Advanced Diploma in Hospitality and Tourism Management

Advanced Diploma in Hospitality and Tourism Management

Advanced Diploma in Hospitality and Tourism Management

This two-year program will give you the skills necessary to enter the hospitality sector in a management position.

This program is powered by Oracle Hospitality, Knowledge Matters’ Case Simulations Hospitality Collection and Perlego.

Oracle HospitalityKnowledge MattersPerlego

Fees & Facts

2022 Fees:
$17,745 CAD
Fees after scholarship*
International Students

$12,000 (Daytime session)
$8,500 (Evening session)

Domestic Students

$6,580 (Daytime / Evening session)


2023 Fees:
$17,995 CAD
Please note that 2023 tuition fees will be applicable from August 1st, 2022 when applying for any of 2023 intakes
Fees after scholarship*
International Students

$14,250 (Daytime session)
$11,250 (Evening session)

Domestic Students

$11,250 (Daytime / Evening session)

*Additional fees may apply. All fees are in Canadian dollars. Please see Fees page to learn more.

Duration:
Full-time:
Academic: 
48 weeks in-class
Total length: 78 weeks including scheduled breaks

Start Dates:

July 4, 2022
September 6, 2022
November 7, 2022


January 9, 2023
March 6, 2023
May 1, 2023
July 3, 2023
September 5, 2023
October 30, 2023

Class Time:
Daytime
Evening

Program Outcomes

  • Gain the skills required by this sector including efficient management techniques
  • Learn about the impact of excellent customer service
  • Understand the vital role managers play in this sector

Learning Partners

Oracle Hospitality

The program is powered by Oracle Hospitality. OPERA Property Management Cloud Service by Oracle Hospitality is a cloud-based, mobile-enabled platform for next generation hotel property management. You will learn how to use the Oracle property management system as if you were to be working in a hotel.

Knowledge Matters

The program is powered by Knowledge Matters’ Case Simulations Hospitality Collection. The Hospitality Collection offers students experiential learning on the fundamentals of hotel management and lodging operations via interactive, visually immersive simulations.

Perlego

This program is powered by Perlego. It is a digital online library focusing on the delivery of academic, professional and non-fiction eBooks. It is a subscription-based service that offers users unlimited access to over 2,000 academic publishers and offers an impressive 600,000+ professional and academic titles across 900+ different topics and subtopics for the duration of subscription.

Co-op Experience

The co-op term provides you with an opportunity to integrate academic studies with related employment experience. We have a co-op placement policy* in the field of studies.

The co-op work experience could include positions in the following areas:
  • General Manager
  • Manager
  • Front Desk Manager
  • Business and Marketing Analyst
  • Guest Relations Manager
  • Imaging Specialist
  • Captain
  • Superintendent
* Students will be offered paid or unpaid entry-level positions related to their field of studies. The Career Services Department will provide full support to students on booking and preparing for interviews. It is the student’s responsibility to perform well during all interviews as well as during the full length of the co-op term. Placements are subject to availability and will vary based on the program, season and job market changes as well as the student’s English level and previous professional and academic experience. Should the co-op placement not be available the student will be required to complete a Capstone Project as an alternative to graduate from the program.
Hospitality Career Readiness:
1. Hospitality Career Readiness

This module aims to introduce you to the professional hospitality culture and mindset in Canada and will develop and enhance your written, verbal, interpersonal communication skills and presentation techniques to ensure success in any business environment.

You will also explore the fundamentals of Microsoft Office, workplace health and safety procedures and acquire the required skills and knowledge to get a SmartServe certificate, which will increase your employability.

2. Introduction to Hospitality and Tourism

The aim of this module is to provide an understanding of the nature of hospitality and its products from a local and international perspective. You will get a holistic understanding of the industry, including the impacts of hospitality on destination economies, communities and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on your own country and consider how hospitality can have a strategic developmental function.

3. Front Office Operations

This module introduces the systems and procedures required for front desk office operations and emphasizes the importance of high standards in personal qualities and the provision of customer service. You will develop knowledge and skills in reception procedures as well as gain an understanding of the key legislation regarding reception procedures. Finally, you will also evaluate the suitability of different procedures for a range of hotel outlets.

