Diploma in Tourism and Hotel Management Co-op

The Tourism and Hotel Management Program at SELC offers an extensive curriculum designed to prepare students for leadership roles within the vibrant tourism and hospitality sectors. This program is structured to provide a comprehensive understanding of the operational, managerial, and strategic aspects of the tourism and hospitality industry.

Hospitality Management Students

Skills That Students Gain

What Will Students Learn With the Tourism & Hotel Management Diploma?

Through this comprehensive program, students will acquire the skills and knowledge necessary to manage and lead in the fast-paced world of tourism and hospitality. They will learn to navigate the complexities of service delivery at hotels, operations management, and strategic marketing in tourism, all while maintaining a focus on customer satisfaction and operational excellence. The program’s blend of theoretical study and practical application ensures that graduates are well-equipped to meet the challenges and seize opportunities in their future careers in the tourism and hospitality industry.

  • Skills in overseeing food and beverage operations
  • Techniques for effective team management
  • Operational skills for front office
  • Financial management
  • Sales strategies
  • Expertise in planning and managing F&B services

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Our job placement rate in Canada

The program encompasses a broad range of courses

Courses in Tourism & Hotel Management Diploma

This course provides the students with a comprehensive introduction to the many entities that make up the hospitality industry, as well as an overview of today's hot issues, including ethical challenges and management concerns. Numerous examples, exhibits, and statistics give students an up-to-date look at the dynamic hospitality field.

This course will give students the knowledge of what is required to become a professional server as well as a basic understanding of some of the management processes in food and beverage service. All aspects of food and beverage service and some management requirements are covered, including food and beverage service, professional server requirements, legalities, guest communication, technology, management roles, staffing roles, organization of restaurants as well as banquet, catering and buffet management.

This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Students learn the principles of supervision and are presented with a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices for supervisors and define the required competencies for supervisors. Students will have an opportunity to examine current leadership best practices that have an impact on the way people are managed.

In this course students will learn the foundations of business communications by discussing and reviewing the importance of effective communication skills, communicating in teams, mastering listening, nonverbal communication skills, and the practice of intercultural communications in the global environment. Students will practice the three-step writing process to plan, write and complete business messages in electronic media and online social media alternatives (Email,Twitter, Blogs, etc.).

This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

This introductory accounting course accentuates the interrelationship between business principles and accounting. Information presented is based on the most recent uniform systems of accounting for hotels and restaurants.

The course has an international focus, which is especially important in this era of increasing globalization. Business markets have become internationalized—domestic companies are expanding overseas as foreign companies seek to enter domestic markets—therefore, it is crucial that today’s students be exposed to business and cultural examples from other parts of the world.

This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and point-of-sale reports.

Career Opportunities for Students

Jobs & Career For Students in Canada

As Canada continues to be a popular destination for tourists and business travelers alike, the need for skilled hospitality managers remains strong. Graduates of this program are well-positioned to meet these demands, contributing to the growth and success of Canada’s vibrant hospitality sector.
  • Hotel Manager
  • Food & Beverage Supervisor
  • Front Desk Agent
  • Housekeeping Manager
  • Hotel and Restaurant Administration
  • Hospitality Sales and Marketing Coordinator

    Average salary for 

    a Food & Beverage Supervisor 

    $46,156/ a year

    Diploma in Hospitality Management

    Access to the Brightest Future

    Success Stories

    Start dates at students’ convenience

    Start Dates for the Program 

    Students who would like to study Tourism & Hotel Management Diploma can decide on any date to start the program. Program start dates are subject to change. Our team will assist you in finding the best available date regarding your study plans in Canada.

    Terms
    Spring
    Summer
    Fall
    Start Dates in 2024
    May 06
    Jul 02
    Aug 12
    Sep 23
    Nov 04