Ontario College Diploma
60 weeks

Hospitality - Hotel and Resort Services Management (Co-op)


You will learn about hotels and resorts, apply your knowledge in a co-op work experience and graduate ready for a career in a variety of jobs in hotels and resorts. You will learn management and administration, food and beverage service, guest and reservation management systems, purchasing and cost control. Apply your knowledge and gain work experience during a full-time, paid co-op semester in a local hotel or restaurant, or at hotels and resorts across Canada or in another country. Students must be at least 18 by the start of classes to comply with licensing regulations. There are five semesters, which includes a co-op work term (see Program Progression for more details).

Our Affiliate Partner Programs

As of February 2023, we are pleased to announce our partnership with InnRoad and TouchBistro.

InnRoad PMS is an all-in-one, cloud-based hotel management software.

TouchBistro is an all-in-one restaurant management system.

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Program Highlights

In our hotel management courses, you’ll learn hotel and resort management and administration, food and beverage service, guest and reservation management systems, purchasing and cost control. You’ll also learn the soft skills that can be applied to any customer-facing industry, and hone your business etiquette to prepare you for management positions in hospitality.

Through this progressive, interactive program, students will prepare for a career in hotel and resort management. Students will explore and learn about all the front-of-house and heart-of-house areas of a full-service hotel or resort operation including management practices, administration, rooms division and food and beverage services. Students will gain a thorough foundation of national and international markets, exceptional guest service, industry software applications, leadership, cultural diversity and proactive management skills. Students will have the opportunity to network with industry professionals through guest speakers, hospitality events, industry-related field trips and extensive work experience. In order to comply with AGCO licensing regulations, students must be at least 18 years of age by the commencement of Level 1 of the program.


Level 1

Take all of the following Mandatory Courses:

The Hospitality industry today exists in a dynamic and global environment and the tourism industry continues to thrive. Through this course students will be exposed to some of the social, political and environmental issues confronting the Hospitality industry. Hotel and resort operations will be discussed with an emphasis on the organizational structure of hotels as well as the departments, positions and structures that make up the industry.

This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services.

Emerging hospitality professionals must recognize that guest relations/customer service is the heartbeat of the Hospitality and Tourism industry. In this course, we will endeavour to develop an awareness and orientation towards how customer centric organizations within the hospitality, tourism and general service industries manage guest/customer encounters by developing and maintaining a service culture. Service leadership will be emphasized through market research, use of technology and effective communications to problem solve effectively; and promote customer service/guest relations internally and externally to maximize customer relationships.

This workshop will provide an overview of the Co-operative Education consultants and students’ roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term.

Every day technology impacts how individuals work and live. This course will expose students to the range of software currently used in the hospitality sector. Students will develop their skills in word processing, spreadsheet and presentation tools. The course will also explore file management, research skills, outlook and online collaboration tools for the modern workplace.

This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking.

Food and Beverage Operations are an integral part of the Hospitality and Tourism Industry. This course will introduce students to the operations of a food operations withing the hotel industry. Students will explore the basics of service, floor plans, product knowledge and health and safety regulations.

Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to themselves, and how to reflect upon how to connect anthropological perspectives to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to a variety of topics and perform academic research and reporting. This course promotes the understanding of social and cultural behaviours and ideas within larger cultural contexts. This course encourages students to think critically about issues related to indigenous studies, diversity, relationship building and ultimately to their chosen programs of study and as global citizens.

Level 2

Take all of the following Mandatory Courses:

In this course students learn introductory accounting, linking personal and business accounting concepts. Through real world scenarios students will follow the accounting cycle to manage transactions, journals and ledgers, learning to interpret financial statements for the hospitality industry. Students will learn basic payroll and to identify different inventory systems.

This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing – organization, grammar, style, clarity, and tone – are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve.

The accommodations sector of the hospitality industry continues to evolve within our global landscape. This course will provide a more focused approach within club and resort operations. Students will explore the operational concepts of popular resort concepts to gain insight on the different roles, specific departments and key positions involved. Through this approach, students will learn how Resorts establish business concepts to provide a complete packaged vacation experience for travellers.

In this course students will build upon the content from Guest Relations 1. The holistic customer experience will be explored as students explore the customer journey from initial interaction to loyal customer. Topics such as brand development, culture, processes, services, customer touchpoints and technology will be explored.

In this course students will take a deeper look at restaurant operations within the hotel industry focusing on food and beverage production. Costing, inventory and quality control will be explored along with building customer experience.

This course will explore the various recreation and lesiure activities related to hotels and resorts and cruises. Promotions, operations and facilities will be discussed through case studies of a variety of operations such as cruises, resorts, casinos and residences.

