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Hospitality Management Diploma

Hospitality Management Diploma

  • Specialization: Hospitality Management
    • Principles of Service Sector Management

      Students hoping to launch a successful career in hospitality management must have a grounding in the fundamental theory of service management. This course not only provides students with the theory and principles of good service management, but also a conceptual framework that is directly applicable to the hospitality and tourism industries. Topics include the development of service, the nature of service, service vision and design, service failure and recovery, and management of employees. To better understand the application of these principles, students analyze case studies of best practices.

      Course Code: HOSP-010
      Course Requirements: None

      Hours: 38

    • Introduction to Tourism and Hospitality

      This course provides students with a foundational overview of the tourism and hospitality industries, while focusing on the role of management within the industry. Students learn the key sectors within the tourism and hospitality industries and their interconnections, as well as the principles of and effective strategies for promoting hospitality services. Professionalism as it pertains to supervisors and managers within tourism and hospitality is also explored.

      Course Code: HOSP-020
      Course Requirements: None

      Hours: 38

    • Business Software Applications

      This course introduces students to the basic functions and use of Microsoft (MS) software applications such as Excel, OneDrive, Outlook, PowerPoint, Word and commonly encountered internet browsers, search engines, research databases, and source citing. Students explore using these programs and are given opportunities to showcase and prepare projects using each. Topics include software familiarity, software efficiency, meeting arrangements, organizational skills and professionalism.

      Course Code: HOSP-040
      Course Requirements: None

      Hours: 38

    • Business Communications

      This course is an introduction to the essential business skills required to be successful in the Canadian hospitality workplace.  Students will practice developing successful written messages and effective oral communication. Students will also create and improve upon their own cover letter and resumé documents to use in their job search process.

      Course Code: HOSP-030
      Course Requirements: None

      Hours: 38

    • Business Math Essentials

      In this course, students are introduced to the fundamentals of Business Math. Students become familiar with the foundational principles of Statistics, Finance, and Accounting by learning to work with data sets, interest rates, and basic financial statements. Students learn to apply these business concepts in the real world scenarios, thereby furthering their understanding and knowledge of practical business decision making models, and building a foundation for Financial, and Managerial Accounting courses.

      Course Code: HOSP-050
      Course Requirements: None

      Hours: 38

    • Beverages 1 - Beer, Wine and Spirits

      In this course students are introduced to both the theoretical and practical sides of beverage preparation and service. This course provides students with the basic skills and knowledge in beer, wine and spirits.  The course explores the role of beverage services, the role of the bartender, and the skills required to operate a bar. The beverage operations training includes inventory control, cleaning and sanitation, and the equipment used in a hospitality settings. Students learn about the qualities of a variety of beverages including beer, wine and spirits, as well as non-alcoholic beverages. In order to enhance product knowledge and bartending skills, students participate in the preparation and sampling of a range of beverages. During the course, emphasis is placed on the responsible service of beverages. Students experience a variety of beverage service operation related roles in our food and beverage training facility. Training for Smart Choices Certificate is offered.

      Course Code: HOSP-070
      Course Requirements: None

      Hours: 38

    • Lodging Operations and Property Management

      This course provides students with the foundational knowledge and skills of lodging operations and property management, examining different types of establishments and their organizational structure. Students learn about key departments, such as front desk, food and beverage operations, housekeeping, sales and marketing, and maintenance, as well as their function, staff and staff responsibilities, and intradepartmental connections within the larger establishment. Students also explore issues and trends related to managing and staffing these establishments, in addition to career paths and opportunities within these establishments.

      Course Code: HM-190
      Course Requirements: None

      Hours: 39

    • Food Service 1 - Kitchen

      This course covers the knowledge and skills needed for organizing, preparing, assembling and presenting hot and cold food to order for individual and banquet customers, under the direction of a kitchen manager. The importance of having a proper ‘mise en place’ and proper knife skills will be developed on. This course also emphasizes on professionalism, legislation and policies, safety practices, kitchen operations, preparation, and cooking in a working kitchen. Training for the Food Handler’s Certificate is offered.

      Course Code: HOSP-080
      Course Requirements: None

      Hours: 39

    • Recreation and Entertainment

      In this course students are introduced to the recreation and entertainment sector in the tourism industry. This course provides students with the basic skills and knowledge that is required to be successful to work in various types of recreation and entertainment areas. The course explores the various subsectors and the growing trends in the hospitality industry. Students learn how to plan activities for businesses and how to provide entertainment for the Canadian tourist. During the course, emphasis is placed on visiting attractions that fall within the sector to offer students experience in a variety of operational related roles.

      Course Code: HOSP-090
      Course Requirements: None

      Hours: 39

    • Customer Service

      What often sets businesses apart in the increasingly competitive hospitality sector is exceptional customer service. In this course, students learn what providing top-quality customer service entails and develop the skills needed to deliver it: problem solving, critical workplace, and communication skills. Students are also introduced to the strategies needed to manage customer service effectively.

