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.
60031 (Accommodation service managers)
65200 (Food and beverage servers)
- General Admission Requirements
• All students must provide proof of Grade 12/GED or equivalent.
• Mature Student status (19 yrs. or older)
- English Language Proficiency Admission Requirements
International students must provide proof of English language proficiency through one of the following measures:
- Minimum 50% in English 12 or 67% in Communications 12.
- Minimum 50% in post-secondary level English or Communications coursework.
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
- Program Type: Diploma
- Work Experience (Practicum): 100 Hours
- Classroom: 680 Hours
- Program Length: 38 Weeks
- Delivery Method: Combined delivery (both in-class and distance)
- Campus: Surrey, BC, Canada
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
- 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.
Student Progress/ Assessment Methods
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
Students will be required to complete 100 hours of work experience.
- To qualify for work experience, students are required to maintain a minimum 60% grade average or higher for each and a minimum attendance of 85%.
- A minimum of 60% for each course is required for graduation.
Number Of Hours
|Management of Food and Beverage Operations
|Hotel and Restaurant Accounting
|Managing Front Office Operations
|Managing Housekeeping Operations
|Managing Technology in the Hospitality Industry
|Hospitality Sales and Marketing
|Convention Management and Service
|Leadership and Management in the Hospitality
|Managing Hospitality Human Resources
|Security and Loss Prevention Management
|Career Employment and Strategies
Work Experience (Practicum): 100 Hours