HOSPITALITY MANAGEMENT
Take a next step into your career journey
DESCRIPTION
This program has been approved by the Private Training Institutions Branch (PTIB) of the Ministry of post-secondary Education and Future Skills
This diploma program focuses on preparing you to work in the hospitality and tourism industries. This program will give you a solid theoretical and practical foundation, in the application of current industry tools, procedures and practices, including basic industry accounting, managing food and beverage services, and front office and house keeping operations.
OVERVIEW
- Program Length:
Total 47 weeks – 940 hours *
- Delivery Method:
In-Class
Distance – Synchronous
Combined – Synchronous
- Credential Upon Graduation:
Hospitality Management Diploma
NOTE: Program graduates who have successfully completed AHLEI exams will be eligible to receive an AHLEI “Hospitality Fundamentals” certificate
ADMISSION REQUIREMENTS
- High school graduate or equivalent
- Mature student status ( British Columbia 19 years old and plus)
ENGLISH PROFICIENCY REQUIREMENTS
- IELTS: 5.5 (or better)
- TOEFL (paper): 520 (or better)
- TOEFL (CBT): 190 (or better)
- TOEFL (IBT): 70 (or better)
- Cambridge: FCE (or better)
- Intermediate (or better) Certificate from a Language Canada-accredited school
- Pearson English Placement Test at the Intermediate level
- Pass the College’s English Language Proficiency exam
- Has earned a high school graduation diploma from a Canadian high school or earned a diploma from secondary school (or above) in a system in which English is the official language
PROGRAMS COURSES
This course reviews student centric learning strategies and techniques, including goal setting, planning and time management, problem solving, basic writing skills, and the effective use of electronic technologies.
This is a survey course introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels, management practices, business ethics, franchising, contracting, and areas of management responsibility including but not limited to human resources, marketing and sales, and advertising.
This course introduces best practices in employee management, including on boarding, training and motivation, and effective conflict management. The potential positive and negative effects of social media is explored as well as the role of a variety of emerging technologies in managing day to operations.
Cloud-based technologies are driving how and where financial information is collected, analysed and delivered. This course will introduce the tools, techniques, and practices being used to provide hospitality managers instantaneous feedback on the financial status of their operation allowing them to make timely responsive cost saving product-enhancing decisions.
This course provides students with information they need to know to manage and provide maintenance oversight of the physical plant and facilities of a hotel or restaurant and will learn to work effectively with engineering and maintenance department.
This course provides students with information they need to improve their leadership abilities and develop an understanding of how to manage effectively in a team-based collaborative environment to improve guest service and profitability.
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to checkout and account settlement. The course also examines the various elements of effective front office management, paying attention to the planning and evaluation of front office operations and to human resources management.
In a budget and environmentally conscious customer and social media driven environment, housekeeping practices right across the operational spectrum are critical to the success of any hospitality operation. This course introduces 21st century principles of housekeeping management.
This course provides students with practical skills and knowledge of effective management of food and beverage operations. Basic service principles are presented while emphasizing the importance of exceeding the expectations of guests.
This course presents a systematic approach to human resources management. Contemporary issues and practices will be analyzed, as well as employment laws that impact on the way people are managed.
The course introduces students to the issues surrounding the need for individualized hotel security programs by examining the policies and procedures and technologies required to ensure guest safety and asset protection. Topics will also explore risk assessment and management, loss prevention, and occupational health and safety regulations.
This course provides a comprehensive overview of the information needs of lodging properties and food establishments including point sale, property management, accounting, and security applications and systems. The role of virtual private networks and managing social media will also be explored.
This course is designed to provide students with a solid foundation in hospitality sales and marketing focusing on practical sales techniques for selling to a wide variety of targeted markets.
This course focuses on providing students with the tools and techniques to develop, enhance and maintain a positive goal oriented portfolio of professional career information using available technologies while also focusing on how to effectively manage their online electronic footprint in their effort to promote their skills sets and create employment opportunities.
TUITION
Tuition Fees | $16,000 |
Application Fee | $250 |
Admin Fee | $250 |
Course Material fee | $720 |
Course Textbook fee | $1,665 |
Total program cost | $18,885.00 |
All prices are in Canadian Dollars
Textbook and Material Fee + 5% Tax
Refunds based on the return policy guidelines
Tuition Fees | $20,000 |
Application Fee | $250 |
Admin Fee | $750 |
Course Material fee | $720 |
Course Textbook fee | $1,665 |
Total program cost | $23,385 |
All prices are in Canadian Dollars
Textbook Fee + 5% Tax
Refunds based on the return policy guidelines
CAREER OPPORTUNITIES
Career opportunities in hospitality are growing steadily as the industry continues to boom and evolve
- Event Coordinator
- Assistant in Food and Beverage industry
- Tourism Executive
- Travel Consultant
- Hotel Operations Facilitator
- Front Office Supervisor
- Operations Executive.
INTAKE DATES
- August 6th
- September 3rd
- October 1st
- November 4th
- December 16th
BEFORE APPLICATION
Check the admission requirements. Programs are offered on a first-qualified, first-admitted basis. Check that all the requirements are met before applying.
CHECK APPLICATION REQUIREMENT
- Start a new application.
- Create on “Create Application.”
- Choose the level of study, program, and term.
- Provide the required documents and information.
- Click “Review and Submit.”
- Submit your application.
- Check your email inbox for a copy of the receipt.
- Monitor the application's status regularly.
APPLICATION FEES
- International application fee: $250
- Application fees and assessment fees are non-refundable.
- Application fees are not transferrable. Students applying to a different program must pay the application fee again.
- Applications are withdrawn if an offer is rejected and the program applied to has started. To re-apply, a new application fee will be required.
PROGRAMS COURSES
Check the admission requirements. Programs are offered on a first-qualified, first-admitted basis. Check that all the requirements are met before applying.
- A letter of offer is issued to qualified applicants if program seats are available.
- Waitlist confirmation is issued to qualified applicants if program seats are reserved or full.
- Additional documents may be requested if students do not meet the admissions requirements. If you have any questions, please reach out to [email protected]