Hospitality Administration - Hotel and Resort

Program: HADM
Credential: Ontario College Advanced Diploma, Co-op
Delivery: Full-time
Work Integrated Learning: 2 Co-op Work Terms
Length: 6 Semesters, plus 2 work terms
Duration: 3 Years
Effective: Fall 2017, Winter 2018, Summer 2018
Location: Barrie

Description

This program carefully balances theory and practice and parallels the two year Hospitality Management - Hotel and Resort program. The unique benefits of this program are the opportunity over 1000 hours of paid work experience, extensive experiential learning, and a strong student-centred learning environment. This program delivers innovative curriculum and develops employability and strategic management skills within the pillars of the hospitality industry:

  • entrepreneurial thinking,
  • accounting and finance,
  • marketing and sales,
  • food and beverage,
  • accommodations and
  • human resources management.

Additionally, the third year focuses on developing effective professional management and leadership skills to enable students to compete for positions of responsibility in the next generation of the hospitality service industry.

Career Opportunities

Graduates from this program may find advanced positions in the following sectors:

  • hotels,
  • resorts,
  • clubs,
  • cruise lines,
  • restaurants,
  • attractions,
  • airlines,
  • suppliers and
  •  ancillary services in health care and education.

Graduates are prepared to assume managerial positions in accommodations, food and beverage, sales and marketing, finance and accounting or as an owner/operator of entrepreneurial enterprises.

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

  • perform in a professional manner by employing leadership, team management, conflict resolution and communication skills proficiently to enhance job performance, organizational effectiveness and customer satisfaction;
  • appraise customer service situations and information to manage systems and services in a professional manner for increased customer satisfaction;
  • develop marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences;
  • implement the principles of financial planning, analysis, and control to make and defend strategic decisions to contribute to long term growth and achievement of strategic plans;
  • evaluate workplace health and safety, accessibility, human rights and environmental management policies and practices in hospitality enterprises and recommend improvements adhering to government legislation, regulations and guidelines;
  • apply innovative computer technologies, systems and applications to enhance customer experiences and increase efficiency, effectiveness and profitability in hospitality enterprises;
  • keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development;
  • use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment;
  • respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability;
  • apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry;
  • apply basic knowledge to make appropriate recommendations in a food and beverage enterprise.

Practical Experience

Co-operative Education is a mandatory component of all Co-op programs at Georgian College; it has been designed as a process by which students integrate their academic education with work experience related to their programs of study. This integration affects much more than simply earning a salary, including the adjustment to the work environment and the development of professionalism. It also reinforces skills and theory learned during academic semesters, develops professional contacts, job knowledge and career path, improves human relations and communication skills, and promotes personal maturity and financial independence.

Students are requested to register, attend and participate in their scheduled co-operative education classes. These classes are scheduled for all first year students and are expected to be completed in order for students to proceed successfully to their first co-op work experiences. To ensure students are eligible to proceed onto any co-op work experience, students should refer to Promotional Status and Eligibility for Co-op as outlined in the College Calendar. Co-op policies and procedures can be located on our website:
www.georgiancollege.ca/student-services/co-op-and-career-services/students-tab/

Georgian College follows the Co-operative Education guidelines set out by the Canadian Association for Co-operative Education (CAFCE) and Education at Work Ontario (EWO) by supporting the learning outcomes designed for the program specific graduate profile and curriculum as set out by the Ministry of Advanced Education and Skills Development.

The Program Progression

Fall Intake

  • Sem 1: Fall 2017
  • Sem 2: Winter 2018
  • Work Term 1: Summer 2018
  • Sem 3: Fall 2018
  • Sem 4: Winter 2019
  • Work Term 2: Summer 2019
  • Sem 5: Fall 2019
  • Sem 6: Winter 2020

Winter Intake

  • Sem 1: Winter 2018
  • Sem 2: Summer 2018
  • Sem 3: Fall 2018
  • Sem 4: Winter 2019
  • Work Term 1: Summer 2019
  • Sem 5: Fall 2019
  • Sem 6: Winter 2020
  • Work Term 2: Summer 2020

Summer Intake

  • Sem 1: Summer 2018
  • Sem 2: Fall 2018
  • Sem 3: Winter 2019
  • Work Term 1: Summer 2019
  • Sem 4: Fall 2019
  • Sem 5: Winter 2020
  • Work Term 2: Summer 2020
  • Sem 6: Fall 2020

Articulation

A number of articulation agreements have been negotiated with universities and other institutions across Canada, North America and internationally. These agreements are assessed, revised and updated on a regular basis. Please contact the program co-ordinator for specific details if you are interested in pursuing such an option. Additional information can be found on our website at http://www.georgiancollege.ca/admissions/credit-transfer/

Admission Requirements 

OSSD or equivalent with

  • Grade 12 English (C or U)

Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to: www.georgiancollege.ca/admissions/policies-procedures/

Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit Transfer Centre website for details:
www.georgiancollege.ca/admissions/credit-transfer/

Graduation Requirements

22 Mandatory Courses
2 Communications Courses
4 Optional Courses
5 General Education Courses
2 Co-op Work Terms

Graduation Eligibility

To graduate from this program, the passing weighted average for promotion through each semester, from year to year, and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester unless otherwise stated on the course outline.

Requirements

Mandatory Courses
ACCT 1013Accounting Fundamentals
ACCT 3008Management Accounting
FNCE 2013Financial Management for Hospitality and Tourism
FOSR 1014Food Preparation and Theory
FOSR 1025Food and Beverage Service
FOSR 2003Wine, Beer and Spirits
FOSR 2008Food and Beverage Control Systems
HADM 3000Managing Service Operations
HADM 3001Professional Issues in Hospitality
HADM 3002Hospitality Law and Risk Management
HADM 3003Applied Hospitality Management
MATH 1026Math for Hospitality
MGMT 2001Principles of Management
MGMT 2003Human Resources Management
MGMT 3010Strategic Management
MKTG 1000Introduction to Marketing
MKTG 2034Hotel and Convention Sales
MKTG 3003Marketing Services and Sales
REAS 3001Research Methods and Analysis
TOUR 1003Front Office and Guest Services
TOUR 1009Dynamics of Hospitality and Tourism
TOUR 2031Rooms Division/Facility Management
Communications Course
Select 2 courses from the communications list during registration.
General Education Courses
Select 5 courses from the general education list during registration.
Co-op Work Terms
COOP 1040Hospitality - Hotel and Resort Co-op Work Term 1
COOP 2033Hospitality - Hotel and Resort Co-op Work Term 2
Optional Courses
Select 4 courses from the available list during registration. Program options may include:
ADVE 2020Social Media
BUSI 2005Customer Service
ENTR 2009Entrepreneurship and Small Business
FOSR 2018Menu and Facility Design
MKTG 1017Digital Marketing
MKTG 2032Marketing on the Web
RECR 1002Event Planning
TOUR 1004Professional Customer Service
TOUR 2000Hospitality Recreation Planning
TOUR 2003Convention and Event Services
TOUR 2023Festival and Event Planning
TOUR 2032Casino, Resorts and Spa Operations

Information contained in College documents respecting programs is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. The college reserves the right to add or delete programs, options, courses, timetables or campus locations subject to sufficient enrolment, and the availability of courses.