Program Objective

This Diploma in Hospitality and Tourism Management is "Approved as a vocational program under the Ontario Career Colleges Act, 2005"

This innovative Diploma in Hospitality and Tourism Management prepares students to contribute to the growth and development of the Hospitality and Tourism industry by providing educational excellence in key sectors of the industry, including managerial, entrepreneurial and guest experience perspectives. Graduates will be positioned to take advantage of local, national and global career opportunities within this dynamic industry.

Key Benefits

The aim of this diploma is to provide students the necessary skills and upon successful completion of this diploma, students will be able to communicate with stakeholders to achieve personal and organizational objectives. They will be able to apply strategic leadership skills to achieve organization objectives and analyze business information to make strategic decisions. They will also be able to apply resource management skills to achieve organizational objectives. They will gain skills to apply critical thinking skills to achieve organizational objectives. They will be able to apply professional standards to achieve personal, organizational objectives and ethical standards to achieve personal and organizational objectives. This will enhance their skills to apply the marketing process to achieve organizational objectives and utilize business technologies to perform workplace duties.

Program Outline - NOC Code and Job Functions


  • Introduction to Hospitality and Tourism

  • Accounting Principles

  • Dining Room Operations

  • Dining Room Management

  • Leadership Skills for Hospitality Professionals

  • Soft Skills Theories and Practical

  • Lodging Organization and Operations

  • Property Management Systems

  • Beverage Theory


  • Introduction to ERP (SAP Systems)

  • Principles of Service Marketing

  • Law and Ethics

  • Principles of Food Production

  • MS Office

  • Fitness and Health Promotion

  • Services Management

  • First Aid Essentials

  • International Hospitality and Resort Operation

  • Human Resource Management

  • Business and Technical Writing

  • Case Study

  • Project Preparation

Associated National Occupation Classification (NOC) Codes

After pursuing a Diploma in Hospitality and Tourism Management, the graduates are eligible for positions falling under the following job titles under 0632 or 6313:

  • Bed and breakfast operator

  • Front desk manager - accommodation services

  • Guest-house operator

  • Hotel assistant manager

  • Hotel director

  • Hotel manager

  • Reservations manager

  • Seasonal resort manager

  • Ski resort manager

  • Tourist home operator

Employment areas and Prospects

Accommodation service managers plan, organize, direct, control and evaluate the operations of an accommodation establishment or of a department within such an establishment. They are employed by hotels, motels, resorts, student residences and other accommodation establishments, or they may be self-employed. Accommodation, travel, tourism and related services supervisors supervise and co-ordinate the activities of hotel accommodation service clerks, casino workers, reservation clerks and other travel and accommodations workers. They are employed by service establishments throughout the public and private sectors.

A university degree or college diploma in hotel management or other related discipline is usually required for managers employed by hotel chains or large accommodation establishments. Several years of experience within the accommodation industry are usually required and may substitute for formal educational requirements

This group performs some or all of the following duties:

  • Develop, implement and evaluate policies and procedures for the operation of the department or establishment

  • Prepare budgets and monitor revenues and expenses

  • Participate in the development of pricing and promotional strategies

  • Negotiate with suppliers for the provision of materials and supplies

  • Negotiate with clients for the use of facilities for conventions, banquets, receptions and other functions

  • Recruit and supervise staff, oversee training and set work schedules

  • Resolve customer complaints

Mode of Training

This program is offered in-class format only.