Program delivery note

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Prepare for an exciting career in hotels and resorts - 2022/2023

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.

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 workplace 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 graduation 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.

 ​​​​

 

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.

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

The graduate has reliably demonstrated the ability to:

  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 Progression

Fall intake

 

Fall

Winter

Summer

Year 1

Level 1

Level 2

Work Term

Year 2

Level 3

Level 4

 

 

 

Winter

Summer

Fall

Year 1

Level 1

Level 2

Work Term

Year 2

Level 3

Level 4

 

 

Admission Requirements - 2022/2023

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

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 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

Courses

Hospitality - Hotel and Resort Services Management (Co-op)-2022/2023

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.

Level 2
Take all of the following Mandatory Courses:
ACCT-1104Accounting Fundamentals3
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.
COMM-3080Comm for Tourism & Hospitality3
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.
HOSP-3009Hotel & Resort Operations 23
The accommodations sector of the hospitality industry continues to evolve within our global landscape. This course will provide a more focused approach within club and resort operations. Students will explore the operational concepts of popular resort concepts to gain insight on the different roles, specific departments and key positions involved. Through this approach, students will learn how Resorts establish business concepts to provide a complete packaged vacation experience for travellers.
HOTL-3015Guest Relations 23
In this course students will build upon the content from Guest Relations 1. The holistic customer experience will be explored as students explore the customer journey from initial interaction to loyal customer. Topics such as brand development, culture, processes, services, customer touchpoints and technology will be explored.
FDMG-3055Food & Beverage Operations 23
In this course students will take a deeper look at restaurant operations within the hotel industry focusing on food and beverage production. Costing, inventory and quality control will be explored along with building customer experience.
TOUR-1015Tourism Recreation & Leisure3
This course will explore the various recreation and lesiure activities related to hotels and resorts and cruises. Promotions, operations and facilities will be discussed through case studies of a variety of operations such as cruises, resorts, casinos and residences.
HOTL-1018Accommodations Management4
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.

Level 3
Gen Ed - Take a 3 credit General Education elective course.
Take all of the following Mandatory Courses:
HOSP-1021Sustainable Facilities Management3
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-5002Revenue Management3
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.
MGMT-3103Organizational Management3
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.
HOTL-3016Purchasing & Cost Control3
This course analyzes the management of food, beverage, labour and other costs within a hospitality operation. Purchasing food and beverage and managing costs associated with employee labour within the hospitality industry requires complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. The importance of menu planning, controlling food production and the proper management of inventories are examined in addition to scheduling of labour based upon hotel occupancy. Systems to monitor food and beverage costs at the operational level of a hotel will also be explored.
HOTL-3017Residence Management3
This course will examine residence management as it relates to the retirement residence industry, community residences and student residences. Students will analyze the principles of the Canadian legislation involving to these residences, along with the operational issues concerning recreational activities, food and beverage, and unique client needs.
MKTG-1113Marketing & Social Media3
The purpose of this course is to provide 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.

Level 4
Take all of the following Mandatory Courses:
ECON-3008Global Economics3
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, global trends and economic performance. The course also focuses on fundamentals of personal finance, including budgeting, banking trends, credit options, asset management, investment strategies and retirement planning.
LAWS-3058Law & Risk Management3
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.
HOTL-3012Catering & Events3
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.
FINA-3048Financial Mgmt & Analysis3
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.
DEVL-1062Career Development3
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.
HOTL-3018Strategic Hotel Management4
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.
MGMT-3104Human Resources for Hotel3
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.

Gen Ed - Electives
Take 3 General Education Credits -
Normally taken in Level 3

Program Residency
Students Must Complete a Minimum of 22 credits in this
program at Fanshawe College to meet the Program Residency
requirement and graduate from this program

Careers - 2022/2023

Career Opportunities

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 - 2022/2023

A Co-operative Education Program
A Two-Year Ontario College Diploma Program
Program Code: HMT8
Campus Code: LCD (LCD - London Downtown)
September/January Admission
15 week terms
Academic Calendars available at
www.fanshawec.ca/academicdates

Contact

School of Tourism, Hospitality and Culinary Arts: 519-452-4289

Program Description

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.

Other Information

  • 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.

 

Co-operative Education

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 work term.

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.

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 Pathways

  • 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 Details

More details

Canadian Students

Start Dates
Locations
Availability

Full Time Offerings

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

International Students

Start Dates
Locations
Availability

Full Time Offerings

2022 January
London - Downtown
Open
2022 September
London - Downtown
Open
2023 January
London - Downtown
Open
Program Code
HMT8

Program Coordinator:

Alysha McCoubrey

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