Program Description :

Hospitality Management Level 2 Program is designed for individuals wishing to enter a management career in the hospitality industry. This training provides an excellent overview from a management perspective of all departments of a hotel, restaurant, and resort. This full-time program includes a co-op portion which consists of 840 hours.

Program Duration :

The program will be completed in 96 weeks (including 48 lecture weeks, and 48 CO-OP weeks).

The program will be completed in 1680 hours (840 lecture hours and 840 CO-OP hours).

Delivery Method: Combine (50% offline + 50% online).

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

1. Summarize current customer service needs and trends.
2. Identify the consequences the travel industry has on societies and cultures.
3. Demonstrate the skills needed to become a successful concierge.
4. Describe the typical cleaning responsibilities of the housekeeping department and the tasks associated with them.
5. Schedule sufficient service staff to provide remarkable banquet service.
6. Describe how an executive housekeeper budgets, controls inventories and expenses.
7. Describe the history of banquets, from the classical period, to the Renaissance and through today.
8. Create a floor or site plan for a banquet.
9. Identify the role of the front office in establishing and maintaining effective communication with other departments.
10. Selecting a property management system (PMS)
11. Demonstrate professionalism when responding to customer requests, complaints, safety and security, and other customer services.
12. Manage the daily operations of a resort.
13. Describe and define the different restaurant operation. (Menu design, supply and demand, and menu pricing.)
14. Manage a variety of workplace situations encountered by contemporary human resource managers in the hospitality and tourism industry.
15. Analyse and respond to situations arising from the union, management, and government relations.
16. Recite the various functions of management and the interrelationships of these functions with othey key concerns of managers such as marketing, finance, and human resource management in the context of food service operations.
17. Analyze the significance and growth of the cruise industry within the tourism sector and identify the experiential benefits of cruising from a consumer perspective.
18. Identify control procedures, forms, and systems used in the purchasing, receiving, storage, issuing, production and service of both food and beverage.
19. Explain the purpose, principles, and processes underpinning the production of “Profit and Loss accounts” and “Balance Sheets.
20. Use social media as a platform for advertising and event marketing.
21. Differentiate between approaches to non-profit events and corporate events.
22. Deep understanding of various aspects of resort management.
23. Different types of resorts and their operations.
24. Understand the role of a Convention & Visitors Bureau (CVB) as well as identify key components of an exhibition.
25. Develop an awareness of casino operations.
26. Understanding hospitality marketing, marketing planning, target marketing, and planning in the hospitality industry.

1. Restaurant Manager/ Supervisor
2. Hotel Manager/ Supervisor
3. Hotel Banquet Supervisor
4. Hotel Housekeeping Supervisor
5. Hotel Front Desk Supervisor
6. Hotel Back Office Supervisor
7. Hotel Concierge Supervisor
8. Travel Advisor

Program Admission Requirements:

• Grade 12, or a mature
  • Note: Students over the age of 19 are considered mature students and are NOT required to send high school transcript.
• Legally entitled to attend school in Canada.
• IELTS minimum 4.5 or TOEFL score of 480 or Versant English Proficiency Test score of 37 – 40.