Hospitality - Hotel and Resort Operations Management

Description

Turn your passion for people, travel, and excitement into a global career in hospitality! This dynamic two-year diploma prepares you for work in luxury resorts, five-star hotels, and top restaurant chains with hands-on training, industry certifications, and real-world experience. From day one, you'll learn by doing—cooking and serving in a live campus restaurant, managing guest check-ins with hotel software, and visiting top regional resorts on exciting field trips. You'll also complete a paid 560-hour co-op, connecting you directly with employers. Highlights include live training in restaurant, housekeeping, and front desk operations; certifications in Smart Serve, Food Safety, and First Aid/CPR; and support through a major hospitality career fair. Learn from experienced professors and gain tech-driven training with tools used by major hotel brands. Plus, you’ll have clear pathways into degree and post-grad programs. This program is your launchpad to a fast-paced, global hospitality career where every day is different.

Career Opportunities

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

• hotels, resorts, and other accommodation facilities
• food and beverage establishments
• banquet and catering venues
• long-term care facilities
• golf and ski clubs
• cruise lines
• attraction venues
• industry suppliers

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

1. support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member;
2. deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives;
3. use 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. apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products;
5. comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations;
6. use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations;
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 the principles of entrepreneurial thinking into a variety of hospitality industry scenarios and situations;
11. apply knowledge of cultural fluency and awareness in the global community.

Practical Experience

All co-operative education programs at Georgian contain mandatory work term experiences aligned with program learning outcomes.  Co-op work terms are designed to integrate academic learning with work experience, supporting the development of industry specific competencies and employability skills.

Georgian College holds membership with, and endeavours to follow, the co-operative education guidelines set out by the Co-operative Education and Work Integrated Learning Canada (CEWIL) and Experiential and Work-Integrated Ontario (EWO) as supported by the Ministry of Colleges, Universities Research Excellence and Security.

Co-op is facilitated as a supported, competitive job search process. Students are required to complete a Co-op and Career Preparation course scheduled prior to their first co-op work term. Students engage in an active co-op job search that includes applying to positions on the internal job posting site and external job posting sites, accessing their personal network, researching companies of interest, preparing targeted and customized resumes and cover letters, participating in interviews, and using professional communication strategies with employers.

Programs may have additional requirements such as a valid driver’s license, strong communication skills, industry specific certifications, and ability to travel. Under exceptional circumstances, a student may be unable to complete the program progression as shown below. Please refer to Georgian College Academic Regulations for details.   

International co-op work terms are supported and encouraged, when aligned with program requirements.

Further information on co-op services can be found at www.GeorgianCollege.ca/co-op

Program Progression

The following reflects the planned progression for full-time offerings of the program.

Fall Intake 

• Sem 1: Fall 2026
• Sem 2: Winter 2027
• Work Term: Summer 2027
• Sem 3: Fall 2027
• Sem 4: Winter 2028

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 https://www.georgiancollege.ca/admissions/credit-transfer/

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or equivalent, mature student status
• 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/academic-regulations/

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 for Prior Learning website for details:
www.georgiancollege.ca/admissions/credit-transfer/

Graduation Requirements

20 Program Courses
1 Option Course
1 Communications Course
3 General Education Courses
1 Co-op Work Term

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

The following reflects the planned course sequence for full-time offerings of the Fall intake of the program. Where more  than one intake is offered  contact the program co-ordinator for the program tracking.

Plan of Study Grid

Semester 1		Hours
Program Courses
FLIE 1002	Industry Certifications	28
MATH 1041	Mathematics for Hospitality	28
REAS 1000	Research Concepts and Applications	42
TOUR 1009	Dynamics of Hospitality and Tourism	42
Select 1 additional course from the Program Courses listed below. One to be taken in Semester 1, the other in Semester 2		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
	Hours	308
Semester 2
Program Courses
BUSI 2005	Customer Service	42
FNCE 1003	Financial Analysis	42
MKTG 1000	Introduction to Marketing	42
TOUR 1013	Global Destinations	42
TOUR 1014	Rooms Division - Integrated Theory and Practice	42
Select 1 additional course from the Program Courses listed below. One to be taken in Semester 1, the other in Semester 2		84
	Hours	294
Semester 3
Program Courses
FOSR 2003	Wine, Beer and Spirits	42
FOSR 2018	Foodservice Operations and Facility Management	42
TOUR 2039	Sales, Catering, and Banquet Services	42
TOUR 2041	Advanced Rooms Division Operations	42
TOUR 2042	Hotel and Resort Facilities Management	42
General Education Course
Select 1 course from the general education list during registration.		42
	Hours	252
Semester 4
Program Courses
MGMT 2001	Principles of Management	42
TOUR 2027	Sustainable Tourism	42
TOUR 2037	Revenue Management	42
TOUR 2043	Hospitality Management Capstone	56
Option Course
Select 1 course from the Option Courses listed below.		42
General Education Course
Select 1 course from the general education list during registration.		42
	Hours	266
	Total Hours	1120

Course List

Code	Title
Program Courses
Mandatory program courses, select one course to be taken in Semester 1, the other in Semester 2.
FOSR 1025	Restaurant Service
FOSR 1028	Kitchen Theory and Operations

Plan of Study Grid

Co-op Work Term		Hours
COOP 1040	Hospitality - Hotel and Resort Co-op Work Term 1	560
	Hours	560
	Total Hours	560

Course List

Code	Title
Option Courses
Select 1 course from the Option Courses listed below.
ENTR 1000	Social Entrepreneurship
ENTR 2000	Business Planning
ENTR 2007	Intrapreneurship
MGMT 2003	Human Resources Management
MKTG 1017	Digital Marketing and Analytics
TOUR 2034	Tour Packaging, Sales and Promotion
TOUR 2035	Tourism Challenges and Change

Graduation Window

Students unable to adhere to the program duration of two years (as stated above) may take a maximum of four 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.

Disclaimer: The information in this document 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. 

Program outlines may be subject to change in response to emerging situations, in order to facilitate student achievement of the learning outcomes required for graduation. Components such as courses, progression, coop work terms, placements, internships and other requirements may be delivered differently than published.