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  • Hospitality – Hotel and Restaurant Operations Management (Co-op option available)

Hospitality – Hotel and Restaurant Operations Management (Co-op option available)

Co-op option available – September Intake Only


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Credential
Ontario College Diploma
Location
Whitby
OCAS Code
HROM
Next Intake
May 2023
View all intakes
Faculty
Faculty of Hospitality & Horticultural Science (HHS)
Length
Four semesters
Co-op
Learn more about co-op options
Delivery
For program delivery information, click here.
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Come visit us at OPEN HOUSE
Saturday, April 1 Register Now for Open House

Program Overview

Be part of one of the fastest-growing industry segments in the world. Hotels, resorts, restaurants, cruise ships, casinos, entertainment venues and conference centres are all benefiting from an increasing number of travellers from around the globe. Learn the essential operational skills and management techniques that employers value in this vibrant business. Explore the diverse career paths that are available to you, as you unleash your passion for customer service excellence and profitable hospitality business operations. The world of accommodation, food and beverage, travel and tourism is yours to discover.

Intakes and Availability

Date Domestic Availability International Availability
May 2023OpenWaitlistedApply now
September 2023OpenWaitlistedApply now
January 2024OpenOpenApply now
May 2024Open Apply now
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Food Service
Hospitality
Co-operative Education

Admission Requirements

  • Ontario Secondary School Diploma (OSSD) or Mature Student Status
    AND
  • Grade 12 English (C or U)

January and MAY STARTS

This program is offered in a fast-track format (16 months) from January or May until the following April or August. Students complete all four semesters consecutively. January start students finish the following April; May start students finish the following August. Co-op option not available however students still complete 120 hours of Field Placement work experience.

Tuition

  • Year one domestic: $2,848 (CAD)
  • Year one international: $14,312 (CAD)

View full costs

Semester 1 Courses

  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Customer Service (CSRV 2200)
  • Food Safety and Sanitation (FOOD 1200)
  • Food Preparation and Global Cuisine (FOOD 1202)
  • Managing Teams and Leadership (HOSM 3200)
  • Culinary Nutrition (NUTR 2200)
  • Introduction to Tourism and Hospitality (TOUR 1201)

View all courses

Food Service
Food Service
Hospitality
Hospitality
Co-operative Education
Co-operative Education

Technology recommendations

To help students succeed in programs with remote learning requirements, Durham College’s IT Services department has identified minimum technology recommendations. While these are not program requirements, these suggestions will help ensure students have the right tools to support a quality remote learning experience.

View all recommendations

Co-operative Education (co-op)

The best way to succeed in your field is to immerse yourself in it! Co-op is an excellent way to build your professional network, explore career paths and apply in-class teachings to real work situations. Co-op is a model of education that integrates academic learning with workplace learning in fields relevant to our students’ academic and personal goals. Similar to an academic course, work terms are a mandatory component to this form of experiential learning. 

View more

Career Options

What you could be:

  • Guest service representative
  • Restaurant manager
  • Concierge
  • Front office supervisor
  • Hotel manager
  • Sales manager
  • Banquet maitre’d
  • Night auditor
  • Housekeeping supervisor
  • Food and beverage supervisor
 

View all career options

Program Details

The program focuses on the management of hotel, restaurant and tourism enterprises and is designed to provide you with a thorough foundation of the professional skills required to begin a career in these sectors. Given the hands-on nature of the hospitality industry, all courses are designed to provide you with active learning opportunities including labs for food and beverage preparation and service and front desk operations, along with numerous case studies and simulation exercises. Built on three key themes – profitable business management, exemplary customer service and an appreciation of sustainable hospitality management practices – each course will take you on an exploration of the various business aspects of the hospitality service industry, including:

  • Catering
  • Customer service
  • Event planning
  • Financial and human resource management
  • Food service
  • Hotel operations
  • Marketing
  • Restaurant operations
  • Entrepreneurship

Teamwork, effective decision-making, critical thinking and leadership skills are explored in Year 1 and also emphasized throughout the second year of the program. You will also participate in a capstone course in Semester 4 designed to provide you with an opportunity to apply the skills you have acquired throughout the program as you operate a full-service hotel through a robust simulation program.

To develop a better affiliation with industry and further your skills, you will be invited to apply to the co-op option during your first semester. Qualified students will complete a four-month, paid work term in the summer between the second and third semesters of the program.  Students can also choose to complete an 120-hour field placement to gain work experience during their fourth semester.

