Have Questions? Talk to an Educational Advisor at 604-430-5608
Have a question? Talk to an Educational Advisor today.

Hospitality Management Diploma


View our Video

The purpose of the Hospitality Management Diploma program is to provide students with the skills necessary to work in the area of Hospitality Management. Participants will gain valuable knowledge that reflects the most current practices and trends in today's hospitality industry.

Brighton College has partnered with the Educational Institute of the American Hotel and Lodging Association (AHLA) to deliver a well-rounded, proven curriculum designed to provide initial employment skills with the potential for future management growth. This program focuses on general business management concepts taught in the context of the hospitality industry. It covers critical areas such as Supervision, Human Resources, Accounting and Sales and Marketing.

In addition to a Diploma in Hospitality Management from Brighton College, students who pass their AHLA exams will receive certificates for each of those courses. Students may also be eligible to receive the following from AHLA: Hospitality Management Diploma, Hospitality Operations Certificate, Hospitality Fundamentals Program as well as Rooms Division Specialization if they complete the required courses related to these certificates.

Students will receive following certifications upon successful completion of program/required exams:

  • Brighton Hospitality Management with Co-op Diploma
  • Single course AHLEI (American Hotel & Lodging Educational Institute) certificate
  • Hospitality Management Diploma
  • Hospitality Operations Certificate
  • Hospitality Fundamentals Program
  • Rooms Division Specialization
  • Food Safe Level 1
  • Serving it Right

Admission Requirements

  • High school diploma (or equivalent) or mature student status;
  • Domestic: Grade 10 English or pass College English assessment; International student: IELTS 6.0 proof (or equivalent) or pass College English assessment

Our Hospitality programs are developed with partnerships with:

AHLEI
Previous Frame Next Frame
  • Page 1 of 5
    Experiential Learning
  • Page 2 of 5
    Opportunities for Travel
  • Page 3 of 5
    Experiencing Tourism for Life
  • Page 4 of 5
    Working in Diverse Teams
  • Page 5 of 5
    Building Marketable Skills

EMPLOYMENT OPPORTUNITIES

  • Catering for Public and Private Sector
  • Food and Beverage Operation
  • Front Desk
  • Event Organization and Management
  • Sales and Marketing for Hotels
  • Housekeeping
  • Tour and Travel
  • Entertainment and Leisure
  • Conferencing
  • Hospitality Accounting
  • Night Audit
  • Hotel and Restaurant Internal Auditing Cruise Ship Services
  • Institutional Accommodation
  • Public and private recreational lifestyle clubs

The following chart shows potential earnings in the Hospitality Management industry.
Click on a hospitality career to show or hide salary wages. You can compare earnings this way!

Data provided by PayScale.

COURSE DESCRIPTIONS

BUS100, 60 Hours, 3 Weeks | Business Communications
Students will practice business writing skills, applying the mechanics of style, developing proofreading and editing skills and using words effectively. They will apply verbal and non-verbal styles to a variety of business communications. The students will also practice career and interpersonal skills necessary for success in the workplace, such as conflict resolution and business etiquette. They will work in teams to examine administrative, ergonomic and efficiency functions of a business office. Students will also learn about using PowerPoint to deliver demonstrations, training, and presentations in a professional manner.

Skills and Benefits Acquired - Writing, Editing, Teamwork, Presentation Skills
HSP250, 60 Hours, 3 Weeks | Supervision in the Hospitality Industry
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. This course will cover onboarding new employees, procedures for managing conflict, how to motivate staff, the role of technology and social media on recruiting and reference checks, the cost and benefits of training as well as how to use technology for employee scheduling.

