Get a comprehensive understanding of business practices in the hospitality industry. Learn to manage guest services for hotels, cruise ships, convention centres, and fine dining establishments.
What you will learn
Upon successful completion of this program, graduates will be able to:
- Apply the principles and key skill sets of successful management and business practices to current events and cases in the hospitality industry.
- Plan, design, and implement sustainable hospitality management and business practices and evaluate their impact on business and community.
- Conceptualize and apply models of financial management, operations management, statistical analysis, research methods, e-Business, social media, marketing and strategic management to current events and simulations in the hospitality industry.
- Conceptualize and apply models of change management.
- Communicate effectively and professionally with local, regional, national, and global hospitality management and business professionals both in person, in writing, and on-line via social media and videoconference settings.
- Lead effective informal and formal meetings.
- Analyze critical issues related to labour relations, ethics, and law in the hospitality industry.
- Attend to the diverse cultural, interactional, and structural dimensions of hospitality management in British Columbia and Canada.
- Provide workplace and community leadership to resolve issues in hospitality management operations.
- Apply entrepreneurial skills in all aspects of their work.
What to expect
Program Duration and Maximum Time for Completion
This program is intended for students with minimal or no experience in the hospitality industry. These students would not qualify for advanced standing as outlined in the Executive Cohort admissions criteria. In this program, students will normally complete the 60-credit course requirement over two years, consisting of four terms. In extenuating circumstances individual student needs will be dealt with on a case-by-case basis.
Instructional activities include presentations, discussions, research, reflective writing, case studies, and individual and group work. Instruction has been designed employing learner centred activities to promote collaboration and engagement.
Learning materials are reviewed on a regular basis to ensure they are current and relevant to the hospitality industry.
Computer simulation learning further distinguishes the BHM program, readying tomorrow’s hospitality leaders to manage efficiently.
Admission requirements
Program-specific
An earned two-year diploma of at least 60 credits in hospitality management, business or a related field of study; with a cumulative grade point average of C or higher (2.0), according to the current VCC grade scale*.
- Applicants must submit all post-secondary transcripts. The College reserves the right to request a language and math assessment from an applicant. Applicants are responsible for the payment of assessment services and fees.
General
- Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
- International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and educational documents as required by their course or program.
- All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.
Program Considerations
The following are recommended characteristics of BHM students:
- Regular access to a personal computer and high-speed internet connection for course materials, including online texts, social media and video conferencing, among others, and online course instruction
- A confident oral and written command of the English language
- Ability to work well in face-to-face and online learning environments
- Ability to work well with others in an environment that embraces diversity
- Ability to maintain a positive ‘hospitality’ attitude
- Proficient computer literacy (knowledge and experience with iPad and tablet computing is a plus)
- Excellent study skills
Courses *
Classes are generally run on Monday to Wednesday from 8:00 a.m. to 4:00 p.m.. Class times are subject to change.
Prior learning assessment and recognition
VCC recognizes Prior Learning Assessment and Recognition (PLAR) as one of multiple pathways for students to complete their individual course of study. PLAR is distinguished from transfer credit and flexible admission. PLAR is available in all courses of the program except for HOSP 3960 Research Methods in Business; HOSP 4330 and HOSP 4360 the Capstone courses.
The BHM Department, in collaboration with the VCC Office of the Registrar, may grant credit for learning acquired through experience and / or non-formal education and training. BHM students who request PLAR must
- Pass a standardized test of more than 80% in the PLAR requested subject material; and /or,
- Complete a project which will be evaluated based on a pre-determined rubric and/or,
- Produce a professional portfolio that validates a working knowledge of the learning outcomes of the PLAR requested course.
Methods 2 & 3 require a presentation before a BHM faculty assessment panel, inclusive at all times of the Department Head and the PLAR requested course instructor. The Department Head, in collaboration with the PLAR requested course instructor, will determine the manner of assessment.
| Term One | Credits | |
|---|---|---|
| HOSP 3310 | Contemporary Canadian Business | 3 |
| HOSP 3320 | Operations Management | 3 |
| HOSP 3820 | Hospitality Financial Management | 3 |
| HOSP 3910 | Statistical Decision Making | 3 |
| GNED 3210 | Multiculturalism in Business | 3 |
| Credits | 15 | |
| Term Two | ||
| HOSP 3360 | Decision Making Analysis | 3 |
| HOSP 3460 | Canadian Labour Relations | 3 |
| HOSP 3860 | Capital and Asset Management | 3 |
| HOSP 3670 | Services Marketing | 3 |
| HOSP 3960 | Research Methods in Business | 3 |
| Credits | 15 | |
| Term Three | ||
| HOSP 4320 | Strategic Hospitality Management | 3 |
| HOSP 4330 | Hospitality Capstone 1 | 3 |
| HOSP 4610 | Entrepreneurship | 3 |
| HOSP 4620 | New Media in Hospitality | 3 |
| HOSP 4810 | Hospitality Revenue Management | 3 |
| Credits | 15 | |
| Term Four | ||
| HOSP 4360 | Hospitality Capstone 2 | 3 |
| HOSP 4370 | Revenue Management Analysis | 3 |
| HOSP 4460 | Leadership in Organizations | 3 |
| HOSP 4660 | Business Innovation | 3 |
| GNED 4260 | Sustainability in Business | 3 |
| Credits | 15 | |
| Total Credits | 60 | |
Important Notes
-
Students in the Regular Cohort program may not register for more than five courses in one term.
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs *
Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 40551 | |
| Student union | 290 | |
| College initiative | 190 | |
| Materials | 0 | not including textbooks |
| Campus resource | 398 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 570 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 704 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
* Tuition and other fees are approximate and subject to increase up to 5% per year. Students will be required to pay increased rates if the fees change at any time during the period of enrolment in the program. Application and assessment fees are non-refundable.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.