Hospitality Management

The Hospitality Management Diploma program provides essential training for a variety of roles in accommodation, travel, tourism, and related hospitality services. Students will learn industry best practices and build experience in hotel management through theoretical and practical learning.

Prior to acceptance applicants must meet at least one of the following language proficiency requirements:

• Proof of grade 12 or equivalent.
• 19 years of age or older (all applicants)
• Evidence of Language Proficiency Requirements (evidence of one of the following):

• Evidence that 3 years of full-time secondary education (Grades 8-12) have been successfully completed in the English language

in a country where English is one of the principal languages. This may include successful completion of a BC Adult Graduation program. Applicants must produce transcripts as evidence of completion of grade 12 English with a minimum of a “C” grade
OR

• Completion of 2 years of full-time post-secondary education at an accredited institution where English is the language of instruction. (Applicable to a country where English is one of the principal languages.) 
  OR
• Provide verified results for one of the English language proficiency tests listed below.
  Test results must be dated no more than two years before the start date of the program.
  • International English Language Testing System (IELTS) Academic: overall score of 5.5 or higher.
  • Canadian Academic English Language (CAEL) Test: overall score of 40 or higher
  • Duolingo English Test: overall score of 95 or higher
  • Test of English as a Foreign Language (TOEFL) IBT: overall score of 46 higher
  • Canadian English Language Proficiency Index Program (CELPIP): Listening 6, Speaking 6, Reading 5, and Writing 5.
  • Pearson Test of English (PTE) Academic: overall score of 43 or higher

Canadian Language Benchmark Placement Test CLB PT: Listening 6, Speaking 6, Reading 5, and Writing 5.

Upon completion of the program, graduates are qualified to work in the occupations listed below:

• Bed and breakfast operator
• Front desk manager – accommodation services
• Guest-house operator
• Hotel assistant manager
• Hotel director
• Hotel manager
• Motel manager
• Reservations manager
• Seasonal resort manager
• Ski resort manager
• Tourist home operator
• Hotel guest services agent
• Hotel front desk clerk
• Night clerk/auditor
• Hotel reservations clerk
• Room clerk
• Banquet captain/server
• Captain waiter/waitress
• Chief wine steward
• Cocktail waiter/waitress
• Food and beverage server
• Formal service server
• Room attendant

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

The Hospitality Management Diploma program prepares graduates for positions in hotels, motels, resorts, banquet halls, restaurants, and similar establishments with fundamental knowledge of various operational areas of a hotel and food and beverage operations. Graduates will be prepared for supervisory or management trainee positions at a property, beginning a managerial path. Graduates will understand how to:

• Explain the structure of hotels, restaurants, casinos, cruise lines, and clubs including information on franchising, management contracts, business ethics, human resources,
  marketing, and much more.
• Explain up-to-date processes used in the food and beverage operations including multi-unit management and focus on technology applications as they apply to food and beverage
  operations.
• Develop effective supervision and management skills that are essential to success in the hospitality industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for a student’s hospitality career can help set the direction for future educational and professional endeavours.
• Develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. Students learn about the taxation of business income, the role of governmental agencies, and how to read and analyze financial statements.
• Increase front office efficiency and help sales grow. Topics include revenue management and the latest technology applications. Students learn how front office activities and functions affect other departments and how to manage the front office to ensure the property’s goals are met.
• Managed the housekeeping department from the big picture of hiring and retaining quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel.
• Get a solid grounding in hospitality technology and the management of information systems including applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. Also, the basics of purchasing, implementing, maintaining, and managing today’s information systems. Students also explore systems security and maintenance, e-commerce, and hospitality careers in information technology.
• Build a top-flight sales team with creative, successful sales and marketing programs that really work. In addition, how to sell rooms and food and beverage services to business and leisure travellers, travel agents, and meeting planners.
• Successfully sell to groups, and how to service their business after the sale.
• Improve leadership abilities and develop an understanding of high-performance teams and employee empowerment. Including how to put quality management tools into action to enhance guest service and increase profitability.
• Understand the employment lifecycle including recruitment, diversity and inclusion, and professional development as well as the most current workplace laws.
• Be Informed about the security issues and practices that affect properties every day. Including the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSHA requirements, and more.

Students will be assessed through online tests, computer-based tasks, and assignments. After each lesson, there will be a quiz, which needs to be completed and submitted for marking. At the end of each course will be a final exam. Students need to achieve a minimum of 60% mark to pass the course. This method of continual assessment ensures that your instructor can consistently monitor your progress and provide you with assistance throughout the duration of the course.

85% of classes must be attended to achieve competency for this qualification

Minimum C grade average is required for graduation.