Hospitality Management Program

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Brief of Hospitality Management Program

The Hospitality Management program consists of 48 weeks classroom study and 48 weeks co-op work experience. Students will learn the concepts and techniques related to hotel and restaurant operations, international marketing, food preparation and service, financial analysis, accounting, front and back office operations and intercultural team dynamics.

The instructor will have a minimum of a Bachelor Degree or equivalent or five years related experience and background knowledge of hospitality management. All credentials and teaching certificates will be recognized as part of his or her qualification for instruction. A full resume is required.

24 months: 12 months (1,200 hours) instruction, 12 months (1,200 hours) co-op work experience – Monday – Friday 25 hours per week

10 hours a week

Indicate how the program is delivered:

  • In-class instruction
  • Distance education
  • Combined delivery (both in-class and distance)


Front desk clerk/ travel agency consultant / food and beverage service manager/ restaurant manager/banquet manager/ catering and conference service manager/ cruise service manager/casino service manager/clubhouse manager, etc.

In order to enroll in this course, Candidates must have:

  • High school diploma or equivalent or age of 18 or above

English proficiency ability (one of):

  • TOEFL PBT 513 or CBT 183 or iBT 65
  • IELTS 5.5
  • Oscar International College English Placement Test – Upper Intermediate level

Graduates will be prepared to reliably demonstrate the following:

  • ensure a high degree of customer satisfaction by anticipating customer needs and providing hospitality services in a professional manner.
  • apply human resources, management, and leadership knowledge and skills to enhance performance as an employee and team member, and to contribute to the management of a hospitality enterprise.
  • apply basic cost control, basic revenue management, and other basic financial knowledge and skills to the operation of a hospitality enterprise.
  • contribute to marketing and sales effectiveness to promote successful operation of a hospitality enterprise.
  • support the provision of healthy, safe, secure, and well-maintained hospitality environments.
  • develop ongoing personal professional development strategies and plans to enhance leadership and management skills for the hospitality environment.
  • adapt to various and changing technologies, systems, and computer applications for the hospitality industry.
  • perform effectively as an accommodation operations team member.
  • perform effectively as a member of a food and beverage team.

Evaluation for each course in the program will include the following:

  • a comprehensive final exam covering the full course content
  • a quiz after each chapter covering only the material in that chapter
  • an oral presentation
  • case studies

Grade components:

  • 55% Final Exam
  • 5% Chapter Quiz Marks
  • 20% Oral Presentation
  • 20% case studies
  • The grading scale emphasizes assignments, projects, and student participation in the learning community as well as timed quizzes and periodic examinations.
  • Students must successfully pass all twelve courses to complete the program.
  • To pass each course, students must:
  • reach a minimum total course grade of 70%
  • achieve a minimum score of 65% on the final examination for the course
  • Successfully complete the 1,200 hours of co-op work experience
  • Complete and submit their Final Project which includes an oral presentation combined with a written assignment.
  • Hospitality Today: An Introduction 8th ed.
  • Hospitality Facilities Management and Design, 3rd ed.
  • Leadership and Management in the Hospitality Industry, 3rd ed.
  • Supervision in the Hospitality Industry, 4th ed.
  • Managing Service in Food and Beverage Operations, 5th ed.
  • Managing Housekeeping Operations, Revised 3rd ed.
  • Managing Front Office Operations, 10th ed.
  • Hospitality Industry Financial Accounting, 4th ed.
  • Revenue Management: Maximizing Revenue in Hospitality Operations 2nd ed.
  • Security and Loss Prevention Management, 3rd ed.
  • Hospitality Sales and Marketing, 5th ed.
  • Managing Hospitality Human Resources, 5th ed.

List the titles of the courses in this program in the order they are provided and the hours of instruction allotted to each.

For programs with work experience component(s) list the number of hours of instruction for each work experience component of the program. List the work experience element in the order in which it is provided along with the other courses in the program.

Required Course Hours
HM 103 Hospitality Today 100 hours
HM 281 Hospitality Facilities Management and Design 100 hours
HM 304 Leadership and Management in the Hospitality Industry 100 hours
HM 250 Supervision in the Hospitality Industry 100 hours
HM 349 Managing Service in Food and Beverage Operations 100 hours
HM 338 Managing Housekeeping Operations 100 hours
HM 333 Managing Front Office Operations 100 hours
HM 260 Hospitality Industry Financial Accounting 100 hours
HM 374 Revenue Management in Hospitality Operations 100 hours
HM 387 Security and Loss Prevention 100 hours
HM 472 Hospitality Sales and Marketing 100 hours
HM 357 Managing Hospitality Human Resources 100 hours
Co-op Work Experience 1,200 hours