Ontario College Diploma
2 Year

Hospitality - Hotel and Resort Services Management


Travel the world with a career in hotel management! Fanshawe College’s Hospitality – Hotel and Resort Services Management program focuses on hotel administration and operations with hands-on experiences in hotel and resort management. During this two-year diploma, you’ll learn the ins and outs of 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.

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.  

Start Dates

Program Code





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:

This course is designed to support students success in Level 2 of the Gerontology Interprofessional Practice graduate certificate program and their field placement. Emphasis will be placed on the acquisition and mastery of program-specific terminology, academic research skills, critical thinking, and effective interprofessional communication skills, both oral and written.

In this course students will investigate a variety of developmental disabilities and their impact on geriatric care and intervention. An inclusive approach and best practice advocacy strategies to support those with a developmental disability, will be emphasized. Typical care of seniors with developmental disabilities and current legislation regarding the rights of vulnerable adults will be examined.

This course allows students to assess their learning and growth as a practitioner within the context of their field practicum and professional core competencies. Successes, strengths, barriers and challenges, including personal and professional areas requiring strengthening will be reviewed through reflective practice and portfolio development.

Students will examine the importance of ethical and objective observation and documentation in geriatric environments. Commonly utilized observation, documentation and assessment techniques will be explored using a variety of assessment approaches and tools. Grounded in Comprehensive Geriatric Assessment (CGA) framework, students will have opportunities to use documentation and assessment findings to develop prevention and intervention plans. Students will have an opportunity to practically apply these skills through virtual or face to face patient simulations.

During this field placement, students will have the opportunity to integrate their vocational knowledge and skills while working collaboratively with various professionals in a community setting that services the aging population. Inter-professional experiences that allow for exploration and practice in mental health, recreation and leisure, therapeutic modalities, community-based practice, thanatology, inclusive practice and other gerontology focused concepts will be fostered. Opportunities to demonstrate competent leadership abilities in a work place setting will be a core outcome of the gerontology field placement.

In this course, students will work in interprofessional teams to identify and investigate a community need or gap within the aging sector. Working collaboratively, students will examine current research to determine the most appropriate solution based on exemplary and ethical practices in gerontology. This capstone project will allow the team to create a solution suitable for implementation within the community. Students will present the results of their analysis including the solution to peers and affiliated agency(s). A final report will be submitted summarizing all facets of the project, as well as limitations encountered within one’s scope of practice.

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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