Hospitality Management offers specialized training in front office management, food and beverage service management, hotel accounting, facility management, leadership, loss prevention and management of human resources and general management in this highly competitive a fast growing service industry. The Diploma program is combination of academic and real life practical work experience that students will learn during their Co-op work experience. Program is half academic and half Co-op. New Link College Richmond BC Campus is offering this program in partnership with the American Hotel and Lodging Educational Institute (AHLEI) earn 1 Certificate). Accreditation of program by AHLEI will increase the credibility of program as it is the premier institution providing training and education in the field of hospitality services.
Career Occupation* (if applicable)
There are several NOCs where HM Diploma graduate will be able to work. The best suited one is 6525 that includes following key occupations among others;
front desk clerk, night – hotel clerk, reservations – hotel
clerk, room – hotel day clerk – hotel desk clerk, hotel front desk agent front desk clerk, hotel front desk hotel clerk front office clerk, hotel front office hotel clerk, guest service agent, guest service representative, guest service representative, hotel guest services agent, front office hotel concierge, hotel night auditor, hotel receptionist night auditor, hotel reception clerk, reservations clerk, hotel room service clerk, hotel superintendent of services
Grade 12 or equivalent; or mature student with English language proficiency with a proof of a minimum score of 5.5 in IELTS or equivalent. If applicant does not have proof of english language proficiencey, he/she has to pass New Link College ESL adult program.
Student is required to bring his/her own laptop or tablet when program starts.
Upon completion of this program the successful student will have reliably demonstrated the ability to:
§ Elaborate present environment in the hospitality industry.
§ Perform front office operations including reservations, check-in, check-out and staffing procedures
§ Explain the basics of catering including bookings and overseeing profitability
§ Identify target markets and use various sales and marketing methods
§ Use fundamental accounting practices to track income, costs and return on investment
§ Maintain a clean and attractive establishment through planning, organizing and staffing
§ Be aware of procedures for hiring, firing, performance evaluation techniques, benefits, and union relations
§ Apply all aspects of Food and Beverage service
§ Identify various loss avenues and their prevention in hospitality industry
§ Demonstrate a leadership role in the hospitality industry
§ Apply hospitality management concepts at the work place during Co-op.
Method(s) of Evaluation*
Following are indicators to assess the learning process of a student:
· Attendance: 10%
· In-Class Activities/Quizzes: 30%
· Mid-term Exam: 30%
· Final Exam: 30%
For Co-op part, please see Joint Evaluation.
At least 75% attendance, and
At least 60% marks in overall performance mentioned in above section
For AHLA credential, 70% passing marks are required.
Duration of program is distributed as follow;
1. Academic Instructional Hours: 1040 -52 weeks
2. Co-op hours: 1040 hours – 52 weeks
3. Total Duration: 2080 hours – 104 weeks
Students are expected to have at least 10 hour of homework per week to complete this course.
Required Course Materials
Following books are required text. All books are published by American Hotel & Lodging Educational Institute (AHLEI)
|1. Lodging and food service industry|
|2. Hospitality today|
|3. Management of food and beverage operations|
|4. Supervision in hospitality industry|
|5. Hotel and restaurant accounting|
|6. Hospitality facility management and design|
|7. Leadership and management in HM|
|8. Managing front office operations|
|9. Managing housekeeping operations|
|10. Managing hospitality human resources|
|11. Revenue management; maximizing revenue in HM|
|12. Security and loss prevention management|
|13. Hospitality sales and marketing|
List the titles of the courses in this program in the order they are provided and the hours of instruction allotted to each.
For programs with work experience component(s) list the number of hours of instruction for each work experience component of the program. List the work experience element in the order in which it is provided along with the other courses in the program.
|Title of Course/Work Experience Component *||# of Hours*|
|1. Lodging and food service industry||80|
|2. Hospitality today||80|
|3. Management of food and beverage operations||80|
|4. Supervision in hospitality industry||80|
|5. Hotel and restaurant accounting||80|
|6. Hospitality facility management and design||80|
|7. Leadership and management in HM||80|
|8. Managing front office operations||80|
|9. Managing housekeeping operations||80|
|10. Managing hospitality human resources||80|
|11. Revenue management; maximizing revenue in HM||80|
|12. Security and loss prevention management||80|
|13. Hospitality sales and marketing||80|
|Total Academic Hours||1040|
|Front desk, house keeping, food & beverage operation||260|
|Supervision, management, leadership||260|
|Sales and marketing, revenue management||260|
|Accounting and loss prevention||260|
|Total Co-op Hours||1040|
|Total Program Hours||2080|
Tuition Fee (Variable)
Application Fee: $200.00 (non-refundable)
Tuition: $ 14,300.00
Textbooks Fee: $ 1,500.00
Application Fee: $ 200.00 (non-refundable)
Tuition: $ 16,900.00
Textbooks Fee: $ 1,500.00