Hospitality Management Diploma

* This program has been approved by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills.

Category :

Career Program
Duration:

96 weeks | 1920 hours (Including working experience 960 hours)

Tuition Fee:

$15,900

Start Date:

   

2025

Jan 6/ Feb 3 / Mar 3 / April 7 / May 5 / June 2 / July 7 / Aug 5 / Sep 2 / Oct 6/ Nov 3 / Dec 1 

2026

Jan 5/ Feb 2 / Mar 2 / April 7 / May 4 / June 1 / July 6 / Aug 4 / Aug 31 / Oct 5 / Nov 2 / Nov 30

Live – available
Recording – not available

Overview

The Glenn College Hospitality Management Diploma is a two-year diploma program that prepares students for management roles in the hospitality and food and beverage industries. Students gain foundational and advanced skills across operations, finance, human resources, marketing, and leadership areas. The program, recognized by the American Hotel and Lodging Educational Institute (AHLEI), includes a 960-hour co-op work experience component for real-world application of learned skills.

Career Occupations
Admissions Requirements
Methods of Evaluation
Completion Requirements
Duration
Delivery Method
Required Program Materials
Program Organization

Topics/Learning Objectives

Upon successful completion of this program, students will be able to:

  1. Communicate effectively as hospitality managers with staff and customers.
  2. Demonstrate leadership and management skills within hospitality operations.
  3. Interpret and apply financial data in business decision-making.
  4. Manage marketing and sales operations in hospitality businesses.
  5. Oversee hotel front office, housekeeping, and food and beverage operations.
  6. Resolve human resources issues and promote workplace safety.
  7. Adapt to emerging hospitality trends and sustainable business practices.
  8. Apply critical thinking and ethical reasoning in decision-making.
  9. Demonstrate professionalism and employability through co-op placement.
  10.  

At the end of Glenn College’s Hospitality Management Diploma Program, students will be able to demonstrate a knowledge of management operations in the hospitality industry; including food and beverage, financial management, supervision and leadership, human resources, housekeeping, marketing and sales.

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Career Occupations

Graduates are prepared for roles such as:

  • Banquet Manager
  • Food and Services Manager
  • Operations Manager
  • Events Manager
  • Front Desk Manager
  • Guest Services Manager
  • Restaurant Manager
  • Public Relations Manager

Admissions Requirements

General Admission Requirements

  • Minimum 18 years old

Language Proficiency Requirements

Applicants must demonstrate English proficiency through one of the following:

  • BC English 12 with a minimum C+ grade
  • IELTS 5.5
  • TOEFL iBT 46–59
  • Duolingo English Test score of 95–100

 

Note: Written in-house tests are not used to determine admission eligibility.

Methods of Evaluation

  • Individual and group assignments
  • Weekly chapter tests
  • Final course examinations
  • Student Performance Evaluation from co-op supervisors
  • Final Work Experience Report

Completion Requirements

  • 70% minimum attendance
  • Minimum 70% passing grade for each course
  • Successful completion of the 960-hour co-op placement

Program Duration

  • In-Class Instructional Hours: 960 hours (48 weeks)
  • Co-op Work Experience: 960 hours (44 weeks)
  • Total Program Hours: 1,920 hours over approximately 92 weeks (2 years)

* Students will enter into a second enrollment contract after completing 50% of the first contract, as per PTIRU regulations.

Homework Hours

  • 6–18 hours per week

Delivery Method

In-Class Instruction

100% in-person

 

Co-op Placement

In-person hospitality industry experience

Required Program Materials

List of course textbooks:

  • The Lodging and Food Service Industry (8e)
  • Hospitality Facilities Management and Design (4e)
  • Managing Front Office Operations (9e)
  • Managing Housekeeping Operations (Revised 3e)
  • Security and Loss Prevention Management (3e)
  • Management of Food and Beverage Operations, 6e
  • Hotel and Restaurant Accounting, 8e
  • Hospitality Sales and Marketing, 6e
  • Revenue Management: Maximizing Revenue in Hospitality, 2e
  • Supervision in the Hospitality Industry, 5e
  • Managing Hospitality Human Resources, 5e
  • Leadership and Management in the Hospitality Industry, 3e

Program Outline

Program Organization

Students must complete all of:

Title of Course # of Hours Delivery Method Delivery Description
HOSP 100 The Lodging and Food Service Industry 80 In-Class Classroom-based lectures
HOSP 241 Management of Food and Beverage Operations 80 In-Class Classroom-based lectures
HOSP 387 Security and Loss Prevention Management 80 In-Class Classroom-based lectures
HOSP 250 Supervision in the Hospitality Industry 80 In-Class Classroom-based lectures
HOSP 304 Leadership and Management in the Hospitality Industry 80 In-Class Classroom-based lectures
HOSP 281 Hospitality Facilities Management and Design 80 In-Class Classroom-based lectures
HOSP 472 Hospitality Sales and Marketing 80 In-Class Classroom-based lectures
HOSP 333 Managing Front Office Operations 80 In-Class Classroom-based lectures
HOSP 357 Managing Hospitality Human Resources 80 In-Class Classroom-based lectures
HOSP 338 Managing Housekeeping Operations 80 In-Class Classroom-based lectures
HOSP 374 Maximizing Revenue in Hospitality Operations 80 In-Class Classroom-based lectures
WORK EXPERIENCE CO-OP 960 In-Class Practical work placement