Overview - 2020/2021
You’re the planner, the one who remembers every detail, who strives to make every experience a positive one for you and those around you. These personal characteristics, combined with your Fanshawe experience, will make you successful in the hospitality industry.
With a broad but relevant curriculum, our hotel management program will teach you about guest and reservation management systems and provide hands-on experience in food service operations at Fanshawe’s on-campus restaurant and state-of-the-art kitchen facilities. You’ll gain not only a diploma in hotel management, but an understanding of what makes a successful business with courses in accounting, human resource management, financial management and event planning too.
Finally, our co-op placement will ensure that by the time you graduate, you will have the right combination of classroom learning from our hotel management course, as well as business know-how and practical training that employers in the food service industry are searching for. You can expect to find meaningful employment in a number of different positions within a hotel, from food service to rooms division. Fanshawe's hotel management program also provides the opportunity to explore a career as a management trainee before advancing to management.
The hotel industry isn’t just confined to Canada – you can go practically anywhere after you complete your hotel management diploma. You can choose to continue your education with postgraduate programs or pursue a degree in International Hotel Management at Royal Roads University.
Where you go and what you do is, of course, up to you.
Fall Intake Progression Chart
Winter Intake Progression Chart
Admission Requirements - 2020/2021
Admission RequirementsOSSD with courses from the College (C), University (U),
University/College (M), or Open (O) stream WITH:
- Any Grade 12 English (C) or (U)
- Any Grade 11 Mathematics* (C), (U), or (M)
Academic and Career Entrance Certificate (ACE)
Ontario High School Equivalency Certificate (GED) AND:
-Any Grade 11 Mathematics* (C), (U) or (M)
Mature Applicant with standing in the required courses stated above
- *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 79 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic test with an overall score of 6.0 with no score less than 5.5 in any of the four bands, with test results within the last two years. SDS Program Requirements.
- Canadian Academic English Language (CAEL) test with an overall score of 60 with no score less than 50 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 53, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 169 with no language skill less than 162, with test results within the last two years
- An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 70% in all sections of the test, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10
Recommended Academic Preparation
- Grade 11 and Grade 12 Hospitality and Tourism (C)
- Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
- Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
- Grade 11 Financial Accounting Fundamentals (M)
- Grade 12 Financial Accounting Principles (M)
- Grade 12 Business and Technological Communication (O)
- Grade 12 Mathematics (C), (U), or (M)
- International Languages
- Academic and Career Entrance Certificate (ACE): Business or Technical Mathematics course and Computer Skills course
Recommended Personal Preparation
- Explore the hospitality industry through customer service experiences in hospitality establishments.
- Experience customs and cultures of business etiquette through experiences with personal, academic, or business contacts
- If possible seek employment or volunteer experience in the hospitality industry.
Applicant Selection CriteriaWhere the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
Hospitality - Hotel and Resort Services Management (Co-op)-2020/2021
|HOSP-1020||Hotel & Resort Operations||3|
|The Hospitality industry today exists in a dynamic and global environment and Tourism industry continues to thrive. Through this course students will be exposed to some of the social, political and environmental issues confronting the Hospitality industry. Hotels and Resort Operations will be discussed with an emphasis on the organizational structure of Hotels as well as the departments, positions and structures that make up the industry.|
|MATH-1210||Math for Hospitality||2|
|This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services.|
|Emerging hospitality professionals must recognize that guest relations/customer service is the heartbeat of the Hospitality and Tourism industry. In this course, we will endeavour to develop an awareness and orientation towards how customer centric organizations within the hospitality, tourism and general service industries manage guest/customer encounters by developing and maintaining a service culture. Service leadership will be emphasized through market research, use of technology and effective communications to problem solve effectively; and promote customer service/guest relations internally and externally to maximize customer relationships.|
|BEVR-1026||Beer, Wine & Spirits||3|
|In this course students study the history and production process of wine, spirits and beer and learn how to objectively evaluate these products and market them in a hotel or restaurant setting. Students will practice pouring, mixing and tasting various beers, wines and spirits and participate in a field trip. Successful students will gain industry certification from the Wine and Spirit Education Trust (WSET) in the UK, one of the world's leading providers of wine education.|
|This course will define the necessary tools and skills to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills.|
|SFTY-1075||Food Safe, Smart Serve & First Aid||1|
|This course provides students with basic principles of safe food handling, smart serve and first aid. Students will learn current principles and practices of sanitation and safety, government regulations and sanitation codes. Students will also obtain the requirements needed to implement responsible alcohol service. Lastly students will in learning how to deal with common medical emergencies in the work place with emphasis on recognition of the signs and symptoms of medical emergencies and how to create a safer work environment. Upon successful completion of the certification exams, students will receive certification in Safe Food Handling, Smart Serve and First Aid.|
