements through regular professional development activities.
• Be willing to work collaboratively within the department team.

SALARY RANGE (ANNUAL):
46,527.00$ – 96,600.00$