Hospitality - Hotel and Resort Operations Management

Program: HHRO
Credential: Ontario College Diploma, Co-op
Delivery: Full-time
Work Integrated Learning: 1 Co-op Work Term
Length: 4 Semesters, plus 1 work term
Duration: 2 Years
Effective: Fall 2020, Winter 2021, Summer 2021
Location: Barrie (Fall, Winter Summer)


Imagine working at 5-star hotels, luxurious resorts, restaurants, clubs, on cruise lines, and more. Consistently in the top colleges for graduate placement, this program offers over 500 hours of paid co-op work. With extensive experiential opportunities including field trips, practical labs, workplace certifications, and study and travel abroad, Georgian College, through our strategic industry partners, opens up an exciting hospitality career. As a professional, students experience a unique lifestyle and meet diverse people from around the world.

Student centered faculty focus on delivering innovative curriculum, industry expertise and employability skills in the pillars of the hospitality industry; entrepreneurial thinking, accounting and finance, marketing and sales, food and beverage, accommodations and human resources management.

Career Opportunities

The majority of graduates from this program find positions in the following fields: hotels, resorts, clubs and restaurant operations, sales and marketing, attractions, theme parks, airline food services, industrial sales to hospitality institutions, recreation or sports shops. Other related types of work include such positions as program directors in hotels, resorts, banquet and catering operations, and on cruise ships, supervisory positions at golf clubs, yacht clubs and elder care institutions. Graduates find positions at the supervisory or management trainee level.

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 basic entrepreneurial strategies when considering new business opportunites within the hospitality and tourism industry;
  11. apply basic knowledge to make appropriate reccomendations in a food and beverage enterprise.

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 Education at Work Ontario (EWO) as supported by the Ministry of Training, Colleges and Universities.

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 posted by Co-op Consultants, and personal networking.  Co-op work terms are scheduled according to a formal sequence that alternates academic and co-op semesters as shown in the program progression below.

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 Regulation 3.2.7: Changes in program, course, section or co-op, 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

Program Progression

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

Fall Intake - Barrie

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

Winter Intake - Barrie

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

Summer Intake - Barrie

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


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

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:

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:

Graduation Requirements

14 Program Courses
2 Communications Courses
3 Program Option Courses
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 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 additional course from the Program Courses list below 84
Communications Course  
Select 1 course from the communications list during registration. 42
Semester 2
Program Courses  
ACCT 1013 Accounting Fundamentals 42
MKTG 1000 Introduction to Marketing 42
Select 1 additional course from the Program Courses list 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
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
Program Option Course  
Select 1 course from the available list during registration. 42
General Education Course  
Select 1 course from the general education list during registration. 42
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
Program Option Courses  
Select 2 courses from the available list during registration. 84
General Education Course  
Select 1 course from the general education list during registration. 42
 Total Hours980
Plan of Study Grid
Co-op Work TermHours
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
 Total Hours560
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:
BUSI 2001Introduction to E-Commerce
BUSI 2005Customer Service
ENTR 2009Entrepreneurship and Small Business
FOSR 2018Menu and Facility Design
MGMT 2012Introduction to Project Management
MKTG 2032Marketing on the Web
TOUR 1011World Tourism Destinations
TOUR 2000Hospitality Recreation Planning
TOUR 2003Convention and Event Services

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.

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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