|COOP-1020||Co-operative Education Employment Prep||1|
|This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term.|
|Food and Beverage Operations are an integral part of the Hospitality and Tourism Industry. This course will introduce students to the operations of a food establishment. Working in the professional dining room students will explore the basics of service, floor plans, product knowledge and health and safety regulations|
|COMP-1517||Technology for Hospitality||3|
|Every day technology impacts how individuals work and live. This course will expose students to the range of software currently used in the hospitality sector. Students will develop their skills in word processing, spreadsheet and presentation tools. The course will also explore file management, research skills, outlook and online collaboration tools for the modern workplace.|
|WRIT-1042||Reason & Writing 1-Tourism/Hospitality||3|
|This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking.|
|In this course students learn introductory accounting, linking personal and business accounting concepts. Through real world scenarios students will follow the accounting cycle to manage transactions, journals and ledgers, learning to interpret financial statements for the hospitality industry. Students will learn basic payroll and to identify different inventory systems.|
|This course details information on the various components of leading and operating a successful front office in a lodging establishment. In addition to creating student awareness with the principles of the operations, we will also examine the complex relationship between the front office interaction with other hotel departments (in particular sales, maintenance and housekeeping). The advent of e-commerce, social networking and other forms of modern and mobile technologies will be leveraged to demonstrate their value on profitability and its impact on the guest cycle (pre-arrival, arrival, occupancy, departure). The applications of the technology in meeting the challenges of growing customer expectations will be explored; as well as the opportunities they present in enhancing guest satisfaction through traditional and online reputation management. OPERA property management system (PMS) will be utilized to simulate various front office related procedures and tasks.|
|Students will learn about fundamental concepts in Cultural Anthropology and how they relate to themselves as well as current trends in Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical perspective of Cultural Materialism and perform academic research and reporting. This course promotes the understanding of social behaviours and ideas within larger cultural contexts and encourages students to think critically about issues related to diversity, relationship building and ultimately success in their chosen programs of study and as global citizens.|
|Students will further develop their teamwork and customer service skills in this course. Taught in the professional dining room students will deliver food and beverage service to enhance the guests experience. A variety of food and beverage formats will be explores as well as adhering to brand image. Students will further develop their service skills and professionalism.|
|MKTG-1059||Marketing for Tourism & Hospitality||3|
|The purpose of this course is to provide tourism, hospitality and club management students with an understanding of the basic concepts and processes of marketing. This developmental procedure will involve customer identification and analysis, product analysis, market research and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.|
|COMM-3080||Comm for Tourism & Hospitality||3|
|This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve.|
|In this course, students will be developing the skills to be a supervisor in the restaurant industry. Modules will include effective communication, improving interpersonal skills, decision making, situational adaptation, change management, strategic thinking, business ethics and cross-cultural leadership. This course will prepare students for the Service Management course which is executed in the Chef's Table in the final semester of the program.|
|FINA-3048||Financial Mgmt & Analysis||3|
|This course is designed to provide students with an understanding of financial information to be able to interpret financial data and make sound business decisions. Cost management, sales analysis and budget development of the accommodations sector will also be discussed. Students will also explore effective business planning through budgeting, labour costing and inventory controls.|
|HOSP-1021||Sustainable Facilities Management||3|
|Facilities Management will take the Hotel Management Student into the daily operations of a hotel property. Through the eyes of a Facilities Management team member you will explore facets of successful Housekeeping and Engineering Departments from inventory control, equipment purchase and maintenance to routine cleaning of guest facilities. Topics will also include: energy conservation, grounds keeping and recreation areas with great emphasis placed on health & wellness, safety & security as they pertain to guests and employees.|
|HOTL-3012||Catering & Events||3|
|This course is designed to provide students with an understanding of the event and catering business of Hotels and Resorts. The course will focus on the structure, consumers and services provided by the Catering department. Sales techniques, negotiation strategies and the impact of events on the local economy will also be discussed. Students will have the opportunity to practice the skills learned through the planning and executing an event.|
|This course will explore the concepts of revenue management as used in the hotel industry. Students in this course will explore the many challenges of yield management and the tools that are available to assist today's Hotel Managers. The course will explore forecasting supply and demand pricing strategies, rate control and key performance indicators. Students will apply the concepts learned in this course in practical exercises.|