Skills and Benefits Acquired - Self Awareness, Teamwork, Leadership
HSP333, 60 Hours, 3 Weeks | Managing Front Office Operations
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

Skills and Benefits Acquired - Planning, Process Management, Analytical Skills
HSP468, 40 Hours, 2 Weeks | Managing Technology in the Hospitality Industry
This course will give students a basic understanding of purchasing, implementing, maintaining and effectively managing a variety of technology systems. This course will cover applications for all operational areas as well as security maintenance for technology.
HSP103, 60 Hours, 3 Weeks | Hospitality Today: An Introduction
This course provides students a comprehensive introduction to the many entities that make up the Hospitality Industry, as well as an overview of today’s hot issues including but not limited to ethnical challenges and management concerns. The course features information on green hotels and restaurants, hotel technology, application of management techniques as well as how internet, e-mail and social media have changed the hospitality marketing.
HSP304, 40 Hours, 2 Weeks | Leadership and Management in the Hospitality Industry
This course teaches students leadership abilities and helps them develop an understanding of high-performance teams and employee empowerment. This course will provide students with an understanding of diversity and cultural change as well as prepares leaders to put management tools into action to enhance service and boost business.
HSP338, 40 Hours, 3 Weeks | Managing Housekeeping Operations
This course shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. The content reflects the extensive changes in the hotel industry such as energy management, sustainability and "green" housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.). This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

Skills and Benefits Acquired - Planning, Communication, Ego-Management Skills
HSP387, 40 Hours, 2 Weeks | Security and Loss Prevention Management
Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.

Skills and Benefits Acquired - Planning, Problem Solving, Assessment Skills
HSP281, 60 Hours, 3 Weeks | Hospitality Facilities Management and Design
This course will provide students with an overview of the physical plant of a hotel or restaurant, as well as strategies for how to work effectively with the engineering and maintenance department.

Skills and Benefits Acquired - Comprehension, Writing, Research
HSP357, 60 Hours, 3 Weeks | Managing Hospitality Human Resources
This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices as well as employment laws that have an impact on the way people are managed.

Skills and Benefits Acquired - Human Resources Knowledge, Teamwork, Diversity Awareness
HSP241, 60 Hours, 3 Weeks | Management of Food and Beverage Operations
This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

Skills and Benefits Acquired - Leadership, Team Management, Work Flow Management
HSP472, 60 Hours, 3 Weeks | Hospitality Sales and Marketing
This course is designed to provide students with a solid background in hospitality sales and marketing. The main focus of the textbook is on practical sales techniques for selling to the targeted markets.

Skills and Benefits Acquired - Sales, Critical Thinking, Business Etiquette
HSP261, 60 Hours, 3 Weeks | Basic Hotel and Restaurant Accounting
Accounting operations in today’s hotels and restaurants require specialized knowledge and skills as well as an understanding of the interrelationship of business principles and accounting. This course provides a basis for understanding accounting concepts and procedures and how they relate to the processing of hospitality financial data, the flow of financial information in the accounting cycle and the financial statements produced.

Skills and Benefits Acquired - Analytical Skills, Problem Solving, Calculations
BUS500, 20 Hours, 1 Week | Employment Readiness/Job Search
This course helps students prepare the required job search skills and knowledge they need to become employed. Students will learn the best known job search techniques to find viable opportunities, strategies to differentiate themselves from the competition and how they will add value to prospective employers in today’s competitive global economy.

Skills and Benefits Acquired - Job Search Skills, Presentation Skills, Sales Skills
WEP480, 480 Hours, 12 Weeks | Co-op
A co-operative (co-op) work placement provides students with the opportunity to implement their newly acquired knowledge and skills from their academic program into relevant work experience. During the co-op, students will be considered employees who are actively engaged in productive work. The experience provides students with coaching, work-site monitoring and employer evaluations. Students will also gain deeper insight into the industry, explore their different career opportunities, and observe professionals in practical situations. They will acquire situation-specific skills and identify areas that may need to be developed further. To ensure a high quality co-op experience, the institution will monitor both the student and the employer throughout the co-op. At the conclusion of the co-op, students and employers jointly complete a written evaluation of the student’s performance to direct the future career development of the student.

Skills and Benefits Acquired - Communication, Workplace Skills, Situational Problem Solving
ENHANCE YOUR CAREER


" The friendly staff gave me some great advice which helped me choose the right program. Not only did I become certified in the International Trade industry, but I also gained a college diploma! "
Patrick Lalonde Brighton College Alumni

Please email me information about your school and programs. I may cancel consent at any time.