Tourism and Hotel Management Vocational Training in Canada

Diploma of Tourism and Hotel Management Co-op

The Tourism and Hotel Management Co-op Diploma is precisely created to prepare future leaders in the rapidly expanding hospitality industry. This degree focuses on the operational, managerial, and customer service aspects of hospitality management, preparing students for key roles in hotel and restaurant operations.

Components of the Tourism and Hotel Management Program

• Gain a fundamental understanding of the tourism business
• Learn effective supervisory strategies.
• Understand the importance of front office operations in determining guest experiences.
• Investigate the critical function of housekeeping in upholding standards.

What will students learn in the Tourism & Hotel Management Diploma?

This comprehensive curriculum will provide students with the skills and information required to manage and lead in the fast-paced world of tourism and hospitality. They will learn how to traverse the complexity of hotel service delivery, operations management, and strategic tourism marketing, all while prioritizing customer happiness and operational excellence. The program’s combination of theoretical study and practical practice guarantees that graduates are prepared to face obstacles and capture opportunities in their future jobs in tourism and hospitality.

Diploma courses in tourism and hotel management include

Course 1: Hospitality Today and Introduction.

This course provides students with a thorough introduction to the various organizations that comprise the hospitality business, as well as an overview of today’s hot topics, such as ethical dilemmas and managerial concerns. Numerous examples, displays, and statistics provide students with an up-to-date view of the rapidly evolving hospitality industry.

Course 2: Managing Service in Food and Beverage Operations.

This course will teach students the skills required to become a professional server, as well as a basic understanding of some of the management procedures in food and beverage service. Food and beverage service, professional server requirements, legalities, guest communication, technology, management and staffing roles, restaurant organization, and banquet, catering, and buffet management are all covered.

Course 3—Supervision in the Hospitality Industry

This course is meant to teach students the fundamentals of supervision as they relate specifically to the hospitality industry. Students learn the concepts of supervision and are introduced to a systematic approach to human resource management in the hospitality industry. Students will examine current concerns and supervisory techniques, as well as describe the competencies expected of supervisors. Students will have the opportunity to analyze current leadership best practices that influence the way people are managed.

Course 4: Managing Front Office Operations.

This course will teach students the fundamentals of business communications by discussing and reviewing the importance of effective communication skills, teamwork, listening, nonverbal communication skills, and intercultural communication in the global environment. Students will use the three-step writing process to organize, write, and complete business messages for electronic media and online social media platforms (e.g., email, Twitter, blogs).

Course 5: Managing Housekeeping Operations.

This course is meant to teach students about the principles of housekeeping management as they apply to the hospitality sector.

Course 6: Basic Hotel & Restaurant Accounting.

This introductory accounting course emphasizes the link of business principles and accounting. The information provided is based on the most recent unified accounting systems for hotels and restaurants.

Course 7: Hospitality Sales and Marketing.

The course has a worldwide focus, which is particularly relevant in this age of increased globalization. Business markets have grown internationalized, with domestic businesses expanding worldwide as foreign corporations seek to penetrate domestic markets. As a result, it is critical that today’s students be exposed to business and cultural models from throughout the world.

Course 8: Planning and Control in Food and Beverage Operations.

This course covers the principles and processes of an effective food and beverage management system, such as standard setting, the operational budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and point-of-sale reports.

Jobs and Careers for Students in Canada

As Canada continues to be a prominent tourist and business travel destination, the demand for professional hospitality managers remains high. Graduates of this program are well-positioned to fulfill these needs, helping to drive the growth and success of Canada’s thriving hospitality industry.

• Hotel Manager
• Food & Beverage Supervisor
• Front Desk Agent
• Housekeeping Manager
• Hotel and Restaurant Administration
• Hospitality Sales and Marketing Coordinator

The average compensation for a Food & Beverage Supervisor is $46,156 per year.

Start Dates for the Program

Students interested in pursuing a Tourism and Hotel Management can begin the program on any date. The program start dates are subject to change. Our specialists can help you identify the best available date for your study plans in Canada.

Admission requirements

When contemplating enrollment in the Tourism and Hotel Management prospective students should be informed of the precise admission requirements that will ensure a successful and fulfilling educational experience.

This program has been approved by the PTIB.

Language requirements

There are two ways to fulfill the English requirement:

1. Do both of the following:

A) English 10, 11, or 12 or equivalent with a minimum of ‘C’ grade for reading and writing proficiency.

B) Two years of full-time English schooling in an English-speaking nation. For competence in speaking and listening

OR

2. To demonstrate competency in reading, writing, speaking, and listening, complete one of the following courses or examinations at appropriate levels:

English Language Proficiency Scores:

1. IELTS: 6.0
2. Duolingo English Test: 95
3. TOEIC: 700
4. TOEFL (Paper-based): 537
5. TOEFL (iBT): 75
6. Cambridge English (FCE): Passed First Certificate in English
7. CELPIP: 7
8. CAEL: 50
9. SELC English Language Test: Achieved Upper Intermediate Level