This course will explore current and future trends impacting the global hotel and food service systems industries. These trends include environmental sustainability, revenue management, technological innovations and ownership/management trends. Utilizing hotel property management systems (PMS), case studies, field trips, and guest speakers, students will be exposed to the current state and future opportunities presented by the hotel and food services industries.
Course code: HOSP 2225
Credits: 1.5
Tuition: $0
Length: 22.5 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2225
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 72926 | September 2, 2025
to December 12, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 72927 | September 2, 2025
to December 12, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 72928 | September 2, 2025
to December 12, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 72929 | September 2, 2025
to December 12, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 72930 | September 2, 2025
to December 12, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Environmental sustainability.
- Revenue management.
- Technological innovations.
- Ownership/management trends.
- Utilizing hotel property management systems (PMS).
- Ethical, legal and cultural issues impacting the global hotel and food service industries.
- Globalization and consolidation of the hotel food services industries.
PLAR is assessed through an interview with the department leader or designate.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
