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 2021, Winter 2022, Summer 2022
Location: Barrie (Fall, Winter Summer), South Georgian Bay (Fall)

Description

Imagine an exciting hospitality career working at places such as five-star hotels, luxurious resorts, restaurants, clubs, and cruise lines. Hospitality professionals work with diverse clientele all over the world. Students are immersed in an innovative curriculum taught by faculty with valuable industry expertise. Learning takes place through extensive experiential opportunities including field trips, practical labs, workplace certifications, and study and travel abroad. Emphasis is put on both the food and beverage and rooms divisions of a hotel or resort property, and strategic industry partnerships complement student learning. 

Career Opportunities

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

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

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 Education at Work Ontario (EWO) as supported by the Ministry of 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 www.GeorgianCollege.ca/co-op

Program Progression

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

Fall Intake - Barrie, South Georgian Bay

  • Sem 1: Fall 2021
  • Sem 2: Winter 2022
  • Work Term: Summer 2022
  • Sem 3: Fall 2022
  • Sem 4: Winter 2023

Winter Intake - Barrie

  • Sem 1: Winter 2022
  • Sem 2: Summer 2022
  • Sem 3: Fall 2022
  • Sem 4: Winter 2023
  • Work Term: Summer 2023

Summer Intake - Barrie

  • Sem 1: Summer 2022
  • Sem 2: Fall 2022
  • Sem 3: Winter 2023
  • Work Term: Summer 2023
  • Sem 4: Fall 2023

Summer Intake - Muskoka

  • Sem 1: Summer 2022
  • Sem 2: Fall 2022
  • Work Term: Winter 2023
  • Sem 3: Summer 2023
  • Sem 4: Fall 2023

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

19 Program Courses
2 Communications 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  
FLIE 1002 Certifications for the Hospitality Industry 28
FOSR 1028 Kitchen Theory and Operations 70
MATH 1041 Mathematics for Hospitality 28
REAS 3001 Research Methods and Analysis 42
TOUR 1009 Dynamics of Hospitality and Tourism 42
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
 Hours294
Semester 2
Program Courses  
ACCT 1013 Accounting Fundamentals 42
COMP 1109 Hospitality Computer Applications 28
FOSR 1025 Food and Beverage Service 84
MKTG 1000 Introduction to Marketing 42
TOUR 1012 Rooms Division 1 56
Communications Course  
Select 1 course from the communications list during registration. 42
 Hours294
Semester 3
Program Courses  
FOSR 2003 Wine, Beer and Spirits 42
FOSR 2008 Food and Beverage Cost Controls 42
TOUR 2036 Rooms Division 2 56
TOUR 2037 Strategic Revenue Management 42
TOUR 2038 Sustainable Hotel and Resort Operations 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours266
Semester 4
Program Courses  
MGMT 2001 Principles of Management 42
MGMT 2003 Human Resources Management 42
TOUR 2039 Sales and Catering 42
TOUR 2040 Hospitality Management Capstone 56
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours224
 Total Hours1078
Plan of Study Grid
Co-op Work TermHours
COOP 1040 Hospitality - Hotel and Resort Co-op Work Term 1 560
 Hours560
 Total Hours560

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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