Advanced Diploma in Hospitality and Tourism Management Co-op (Daytime and Evening Options) Toronto School of Management

This two-year advanced Co-op diploma focuses on the latest developments in the hospitality and tourism sector. Acquire recognized leadership skills and competencies to effectively manage a team and operations while understanding organizational behavior in the tourism and hospitality industry.

From operational strategies and marketing prowess to how to navigate performance and control systems, learn to lead with service excellence in Canada and beyond. Stay on top of the most up-to-date developments in the hospitality industry while learning industry-recognized tools such as the Oracle Property Management system, Knowledge Matters' Case Simulations Hospitality Collection, and Perlego. Start online, and finish on campus.

* Students will be offered paid or unpaid entry-level positions related to their field of study. The Career Services Department will provide full support to students in booking and preparing for interviews. It is the student’s responsibility to perform well during all interviews as well as during the full length of the co-op term. Placements are subject to availability and will vary based on the program, season, and job market changes as well as the student’s English level and previous professional and academic experience. Should the co-op placement not be available the student will be required to complete a Capstone Project as an alternative to graduate from the program.

Program Modules

You will have at least 960 guided learning hours, followed by 480 practicum hours in an established business.

The work placement will help you apply the theories you learn to practical business situations. We will help you secure your work placement by sending you for interviews.

The modules include:

1. Hospitality Career Readiness

This module aims to introduce you to the professional hospitality culture and mindset in Canada and will develop and enhance your written, verbal, and interpersonal communication skills and presentation techniques to ensure success in any business environment.

You will also explore the fundamentals of Microsoft Office, workplace health, and safety procedures and acquire the required skills and knowledge to get a SmartServe certificate, which will increase your employability.

2. Introduction to Hospitality and Tourism

The aim of this module is to provide an understanding of the nature of hospitality and its products from a local and international perspective. You will get a holistic understanding of the industry, including the impacts of hospitality on destination economies, communities, and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on your own country and consider how hospitality can have a strategic developmental function.

3. Front Office Operations

This module introduces the systems and procedures required for front desk office operations and emphasizes the importance of high standards in personal quality and the provision of customer service. You will develop knowledge and skills in reception procedures as well as gain an understanding of the key legislation regarding reception procedures. Finally, you will also evaluate the suitability of different procedures for a range of hotel outlets.

4. Food and Beverage Operations

The aim of the Food and Beverage Operations module is to provide an understanding of the operational aspects behind this and how to cater to an international clientele in a range of establishments, in order to encourage an appreciation of the origins of food and beverage and to understand the various factors involved in meeting customer needs.

You will gain an understanding of food and wine and its service in a variety of styles of restaurants and establishments and get sufficient knowledge to produce a detailed plan for specified food and beverage operations.

5. Food Sanitation, Safety, and Health

This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operate in a safe, hygienic, and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice, health, safety, and food safety issues.

6. Hospitality Accounting

The aim of this module is to provide the knowledge, skills, and techniques that help with the management decision-making process. You will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.

7. Customer Service

The aim of this module is to provide a better understanding of what customer service is and how this can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes effective communication skills in customer relations and services and you will learn how to deal with various customer-related situations.

8. Organizational Behavior in Hospitality Industry

This is an introduction to the basic concepts and topics in organizational behavior (OB). This module focuses on OB at three levels: individual, interpersonal, and collective. At the individual level, you will cover decision-making, motivation, and personality; at the interpersonal level, you will cover power, influence, and negotiations. Finally, the course will move to the collective level where you’ll look at groups and managing change.

9. Facilities and Operations Management

This module introduces the balance of generic management skills that form the core of an organization, the value and the risk in processes, and highlights facilities operations. The module will ensure that students have the required operational skills for the delivery of the facilities services that are covered by the management of space, environment, communications, and the full range of services that supports business effectiveness in the hospitality and tourism industry.

10. Food and Beverage Management

This module focuses on the analysis of operations and determines the best course of action in food and beverage operations and management. It examines ways to maximize service efficiency and productivity to satisfy the demands of today’s guests. Topics also include the organization of food and beverage operations, marketing, nutrition, menus, standard product costs and pricing strategies, productions, service, cost controlling, facility design, layout, and equipment.

11. Human Resource Management

This module introduces the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including quality management, operational strategies and performance and control systems. You will also consider the use of revenue and pricing, principles of sustainability, effective marketing approaches as well as legal considerations.

12. Meetings, Incentives, Conferences, and Events

This module introduces you to this sector of the tourism industry and will cover both business and leisure events. The specific characteristics of meetings, incentives, conferences, and events will be discussed, including the impacts on tourism development, conference marketing, management of meetings and conferences, and the growing importance of events tourism.

13. Marketing in Hospitality and Tourism

This module will provide a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It will also help you understand marketing contexts better in order to achieve the organization’s goals and objectives and maximize revenue and profit in the long term.

14. Trends & Issues in the Hospitality and Tourism Industry

The aim of this module is to provide students with an understanding of how to identify emerging issues in the tourism and hospitality industry and examine their impact. The module will ensure that students are able to understand how important it is to tackle these emerging issues and evaluate their impact efficiently.

15. Resort Management

This module introduces the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including: quality management; operational strategies; performance and control systems. You will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations.

16. Niche and Specialty Tourism

Niche and Specialty Tourism studies a wide range of forms of tourism that are becoming increasingly important. The module covers culinary and beverage tourism, health and medical tourism, and a wide range of other specialty/niche types of tourism. This will provide you with the ability to recognize and apply strategies appropriate for particular circumstances and to successfully compete for visitors.

17. Work Placement

Upon program completion, you will be required to complete 480 hours of work placement in a suitable business environment. Appropriate business sectors for placement include hotels, restaurants, clubs, and resorts.

Work activities will vary depending on the placement, but the key responsibilities include being supervised at all times, observing all workplace and school safety and security procedures, dressing appropriately, interacting professionally with staff, learning about the work environment, and participating in the daily routine as required by the employer.

A work placement has been incorporated so you can put into practice the theoretical components of the program in practical learning situations and apply your skills to facilitate business operations. We will help you secure your work placement by sending you for interviews. Upon completion of your practicum, you are required to submit your placement report and an evaluation form will be completed by your supervisor for you to successfully graduate.

• Develop professional hospitality management competencies and learn the principles behind important management concepts, such as operational strategies, performance and control systems, and effective marketing approaches.
• Achieve good customer service through successful leadership and teamwork and understand the difference between individual, interpersonal, and collective organizational behavior.
• Appreciate and understand the role of managers within the hospitality and tourism industry.
• Strengthen your resume with Canadian work experience.
• Co-op placement.

Graduates with this diploma can consider career opportunities under NOC 6525 which includes positions such as:

• Front desk manager
• Guest service manager
• Restaurant manager
• Food service manager
• Travel manager
• Travel information manager
• Visitor information manager
• Catering manager
• Event and meeting manager
• Sales manager
• Corporate travel manager