The Hospitality - Hotel and Restaurant Operations Management program is offered at the Whitby campus, home of the college’s W. Galen Weston Centre for Food (WC). This incredible learning environment provides access to state-of-the-art labs, classrooms and meeting spaces all designed to offer you the best possible learning experience.

Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.

Program 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.

Admission Requirements

  • Ontario Secondary School Diploma (OSSD) or Mature Student Status
    AND
  • Grade 12 English (C or U)

January and MAY STARTS

This program is offered in a fast-track format (16 months) from January or May until the following April or August. Students complete all four semesters consecutively. January start students finish the following April; May start students finish the following August. Co-op option not available however students still complete 120 hours of Field Placement work experience.

Courses

The courses listed below are for incoming students. If you are a current student, please refer to your program of study for the year you began your program. Your program of study can be found on MyDC.

Semester 1

  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Customer Service (CSRV 2200)
  • Food Safety and Sanitation (FOOD 1200)
  • Food Preparation and Global Cuisine (FOOD 1202)
  • Managing Teams and Leadership (HOSM 3200)
  • Culinary Nutrition (NUTR 2200)
  • Introduction to Tourism and Hospitality (TOUR 1201)

Semester 2

  • Accounting for Hospitality (ACCT 1208)
  • Beverage Knowledge (BEV 2200)
  • Career Planning (CAPL 4200)
  • Restaurant and Beverage Operations (FOOD 2102)
  • Hotel Operations (HOOP 2200)
  • Human Resource Management for Hospitality (HRM 4205)

Semester 3

  • Catering and Banquet Services (CEP 3200)
  • Field Placement Workshop (FWKW 3200)
  • General Education Elective (GNED 0000)
  • Advanced Hotel Operations (HOOP 3202)
  • Hospitality Finance (HOSF 3200)
  • Marketing and Social Media (MKTG 4213)
  • Restaurant Service (REST 3200)

Semester 4

  • Entrepreneurship (ENTR 4203)
  • Field Placement - HROM (FWK 3200)
  • General Education Elective (GNED 0000)
  • General Elective Credit (GNED 1000)
  • Hospitality Capstone (HCAP 4200)
  • Risk Management (HRSK 4201)

Courses and course descriptions are subject to change. Please note that as a result of COVID-19 the 2023-2024 program of study may be modified to accommodate program delivery changes.

Costs

This program contains a co-op option. Click here for information on program costs for co-op students.

Career Options

What you could be:

  • Guest service representative
  • Restaurant manager
  • Concierge
  • Front office supervisor
  • Hotel manager
  • Sales manager
  • Banquet maitre’d
  • Night auditor
  • Housekeeping supervisor
  • Food and beverage supervisor
 

Where you could work:

  • Hotel or Resort
  • Restaurant
  • Conference centre
  • Golf course, event or sporting venue
  • Cruise ship
  • Recreational services
  • Gaming organization or casino
  • Long term care facilities

 

Experiential Learning

Field placement

Students completing a field placement will participate in a 120-hour, unpaid work experience in the fourth semester. This will provide the opportunity to integrate theory with practice under the supervision of an industry professional. Students work at hotels, restaurants, catering companies, food service operations, golf courses, tourism operations or other locations, applying their skills from the classroom on the job. 

On-campus activities

From student-focused special events, to employment in the W. Galen Weston Centre for Food’s restaurant to special projects, there are countless opportunities for students to further their learning beyond the labs.

Program Transfer, Degree Completion and Additional Credentials

Graduates may be eligible to apply their academic credits towards further study through Durham College and partner Canadian and international colleges and universities. These include:

  • Bachelor of Commerce (Honours) – Ontario Tech University
  • Bachelor of International Tourism and Hotel Management - Griffith University
  • Bachelor of Arts (Honours) International Hospitality Management - Robert Gordon University
  • Bachelor of Arts (Honours) International Tourism Management - Robert Gordon University
  • Bachelor of Arts (Honours) Events Management (Taught Route) - Robert Gordon University
  • Bachelor of Arts in International Hotel Management - Royal Roads
  • Irish Institutes of Technology
  • Bachelor of Arts in Hotel Management – Institute of Technology, Tralee
  • Bachelor of Hospitality Management - Vancouver Island University

For more information, please visit our pathways page.

Technology Recommendations

To help students have the best remote learning experience possible, Durham College’s IT Services department has identified technology recommendations for each program based on course needs and software requirements. While not required, students may want to consider these suggestions if they are purchasing a computer or laptop for the upcoming academic year.

Processor: i3
RAM: 4GB
Storage: 256GB SSD
Operating System: Microsoft Windows 10 Professional or Education x64 SP1
Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version)
Network Adapter: 802.11ac 2.4/5 GHz wireless adapter
Camera: Webcam/built-in camera
Internet connection

Questions regarding technology recommendations can be directed to the IT Service Desk  or the school office.