4. Food and Beverage Operations

The aim of the Food and Beverage Operations module is to provide an understanding of the operational aspects behind this. Students will also understand how to cater to an international clientele in a range of establishments, in order to encourage an appreciation of the origins of food and beverage and to understand the various factors involved in meeting customer needs.

You will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and get sufficient knowledge to produce a detailed plan for specified food and beverage operations.

5. Food Sanitation, Safety and Health

This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operate in a safe, hygienic and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

6. Hospitality Accounting

The aim of this module is to provide the knowledge, skills and techniques that help with the management decision-making process. You will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.

7. Customer Service

The aim of this module is to provide a better understanding of what customer service is and how this can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes effective communication skills in customer relations and services and you will learn how to deal with various customer-related situations.

8. Organizational Behavior in Hospitality Industry/h6>

This is an introduction to the basic concepts and topics in organizational behavior (OB). This module focuses on OB at three levels: individual, interpersonal and collective. At the individual level, you will cover decision-making, motivation, and personality; at the interpersonal level, you will cover power, influence and negotiations. Finally, the course will move to the collective level where you’ll look at groups and managing change.

9. Facilities and Operations Management

This module introduces the balance of generic management skills that form the core of an organization, the value and the risk in processes and highlights facilities operations. The module will ensure that students have the required operational skills for the delivery of the facilities services that are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.

10. Food and Beverage Management

This module focuses on the analysis of operations and determines the best course of action in food and beverage operations and management. It examines ways to maximize service efficiency and productivity to satisfy the demands of today’s guests. Topics also include organization of food and beverage operations, marketing, nutrition, menus, standard product costs and pricing strategies, productions, service, cost controlling, facility design, layout and equipment.

11. Human Resource Management

This module will provide an in-depth understanding of the strategic and coherent approach to an organization’s most valued assets – the people working there who individually and collectively contribute to the achievement of the objectives of the business.

This module will also focus on effective business practices in the hospitality industry, such as performance and reward management, to ensure the motivation and success of the human resources of the company.

You will be introduced to different learning theories and styles, helping you reflect on your learning experience and increasing your effectiveness as independent self-learners. In addition, you will be involved with personal development planning (PDP) to improve your employability and professional skills.

12. Meetings, Incentives, Conferences and Events

This module introduces you to this sector of the tourism industry and will cover both business and leisure events. The specific characteristics of meetings, incentives, conferences and events will be discussed, including the impacts on tourism development, conference marketing, management of meetings and conferences and the growing importance of events tourism.

13. Marketing in Hospitality and Tourism

This module will provide a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It will also help you understand marketing contexts better in order to achieve the organization’s goals and objectives and to maximize revenue and profit in the long-term.

14. Trends & Issues in Hospitality and Tourism Industry

The aim of this module is to provide students with an understanding of how to identify emerging issues in the tourism and hospitality industry and examine their impact. The module will ensure that students are able to understand how important it is to tackle these emerging issues and evaluate their impact efficiently.

15. Resort Management

This module introduces the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including quality management, operational strategies and performance and control systems. You will also consider the use of revenue and pricing, principles of sustainability, effective marketing approaches as well as legal considerations.

16. Niche and Specialty Tourism

Niche and Specialty Tourism studies a wide range of forms of tourism that are becoming increasingly important. The module covers culinary and beverage tourism, health and medical tourism and a wide range of other specialty/niche types of tourism. This will provide you with the ability to recognize and apply strategies appropriate for particular circumstances and to successfully compete for visitors.

You must successfully complete all sixteen modules to be awarded the TSoM Advanced Diploma in Hospitality and Tourism Management.

The assessment of each module consists of:
  • Individual assignment or class test: 50%
  • Final exam: 50%

 

Work Placement Report: Pass/Fail

If you do not pass the module, you can re-take the module when it is offered next and by paying a retake fee.

