Hospitality Management & Co-op (Diploma)

This program is designed for students pursuing a career in the hospitality industry. The coursework gives students an understanding of the activities required to manage business operations in the industry and a 12-month Co-op provides valuable work experience within the field. This program is certified by the American Hotel & Lodging Educational Institute (AH&LA) and internationally recognized to meet professional industry standards.

Program Benefits

This program is intended to prepare a student for a career in the field of hospitality. At the end of this program, students will be able to demonstrate a knowledge of management operations within the hospitality industry; including food and beverage management, financial management, hotel management and marketing.

Pathway to Royal Roads University

After graduating with a Canadian College Diploma in Hospitality you can advance your studies with Royal Roads bachelor’s program with credit transfer into the 3rd year of the bachelor’s program and aim higher for a master’s degree later in the future. Royal Roads University

Admission Requirements

  • High school diploma/completion certificate or equivalent.
  • Students must meet one of the following language requirements: Canadian College English Placement test 125; Smrt English 125; IELTS 5.0 overall with a minimum score of 4.5 in each section; TOEFL iBT 45; CAEL 40.
104 Weeks (2000 Hours, 24 Months)
12 months work experience
*This program has been approved by the Registrar, in accordance with the Ministry of Advanced Education.
Semester 1

Study

12 weeks

Semester 2

Study

12 weeks

Semester 3

Co-op

12 weeks

Semester 4

Co-op

12 weeks

Semester 5

Study

12 weeks

Semester 6

Co-op

12 weeks

Semester 7

Co-op

12 weeks

Semester 8

Study

12 weeks

Note: Each Semester is 12 weeks long, and there is a 1-week holiday after each semester.

Study & Work

As students return to their home country, the combination of a Western Canadian Diploma and Co-op is not only a competitive advantage, but also allows students the opportunity to understand and experience the cultural and business nuances that can only be gained from a prolonged hands-on experience.

Co-op

The HMD Co-op is an integral component of Hospitality Management Diploma program with Co-op as it provides students with essential real-world work experience in a Canadian English speaking business environment. The Co-op is designed to provide the students with two semesters of solid studies in their initial entry to the college. This is to effectively arm them with soft skill tools necessary for a quality twelve months (1000 Hours) Co-op with a Canadian organization.

Completing the initial first Co-op after six months will allow the students to return to the college for the next Semester of study before they enter their next six month (2nd) Co-op Term prior to returning for their Final semester of study, graduating and returning to their home countries armed with the necessary tools and training they need for their future careers.

Career Opportunities

The hospitality industry is a rapidly growing market and job opportunities, as well as salaries, are steadily increasing in all sectors of this service-oriented field. Students learn the knowledge and skills that industry professionals have identified as important for on-the-job success. Completion of Canadian College Hospitality diploma and AHLA certificate programs usually gain employment at the skilled entry-level positions from which progress can be made to management positions.

  • hotel
  • food services
  • tourism
  • event management
  • club and resort management

Curriculum

COMM 140 - Communications

This introductory communications course emphasizes the development of reading, writing, listening and speaking business communication skills at a college level. Students write for various purposes and audiences and deliver short presentations to small groups. Students research, analyze, summarize and document information. Students self and peer evaluate written documents and oral presentations. Through reading, media response and discussion exercises, students improve their communication skills. Communicating in diverse teams and across cultures is emphasized.

HOSP 103 Hospitality Today - An introduction

This course has been substantially updated to reflect safety and security issues of current concern within the hospitality industry. This third edition presents best practices and guidance related to risk management in the hospitality workplace. Content takes a broader and more global view of the issues, and focuses on identification and mediation of a variety of safety and security concerns. Topics include:Security and Safety in the Lodging Industry, Legal Aspects of Loss Prevention, Guestroom Security Equipment,Lodging Safety Equipment, Security Procedures Covering Guest Concerns, Departmental Responsibilities in Guest and Asset, Protection, Emergency Management and Media Relations, Protection of Funds, Employee Safety, Insurance and Risk Management.

