Hospitality Management Co-Op

Develop essential computer skills, focusing on typing and basic technology use for administrative tasks in hospitality.

The objective of this course is to introduce students to the basic commands, functions and capabilities of MS Word. It is designed for computer users who are new to word processing.

The objective of this course is to introduce students to the basic commands, functions and capabilities of MS Excel. It is designed for computer users who are new to word processing.

This module provides an introduction to the rapidly evolving hospitality industry from financial management to operational considerations. Students will gain an understanding of the role, scale, and importance of the industry, its segments, and the constraints under which it operates. Industry trends, challenges, and opportunities will be explored in detail.

This module will introduce students to the fundamental aspects of front-line supervision, and the practical knowledge, skills, and tools necessary for effectively supervising industry staff at all levels and in all positions in a hospitality organization. Students will explore how to effectively plan and organize, communicate, recruit, train, evaluate, and address conflict management.

This module will provide students with an overview of the knowledge and skills required in the design, operation, and responsible management of hospitality facilities. Students will examine the associated costs for a variety of facilities, building systems, and equipment. New build and renovation sustainability principles and practices will be explored.

This course accentuates the interrelationship between business principles and accounting. Information presented is based on the most recent uniform systems of accounting for hotels and restaurants. This course includes information on the role of accounting in successful business decision making, fair value accounting, feasibility studies, and buying a franchise. It covers depreciation and amortization and business math for hospitality.

This module familiarizes students with the principles and practices of effective front desk operations. Reservations, check-in/out, and auditor functions will be addressed. This module emphasizes the central role and value guest services has on the entire operation, examines contemporary trends, the impact of information technologies on the guest experience, and introduces students to effective cost management controls and revenue management strategies.

Students will be provided with an in-depth study of contemporary issues in the administration and management of issues related to understanding physical and digital loss prevention management, threat identification, risk management, security technologies and services, emergency management practices, and security solutions design and application. 

This course will give students an understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

Human resource management is a central function of any organization and when managed effectively contributes to the success of an organization’s strategic and financial objectives and customer satisfaction. The hospitality industry is unique in that it presents a number of compliance, recruiting, training, evaluation, and retention challenges, complicated by non-traditional organizational structures, multifaceted employment roles and performance assessment models, and an industry that is and will continue to change rapidly. This module will familiarize students with the basic principles and techniques of human resource management in the hospitality sector.

In a cost and environmentally conscious customer and media-driven environment, a number of operational elements including effective housekeeping management is critical to operational effectiveness. This module introduces students to contemporary housekeeping management principles and explores the practical aspects of managing budgets, staff, and keeping facilities safe, clean, and healthy, while also adhering to sustainability legislation.

After reviewing accepted accounting principles, processes, and practices used in recording, summarizing, and reporting financial information students will be introduced to the practical tools used in analyzing hospitality operations by focusing on the techniques and technologies that can facilitate effective hospitality revenue management. Students will learn how to use data to develop insights, predictive capabilities, and strategies using data analysis and forecasting techniques and then how to apply optimization methodologies to support revenue management decision-making when presented with a wide variety of constraints.

Learn to design marketing campaigns, manage sales efforts, and build relationships with clients to drive revenue for hospitality services.

This course teaches the most current and comprehensive coverage of the convention industry. Students receive a comprehensive look at conventions and meeting marketing and learn how to successfully sell to groups and how to service their business after the sale.

The co-op work experience is an integral component of a student’s learning experience. It allows students to gain relevant industry-specific learning and serves to provide opportunities to experience personal and professional growth by applying theory to practice in a real-world workplace-based environment. In this placement, students will gain valuable insights, apply recently acquired knowledge and skills, and gain the confidence to become a valued member of an organization.

You don’t need any prior experience. Our program is designed for beginners as well as those looking to upskill.

Yes, we offer payment plans for tuition fees, and there may be scholarships available. Some students may qualify for Student Aid BC Loans (domestic), as well as other funding options. Speak with our admissions team for details.