Letter Grade Percentage Grade Point
A+ 90 – 100 4.3
A 85 – 89 4.0
A- 80 – 84 3.7
B+ 77 – 79 3.3
B 73 – 76 3.0
B- 70 – 72 2.7
C+ 67 – 69 2.3
C 63 – 66 2.0
C- 60 – 62 1.7
D 50 – 59 1.0
F 0 – 49 0.0

Upon completion of this program, you will be awarded an Advanced Diploma in Hospitality and Tourism Management Co-op.

Hospitality Career Readiness:
1. Hospitality Career Readiness

This module aims to introduce you to the professional hospitality culture and mindset in Canada and will develop and enhance your written, verbal, interpersonal communication skills and presentation techniques to ensure success in any business environment.

You will also explore the fundamentals of Microsoft Office, workplace health and safety procedures and acquire the required skills and knowledge to get a SmartServe certificate, which will increase your employability.

2. Introduction to Hospitality and Tourism

The aim of this module is to provide an understanding of the nature of hospitality and its products from a local and international perspective. You will get a holistic understanding of the industry, including the impacts of hospitality on destination economies, communities and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on your own country and consider how hospitality can have a strategic developmental function.

3. Front Office Operations

This module introduces the systems and procedures required for front desk office operations and emphasizes the importance of high standards in personal qualities and the provision of customer service. You will develop knowledge and skills in reception procedures as well as gain an understanding of the key legislation regarding reception procedures. Finally, you will also evaluate the suitability of different procedures for a range of hotel outlets.

4. Food and Beverage Operations

The aim of the Food and Beverage Operations module is to provide an understanding of the operational aspects behind this. Students will also understand how to cater to an international clientele in a range of establishments, in order to encourage an appreciation of the origins of food and beverage and to understand the various factors involved in meeting customer needs.

You will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and get sufficient knowledge to produce a detailed plan for specified food and beverage operations.

5. Food Sanitation, Safety and Health

This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operate in a safe, hygienic and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

6. Hospitality Accounting

The aim of this module is to provide the knowledge, skills and techniques that help with the management decision-making process. You will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.

7. Customer Service

The aim of this module is to provide a better understanding of what customer service is and how this can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes effective communication skills in customer relations and services and you will learn how to deal with various customer-related situations.

8. Organizational Behavior in Hospitality Industry/h6>

This is an introduction to the basic concepts and topics in organizational behavior (OB). This module focuses on OB at three levels: individual, interpersonal and collective. At the individual level, you will cover decision-making, motivation, and personality; at the interpersonal level, you will cover power, influence and negotiations. Finally, the course will move to the collective level where you’ll look at groups and managing change.

9. Facilities and Operations Management

This module introduces the balance of generic management skills that form the core of an organization, the value and the risk in processes and highlights facilities operations. The module will ensure that students have the required operational skills for the delivery of the facilities services that are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.

10. Food and Beverage Management

This module focuses on the analysis of operations and determines the best course of action in food and beverage operations and management. It examines ways to maximize service efficiency and productivity to satisfy the demands of today’s guests. Topics also include organization of food and beverage operations, marketing, nutrition, menus, standard product costs and pricing strategies, productions, service, cost controlling, facility design, layout and equipment.

11. Human Resource Management

This module will provide an in-depth understanding of the strategic and coherent approach to an organization’s most valued assets – the people working there who individually and collectively contribute to the achievement of the objectives of the business.

This module will also focus on effective business practices in the hospitality industry, such as performance and reward management, to ensure the motivation and success of the human resources of the company.

You will be introduced to different learning theories and styles, helping you reflect on your learning experience and increasing your effectiveness as independent self-learners. In addition, you will be involved with personal development planning (PDP) to improve your employability and professional skills.

12. Meetings, Incentives, Conferences and Events

This module introduces you to this sector of the tourism industry and will cover both business and leisure events. The specific characteristics of meetings, incentives, conferences and events will be discussed, including the impacts on tourism development, conference marketing, management of meetings and conferences and the growing importance of events tourism.

13. Marketing in Hospitality and Tourism

This module will provide a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It will also help you understand marketing contexts better in order to achieve the organization’s goals and objectives and to maximize revenue and profit in the long-term.

