Hospitality Management Diploma

Hospitality Management Diploma

  • Specialization: Hospitality Management
    • Trends and Issues in Global Tourism

      Tourism is a dynamic industry, susceptible to economic, political and social change. This course provides students with a basic understanding of the current themes and issues in tourism as well as the knowledge and skills to identify current and anticipate future trends. Topics include the development of tourism, e-tourism, economic and social impacts of tourism, health and safety challenges for tourism, managing tourism, and major developments in the tourism industry.

      Course Code: HM-230
      Course Requirements: Introduction to Tourism and Hospitality

      Hours: 39

    • Managing the Guest Experience

      In this course, students learn the various components of providing and managing excellent customer service, including understanding customer expectations, building customer relationships, developing and maintaining a service culture, promoting customer service, and using market research and technology effectively. Through the analysis of case studies, students learn how these principles are applied to create real-life customer experiences that are meaningful and successful.

      Course Code: HM-250
      Course Requirements: Customer Service

      Hours: 39

    • Managerial Accounting

      Students are introduced to the basics of accounting as they apply to the hospitality industry. Students become familiar with the principles of managerial accounting as well as the responsibilities and tasks of the business’s bookkeeper and accountant. Students learn costing methods as they pertain to labour costs, food costs and other key costs in running a hospitality business. In addition, students study the accounting tasks and related financial documents of the different departments, such as budgets, accounts, reports and cash flow statements. 

      Course Code: HOSP-270
      Course Requirements: None

      Hours: 63

    • Brand Management

      In the increasingly competitive and dynamic hospitality industry, the brand is essential to success. This course introduces students to the basics of brand management, while focusing on real-world examples from and applications to the hospitality industry. This course examines historical contexts of branding, branding strategies and positioning, marketing and the use of social media, and current issues and opportunities for hospitality branding.

      Course Code: HM-280
      Course Requirements: Marketing and Digital Media Practices

      Hours: 39

    • Strategic Hotel Management

      This course introduces students to the strategic management concepts and principles from a hospitality context. Students learn the strategic thinking and planning processes, as well as the process of developing a strategic direction for hotel management to achieve organizational goals. Case studies from the hospitality industry help students understand how to plan, implement and evaluate strategic choices.

      Course Code: HOSP-290
      Course Requirements: Brand Management,Managerial Accounting,Managing the Guest Experience,Food and Beverage Management,Trends and Issues in Global Tourism,Lodging Operations and Property Management,Principles of Service Sector Management

      Hours: 62

    • Legality and Risk Management in Hospitality

      This course provides an overview of Canadian law as it pertains to the hospitality industry. Topics include the Canadian legal system, the Charter of Human Rights, contacts, liability and risk, protection of guests and property, and the role of the manager. Specific legal considerations in various sectors, such as accommodation, restaurant and beverage sectors, are also discussed. Students examine case studies in order to apply their knowledge of hospitality law and to develop managerial skills.

      Course Code: HM-320
      Course Requirements: Principles of Service Sector Management

      Hours: 39

    • Managing Teams in Diverse Environments

      Managers in the hospitality industry can expect to lead a variety of diverse teams, each with its own purposes, needs and challenges. Good leaders need to be flexible, responsive and adaptive to diverse teams. This course explores the concept of diversity, as well as how diversity impacts behaviour and attitudes in workplace teams. Topics also include team functioning; clarifying a team’s goals, structure and approach; building strong connections; managing conflict; and new ways of leading teams. A particular focus is the multicultural diversity of and intercultural communication for teams in the hospitality industry. 

      Course Code: HM-310
      Course Requirements: None

      Hours: 39

    • Hospitality Human Resource Management

      The greatest asset of a company is its workforce, and this is particularly true within the hospitality industry, which is built primarily on creating good customer/employee relationships. So a basic understanding of human resources is essential to the hospitality manager. This course provides students with the basic knowledge and skills pertaining to HR in the hospitality sector and introduces students to key HR concepts, such as recruitment, hiring, training, compensation and benefits, and performance management. 

      Course Code: HM-260
      Course Requirements: None

      Hours: 39

    • Dynamic Communication Skills

      This course helps students develop their presentation and workplace communication skills for entry into the hospitality sectors. Emphasis is on the communication skills used for collaboration with colleagues and clients in the workplace. Students also study cross-cultural communication and client/service provider experiences. 

      Course Code: HM-260
      Course Requirements: None

      Hours: 63

    • Food and Beverage Management

      This course introduces students to the industry principles, practices and techniques needed by food service management professionals. Students study and apply the basics of menu creation, food and beverage cost controls, liability issues, and strategic planning for food and beverage operations.

      Course Code: HM-240
      Course Requirements: Food Operations,Beverage Operations

      Hours: 63

    • Integrated Events Management

      This capstone course gives students an opportunity to demonstrate, synthesize and apply their newly acquired knowledge and skills in this program by engaging in a real-life integrated events management project. This course integrates learning from the various hospitality management courses and draws upon students’ professional and personal experiences. 

      Course Code: HM-330
      Course Requirements: Live Hospitality and Event Planning

      Hours: 77

    • Hospitality Practicum 2

      Practicum gives students the opportunity to put into practice and develop further the knowledge and skills they have acquired throughout the year, in a real-world context. Depending on students’ personal interests and site availability, students are placed at a variety of hospitality establishments, all of which are well known within the industry for their quality service and customer care. At the end of the practicum placement, students will share presentations focused on a key hospitality area or concept addressed in Year 1 courses that was relevant to their individual placements.

      Course Requirements: Students require approval to attend work practicum.

      Course Code: HM-340
      Course Requirements: See course description

      Hours: 490

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