Hospitality Fundamentals 200

* 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:

48 weeks | 960 hours
(Including working experience 480 hours)

Tuition Fee:

$ 8,100

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 Hospitality Fundamentals 200 Program at Glenn College is a one-year program designed to equip students with essential management skills and practical knowledge for the hospitality and food and beverage industries. Recognized by AHLEI, the program covers operational, financial, marketing, and human resource management topics, combined with a significant co-op work experience to prepare students for real-world hospitality careers.

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 professionally with hospitality industry staff and customers.
  2. Demonstrate leadership and supervisory skills within hospitality operations.
  3. Analyze financial data for hospitality enterprise management.
  4. Effectively market and manage food and beverage operations.
  5. Manage front office and housekeeping operations in hotels and restaurants.
  6. Resolve human resources conflicts and maintain workplace safety.
  7. Apply sustainable business practices and critical thinking in hospitality management.
  8. Understand and respond to emerging industry trends.

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:

  • Front Desk Staff
  • Administrator Assistant
  • Food and Services Staff
  • Service and Housekeeping
  • Server

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 quizzes and tests
  • Final examinations for each course
  • Student Performance Evaluation from co-op placement
  • Final Work Experience Report

Completion Requirements

  • 70% minimum attendance
  • Minimum 70% grade in each academic component
  • Successful completion of the 480-hour co-op placement

Program Duration

  • In-Class Instructional Hours: 480 hours (24 weeks)
  • Work Experience Hours: 480 hours (20 weeks)
  • Total Program Hours: 960 hours over approximately 44 weeks (1 year)

Homework Hours

  • 6–18 hours per week

Delivery Method

In-Class Instruction

100% of academic hours delivered in-person

 

Co-op Placement

In-person industry experience

Required Program Materials

List of course textbooks:

  • The Lodging and Food Service Industry, 8th Edition (AHLEI)
  • Managing Front Office Operations, 10th Edition (AHLEI)
  • Managing Housekeeping Operations, Revised 3rd Edition (AHLEI)
  • Management of Food and Beverage Operations, 6th Edition (AHLEI)
  • Hotel and Restaurant Accounting, 8th Edition (AHLEI)
  • Supervision in the Hospitality Industry, 5th Edition (AHLEI)
  • Tourism and Hospitality in BC, 2nd Edition

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 261 Hotel and Restaurant Accounting 80 In-Class Classroom-based lectures
HOSP 250 Supervision in the Hospitality Industry 80 In-Class Classroom-based lectures
HOSP 333 Managing Front Office Operations 80 In-Class Classroom-based lectures
HOSP 338 Managing Housekeeping Operations 80 In-Class Classroom-based lectures
Work Experience Term (Co-op) 480 In-Person Practical work placement