This course examines the structure of the health care system and the concept of client-centred care. The roles of government, funding and provision of health services is examined. Learn the legal responsibilities of you and your staff and how to meet the standards effectively and efficiently. Learn the basics of information systems management and the strategic use of information technology.

This course is designed to allow the student to identify and explore the factors that are relevant to financial decision making and budgeting. It will focus on the learner's ability to use a variety of standard problem solving tools of financial management and standard budgeting formats in both the private and not for profit sectors of the business. Emphasis will be placed on a well-developed Canadian financial infrastructure, funding and health care system.

This course introduces the student to consumer-based services marketing and sales as applied to the Long Term Care and Retirement Communities industry. Students will define marketing and demonstrate an understanding of consumer behaviour, market segmentation, the marketing mix, application to the marketing plan, and the principles of selling.

Environmental Services (housekeeping, laundry and maintenance) need to be managed well to ensure the successful operation of a retirement residence or long-term care facility. Being able to understand and monitor heating, ventilation and air conditioning systems to offer residents comfort and to reduce costs is important. Department organization, job descriptions, resources, budgets, preventative maintenance and safe working practices will be studied.

The human resources framework involves obtaining and retaining competent employees. Managers require knowledge of competitive wage scales, pay equity and benefit packages. Positive employee relations can be achieved through job satisfaction, conflict resolution and compliance with collective agreements and appropriate legislation. Administrators/General Managers must meet the challenge of the increasing number and complexity of government regulations and the diversity of the workforce.

This course examines nutritional care for seniors through an understanding of food service operations and the MOH dietary standards. Students will experience a combination of food preparation and service theory.