|In this course students will develop the entrepreneurial characteristics and attitudes necessary to succeed in today's competitive and dynamic business environment. Working in teams, students will research and create an innovative business idea to meet organizational or client objectives.|
|A study of the principles of micro and macro-economics, as related to the distribution of goods and services in the tourism/hospitality industry. Major topics include the theory of supply and demand, output and price determination, market structures, government intervention, labour markets, economic performance and growth. There will also be a focus on the "economics of you" Basic fundamentals of Personal Finance will be introduced which include; Budgeting, Banking Trends, Asset Management, Investing strategies & Retirement Planning.|
|This course is designed to provide students with the skills and knowledge necessary to become an effective manager. Students will explore topics critical to developing effective management skills including motivating staff, building effective teams, managing change in the workplace, performance management, and dealing with diversity. Case studies and exercises will be evaluated to increase students self-confidence and leadership abilities.|
|MGMT-3082||Global Hotel Leadership||4|
|This course is intended to provide students with the awareness of how to use effective leadership strategies to bring about change on a global scale within the Hospitality Industry. Students will have the opportunity to investigate opportunities with hospitality partners in both domestic and global environments.|
|PLAN-5001||The Main Event||1|
|Students will challenge their creativity and versatility as they build on projects developed in the previous semesters. Students will work together to execute and manage a successful and unique event that uses and showcases the skills and knowledge gained throughout the program.|
|LAWS-3058||Law & Risk Management||3|
|This course is designed to give the student a basic understanding of the laws which govern our hospitality industry in Ontario. Also there will be some case studies and examples of actual cases which have been tried in Canada.|
|HOSP-5001||Hospitality Human Resources Management||3|
|The emphasis of this course is to explore the intricacies of the Human Resources Department of a hospitality enterprise, in particular the various acts and legislation governing employers and employees in the province of Ontario. Students will also have an opportunity to explore their own personal management style. Through problem based learning and real life case studies you will explore the avenues to take when handling the numerous demands placed upon supervisors and managers and learn methods of achieving results through responsible supervision and management. We will focus on the importance of employee engagement this course and how positive, progressive management techniques can ensure success at every level of the organization.|
|HOTL-3013||Global & Premium Service||3|
|Concierge and Premium services at Hotels and resorts are designed to enhance guest's experienced by ensuring that all the guests needs are taken care of. This course will focus on the traditional roles of the concierge as well as the premium services typically offered. Additionally ethics, professionalism and service excellence will also be discussed.|
Careers - 2020/2021
Graduates will find career opportunities in hospitality organizations both nationally and internationally. Career options include: hotels, resorts, entertainment facilities, cruise ships, casinos, retirement residences and food and beverage. Students will progress in their career paths into supervisory and management positions in all areas of the industry.
More Information - 2020/2021
A Two-Year Ontario College Diploma Program
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
Through this progressive, interactive program, students will
prepare for a career in hospitality management. Students will
explore and learn about all the front of house and heart of house
areas of a full service hotel or resort operation including:
management practices, administration, rooms division and
food and beverage services. Students will gain a thorough
foundation of national and international markets, exceptional guest
service, industry software applications, leadership, cultural
diversity and proactive management skills. Students will have the
opportunity to network with industry professionals through guest
speakers, hospitality events, industry related field trips and
extensive work experience.
- Age Requirement: In order to comply with AGCO licensing regulations, students must be at least 18 years of age by the commencement of Level 1 of the program.
In order to be eligible for co-op, students must maintain a 2.0
GPA and be academically complete at the commencement of their co-op
This is a two-year Co-operative Education program. Students who fulfill both the academic and co-op requirements of the program will be eligible to graduate with a Co-op Endorsed Diploma. More information about co-operative education can be found at www.fanshawec.ca/co-op.
- 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.
- Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- 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.
- 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.
- 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.
- Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
- Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
- 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.
- 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.
- Graduates of this program have numerous opportunities to seek post graduate pathways here at Fanshawe College or at national or international academic partners. Students are encouraged to search the various links on the Tourism, Hospitality and Culinary Arts website and discuss the program specific opportunities with the Tourism, Hospitality and Culinary Arts Student Success Advisor.
- For information about Program Pathways visit www.fanshawec.ca/programpathways
Program DetailsMore details
Full Time Offerings
- The Fanshawe College 2020 United Way campaign kicked off October 8, 2020 and will run until the end of January 2021.
- Fanshawe College’s Centre for Research and Innovation has developed a safe, rapid and inexpensive method to identify the effectiveness of potential COVID-19 drug treatments.