Hospitality Management
Important note: This program is no longer accepting applications.
Our Hospitality Management program focuses on the management of hotels, restaurants, and other aspects in the hospitality industry. Hospitality is a customer-centric, fast paced industry, and the program provides you the professional skills required to start your career, make an immediate impact, and level up when the opportunity presents. Hospitality is a global industry, and during the program, you’ll engage with active and experiential learning opportunities including food labs, food and beverage preparation, events, and front desk operations. Completing industry certificates and completing a mandatory co-operative education work semester enables you to put skills into practice during the busy summer tourist season.
We take full advantage of our exceptional learning environment in the Canadian Rocky Mountains by connecting you with regional hospitality businesses, community, and sustainable hospitality management practices.
Program Overview
This program begins in September each year and is primarily face-to-face classroom instruction, combined with labs, field activities in hospitality settings, and Co-op placement.
You will receive:
- Training in the skills, knowledge and experience necessary to work in a multitude of hospitality driven industries.
- The opportunity to complete Industry certifications in: FOODSAFE Level 1, Serving It Right, WHMIS, Occupational First Aid Level 1 and SuperHost.
- A paid Co-op work placement that puts your knowledge into practice
- Opportunities to connect with regional employers.
Graduates of this program can enter directly into the industry or continue their studies at the college in the Bachelor of Business Administration – Sustainable Business Practices or at one of our partner institutions.
Hospitality Management Diploma Program Structure
Year 1 – Semester 1 – Fall
| Course | Title | Credits |
|---|---|---|
| HOSP 110 | Rooms Division Management I | 3 |
| COMC 110 | Communication for Hospitality Industry | 3 |
| RECR 102 | Leadership and Community Participation | 3 |
| TOUR 111 | Introduction to Tourism | 3 |
| ACCT 263 | Financial Accounting for Tourism Majors | 3 |
Year 1 – Semester 2 – Winter
| Course | Title | Credits |
|---|---|---|
| HOSP 111 | Rooms Division Management II | 3 |
| HOSP 115 | Food and Beverage Service | 3 |
| HOSP 145 | Employability Skills for Co-op Work Experience | 3 |
| HOSP 160 | Hospitality Human Resources Management | 3 |
| MKTG 281 | Principles of Marketing | 3 |
Year 1 – Semester 3 – Spring
| Course | Title | Credits |
|---|---|---|
| HOSP 135 | Beverage Operations | 3 |
Year 1 – Semester 4 – Summer Co-op
| Course | Co-op | |
|---|---|---|
| HOSP 150 | Industry Work (Co-op work experience) | 500 Hours |
Total First year = 36 credits plus Co-op
Year 2 – Semester 1 – Fall
| Course | Title | Credits |
|---|---|---|
| HOSP 220 | Food and Beverage Cost Control | 3 |
| HOSP 230 | Principles of Service Management | 3 |
| ACCT 265 | Management Accounting for Non-Accountants | 3 |
| RECR 220 | Event Management | 3 |
Year 2 – Semester 2 – Winter
| Course | Title | Credits |
|---|---|---|
| HOSP 225 | Food Introduction | 3 |
| HOSP 240 | Restaurant Operations | 3 |
| HOSP 250 | Hospitality Law | 3 |
| MGMT 216 | Organizational Behaviour | 3 |
| MGMT 316 | Entrepreneurship and Small Business Management | 3 |
Total Second year = 27 credits
Total Credits: 63
Course Descriptions
Year 1 – Fall Semester
HOSP-110 – Rooms Division Management I
This course is an introduction to the accommodation industry within the tourism sector, with specific reference to the Rooms Division Department. The course will familiarize the student with different accommodation types and styles, including branding and quality rating systems. Further exploration focuses on the variety of functional departments in accommodation operations and their interrelationship, including an in-depth study of the Front Office department and their role in the overall guest experience and operational effectiveness.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: Either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent. First Aid Level 1 certificate and SuperHost certificate may be taken concurrently.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
COMC-110 – Communication for Hospitality Industry
Students will be introduced to written and oral communication skills that focus on professional business correspondence for a variety of audiences and situations as required in the hospitality industry. Through an integration of reading, writing and verbal communication, students will also develop critical thinking skills and analysis of information.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: Minimum 65% in either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent.