This course details information on the various components of leading and operating a successful front office in a lodging establishment. In addition to creating student awareness with the principles of the operations, we will also examine the complex relationship between the front office interaction with other hotel departments (in particular sales, maintenance and housekeeping). The advent of e-commerce, social networking and other forms of modern and mobile technologies will be leveraged to demonstrate their value on profitability and its impact on the guest cycle (pre-arrival, arrival, occupancy, departure). The applications of the technology in meeting the challenges of growing customer expectations will be explored; as well as the opportunities they present in enhancing guest satisfaction through traditional and online reputation management. OPERA property management system (PMS) will be utilized to simulate various front office related procedures and tasks.

Level 3

Gen Ed – Take a 3 credit General Education elective course.

Take all of the following Mandatory Courses:

Facilities Management will take the Hotel Management Student into the daily operations of a hotel property. Through the eyes of a Facilities Management team member you will explore facets of successful Housekeeping and Engineering Departments from inventory control, equipment purchase and maintenance to routine cleaning of guest facilities. Topics will also include: energy conservation, grounds keeping and recreation areas with great emphasis placed on health & wellness, safety & security as they pertain to guests and employees.

This course will explore the concepts of revenue management as used in the hotel industry. Students in this course will explore the many challenges of yield management and the tools that are available to assist today’s Hotel Managers. The course will explore forecasting supply and demand pricing strategies, rate control and key performance indicators. Students will apply the concepts learned in this course in practical exercises.

This course is designed to provide students with the skills and knowledge necessary to become an effective manager. Students will explore topics critical to developing effective management skills including motivating staff, building effective teams, managing change in the workplace, performance management, and dealing with diversity. Case studies and exercises will be evaluated to increase students self-confidence and leadership abilities.

This course analyzes the management of food, beverage, labour and other costs within a hospitality operation. Purchasing food and beverage and managing costs associated with employee labour within the hospitality industry requires complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. The importance of menu planning, controlling food production and the proper management of inventories are examined in addition to scheduling of labour based upon hotel occupancy. Systems to monitor food and beverage costs at the operational level of a hotel will also be explored.

This course will examine residence management as it relates to the retirement residence industry, community residences and student residences. Students will analyze the principles of the Canadian legislation involving to these residences, along with the operational issues concerning recreational activities, food and beverage, and unique client needs.

The purpose of this course is to provide students with an understanding of the basic concepts and processes of marketing. This developmental procedure will involve customer identification and analysis, product analysis, market research and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.

Level 4

Take all of the following Mandatory Courses:

A study of the principles of micro and macro-economics, as related to the distribution of goods and services in the tourism/hospitality industry. Major topics include the theory of supply and demand, output and price determination, market structures, government intervention, labour markets, global trends and economic performance. The course also focuses on fundamentals of personal finance, including budgeting, banking trends, credit options, asset management, investment strategies and retirement planning.

This course is designed to give the student a basic understanding of the laws which govern our hospitality industry in Ontario. Also there will be some case studies and examples of actual cases which have been tried in Canada.

This course is designed to provide students with an understanding of the event and catering business of Hotels and Resorts. The course will focus on the structure, consumers and services provided by the Catering department. Sales techniques, negotiation strategies and the impact of events on the local economy will also be discussed. Students will have the opportunity to practice the skills learned through the planning and executing an event.

This course is designed to provide students with an understanding of financial information to be able to interpret financial data and make sound business decisions. Cost management, sales analysis and budget development of the accommodations sector will also be discussed. Students will also explore effective business planning through budgeting, labour costing and inventory controls.

This course will define the necessary tools and skills to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills.

This course is intended to provide students with the awareness of how to use effective leadership strategies to bring about change on a global scale within the Hospitality Industry. Students will have the opportunity to investigate opportunities with hospitality partners in both domestic and global environments.

The emphasis of this course is to explore the intricacies of the Human Resources Department of a hospitality enterprise, in particular the various acts and legislation governing employers and employees in the province of Ontario. Students will also have an opportunity to explore their own personal management style. Through problem based learning and real life case studies you will explore the avenues to take when handling the numerous demands placed upon supervisors and managers and learn methods of achieving results through responsible supervision and management. We will focus on the importance of employee engagement this course and how positive, progressive management techniques can ensure success at every level of the organization.

Gen Ed – Electives

Take 3 General Education Credits –
Normally taken in Level 3

Group 2

Take all of the following Mandatory Courses:

(Minimum Grade B)

This course provides the student with a basic theoretical knowledge about common prescription and non-prescription medications prescribed for persons with a developmental disability. Focus will be placed on the roles and responsibilities of a DSW as a member of an inter-professional health care team.

Group 3

Take all of the following Mandatory Courses:

(Minimum Grade C)

This course provides the student with techniques for gathering formal and informal information, data collection, and making and recording observations. Students will learn the importance of reflecting quality care in standard documentation practices. Accountability will be incorporated throughout the course by the use of practical application examples of documentation standards and communication techniques. Students will also learn the transcriptions skills necessary for the creation and/or maintenance of Medication Administration Records (MAR).


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