Hospitality - Hotel and Resort Services Management (Co-op)

Travel the world with a career in hotel management! Fanshawe College’s Hospitality - Hotel and Resort Services Management program focuses on hotel administration and operations with hands-on experiences in hotel and resort management at our London Downtown Campus. During this two-year diploma, you’ll learn the ins and outs of hotels and resorts, apply your knowledge in a co-op work experience and graduate ready for a career in a variety of jobs in hotels and resorts.

Overview

In our hotel management courses, you’ll learn hotel and resort management and administration, food and beverage service, guest and reservation management systems, purchasing and cost control. You’ll also learn the soft skills that can be applied to any customer-facing industry, and hone your business etiquette to prepare you for management positions in hospitality.

Apply your knowledge and gain work experience during a full-time, paid co-op semester in a local hotel or restaurant, or at hotels and resorts across Canada.  You may choose to gain a global perspective with our optional semester study abroad opportunity during your second year of studies. 

Take your studies further by taking Fanshawe’s pathway into the Guest Relations Management - Concierge Specialist program, or other post-graduate programs and degrees such as International Hotel Management at Royal Roads University. 

Program Overview

Through this progressive, interactive program, students will prepare for a career in hotel and resort 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. 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.

 

Uniforms and Equipment

 

Co-op Opportunities & Career Information ​​​​​​

Co-op Opportunities 

The Hospitality – Hotel and Resort Services Management program offers a cooperative education component, which provides students the opportunity to gain invaluable first-hand work experience within their chosen field. Here are some co-op jobs that have kick-started the careers of some Hospitality – Hotel and Resort Services Management students before even graduating! 

Dining Room Service Manager
Supervise, schedule, train and evaluate servers while managing tables and seating as well as dining room cleanliness and maintenance.

Front of House Management Intern
Gain experience in a global hotel brand at a luxury 5-star resort in a picturesque tropical island.

Guest Services Agent
Maintain sales and customer service functions upholding customer service standards for a cruise line.

For more information regarding co-op, please check out our co-op site or contact the Co-op Office at coop@fanshawec.ca to connect with a consultant.

Career Information

The passionate, hardworking, innovative and goal-oriented graduates of Fanshawe’s Hospitality – Hotel and Resort Services Management (Co-op) program will find exciting career paths into supervisory and management positions supporting hotels, resorts, entertainment facilities, cruise ships, casinos and retirement residences around the world. 

 

Did you know Fanshawe consistently ranks high in graduate employment rates among large colleges in Ontario? 

Here are some examples of career opportunities for graduates of Fanshawe’s Hospitality – Hotel and Resort Services Management (Co-op) program:

Operations Consultant
Collaborate with leading hotel owners and management companies to experience diverse functional areas within the hospitality industry.

Beach Resort Director of Operations
Develop strategies to help a leadership team maximize revenue and profitability while ensuring excellent guest services are provided at a resort.

Assistant Resort Manager
Assist with day-to-day operations, maintenance and staff of a resort.

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Program Progression

Fall intake

 

Fall

Winter

Summer

Year 1

Level 1

Level 2

Work Term

Year 2

Level 3

Level 4

 

 

Winter intake

 

Winter

Summer

Fall

Year 1

Level 1

Level 2

Work Term

Year 2

Level 3

Level 4

 

 

Photo of Shaina Turgeon

The practical skills, connections and hands-on experience from Fanshawe’s Hotel and Resort Services Management program were essential to my career path. As a co-op student, I was able to put into practice the skills I learned, and from there, build my work portfolio to open doors to my future. Success in the tourism and events industry is highly dependant on experience and networking. Fanshawe’s program allowed me to grow both and led me to start my own business.

Shaina Turgeon
Hospitality - Hotel and Resort Services Management (Co-op) graduate
Learning Outcomes
  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.

 

Program Availability

Canadian Students

Start Dates
Locations
Availability

Full Time Offerings

2022 September
London - Downtown
Open
2023 January
London - Downtown
Open

International Students

Start Dates
Locations
Availability

Full Time Offerings

2022 September
Toronto Campus
Open
2023 January
Toronto Campus
Open
2023 January
London - Downtown
Open
2023 May
Toronto Campus
Open

Program Details

Program Code
HMT8

Program Coordinator:

Alysha McCoubrey

Delivery
Co-op
Day Time
Full-Time
Credential
Ontario College Diploma

Admission Requirements

OSSD 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)
OR
Academic and Career Entrance Certificate (ACE) 
OR
Ontario High School Equivalency Certificate (GED) AND:
-Any Grade 11 Mathematics* (C), (U) or (M)
OR
Mature Applicant with standing in the required courses stated above 

Note:
  • *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.
English Language Requirements

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

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

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 Criteria

Applicant Selection Criteria

Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
  1. Preference for Permanent Residents of Ontario
  2. 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)
  3. Achievement in the Admission Requirements
Post-Admission Requirements

Post-Admission Requirements

See Post-Admission Requirements

Tuition Summary

London - Downtown

Canadian Costs
$8,362.87
Total Cost of Program
International Costs
$31,721.90
Total Cost of Program

Toronto

International Costs
$31,747.00
Total Cost of Program

*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.

 

Courses

Level 1
Take all of the following Mandatory Courses:
HOSP-1020Hotel & Resort Operations3
The Hospitality industry today exists in a dynamic and global environment and the 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. Hotel 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-1210Math for Hospitality2
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.
HOTL-1014Guest Relations3
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.
COOP-1020Co-operative Education Employment Prep1
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.
COMP-1517Technology for Hospitality3
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-1042Reason & Writing 1-Tourism/Hospitality3
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.
FDMG-1144Food & Beverage Operations3
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 operations withing the hotel industry. Students will explore the basics of service, floor plans, product knowledge and health and safety regulations.
ANTH-1012Cultural Anthropology3
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.
View all courses

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