Learn how successful hotels, restaurants, resorts, and hospitality organizations are managed. Canada's hospitality sector employs approximately 1.9 million people and continues to create opportunities across tourism, accommodations, food and beverage, events, and guest services. This comprehensive diploma helps students develop the leadership, operational, and business skills needed to support long-term career growth while gaining over 3 months of industry experience through a co-op placement.
CredentialDiploma
Duration48 Weeks
Co-op12-week Co-op (480 hours)
Schedule20 hours/week, Monday – Friday, daytime and evening classes
DeliveryIn-Class, Online (Synchronous)*, or Combined
“I decided to attend Brighton College because I want to pursue a career in tourism and event planning. I had a great experience here. I liked my instructors and classmates, and the courses were interesting. I also liked the small class sizes. The staff were very helpful and approachable.
– Payal Kant, Hospitality Management DiplomaLearn about the Hospitality Management Diploma, its industry-recognized curriculum, and the leadership and operational skills developed through study and co-op experience.
The Hospitality Management Diploma prepares students for careers managing the operations, teams, and guest experiences that drive success in today's hospitality industry.
Through a comprehensive hospitality-focused curriculum, students develop the leadership, communication, and business skills needed to support hotels, resorts, restaurants, tourism organizations, and other hospitality businesses.
Students explore the key departments that contribute to hospitality success, including front office operations, housekeeping management, food and beverage operations, hospitality sales and marketing, accounting, facilities management, and human resources. They gain an understanding of how these areas work together to deliver exceptional guest experiences while maintaining efficient and profitable operations.
A major focus of the program is leadership and people management. Students learn how hospitality organizations recruit and develop employees, supervise teams, manage performance, resolve workplace challenges, and create service-focused cultures that support both guest satisfaction and business success.
As hospitality employers continue to seek skilled supervisors and future leaders, graduates develop the operational and management knowledge needed to support career advancement beyond front-line roles. The program helps students build the confidence and professional skills required to contribute to hospitality organizations in leadership-oriented environments.
The program concludes with a co-op placement providing over 3 months of industry experience. Students have the opportunity to apply their classroom learning in a professional hospitality setting while building industry connections and gaining valuable workplace experience before graduation.
Upon completion of this program, the successful student will have the ability to:
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 40 hours, 2 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 40 hours, 2 weeks.
Prerequisite: none.
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.
Duration: 40 hours, 2 weeks.
Prerequisite: none.
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.
Duration: 40 hours, 2 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
This course is designed to provide students with a solid background in hospitality sales and marketing. The focus of the textbook is on practical sales techniques for selling to the targeted markets.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 60 hours, 3 weeks.
Prerequisite: none.
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.
Duration: 20 hours, 1 week.
Prerequisite: none.
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.
Duration: 480 hours, 12 weeks.
Refer to Language Proficiency Policy for details.
*Mature Student is defined as an individual who is 19 years of age or older at the start of the program.
*Under no circumstances can these Admission Requirements be waived.
Data sourced from WorkBC. Occupation information aligned with the National Occupational Classification (NOC).
Career-path occupations generally require additional industry experience, employer training, certification, professional registration or further education. Completion of this program does not by itself confer a professional licence or protected occupational designation.
