Hospitality Fundamentals 200

*This program is currently waiting for PTIB approval.

Category :

Career Program

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

Tuition Fee:

$ 8,100

Start Date:



Jan 2/ Jan 29 / Feb 26 / Mar 25 / April 22/ May 21 / July 2 / July 29 / Aug 26 / Sep 23 / Oct 21/ Nov 18


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

Live – available
Recording – not available


Glenn College’s Hospitality Management Diploma is an AHLEI recognized, two-year, 12 course diploma that prepares students with the knowledge, skills and hands-on experience to undertake future employment in the hospitality and food and beverage management industry. The first part of the course focuses on providing the ground for the key concepts and skills required of a hospitality management professional while the second provides knowledge of managing specific hospitality sectors including the management of front office, housekeeping, sales and marketing, and human resources. The program will conclude with students’ successful completion of cooperative placement (‘co-op’), getting an opportunity to apply the knowledge and skills you’ve gained through the program and gain experience.

Topics/Learning Objectives

Upon completion of this program, the successful student will have reliably demonstrated the ability to:

  1. Be able to communicate as a hospitality industry manager with both staff and customers.
  2. Demonstrate expertise in leadership skills in the hospitality sector.
  3. Identify and assess financial information and its implications on business with regard to developing a hospitality enterprise.
  4. Effectively market and provide appealing, responsible, and professional food and beverage services to your customers.
  5. Be able to manage front-of-the-house and back-of-the-house hotel and restaurant operations.
  6. Manage and resolve human relations conflicts and safety issues in the context of the hospitality sector.
  7. Analyze and understand emerging hospitality industry trends and innovations.
  8. Apply principles of sustainable decision-making and practices in the context of the hospitality business.
  9. Apply critical thinking and problem-solving techniques to make sounds management decisions and recommendations
  10. Apply principles and practices of guest and customer services in a hospitality setting.
  11. Showcase competency and employability through applying learned skills and knowledge from course work appropriately and effectively in a professional work-place setting.
  12. Showcase dependability, resourcefulness, creative problem-solving, professionalism at a workplace under supervision.

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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Instructional Activities, Design and Delivery Mode

The program has been designed to involve students in a variety of learning environments and instructional delivery methods. Throughout the lecture component of the program students participate in lectures, seminars, small group discussions, guest speakers, role plays, hotel and restaurant settings, and computer labs.

Most of the classroom time exposes students to both the theory and practical application of hospitality management concepts and skills. Course projects such as reports and term paper assignments strengthen the understanding of course topics and give students opportunities to apply effective management practices. Guest speakers and guided tours of successful hotels and restaurants will further enhance the program curriculum. Some projects require students to choose their own topic, allowing them to research information and ideas that are of interest and in keeping with their own career goals.

Every student will be required to complete 960 hours of co-op to get a chance to apply the knowledge and skills they’ve received in a professional setting and gain valuable hands-on experience in the field of hospitality.

Program Organization

Students must complete all of:

Title of Course # of Hours
HOSP 100 The Lodging and Food Service Industry 80
HOSP 241 Management of Food and Beverage Operations 80
HOSP 261 Hotel and Restaurant Accounting 80
HOSP 387 Security and Loss Prevention Management 80
HOSP 250 Supervision in the Hospitality Industry 80
HOSP 304 Leadership and Management in the Hospitality Industry 80
HOSP 281 Hospitality Facilities Management and Design 80
HOSP 472 Hospitality Sales and Marketing 80
HOSP 333 Managing Front Office Operations 80
HOSP 357 Managing Hospitality Human Resources 80
HOSP 338 Managing Housekeeping Operations 80
HOSP 374 Maximizing Revenue in Hospitality Operations 80
Work Experience Term (Co-op) 80

Program and Homework Duration

  • Total program hours: In-class (960 hours; 48 weeks) + Work Experience (960 hours; 44 weeks) 

    = 1920 hours over 92 weeks in 2 years

  • Homework hours per week: 6 – 18 hours

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

Admissions Requirements

  • Minimum 18 years old.
  • Must be able to work in Canada (valid work permit, permanent residency or citizenship)
  • Proof of English proficiency through one of the following:
    • BC English 12 with a minimum C+ grade
    • IELTS 5.5 or TOEFL band 46 – 59 or TOEC band 605 – 780
    • Glenn College English Proficiency Test with an 80% minimum

Methods of Evaluation

  • Individual assignments
  • Group assignments
  • Weekly course chapter tests
  • Final course examinations
  • Student Performance Evaluation (completed by workplace supervisors after co-op)
  • Final Work Experience Report 

Delivery Method

  • In-class instruction, seminar format
  • Cooperative placement

Graduation Requirements

  • Minimum of 70% grade per course of the program to obtain the AHLEI  Hospitality Management Diploma
  • Successful completion of the co-op component of the program, accompanied by a student performance evaluation completed by workplace supervisors and a work term review completed by students.

Career Occupations

  • Banquet Manager, Food and Services Manager, Operations Manager, Events Manager, Front Desk Manager, Guest Services Manager, Public Relations Manager, Room Service and Housekeeping, Restaurant Manager