Co-operative education (co-op)

The best way to succeed in your field is to immerse yourself in it! Co-op is an excellent way to build your professional network, explore career paths and apply in-class teachings to real work situations. Co-op is a model of education that integrates academic learning with workplace learning in fields relevant to our students’ academic and personal goals.

Students starting in the Hospitality – Hotel and Restaurant Operations Management Diploma program each September will be invited to apply to the co-op option during their first academic semester. Entrance to the co-op option is limited and the processes for securing a work term are competitive. Students enrolled in the co-op option are required to complete a four-month, paid work term between the second and third semesters of their program.

Supports are available through the Experiential Learning office to assist students with securing their work terms. In addition, the Experiential Learning office is in contact with co-op students and their employers during the work terms to help with any questions. Upon completing the work term, co-op students return to campus to complete their final two academic semesters of the program before graduating.

Program Sequence
September intake:

Fall
(September to December)
Winter
(January to April)
Summer
(May to August)
Year 1 Academic semester 1 Academic semester 2 Co-op work term
Year 2 Academic semester 3 Academic semester 4

 

*Co-op is only available for students who start the Hospitality – Hotel and Restaurant Operations Management program each September

Courses

CO-OP Option
SEMESTER 1

  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Customer Service (CSRV 2200)
  • Food Safety and Sanitation (FOOD 1200)
  • Culinary Nutrition (NUTR 2200)
  • Introduction to Tourism and Hospitality (TOUR 1201)
  • Food Preparation And Global Cuisine (FOOD 1202)
  • Managing Teams And Leadership (HOSM 3200)

SEMESTER 2

  • Accounting for Hospitality (ACCT 1208)
  • Beverage Knowledge (BEV 2200)
  • Hotel Operations (HOOP 2200)
  • Co-op and Career Preparation (COOP 1000)
  • Restaurant And Beverage Operations (FOOD 2102)
  • Human Resource Management For Hospitality (HRM 4205)

CO-OP WORK TERM

Co-op Work Term 1 (HROC 1000)

The co-op experience provides the opportunity for students to consolidate their professional knowledge and skills in a practice setting. The work term will provide students with work experience in the accommodation, food, and beverage, and travel and tourism industries. The work term expands students’ learning environment to real work settings where they will be challenged to apply their academic knowledge and practical skills. Students will be assessed on performance and ability to demonstrate knowledge, skills, professional standards, and ethics.

SEMESTER 3

  • Catering and Banquet Services (CEP 3200)
  • General Elective Credit (GNED 0000)
  • Hospitality Finance (HOSF 3200)
  • Advanced Hotel Operations (HOOP 3202)
  • Marketing And Social Media (MKTG 4213)
  • Restaurant Service (REST 3200)

SEMESTER 4

  • Entrepreneurship (ENTR 4203)
  • General Elective Credit (GNED 0000)
  • General Elective Credit (GNED 1000)
  • Hospitality Capstone (HCAP 4200)
  • Risk Management (HRSK 4201)
Courses and course descriptions are subject to change.

Co-op administrative fee

Once transferred to the co-op option of this program, students will have a co-op administrative fee of $475 assessed to their accounts during the academic semester(s) prior to scheduled work term(s). The administrative fee goes to support the broad array of support services provided to co-op students. These services are dedicated to support student success.

Please note fees displayed are estimates based on information available at the time the estimate is produced.

RESIDENCY: Canadian Citizen or Permanent Resident International

INTAKE: Fall/Winter/Spring

Year 1

Semester 1
Tuition: $1,423.9
Program Fee: $659.25
Ancillary Fee: $265.02
DCSI Ancillary Fee: $369.29
Co-op Fee: $0
Total: $2,717.46
Semester 2
Tuition: $1,423.89
Program Fee: $0
Ancillary Fee: $265.91
DCSI Ancillary Fee: $85.12
Co-op Fee: $475
Total: $2,249.92

Year 2

Semester 3
Tuition: $1,423.9
Program Fee: $362.16
Ancillary Fee: $246.18
DCSI Ancillary Fee: $369.29
Co-op Fee: $0
Total: $2,401.53
Semester 4
Tuition: $1,423.89
Program Fee: $0
Ancillary Fee: $247.07
DCSI Ancillary Fee: $85.12
Co-op Fee: $0
Total: $1,756.08

 

Learn more

Find more information about the benefits of becoming a co-op student.

Find more information about the benefits of becoming a co-op employer.

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