Bachelor of Hospitality and Food Service Systems Management

CREDENTIAL: Bachelor's Degree

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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.

Tuition: 13358*

Credential: Bachelor's Degree

Length: 2 0 years

Hours: Full-time

Delivery: Class-based

Campus: Downtown Downtown

Start Dates: Sep

106^K

Job openings predicted
(2018-2028)^†

106^K

Job openings predicted
(2018-2028)^†

Why choose us

Bachelor of Hospitality and Food Service Systems Management

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Meet instructors, ask questions, and tour our facilities.

What you will learn

Top hospitality business and management practices
Planning, design, and implementation of hospitality initiatives
Business and community impact evaluation
Financial and operations management
Research and statistical analysis
E-business and social media marketing
Current events and change management
Effective communication in the local, national, and global hospitality market
Formal and informal meeting procedures
Labour relations, ethics, and hospitality-related law
Cultural diversity in British Columbia and Canada
Community leadership and issue resolution
Entrepreneurship

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.

Lectures, seminars, and group discussions
Oral presentations
Reflective writing
Research papers and case studies
Individual and group projects
Computer simulations
Quizzes
Homework
Final exams

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

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.

Recommended Characteristics

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 *

Monday to Wednesday from 8 a.m. to 4 p.m.

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.

Plan of Study Grid
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	Service Marketing	3
HOSP 3960	Research Methods for 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 Deposit	0 (0 non-refundable) Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee description	Fee Amount	Notes
Application fee	36
Tuition Tuition	13358	Breakdown Tuition Breakdown 0 - Year 1 0 - Year 2 6679 - Year 3 6679 - Year 4 0 - Year 5
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

Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

* 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 $300 non-refundable deposit.

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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ONLINE

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MAIL

Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Attend an Information Session

Meet instructors, ask questions, and tour our facilities.

† British Columbia Labour Market Outlook 2018: Tourism and Hospitality Industry Profile

Bachelor of Hospitality and Food Service Systems Management

Bachelor of Hospitality and Food Service Systems Management

Attend an Information Session

What you will learn

What to expect

Program Duration and Maximum Time for Completion

Admission requirements

Program-specific

General

Recommended Characteristics

Courses *

Prior learning assessment and recognition

Important Notes

Fees and other costs *

Apply now

Attend an Information Session

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