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Diploma in Hospitality Management

This course offers students a strong foundation in the professional skills concepts, applications, and best practices required for careers in these dynamic sectors of the economy. Although the main focus of the program is on operations in the hospitality industry, students will acquire a comprehensive inventory of transferrable skills across a wide spectrum of business functions found in all business and not-for-profit ventures.

Specifically, students will gain applicable skills and operational knowledge of hotels, restaurants, and bars, including the front- and back-of-the-house functions, human resource management, marketing management, revenue management, financial planning and control, events planning, and strategic decision making.

Upon completion of this program, the successful student will have reliably demonstrated the ability to:

  • Model professional communication skills by conveying ideas in a positive, inclusive and persuasive manner through a variety of media, including written reports, email, oral presentations, and workplace meetings, and effectively integrating MS Office suite applications into the message delivery.
  • Analyze a hospitality situation and present a solution using mathematical methods incorporating financial and ratio analyses, and display a summary to illustrate the solution using Excel financial tools and charts.
  • Identify the responsibilities, interdependencies, and reporting relationships among management roles in lodging operation departments; and evaluate strategies used to establish room rates, forecast room availability, manage overbookings and maximize hotel revenue.
  • Model methods and promote organizational behaviors that create and maintain guest relationships based on satisfaction and trust.
  • Understand how financial transactions are recorded and summarized to prepare the income statement, balance sheet, and cash flow statement; explain relationships among the financial statements and how they are used and interpreted by various hospitality industry stakeholders.
  • Analyze practical restaurant management tasks including menu design and menu engineering, developing a business and marketing plan, planning the kitchen and bar, and financing and leasing a location.
  • Establish financial standards and controls of food and beverage service operations including the budgeting, cost analysis of inventory and production, labor costs, and compliance with all related regulatory requirements.
  • Use marketing concepts, research, and management strategies to advertise, promote and sell hospitality services using traditional and digital media.
  • Recommend specific practices and procedures to analyze workforce needs, designs jobs, and attract, select, train, evaluate, and retain valued employees.
  • Understand and identify the legal rights, duties, liabilities, and risks of managers, owners, employees, guests, and agents in the hospitality industry; identify the local, provincial, and federal laws that apply to hospitality establishments and identify procedures to ensure compliance.
  • Develop an event strategy, identify potential clients, develop proposals, build an event budget, and coordinate event execution.

Courses

List the titles of the courses in this program in the order they are provided and the hours of instruction allotted to each course: Each course is 50 hours, offered in 5 week terms, 2 classes a term, 3 cycles complete a Semester. 3.1 semesters, 50 weeks of study.

HOSP 1001 Introduction to The Hospitality Industry in Canada
HOSP 1002 Communicating in Hospitality Workplaces
HOSP 1003 Computer Applications for Hospitality Management
HOSP 1004 Mathematical Applications for Hospitality Industry
HOSP 1005 Contemporary Canadian Business
HOSP 1101 Service Management
HOSP 1102 Lodging Operations
HOSP 1103 Hospitality Financial Accounting
HOSP 1104 Economics for Hospitality Management
HOSP 1105 Practical Food and Beverage Operations
HOSP 2001 Hospitality Human Resources Management
HOSP 2002 Hospitality Marketing
HOSP 2003 Hospitality Management Accounting
HOSP 2004 Career Preparation
HOSP 2005 Restaurant Operations Management
HOSP 2201 Organizational Behaviour
HOSP 2202 Hospitality Strategic Management
HOSP 2203 Event Management
HOSP 2204 Canadian Hospitality Law
HOSP 2205 Cost Controls in Food and Beverage Operations

Domestic Student Tuition & Fees

Tuition $15,500
Application Fee (non-refundable) $200
Course Materials Fee $300
Testing/Assessment Fee $100

*Testing/Assessment fee – Optional (only for English placement test takers)
*all prices are in Canadian Dollar

International Student Tuition & Fees

Tuition $19,800
Application Fee (non-refundable) $300
Materials Fee $300
Testing/Assessment Fee $100

*Testing/Assessment fee – Optional (only for English placement test takers)
*all prices are in Canadian Dollar

Career Opportunities

Depending on their life and work experience, demonstrated level of professionalism, co-op placement experience and individual personality and abilities, graduates from this program will be eligible for employment in a number of positions in the Accommodations and Food and Beverage Sectors, including the following National Occupational Classification (NOC) categories:
o 1226 – Conference and event planners
o 6311 – Food service supervisors
o 6313 – Accommodation, travel, tourism, and related services supervisors
o 6316 – Other services supervisors

Completion Requirements

• Must successfully pass all courses with 50% or more grades overall.
• Must have attendance of at least 75% overall.

Admission Requirements

1. Be at least 17 years of age
2. Graduated from high school or apply as a mature student who did not graduate from high school but is at least 19 years of age and
Provide proof of English proficiency
> Grade 12 or higher-level English course.
> High School English 12: C from an English-speaking country.
> University or College level English course (non‐ESL): C from an institution where English is the language of instruction.

English Language Test (only valid for two years):
> TOEFL: 68 iBT (with no individual score less than 16), 190 CBT, or 520 PBT
> IELTS: Academic with no band test score less than 5.5
> Cambridge International Exam: GCE O level C
> TOEIC: 700
> RBCo English Placement Exam: 75%
> Completion of RBCo ESL Level 5 or equivalent from a recognized institution in Canada or English speaking country
> Completion of at least 12 credits from a post-secondary institution in Canada or where English is the principal language of the country and the language of instruction.

Program Overview

Full-time Diploma

  • instructional time of 20 or more hours of instruction per week.

Length: 50 weeks (20 hours per week)

Part-time Diploma

  • instructional time of less than 20 hours of instruction per week.

Length: 100 weeks (10 hours per week)

2022 Intake Dates: May 2/ June 6/July 11/ Aug. 15/Sep. 6/ Oct. 11/ Nov.14

Scholarships are available for students who apply.

Program Duration

1,000 hours, 50 weeks (without breaks); Part-time 100 weeks

20 hours per week; Part-time 10 hours per week

PTIB Approved

Diploma in Hospitality Management with Co-Op was reviewed and approved by the registrar of the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education and Skills Training.