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Hospitality Management Co-op Diploma

The Hospitality Management Co-op Diploma Programs introduce the most relevant aspects of the tourism and hospitality industry essential for those looking to move into supervisory and management positions within this industry.

Program Description

Our curriculum is designed by hospitality specialists with extensive experience in the industry and has been certified by American Hotel & Lodging Educational Institute (AHLEI).

We offer 3 diploma durations:

  • 2-year diploma program
  • 1-year diploma program
  • 8-month diploma program

Any Hospitality Management diploma is a combination of the first half of classroom study and the second half of co-op work experience. As a student, you will learn the concepts and techniques related to hotel and restaurant operations, international marketing, food preparation and service, financial analysis, accounting, front and back office operations and intercultural team dynamics.

Our instructors, who have been employed as senior management within the industry, have many years delivering hospitality programs and offer their own hands-on experience and knowledge to our students.

As a graduate, you will be prepared to reliably demonstrate the following:

  • Location is Vancouver Campus
  • Ensure a high degree of customer satisfaction by anticipating customer needs and providing hospitality services in a professional manner.
  • Identify the various Canadian tourism industry sectors and analyses their interdependence.
  • Apply human resources, management, and leadership knowledge and skills to enhance performance as an employee and team member, and to contribute to the management of a hospitality enterprise.
  • Apply basic cost control, basic revenue management, and other basic financial knowledge and skills to the operation of a hospitality enterprise.
  • Contribute to marketing and sales effectiveness to promote successful operation of a hospitality enterprise.
  • Support the provision of healthy, safe, secure, and well-maintained hospitality environments.
  • Develop ongoing personal professional development strategies and plans to enhance leadership and management skills for the hospitality environment.
  • Adapt to various and changing technologies, systems, and computer applications for the hospitality industry.
  • Perform effectively as an accommodation operations team member.
  • Perform effectively as a member of a food and beverage team.

Admission Requirements

1 – High School Graduation or equivalent; or 18 years of age.
2 – English language proficiency based on one of the following:

  • TOEFL: PBT 513/CBT 183/IBT 65
  • IELTS 5.5
  • Cornerstone Placement Test – Level 5 or equivalent.

Class Schedule

Schedule Options Monday – Friday
Morning class 9:30 AM – 3:15 PM
Evening class 3:30 PM – 9:00PM

 

*Students can register on either class schedule based on monthly basis and availability.

Hospitality Management Starting Dates

ID Course Start date Start date
333 Managing front office operations Jan 3, 2017 Jan 2, 2018
338 Managing housekeeping operations Jan 30, 2017 Jan 29, 2018
357 Managing hospitality human resources Feb 27, 2017 Feb 26, 2018
428 International hotels: development and management Apr 3, 2017 Apr 3, 2018
387 Security and loss prevention management May 1, 2017 Apr 30, 2018
472 Hospitality sales and marketing May 29, 2017 May 28, 2018
468 Managing technology in the hospitality industry Jul 4, 2017 Jul 3, 2018
103 Hospitality today: an introduction Jul 31, 2017 Jul 30, 2018
241 Management of food and beverage operations Aug 28, 2017 Sep 4, 2018
261 Basic hotel and restaurant accounting Sep 25, 2017 Oct 1, 2018
250 Supervision in the hospitality industry Oct 23, 2017 Oct 29, 2018
281 Hospitality facilities management and design Nov 20, 2017 Nov 26, 2018

 

* Each course duration is 4 weeks, students are able to choose between morning and evening class schedule depending on availability and monthly basis.

Course Schedule

Based on the start date the student will begin with the course schedule and continue with following courses. Refer to the brochure below for more information.

103 Hospitality Today : An Introduction

This course takes a management perspective in explaining the organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing and much more. By using charts, exhibits, hospitality industry statistics, and website listings provide useful information that can be applied on the job.

241 Management of Food and Beverage Operations

Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to provide guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximizing service, productivity, and technology.

250 Supervision in the Hospitality Industry

This course teaches the skills that can help you develop effective supervision  and management skills that are essential to success in the 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 your hospitality career can help you set the direction for future educational and professional endeavors.

261 Basic Hotel and Restaurant Accounting

This is a foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements.

281 Hospitality Facilities Management and Design

Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of
suppliers and maintenance/ engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency, and learn how the latest technology can streamline operations.

333 Managing Front Office Operations

Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.

338 Managing Housekeeping Operations

No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this course immediately applicable to your job situation.

357 Managing Hospitality Human Resources

Hospitality is a people industry, and this course shows how to manage the important human resources who provide services within a hospitality operation. You’ll learn how to fulfill the requirements of U.S. Employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.

387 Security and Loss Prevention Management

Security is one of the top concerns in today’s hospitality industry. This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSA requirements, and more. Exhibits, sample forms and documents, and links to safety and security web sites make this course practical and relevant.

428 International Hotels: Development and Management

Learn about the global hospitality industry from both a development and management perspective. You’ll explore current trends; international policies affecting travel, tourism and hospitality development; consumer demographics; and developments that have changed the context of global hotel operations.

472 Hospitality Sales and Marketing

Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. This course shows how to sell rooms and food beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work, how concepts presented in the course are applied in today’s industry.

468 Managing Technology in the Hospitality Industry

This course provides a solid grounding in hospitality technology and the management of information systems. Content includes applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. You’ll learn the basics of purchasing, implementing, maintaining, and managing today’s information systems. This course also explores systems security and maintenance, e-commerce, and hospitality careers in information technology.