      Course Code: HOSP-060
      Course Requirements: None

      Hours: 38

    • Beverages 2 - Service

      This course provides students with the essential skills needed to be successful in beverage service operations. This course covers the training required for organizing, preparing, assembling, and presenting beverages in a beverage establishment and in a banquet event setting. Wine service and wine presentation will be discussed and practiced. This course also emphasizes on professionalism, serving techniques, legislation and policies, safety practices and responsible alcohol serving. Training for Smart Choices Certificate is offered. (Smart Choices – Bev 1)

      Course Code: HOSP-100
      Course Requirements: Beverages 1 - Beer, Wine and Spirits

      Hours: 39

    • Lodging Services (Front/House/Guest Services)

      This course provides students with the foundational knowledge and skills of lodging services and operations. Students learn about the 2 key departments in the accommodation industry and their functions – front desk and housekeeping – as well as their function, staff and staff responsibilities, and intradepartmental connections within the larger establishment. Students also explore issues and trends related to managing and staffing these establishments, in addition to career paths and opportunities within these establishments.

      Course Code: HOSP-110
      Course Requirements: None

      Hours: 77

    • Food Service 2 - Restaurants and Banquets

      This course will introduce students how restaurants and banquet services operate. Students will examine various types of restaurants, menus, guest and guest profiles. As well, students will have the opportunity to practice restaurant steps in services, duties and responsibilities. In this course, students will also learn the basic functions of a banquet environment. Students will gain practical knowledge in menus, food and beverage functions, floor plans, and styles of services. Elements of exceptional dining service will be practiced in our food and beverage facility to ensure students are prepared to work in restaurants and banquets in a hospitality setting.

      Course Code: HOSP-120
      Course Requirements: Food Service 1 - Kitchen

      Hours: 39

    • Budgeting and Transaction Management

      This course provides students with the foundational knowledge and skills in budgeting and transaction management for hospitality and tourism industries from a Canadian perspective. Students learn how to manage the budgets of different departments, manage typical transactions, including end-of day, and operate point-of-sale systems. Topics also include risk management and theft controls. Case studies from the hospitality sector present students with practical examples of and applications for the principles and concepts studied in this course.

      Course Code: HOSP-130
      Course Requirements: None

      Hours: 39

    • Marketing and Digital Media Practices

      In this increasingly digital world, managers in the hospitality industry need a solid understanding of digital marketing. This course introduces students to the role of digital media in the marketing of products and services in the hospitality industry. Topics include today’s market environment, customer attitudes and behaviour, digital marketing and the influence of social media, and challenges and trends.

      Course Code: HOSP-140
      Course Requirements: None

      Hours: 39

    • Hospitality Entrepreneurship

      Many people dream of starting their own hospitality business, and though exciting, such an undertaking requires vision, planning and hard work. This course introduces students to the basics of entrepreneurship, particularly as it pertains to the hospitality sector. Students learn the theoretical concepts and principles of entrepreneurship as well as the practical processes of researching, planning, financing, launching and evaluating a new venture. Case studies taken from the hospitality industry provide students with opportunities to apply knowledge of successful entrepreneurship.

      Course Code: HOSP-150
      Course Requirements: None

      Hours: 77

    • Leadership and Organizational Culture

      In this course students are introduced to various leadership and organization theories. This course provides students with the basic knowledge that is required to be an effective and a successful leader and team player in various kinds of organizational settings. The course explores areas such as work politics, task oriented and people oriented leadership styles and various leader and team management models. Emphasis is given on students being able to recognize and relate to the various leadership styles that they have experienced at their workplace and use the knowledge gained from this course to further their leadership and team management skills.

      Course Code: HOSP-160
      Course Requirements: None

      Hours: 77

    • Hospitality Practicum 1

      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 Code: HOSP-180
      Course Requirements: Principles of Service Sector Management,Introduction to Tourism and Hospitality,Business Software Applications,Business Communications,Business Math Essentials,Beverages 1 - Beer, Wine and Spirits,Lodging Operations and Property Management,Food Service 1 - Kitchen,Recreation and Entertainment,Customer Service,Beverages 2 - Service,Lodging Services (Front/House/Guest Services),Food Service 2 - Restaurants and Banquets,Budgeting and Transaction Management,Marketing and Digital Media Practices,Hospitality Entrepreneurship,Leadership and Organizational Culture

      Hours: 245

    • 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: None

      Hours: 42

    • 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: None

      Hours: 42

    • 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: HM-270
      Course Requirements: None

      Hours: 62

    • 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: None

      Hours: 42

    • 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: HM-290
      Course Requirements: None

      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: None

      Hours: 42

    • 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: 42

    • 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-300
      Course Requirements: None

      Hours: 42

    • 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: 62

    • 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: None

      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: None

      Hours: 77

    • Hospitality Practicum 2

      The final practicum gives students the opportunity to synthesize and apply the knowledge and skills they have acquired throughout the program, 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. During this practicum, students are given opportunities and expected to demonstrate managerial competencies as relevant to the hospitality industry.

      Course Requirements: Students require approval to attend work practicum.

      Course Code: HOSP-280
      Course Requirements: Trends and Issues in Global Tourism,Food and Beverage Management,Managing the Guest Experience,Dynamic Communication Skills,Managerial Accounting,Brand Management,Strategic Hotel Management,Hospitality Human Resource Management,Managing Teams in Diverse Environments,Legality and Risk Management in Hospitality,Integrated Events Management

      Hours: 490

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