- Delivery Method: ? On-campus
- Cost: $365.28
- Course Outline
RECR-102 – Leadership and Community Participation
This course emphasizes leadership in Recreation and Leisure Services and involves an exploration of leadership and effective practice of theories and concepts. Students examine how Recreation and Leisure Services involve community individuals and groups in community organizations. The different leadership methods in organizations, public groups and service organizations are also examined.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: Minimum 65% in either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
TOUR-111 – Introduction to Tourism
This course is an introduction to the tourism industry where students gain skills to understand the necessary components for tourism development and explore the tourism industry’s role in the economy. The sectors of the tourism industry are examined and factors that affect the industry are analyzed. This course offers the opportunity for students to investigate career paths and consider potential opportunities in this exciting field.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: Minimum 65% in either English Studies 12, English First Peoples 12, ENGL 090, or equivalent.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
ACCT-263 – Financial Accounting for Tourism Majors
This course is designed to teach non-accounting majors to understand the accounting records of a small business and/or to give them the opportunity to use an accounting software program. Concepts, terminology and principles are introduced at a basic level. Topics include revenue and expense recognition, cash vs. accrual accounting, the accounting cycle and analysis of financial statements and other financial information.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: Either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent .Recommended: Minimum 60% in either MATH 080, MATH 082, Foundations 11, Pre-Calculus 11, Essentials 11, Applications 11, Principles 11, Computer Science 11, Computer Science 12, Foundations of Math 12, Pre-Calculus 12, Geometry 12, Statistics 12, or equivalent.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
Year 1 – Winter Semester
HOSP-111 – Rooms Division Management II
This course focuses on the Housekeeping Department as part of Rooms Division Operations within the accommodation industry, with focus on the comfort of the guest and providing a clean and pleasant guest experience. Detailed discussions on theoretical principles, technical applications and practical implementations will equip the student to be an effective team member in the Housekeeping Department.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: A minimum of C- (55%) in HOSP 110; and, a minimum of C- (55%) in either ENGL 100 or COMC 101 or COMC 110. WHMIS certificate.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
HOSP-145 – Employability Skills for Co-op Work Experience
This course is intended to prepare Hospitality Management students for the Canadian workplace as well as co-op work experience as part of a registered co-op course. The course focuses on assessing a student’s strengths and areas for improvement, developing of a personal brand, identifying and improving of employability skills, strengthening communication skills, and managing work expectations. Students will familiarize themselves with co-op work experience activities including learning to set goals and objectives, writing work reports and receiving employer evaluations.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum of C- (55%) in HOSP 110, RECR 102, TOUR 111; and, a minimum of C- (55%) in either ENGL 100 or COMC 101 or COMC 110. HOSP 115 is a required course, either taken prior or concurrently.
- Delivery Method: ? On-campus
- Cost: $365.28
- Course Outline
HOSP-160 – Hospitality Human Resources Management
This course will introduce the student to Human Resource Management in the Hospitality Industry and its effect on the success of the hospitality operation. Investigate innovative approaches to Human Resources to recruit and retain the most suitable candidates for the industry. The course focuses on the fundamental theories and practices necessary for success. It also investigates current challenges and trends as it relates to employment standards and employee relations.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum of C- (55%) in either ENGL 100 or COMC 101 or COMC 110.
- Delivery Method: ? On-campus
- Cost: $365.28
- Course Outline
MKTG-281 – Principles of Marketing
This course defines and examines the marketing process as it applies to marketing products and services in public, private and not-for-profit organizations. Students gain insight into the complex and interdependent variables involved in developing successful marketing strategies. Through case studies, online discussion, simulation, and in class activities, students will plan a marketing strategy for a specific target audience taking into consideration current trends in product mix, communications, and technology.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: Either English Studies 12, English First Peoples 12, ENGL 090, or equivalent.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
HOSP-115 – Food and Beverage Service
This course is an introduction to the Food and Beverage Service Industry. Students will apply theoretical knowledge by using applicable tools & equipment and practice a variety of food and beverage service styles and techniques. A focus on customer service and interpersonal skills will enable the student to be successful in meeting the expectations of customers. Furthermore, students will gain an understanding of the effect of customer service on the success of a business.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: Either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent. Serving it Right BC certificate, Super Host certificate, Food Safe I certificate; may be taken concurrently.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
Year 1 – Spring Semester (compressed)
HOSP-135 – Beverage Operations
This introductory course explores the tools and equipment needed within a beverage operation. Followed by an in-depth discussion on the characteristics and preparation methods of alcoholic and
non-alcoholic beverages including, but not limited to beer, wine, spirits, coffee and tea. Key concepts in the operation and management of a beverage business will be explored to ensure profitability and success. Students will get practical experience in preparing and serving beverages
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: A minimum of C- (55%) in ACCT 261 or ACCT 263; and, a minimum of C- (55%) in HOSP 115; and, a minimum of C- (55%) in either ENGL 100 or COMC 101 or COMC 110. Serving it Right certificate.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
Year 1 – Summer Co-op
HOSP-150 – Industry Work (Co-op Work Experience)
The Co-op work placement provides a work-based learning experience and opportunity to students. This work placement will further develop employability competencies and enforce the practices and skills gained during classroom studies. Furthermore, this course connects the student with industry practitioners, building employment networks and establishing the foundations of the student’s employment history. An effective workplace environment supports students in developing skills which are essential to their future success.
