PROGRAM OVERVIEW

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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.

This 48-week diploma program is instructor-driven, allowing students to navigate quickly through theory and co-op. The curriculum includes experiential lectures and workshops facilitated by specialized industry experts with at least 5 years experience in the industry. The program also includes a work experience (co-op) at various small and mid-sized hotels throughout the lower mainland. The successful completion of all courses (including 12 weeks of co-op) is required for program graduation. Food Safe and Serving It Right are required for both co-op placement and graduation. In addition to a Diploma in Hospitality Management from Brighton College, students who pass their AHLA exams with at least 70% will receive certificates for each of those courses. Students may also be eligible to receive the following from AHLA: Hospitality Management Diploma, Hospitality Fundamentals Certificate, and International Hotel Management Specialization Certificate.

Both AHLA certifications and Brighton College Hospitality Management diplomas will be granted to students who successfully complete the program. The A.H.L.A. certifications include: Hospitality Management Diploma, Hospitality Fundamentals Certificate, and International Hotel Management Specialization Certificate.

This program is 48 weeks duration:
36 weeks instruction and 12 weeks co-op.

Admission Requirements

At least 18 years old; high school graduation or equivalent; pass college admission test; proof of IELTS level 5.5 or equivalent.

The Hospitality Management Program is Accredited by:

AHLA
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EMPLOYMENT OPPORTUNITIES

  • Hospitality Graduates can work in:
  • Catering for Public and Private Sector
  • Front Desk
  • Food and Beverage Operations
  • Conferencing
  • Event Organization and Management
  • Sales and Marketing for Hotels
  • Hotel Human Resources
  • Accommodation
  • Housekeeping
  • Tour and Travel
  • Entertainment and Leisure
  • Hospitality Accounting
  • Hotel Security
  • At the following locations:
  • Casino
  • Healthcare/Hospital Services
  • Retirement/Community Residence
  • Hotel/Resort
  • Spa/Athletic Clubs
  • Cruise Ships
  • Country Club/Golf Course
  • Restaurants/Nightclubs

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

The Hospitality Management Diploma consists of 18 courses. Most are a combination of experiential classroom based lectures, workshops and seminars, small group discussions, role plays and computer labs.

HSP 250, 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.

Skills and Benefits Acquired - Self Awareness, Teamwork, Leadership
HSP 333, 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
HSP 323, 2 Weeks | Fundamental of Destination Management and Marketing
This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.

Skills and Benefits Acquired - Research, Comprehension, Customer Service Skills
HSP 346, 3 Weeks | Managing Beverage Operations
This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.

Skills and Benefits Acquired - Leadership Skills, Teamwork
HSP 428, 2 Weeks | International Hotels: Development and Management
This course provides the background every hospitality student will need in today's rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

Skills and Benefits Acquired - Planning, Research, Intercultural Communication
HSP 338, 3 Weeks | Managing Housekeeping Operations
Housekeeping is critical to the success of today's hospitality operations. The 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, Analytical Skills, Communication
HSP 387, 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, Analytical Skills, Problem Solving
HSP 281, 3 Weeks | Hospitality Facilities Management and Design
Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.

Skills and Benefits Acquired - Comprehension, Writing, Research
HSP 357, 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, Leadership
HSP 241, 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 - Analytical Skills, Problem Solving, Leadership, Team Management
HSP 472, 3 Weeks | Hospitality Sales and Marketing
This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook's main focus is on practical sales techniques for selling to the targeted markets.

Skills and Benefits Acquired - Sales, Problem Solving, Critical Thinking
HSP 261, 3 Weeks | Basic Hotel and Restaurant Accounting
Accounting operations in today’s hotels and restaurants require specialized knowledge and skills and an understanding of the interrelationship of business principles and accounting. This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle, which results in the production of financial statements.

Skills and Benefits Acquired - Analytical Skills, Problem Solving, Calculations
BUS 100, 2 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.

Skills and Benefits Acquired - Writing, Editing, Teamwork, Presentation Skills
BAF 600, 1 Week | Employment Readiness
This course helps students prepare the required skills and knowledge they need to become and remain employed. They will learn the best known job search techniques to help them differentiate themselves from competition, find viable opportunities and make a case for why and how they will add value to prospective employer in today's competitive global economy.

Skills and Benefits Acquired - Job Search Skills, Presentation Skills, Sales Skills
HSP 500, 12 Weeks | Co-op
Through co-op, students integrate paid, relevant work experience with their academic programs. During these periods of work experience students become full time employees that are actively engaged in productive work. The co-op program will provide students with coaching, work-site monitoring and employer evaluations of students’ performance. Students explore different career opportunities while enriching their understanding of classroom material in a practical context.

Skills and Benefits Acquired - Communication, Workplace Skills, Situational Problem Solving
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" During my time at Brighton College I met many new friends from different cultures and was able to enjoy many different social activities. I would definitely recommend Brighton College to others. "
William Pan Brighton College Alumni