Advanced Diploma in Hospitality and Tourism Management Co-op
This two-year advanced diploma focuses on the latest developments in this field. Upon successful completion, you will be ready to take on a management position within the hospitality industry.
This program is powered by Oracle Hospitality, Knowledge Matters’ Case Simulations Hospitality Collection and Perlego.
Fees & Facts
This two-year advanced Co-op diploma will equip you with leadership skills and competencies to effectively manage a team and operations while understanding organizational behavior in the tourism and hospitality industry.
From operational strategies and marketing prowess to how to navigate performance and control systems, learn to lead with service excellence in Canada and beyond.
- Develop professional hospitality management competencies and learn the principles behind important management concepts, such as operational strategies, performance and control systems and effective marketing approaches
- Achieve good customer service through successful leadership and teamwork and understand the difference between individual, interpersonal, and collective organizational behavior
- Appreciate and understand the role of managers within the hospitality and tourism industry
- Strengthen your resume with Canadian work experience
- Co-op placement
- Worker Health and Safety
- Awareness Certificate
- Workplace Hazardous Materials Information System (WHMIS)
- Food Handlers Certificate
- Smart Serve Certificate
- First Aid Certificate
innRoad aims to streamline operations for hoteliers and increase revenue through innovative software. This tool provides students with hands-on experience for managing inventory, processing reservations and generating financial reports that detail operational results. Through innRoad’s simulation tool, students are able to gain valuable insights into how hotels are able to optimize performance and improve guest experiences.
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.
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.
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
- Front Desk Manager
- Business and Marketing Analyst
- Guest Relations Manager
- Imaging Specialist
You will have at least 960 guided learning hours,, followed by 600 practicum 480 practicum hours in an established business.
The work placement will help you apply the theories you learn to practical business situations. We will help you secure your work placement by sending you for interviews.
The modules include:
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 and 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
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 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.
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 on 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; 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.
Upon program completion, you will be required to complete 480 hours of work placement in a suitable business environment. Appropriate business sectors for a placement include hotels, restaurants, clubs and resorts.
Work activities will vary depending on the placement, but the key responsibilities include being supervised at all times, observing all workplace and school safety and security procedures, dressing appropriately, interacting professionally with staff, learning about the work environment, and participating in the daily routine as required by the employer.
A work placement has been incorporated so you can put into practice the theoretical components of the program in practical learning situations and apply your skills to facilitate business operations. We will help you secure your work placement by sending you for interviews. Upon completion of your practicum, you are required to submit your placement report and an evaluation form will be completed by your supervisor for you to successfully graduate.
- Have an Ontario Secondary School Diploma or equivalent or be at least 18 years of age and pass the Wonderlic test.
For non-native English speakers:
- Successful completion of TSoM EAP Level 4 or
- Have the required IELTS 5.5 score or equivalent or
- Pass the TSoM English Assessment (Written onsite or online with exam proctor)
For more information on English language requirements, please see English Proficiency page
Computer Use Expectation
In order to successfully progress through your studies at Toronto School of Management (TSoM), it is recommended that you have access to a personal computer or laptop. TSoM offers access to computer labs on campus, but availability cannot be guaranteed and some program software may not be available on all open access computers.
You must successfully complete all seventeen modules to be awarded the TSoM Advanced Diploma in Hospitality and Tourism Management Co-op.
The assessment of each module consists of:
- Individual assignment or class test: 50%
- Final exam: 50%
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||4.33|
|A||85 – 89||4.0|
|A-||80 – 84||3.67|
|B+||77 – 79||3.33|
|B||73 – 76||3.0|
|B-||70 – 72||2.67|
|C+||67 – 69||2.33|
|C||63 – 66||2.0|
|C-||60 – 62||1.67|
|F||0 – 59||0|
Upon completion of this program, you will be awarded an Advanced Diploma in Hospitality and Tourism Management Co-op.
Graduates from this diploma can consider career opportunities under NOC 6525 which includes positions such as:
- Front desk manager
- Guest service manager
- Restaurant manager
- Food service manager
- Travel manager
- Travel information manager
- Visitor information manager
- Catering manager
- Event and meeting manager
- Sales manager
- Corporate travel manager
Jazheel, our student in the Diploma in Hospitality & Tourism Management Co-op program from the Philippines, tells us why she chose to study at TSoM and provides us with tips for aspiring international students.
May MalihanAs 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 CuadrosNathaly 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 PontesLeticia 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.