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.
Bachelor of Hospitality Management
Entrance award
January and September intakes of this full-time program is eligible for financial award.
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.
- Apply models of financial, operations, and strategic management in their roles as hospitality professionals.
- Apply research methods and statistical analysis to help make informed business decisions.
- Apply models of change management to support innovation in hospitality organizations.
- Communicate effectively and professionally in person, in writing, and online, with all stakeholders, including employees, suppliers, guests, owners, and industry network.
- Lead and collaborate in formal and informal meetings.
- Analyze critical issues related to labour relations, ethics, and law in the hospitality industry.
- Attend to the diversity, inclusion, and equity dimensions within the global hospitality industry.
- 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
In this program, students will normally complete the 60-credit course requirement over two years, consisting of four terms. The maximum time for completion is five years.
Instructional activities include presentations, discussions, research, reflective writing, role plays, case studies, individual and group work, and authentic learning activities within the hospitality and tourism environment. Instruction has been designed employing learner centred activities to promote collaboration, engagement, and active learning.
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
- A two-year diploma of at least 60 credits in hospitality management, business, or a related field of study, with a minimum cumulative grade point average of ‘C’ (61%) (CGPA 2.0), as determined by the institution.
- Note: English language and/or math assessments may be required.
General
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
- Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.
Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Program Considerations
The following are recommended characteristics of BHM students:
- Genuine interest and enthusiasm for the hospitality industry
- Possess a hospitality mindset of going above and beyond
- 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
Courses *
Monday to Wednesday from 8 a.m. to 4 p.m.
Prior learning assessment and recognition
Students may request formal recognition of prior learning attained through informal education, work, or other life experience, including Indigenous ways of knowing. Credits may be granted to students who are able to sufficiently demonstrate the learning outcomes of specific courses.
PLAR is available for all courses in the program, except:
- HOSP 3960 Research Methods in Business
- HOSP 4330 Hospitality Capstone 1
- HOSP 4360 Hospitality Capstone 2
Methods of PLAR vary by course, and may include standardized testing, or submission of a project or portfolio along with a presentation to faculty, the Department Head, and course instructor. Please contact the Department for details.
See Prior Learning Assessment and Recognition policy for more information.
*International Students requesting PLAR, please contact VCC International Education Advising to learn how PLAR can impact immigration status, prior to proceeding with the PLAR request.
| Term One | Credits | |
|---|---|---|
| HOSP 3910 | Statistical Decision Making | 3 |
| GNED 3210 | Multiculturalism in Business | 3 |
| HOSP 3104 | Hospitality Revenue Management | 3 |
| HOSP 3320 | Operations Management | 3 |
| HOSP 3820 | Hospitality Financial Management | 3 |
| Credits | 15 | |
| Term Two | ||
| HOSP 3960 | Research Methods in Business | 3 |
| HOSP 3201 | Talent & Culture | 3 |
| HOSP 3670 | Services Marketing | 3 |
| HOSP 3203 | Hospitality Business Law | 3 |
| HOSP 3360 | Decision Making Analysis | 3 |
| Credits | 15 | |
| Term Three | ||
| HOSP 4330 | Hospitality Capstone 1 | 3 |
| HOSP 4101 | Sustainability and Innovation in Business | 3 |
| HOSP 4102 | Digital Marketing in Hospitality | 3 |
| HOSP 4103 | Global Tourism | 3 |
| HOSP 4370 | Revenue Management Analysis | 3 |
| Credits | 15 | |
| Term Four | ||
| HOSP 4360 | Hospitality Capstone 2 | 3 |
| HOSP 4460 | Leadership in Organizations | 3 |
| HOSP 4610 | Entrepreneurship | 3 |
| HOSP 4203 | Event Management and Sales | 3 |
| HOSP 4204 | Capital and Asset Management | 3 |
| Credits | 15 | |
| Total Credits | 60 | |
Important Notes
-
Students may not register for more than five courses in one term without department permission.
* 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 *
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 36 | |
| Tuition Tuition | 13358 | |
| Student union | 256 | |
| College initiative | 171 | |
| Materials | 0 | not including textbooks |
| Campus resource | 268 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 550 | |
| Temporary Medical Insurance | 0 | |
| U-PASS | 663 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a non-refundable deposit ($300 or $500, depending on program).
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
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Did you know? This program has 1 day of in-person classes per week, along with classes online, providing you with the flexibility to balance work and school.
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Entrance award
January and September intakes of this full-time program is eligible for financial award.
† British Columbia Labour Market Outlook 2018: Tourism and Hospitality Industry Profile