- Minimum Credits: 3
- Length: 500 hours
- Prerequisites: Students must have completed HOSP 145 with a minimum of C- (55%). Serving it Right, SuperHost, First Aid level 1, Food Safe level 1 and WHMIS certificates.
- Delivery Method: ? On-campus
- Cost: $365.28
- Course Outline
Year 2 – Fall Semester
HOSP-220 – Food and Beverage Cost Controls
This course focuses on the principles and procedures involved in effective cost control management for food, beverage and labour in the Hospitality Industry. Students will develop skills in basic control procedures, internal control methods, methods used for cost analysis & cost adjustments as well as interpretation of financial information. The use of applicable computer applications will also be introduced.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: A minimum of C- (55%) in ACCT 261 or ACCT 263; and, a minimum of C- (55%) in HOSP135.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
HOSP-230 – Principles of Service Management
This course is designed to provide students with the skills and knowledge to become effective service managers. Topics of discussion include, but are not limited to, delivery of service and designing service, that would meet the needs of customers to result in a return customer and build a client base of return customers.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum of C- (55%) in either ENGL 100 or COMC 101 or COMC 110. Super Host certificate.
- Delivery Method: ? On-campus
- Cost: $365.28
- Course Outline
ACCT-265 – Managerial Accounting for Non-Accountants
This course is specifically designed for non-accounting majors. This course studies accounting and finance from a managerial perspective. Topics include profitability analysis, cost volume profit analysis, relevant costing, cost allocation, profit planning and cost management, responsibility accounting, capital investments, financial statement analysis, cash flow statements, sources and forms of financing and working capital management.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum grade of C- (55%) in ACCT 261 or ACCT 263
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
RECR-220 – Event Management
This course explores and develops ideas and concepts utilizing a linear or cyclical planning model, and focuses on the details required when planning an event. Emphasis is placed on the planning of events with research into selecting the appropriate event, establishing goals and objectives, event themes, site selection, task and responsibility checklists, organizational committee structures, risk management strategies, budgeting and finance, sponsorship opportunities, marketing and promotion, event evaluation and event administration.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum grade of C- (55%) in MKTG 281; and a minimum grade of C- (55%) in either ENGL 100, COMC 110 or COMC 101.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
Year 2 – Winter Semester
HOSP-225 – Food Introduction
This course will give students an introduction to the fundamentals of culinary skills & techniques with a focus on theoretical studies, and the application thereof, in a practical kitchen environment. Students will also expand their knowledge of classic cooking fundamentals and investigate current industry trends. Further explorations will investigate the function and safe use of tools and equipment commonly used in kitchen environments.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: A minimum of C- (55%) in HOSP 220. Food Safe I certificate.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
HOSP-240 – Restaurant Operations
This course will give students a basic understanding of the management processes involved in food and beverage restaurant operations. Further discussions will familiarize the students with a variety of restaurant concepts, design considerations and product positioning. The students will develop skills in various aspects of food and beverage operations including basic leadership principles, human resources, restaurant marketing, menu planning and execution and cost control.
- Minimum Credits: 3
- Length: 60 hours
- Prerequisites: A minimum of C- (55%) in both HOSP 135 and HOSP 220. Serving it Right certificate & Food Safe I certificate.
- Delivery Method: ? On-campus
- Cost: $365.28
- Lab Fees: $83.73
- Total: $449.01
- Course Outline
HOSP-250 – Hospitality Law
This course will introduce students to the Canadian Laws with a specific focus on Hospitality Law. The course emphasizes potential legal problems and the rights and liabilities in the hospitality industry. Topic discussions include the nature of the relationships between innkeeper & guest, restaurateur & diner, travel agent & traveller, and private host & guest. Further discussions will focus on the Hospitality organizational effectiveness with special reference to business structures, licencing & operation regulations and labour relations.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum of C- (55%) in either ENGL 100 or COMC 101 or COMC 110.
- Delivery Method: ? On-campus
- Cost: $365.28
- Course Outline
MGMT-216 – Organizational Behaviour
In this course students can discover and apply concepts to both explain and influence how people and their organizations work. Specific topics include motivation, perception, personality, emotions, communication, team dynamics, decision making, conflict and negotiation, power and organizational politics, leadership, organizational change and development, organization, and culture.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: Either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
MGMT-316 – Entrepreneurship and Small Business Management
This course introduces the students to the basics of entrepreneurship and small business management. Students gain an understanding of how to establish and manage a small business. An essential part of the course is the students’ development of research and analysis skills. The application of the knowledge is demonstrated by the student completing a business plan.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: A minimum grade of C- (55%) in ACCT 261 or ACCT 263; A minimum grade of C- (55%) in MKTG 281; and A minimum grade of C- (55%) in ENGL 100 or COMC 101 or COMC 110. Corequisites: ACCT 261 or ACCT 263 and MKTG 281 may be taken as a corequisite.
