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 2019, Winter 2020, Summer 2020
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:

  1. 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;
  2. appraise customer service situations and information to manage systems and services in a professional manner for increased customer satisfaction;
  3. 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;
  4. 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;
  5. 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;
  6. apply innovative computer technologies, systems and applications to enhance customer experiences and increase efficiency, effectiveness and profitability in hospitality enterprises;
  7. keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development;
  8. 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;
  9. 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;
  10. apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry;
  11. 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 2019
  • Sem 2: Winter 2020
  • Work Term 1: Summer 2020
  • Sem 3: Fall 2020
  • Sem 4: Winter 2021
  • Work Term 2: Summer 2021
  • Sem 5: Fall 2021
  • Sem 6: Winter 2022

Winter Intake

  • Sem 1: Winter 2020
  • Sem 2: Summer 2020
  • Sem 3: Fall 2020
  • Sem 4: Winter 2021
  • Work Term 1: Summer 2021
  • Sem 5: Fall 2021
  • Sem 6: Winter 2022
  • Work Term 2: Summer 2022

Summer Intake

  • Sem 1: Summer 2020
  • Sem 2: Fall 2020
  • Sem 3: Winter 2021
  • Work Term 1: Summer 2021
  • Sem 4: Fall 2021
  • Sem 5: Winter 2022
  • Work Term 2: Summer 2022
  • Sem 6: Fall 2022

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 Program Courses
2 Communications Courses
4 Program Option 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.

Program Tracking

Plan of Study Grid
Semester 1Hours
Program Courses  
MATH 1026 Math for Hospitality 14
TOUR 1003 Front Office and Guest Services 42
TOUR 1009 Dynamics of Hospitality and Tourism 42
Select 1 course from the Program Courses listed below. 84
Communications Course  
Select 1 course from the communications list during registration. 42
 Hours224
Semester 2
Program Courses  
ACCT 1013 Accounting Fundamentals 42
MKTG 1000 Introduction to Marketing 42
Select 1 course from the Program Courses listed below. 84
Communications Course  
Select 1 course from the communications list during registration. 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours252
Semester 3
Program Courses  
FOSR 2003 Wine, Beer and Spirits 42
FOSR 2008 Food and Beverage Control Systems 42
MGMT 2001 Principles of Management 42
MKTG 2034 Hotel and Convention Sales 42
General Education Course  
Select 1 course from the general education list during registration. 42
Program Option Course  
Select 1 course from the available list during registration. 42
 Hours252
Semester 4
Program Courses  
FNCE 2013 Financial Management for Hospitality and Tourism 42
MGMT 2003 Human Resources Management 42
TOUR 2031 Rooms Division and Facility Management 42
General Education Course  
Select 1 course from the general education list during registration. 42
Program Option Courses  
Select 2 courses from the available list during registration. 84
 Hours252
Semester 5
Program Courses  
ACCT 3008 Management Accounting 42
HADM 3000 Managing Service Operations 42
MGMT 3010 Strategic Management 42
MKTG 3003 Marketing Services and Sales 42
General Education Course  
Select 1 course from the general education list during registration. 42
Program Option Course  
Select 1 course from the available list during registration. 42
 Hours252
Semester 6
Program Courses  
HADM 3001 Professional Issues in Hospitality 42
HADM 3002 Hospitality Law and Risk Management 42
HADM 3003 Applied Hospitality Management 84
REAS 3001 Research Methods and Analysis 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours252
 Total Hours1484
Plan of Study Grid
Co-op Work TermsHours
COOP 1040 Hospitality - Hotel and Resort Co-op Work Term 1 (Fall Intake occurs after Semester 2, Winter Intake occurs after Semester 4, Summer Intake occurs after Semester 3) 560
COOP 2033 Hospitality - Hotel and Resort Co-op Work Term 2 (Fall Intake occurs after Semester 4, Winter Intake occurs after Semester 6, Summer Intake occurs after Semester 5) 560
 Hours1120
 Total Hours1120
Program Courses
Mandatory program courses, select one course to be taken in Semester 1, the other in Semester 2
FOSR 1014Food Preparation and Theory
FOSR 1025Food and Beverage Service
Program Option Courses may include:
ADVE 2020Social Media
BUSI 1001Introduction to Organizational Behaviour
BUSI 2005Customer Service
BUSI 2011International Business
COMP 1003Microcomputer Applications
ENTR 1000Social Entrepreneurship
ENTR 2009Entrepreneurship and Small Business
FOSR 2018Menu and Facility Design
MGMT 2012Introduction to Project Management
MKTG 1017Digital Marketing
MKTG 2032Marketing on the Web
RECR 1002Event Planning
TOUR 1004Professional Customer Service
TOUR 1011World Tourism Destinations
TOUR 2000Hospitality Recreation Planning
TOUR 2003Convention and Event Services
TOUR 2032Casino, Resorts and Spa Operations

Graduation Window 

Students unable to adhere to the program duration of three years (as stated above) may take a maximum of six years to complete their credential. After this time, students must be re-admitted into the program, and follow the curriculum in place at the time of re-admission. 

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.  

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