14. Trends & Issues in Hospitality and Tourism Industry

The aim of this module is to provide students with an understanding of how to identify emerging issues in the tourism and hospitality industry and examine their impact. The module will ensure that students are able to understand how important it is to tackle these emerging issues and evaluate their impact efficiently.

15. Resort Management

This module introduces the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including quality management, operational strategies and performance and control systems. You will also consider the use of revenue and pricing, principles of sustainability, effective marketing approaches as well as legal considerations.

16. Niche and Specialty Tourism

Niche and Specialty Tourism studies a wide range of forms of tourism that are becoming increasingly important. The module covers culinary and beverage tourism, health and medical tourism and a wide range of other specialty/niche types of tourism. This will provide you with the ability to recognize and apply strategies appropriate for particular circumstances and to successfully compete for visitors.

You must successfully complete all sixteen modules to be awarded the TSoM Advanced Diploma in Hospitality and Tourism Management.

The assessment of each module consists of:
  • Individual assignment or class test: 50%
  • Final exam: 50%

 

Work Placement Report: Pass/Fail

If you do not pass the module, you can re-take the module when it is offered next and by paying a retake fee.

Letter Grade Percentage Grade Point
A+ 90 – 100 4.3
A 85 – 89 4.0
A- 80 – 84 3.7
B+ 77 – 79 3.3
B 73 – 76 3.0
B- 70 – 72 2.7
C+ 67 – 69 2.3
C 63 – 66 2.0
C- 60 – 62 1.7
D 50 – 59 1.0
F 0 – 49 0.0

Upon completion of this program, you will be awarded an Advanced Diploma in Hospitality and Tourism Management Co-op.

Hear from our students and faculty

Watch these videos to gain a deeper perspective of studying at TSoM.

May Malihan

As a young professional, May wanted to expand her horizons and to have a formal education in Hospitality and Tourism. She chose TSoM after learning about its accolade as the Best Hospitality and Tourism Post-Secondary Education Institution in Ontario last 2020.

May Malihan, Hospitality and Tourism – Philippines

Nathaly Cuadros, Hospitality and Tourism – Peru

Leticia Pontes, Hospitality and Tourism – Brazil

Alex Baracat, Hospitality and Tourism – Brazil

Heidy Ann Short, Hospitality and Tourism – Curacao

Ruan Carlos, Hospitality and Tourism – Brazil

May Malihan, Hospitality and Tourism – Philippines

May Malihan

As a young professional, May wanted to expand her horizons and to have a formal education in Hospitality and Tourism. She chose TSoM after learning about its accolade as the Best Hospitality and Tourism Post-Secondary Education Institution in Ontario last 2020.

Nathaly Cuadros, Hospitality and Tourism – Peru

Nathaly Cuadros

Nathaly spent most of her life in Spain and there she studied at a university and acquired a bachelor’s degree in Tourism. As a degree holder, Nathaly felt that she needed something new, which is why she decided to study at TSoM.

Leticia Pontes, Hospitality and Tourism – Brazil

Leticia Pontes

Leticia is one of our amazing students from Brazil, studying for the Diploma in Hospitality and Tourism Management Co-op. She works for After Breast Cancer as an events coordinator in completion of her co-op program.

Alex Baracat, Hospitality and Tourism – Brazil

Alex Baracat

Alex Baracat, originally from Brazil, shares his life story on how he was able to successfully achieve his longtime dream of being a permanent resident in Canada.

Heidy Ann Short, Hospitality and Tourism – Curacao

Heidy Ann Short

Heidy, from Curacao, graduated in October of 2020 with the Diploma in Advanced Hospitality and Tourism Management Co-op. Heidy left her whole life back home and came to Toronto. She initially planned on being here for vacation but fell in love with this amazing city. She decided to stay and pursue her studies with TSoM.

Ruan Carlos, Hospitality and Tourism – Brazil

May Malihan

As a young professional, May wanted to expand her horizons and to have a formal education in Hospitality and Tourism. She chose TSoM after learning about its accolade as the Best Hospitality and Tourism Post-Secondary Education Institution in Ontario last 2020.
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