- Delivery Method: ? On-campus, Online
- Cost: $365.28
- Course Outline
Required Industry certifications:
- Food Safe 1
- Serving it Right
- WHMIS
- Occupational First Aid Level 1
- Super Host
Admission Requirements
Academic Requirements:
- Secondary school graduation or equivalent.
- Minimum 65% in either English Studies 12, English First Peoples 12, ENGL 090, or equivalent, or successful completion of university-level composition course (e.g., ENGL 100).
- Students for whom English is a second language must meet English proficiency requirements. Refer to: Language Requirements
Recommended:
- Either Principles of Math 11, Foundations of Math 11, Applications of Math 11, Pre-Calculus Math 11, Statistics 12, Pre-Calculus 12, Calculus 12, MATH 080, or equivalent; or a minimum grade of 65% in either Foundations of Math 12, Geometry 12, or Computer Science 12.
- Basic computing skills are recommended.
Your Costs
Tuition and Fees for Domestic Students:
For the 2024/25 academic year (2024/SU, 2024/FA, 2025/WI, 2025/SP)
| Tuition Year 1: | $4,883.36 |
| Tuition Year 2: | $3,287.52 |
| Application Fee: | $30.00 |
| Student Association Fee: | $172.50 |
| Lab Fee: | $669.84 |
| Equipment Fee: | $900.00 |
| Health and Dental Fee: | $480.00 |
| Total | $10,423.22 |
*These prices are for domestic students and may not be 100% accurate. However, these estimates will give you an adequate idea of tuition and fees for our programs. These prices do not include textbook costs. All prices are subject to change. Tuition fees include an alumni fee, student activity fees, and a student technology fee. In certain cases a materials and supply fee may also be included. For more information, visit: Tuition and Fees.
Tuition and Fees for International Students:
For the 2024/25 academic year (2024/SU, 2024/FA, 2025/WI, 2025/SP)
| Tuition Year 1: | $19,537.88 |
| Tuition Year 2: | $14,278.41 |
| Application Fee: | $100.00 |
| International Fee: | $100.00 |
| Student Association Fee: | $172.50 |
| Equipment Fee: | $900.00 |
| Lab Fee: | $669.84 |
| Health and Dental Fee: | $480.00 |
| Guard.me Insurance: | $270.00 |
| Total | $36,508.63 |
*These prices are for international students and may not be 100% accurate. However, these estimates will give you an adequate idea of tuition and fees for our programs. These prices do not include textbook costs. All prices are subject to change. Tuition fees include an alumni fee, student activity fees, and a student technology fee. In certain cases a materials and supply fee may also be included. For more information, visit: Tuition and Fees.
Additional Costs:
- This program uses e-textbooks; all students are supplied with a computer as part of mandatory program fees.
- Students will be required to purchase protective clothing, and a selection of small kitchen equipment (e.g. knives) for their HOSP 225 Food Introduction course.
Career Info and Pathways
Your Hospitality Management diploma prepares you for careers such as:
- Front Desk Agent
- Reservations Agent
- Food Service Supervisor
- Hotel Sales Associate
- Special Events Coordinator
- Travel Counsellor
- Vineyard Tasting Room Associate
- Resort Marketing Coordinator
- Accommodation Service Associate
- Conference Organizer
- In-house Event Planner
- Catering Associate
With further education and/or experience, additional opportunities may include:
- Conference and Event Planner
- Accommodation, Travel, Tourism / Related Services Supervisor
- Restaurant and Food Service Manager *
- Accommodation Service Manager *
- Own your own business
* High Opportunity Occupation
Hospitality Management Diploma – Block Transfer Agreements
| To Institution | Program | |
|---|---|---|
| College of the Rockies | Bachelor of Business Administration | Transfer Planning Form |
| Royal Roads University | Bachelor of Arts in Global Tourism Management Note: Requires individual assessment. In addition student must successfully complete this program with a minimum “B” (3.00/4.33) GPA. | Transfer Agreement |
| Royal Roads University | Bachelor of Arts in International Hotel Management Note: Requires individual assessment. In addition student must successfully complete this program with a minimum “B” (3.00/4.33) GPA. | Transfer Agreement |
| Vancouver Island University | Bachelor of Hospitality Management | Transfer Agreement |
Meet Your Instructors
Articles of Interest
Program Details
Credential:
Diploma
Categories:
Business, Finance & Accounting, Tourism, Recreation & Hospitality
Interests:
Not Have a Desk Job, Start or Run Your Own Business, Work With My Hands