Hospitality and Tourism Management Co-op Diploma Online Program

This course takes a management perspective in explaining all the sectors of the tourism and hospitality industry organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing, and much more. Charts, exhibits, hospitality industry statistics, and website listings provide useful information that can be applied on the job.

This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train, increase productivity, control labor costs, communicate effectively, manage conflict and change, and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.

This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today's hospitality accounting situations. You'll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements.

This course will give students an understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

This course provides a thorough overview, from the big picture of hiring and retaining quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the content of this course immediately applicable to your job situation.

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resource management. Front office procedures and management are placed within the context of the overall operation of a hotel.

This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed. Topics include employment and workplace laws and the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.

This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSA requirements, and more. Exhibits, sample forms and documents, and links to safety and security websites make this course practical and relevant.

This course shows how to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work and sidebar how concepts presented in the course are applied in today's industry.

This course teaches the most current and comprehensive coverage of the convention industry. Students receive a comprehensive look at conventions and meetings marketing and learn how to successfully sell to groups and how to service their business after the sale.

In this course, students will learn how to distinguish the different sectors of the travel and tourism industries. They will learn how to examine and provide details about the concepts of tourism. Students will also learn about the integrated model of tourism, management, marketing, and financial issues that are specific to the travel and tourism industry.

This course provides an overview of tourism development in destinations around the world. It provides the knowledge needed to understand the theory and practice of tourism development and the economic and cultural impact of tourism. The course provides all the necessary components to understand, measure, and analyze the impact of tourism in various destinations.

This course introduces students to the dynamic and critical field of technology within the hospitality industry. Students learn the basics of purchasing, implementing, maintaining, and effectively managing modern information systems in the industry. Emphasis will be placed on computer literacy topics such as hardware, software, operating systems, data communications, applications software, and information systems.

This course provides one of the leading views and studies in the field of tourism. It provides an ideal introduction to the fundamentals of tourism. It provides the knowledge required to understand the concept and progress of tourism through a wide range of global reviews of the principles of managing tourism. It traces the evolution and future development of tourism and the challenges facing tourism managers in this fast-growing sector of the world economy.

This course provides a view of the big picture of hospitality and tourism marketing worldwide; it delivers the result of a tourism work grounded in theory and research. It also contains several examples exploring each area of marketing for hospitality and travel and applies theoretical concepts to real-world examples and tourism cases.

A solid understanding of revenue management's key concepts and the selective application of its most effective strategies and tactics have become mission-critical for most hospitality operations. This course explores the applicability of revenue maximization strategies and their operational aspects and provides students with an overview of this important discipline.

Students will be placed with our partner institutions so that they can get real-life experience before entering the workforce.

The full program is 72 weeks about 17 months consisting of 48 weeks (960 hours) of academic studies plus a 24-week (480-hour) co-op placement.

This program adds a compulsory 24-week (480-hour) co-op placement with a Victoria-area hospitality employer on top of the same 48 weeks of academic studies so graduates finish with employer-verified work experience the regular program doesn't include.

Tuition is $18,000 CAD plus $1,524 CAD for Text books. Students receive an $4,000 student support award, and a current promotion offers a $500 gift card toward a computer.

Yes. Edison College offers flexible financing options, and eligible students may qualify for StudentAid BC funding. An admissions advisor can confirm which options apply to your situation.

Applicants need high school graduation or equivalent, or mature student status (19+ before the program starts), plus minimum Grade 12 English.

Compensation depends on the placement and employer. An admissions advisor can walk you through how placements work with Edison College's hospitality partners in the Victoria area.

Students are placed with Edison College's partner hospitality businesses in the Victoria area for 480 hours over 24 weeks gaining hands-on experience in hotel, food and beverage, front office, or event operations before graduation.

The 48-week academic portion is available in-class and online; the 24-week co-op placement takes place with partner businesses in the Victoria area. An admissions advisor can confirm what this means for students outside Greater Victoria.

The 16-course curriculum covers hotel front office and housekeeping operations, food and beverage management, hotel and restaurant accounting, revenue management, hospitality sales and marketing, convention management, human resources and supervision, and tourism development followed by the applied co-op placement.

Graduates work as front desk supervisors, guest relations supervisors, food and beverage supervisors, banquet and events coordinators, and tourism operations coordinators. For many graduates, their first role originates directly from their co-op employer.

Restaurant and food service managers (NOC 60030) in Canada earn between $37,000 and $100,000 annually ($18.00–$48.08 per hour), with an average of about $54,100.

Yes. The program is reviewed and approved by the Private Training Institutions Regulatory Unit (PTIRU) of British Columbia's Ministry of Post-Secondary Education and Future Skills.