HOSP 241 - Food and Beverage Management

In this course students can learn the foundation they need to make smart decisions in food and beverage operations. The course addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars.

HOSP 250 - Supervision in the Hospitality Industry

This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change.

HOSP 333 - Managing Front Office Operations

AH&LA course: This course reflects the increased role of technology in front office operations, including e-commerce The course also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations.

HOSP 338 - Housekeeping Management

AH&LA course: This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

HOSP 261 Basic Hotel Accounting

Provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements.

HOSP 281 - Facility Management

Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

HOSP 346 - Managing Beverage Service

AH&LA course: This course lays the groundwork for a basic understanding of beverage service by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.

HOSP 349 Managing Service in Food and Beverage Operations

This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

HOSP 357 - Managing Hospitality HR

AH&LA course: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.

HOSP 374 - Revenue Management

AH&LA course: This course will give students a basic understanding of the revenue management process. It addresses the proper use and importance of revenue management in hospitality operations and describes the wide range of elements that must be considered in order to use revenue management effectively.

HOSP 387 Security and Loss Prevention Management

This course provides the students with a comprehensive introduction to the many entities that make up the hospitality industry, as well as an overview of today's hot issues, including ethical challenges and management concerns. Numerous examples, exhibits, and statistics give students an up-to-date look at the dynamic hospitality field. The course reflects new industry trends, management practices, and the effect of technology and social media on various aspects of hospitality. Topics include: boutique/lifestyle hotels, Airbnb, global distribution systems, event technology, emotional labor, and Internet advertising.

HOSP 464 Planning & Control for Food & Beverage Operations

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, theft prevention, labor cost control, and point-of- sale reports.

HOSP 468 - Managing Technology in the Hospitality Industry

This Managing Technology in the hospitality industry course is designed to introduce students to the proper understanding of the rapid advancement in technology in regards to the hospitality industry. Students will cover reservation systems and how they are intertwined with all the departments in a specific property. How to operate, select and use different software’s How to properly select a supplier, and so on.

HOSP 472 - Hospitality Sales & Marketing

AH&LA course: In today's highly competitive hospitality market, it is essential to have an understanding of marketing and sales This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets.

HOSP 478 - Convention Management

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.

Any three of the following electives courses depending upon availability.

COMM 502 - Speaking and Presenting

Speaking and presenting will help students in every phase of their careers from the first interview when they have to respond to questions, to the middle years when they have to represent their companies on the telephone or in face to face interactions with clients, to later in their careers when they have to make speeches in front of hundreds of people. The purpose of this course is to help the student sharpen presentation skills, both informal and formal. It will also teach techniques to build self-confidence when placed in front of a crowd.

SMM100 Introduction to Digital Marketing

This foundational course is designed to introduce students to digital marketing principles and tools, and how to leverage these tools in order to engage customers and create growth business growth.

SMM 120 - Social Media Marketing

This course introduces students to social media as an integral marketing tool. Students explore social media tactics for online brand management, customer engagement, and business growth.

SMM 150 - Digital Analytics

This course introduces students to the foundation of data analysis in the digital marketing field. Students will learn to measure what matters, see beyond the numbers, and translate data into information, in order to drive informed and strategic decisions. In addition, students will use the Mimic Simulator to run simulated digital marketing campaigns and examine the analytics produced through each round of the campaign.

COMP 150 - Business Computers 1

This course is the first part of an introduction to the computer skills required in business today. It provides the student with an introduction to computer file management and Microsoft Word.

COMP 151 - Business Computers 2

This course will introduce and further develop Microsoft Excel skills that the student will need use in subsequent semesters and in the business world. Upon completion of the course, students will be able to prepare tables and graphs, use input fields, understand and be able to use Microsoft Excel insert functions and specialized functions. These functions include goal seeking, solver and data analysis.

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