Diploma in Hospitality Management

Program Location: Vancouver, Surrey and Abbotsford

Program Type: Full-Time

The Hospitality Management program consists of 48 weeks of classroom study and 48 weeks of co-op work experience. Students will learn the concepts and techniques related to hotel and restaurant operations, international marketing, food preparation and service, financial analysis, accounting, front and back-office operations, and intercultural team dynamics.

The Hospitality Management program was reviewed and approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.


HM103 Hospitality Today (100 Hours)
  • Hospitality today course is an introduction to the service industry and focuses on career building in the hospitality domain.
  • The program lists down the various segments the industry is divided into and how it differs from the manufacturing businesses.
HM 281 Hospitality Facilities Management and Design (100 Hours)
  • This course lists typical reasons for renovating a hotel, summarizes the life cycle of a hotel, and describes types of renovation.
  • Explaining how a renovation plan is created and implemented. Describes issues that must be addressed after a renovation project is completed.
HM 304 Leadership and Management in the Hospitality Industry (100 Hours)
  • This course describes the traditional functions of management (planning, organizing, coordinating, staffing, directing, and controlling).
  • Explains why a gap exists between them and the actual behavior of managers.
HM 250 Supervision in the Hospitality Industry (100 Hours)
  • This course introduces the concept of management, the role of supervisors in the hospitality industry and, the vast set of competencies that are required in the supervisors.
  • Hospitality supervisors provide a bridge between entry-level staff members and those at higher organizational levels. Supervisors can facilitate communication between employees and upper managers. The course concludes by identifying some of the specific skill sets that are key to supervisory success.
HM 349 Managing Service in the Food and Beverage Operations (100 Hours)
  • This course describes the current developments and trends in the food and beverage industry.
  • Explains legal restrictions and liability issues affecting the service of alcoholic beverages and discusses on-site food service operations in the business and industry, health care, and college and university markets.
HM 338 Managing Housekeeping Operations (100 Hours)
  • This course helps in identifying the role of housekeeping in a hospitality operation. Explains how to follow environmentally sound procedures for sustainable housekeeping.
  • Describes how to plan and organize the work of the hospitality housekeeping department.
  • Discusses the role executive housekeepers play in managing such human resource concerns as diversity, turnover, recruitment, selection, training, scheduling, and motivation.
HM 333 Managing Front Office Operations (100 Hours)
  • This course provides an overview of a hotel’s front office and the role it plays in creating memorable guest experiences.
  • Readers will learn how the front office interacts with other departments, strategies to help keep the hotel profitable, and how e-commerce and social networking affect front office operations.
  • The course includes sections on the impact of technology on hotel operations, including social media, mobile services, device connectivity, mobile payments, and the Internet of Things.
HM 260 Hospitality Industry Financial Accounting (100 Hours)
  • This course describes the accounting process and the roles that accountants play in collecting and presenting financial information.
  • Defines the major classifications of accounts (assets, liabilities, equity, revenue, and expenses) and specific accounts found within each classification.
  • Describes the balance sheet, the income statement, the statement of owners’ equity, the statement of retained earnings, and the statement of cash flows, and discusses the purposes of each.
HM 374 Revenue Management in Hospitality Operations (100 Hours)
  • This course explains the concept of revenue management and the history of its development. Identifies the business traits that create the environment appropriate for the use of revenue management.
  • Distinguishes between strategic and tactical revenue management and explains why this distinction is important. Identifies internal and external measures that can be used to judge a property’s performance
HM 387 Security and Loss Prevention (100 Hours)
  • This course explains the importance of a comprehensive approach to risk management and outlines the business case for managing risk.
  • Discusses in general terms the security and safety responsibilities of hotels.
HM 472 Hospitality Sales and Marketing (100 Hours)
  • This course differentiates marketing from sales and identifies trends that affect marketing and sales in the hospitality industry.
  • Describes the key steps of a marketing plan. Summarizes the duties and responsibilities of positions typically found in a hotel marketing and sales office.
HM 357 Managing Hospitality Human Resources (100 Hours)
  • This course describes the EEOC, distinguishes between EEO laws and affirmative action, and lists major areas of EEO abuse and litigation.
  • Explains the importance of job analysis and describes how the results of job analysis are used in job descriptions and job specifications.
  • Explains and applies methods for forecasting labor demand and identify the advantages and disadvantages of internal and external recruiting.
  • Describes the importance of the selection process and identify the types of selection errors and biases managers must overcome when interviewing job applicants.

High school diploma or equivalent or age of 18 or above

English language proficiency ability (one of):

  • TOEFL PBT 513 or CBT 183 or iBT 65
  • IELTS 5.5
  • Oscar International College English Placement Test – Upper Intermediate Level

Domestic Student

Tuition $13,700
Registration $250
Textbooks $1,200
Total $15,150

International Student

Tuition $13,700
Registration $250
Textbooks $1,200
Total $15,150

96 Weeks (2400 hours) :

  • 48 weeks (1,200 hours)
  • 48 weeks (1,200 hours): Cooperative Placement

Monday – Friday: 20 hours per week or more.

Intermittent Intake.

  • Front Desk Clerk
  • Travel Agency Consultant
  • Food and Beverage Service Manager
  • Restaurant Manager
  • Banquet Manager
  • Catering and Conference Service Manager
  • Cruise Service Manager
  • Casino Service Manager
  • Clubhouse Manager

AHLEI Certificate

The American Hotel & Lodging Educational Institute (AHLEI) is the most recognized standard in training within the hospitality industry and is designed to reflect real-world operational knowledge and skills, and prepare students to enter the workforce confident and ready.

Oscar International’s Hospitality Management diploma program offers the highest standard of education with AHLEI’s academic certifications. After completing a 100-question exam with a passing score of 70% or higher, students will receive a certificate of completion at the end of the course, as well as, a diploma in Hospitality Management at the end of their program.






This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills and Training.




















Diploma in Hospitality Management

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