Learn the principles and practices of hospitality and food service systems administration and prepare to manage such operations in public and private facilities. Gain careers in careers in hotels, cruise ships, convention centres, and dining establishments.
(2018-2028)†
Hospitality and Food Service Systems Management
Entrance award
September intake 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:
- Demonstrate a level of interpersonal and inter-cultural awareness through effective communication as a hospitality and/or institutional food service system management professional in an inclusive and diverse workplace.
- Use leadership, conflict and relationship management skills and tools to make sound management decisions and recommendations.
- Evaluate financial information and revenue management strategies to support the goals of a hospitality and/or institutional food service system industry.
- Act in a professional, ethical and lawful manner within the hospitality and/or institutional food service industry by applying health and safety, employment, labour relations, and privacy legislation standards.
- Provide responsible and professional food and beverage services ensuring compliance with food safety and sanitation standards.
- Explain various industry roles and responsibilities at the front line, supervisory, management and executive levels.
- Develop marketing, promotional and sales strategies for food service operations within the hospitality industry.
- Analyze emerging industry trends, technological innovations and environmentally sustainable practices in both hospitality and food service management.
- Examine the sectors of tourism, hospitality, and institutional food service system industries and their economic, social, geopolitical and environmental impacts.
- Demonstrate critical thinking and problem solving skills in their work and hospitality and food service professionals.
What to expect
Program Duration and Maximum Time for Completion
The program is delivered over four academic terms. Maximum time to complete the program is five (5) years.
Upon successful completion of the first year of study (30 credits), students may choose to exit the program and receive a Certificate in Hospitality and Food Service Systems Management. Maximum time to complete the certificate is two (2) years.
The program has been designed to involve students in a variety of learning environments and instructional delivery methods. Throughout the program students participate in interactive lectures, seminars, group discussions, role plays, case studies, career development, and authentic learning activities within the hospitality, tourism, and institutional food service systems environments. The industry-related co-op prepares future hospitality leaders to manage effectively. Most of the classroom time exposes students to both the theory and practical application of hospitality management concepts and skills. Course projects strengthen the understanding of course topics and give students opportunities to apply effective leadership and management practices. Students will have the opportunity to self-reflect and build upon managerial and leadership strengths and interests when developing career plans, portfolios and industry networks. Instruction has been designed employing learner-centred activities to promote collaboration, engagement, and active learning.
Admission requirements
Program-specific
- Grade 12 graduation or equivalent
- Knowledge of English demonstrated by one of the following:
- English 12 with a minimum 'C-' grade, or equivalent
or - English Language Proficiency at a minimum English 12 'C-' level
- English 12 with a minimum 'C-' grade, or equivalent
Upon acceptance to the program, the following two certificates must be completed in the first term:
- Valid Foodsafe Level 1 Certificate
- Valid Serving It Right Certificate
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 hospitality industry is primarily a people business. The Hospitality and Food Service Systems Management Diploma Program has been designed to strengthen and encourage interpersonal skills and a leadership/team approach to course work. Students work with fellow students, industry representatives, members of the college community, hospitality employers and their workers, and the public. Students must have a hospitality mindset of going above and beyond, the desire to work effectively in a team, and the ability to work well with others in an environment that embraces diversity and inclusion.
Courses *
Classes are generally held Monday to Thursday, 8 a.m. - 5 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 1360 Food and Beverage Operations
- HOSP 1365 Principles of Food Production
- HOSP 2360 Restaurant Operations
- HOSP 2240 Work Experience Co-Op
Methods of PLAR vary by course, and may include exams, professional portfolios, interviews, performance assessments, and other evaluations. 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.
This program can be completed over four (4) terms by successfully completing the following: 15 credits (term 1), 15 credits (term 2), 13.5 credits (term 3), 16.5 credits (term 4).
| First Year | Credits | |
|---|---|---|
| HOSP 1310 | Introduction to Tourism | 3 |
| HOSP 1410 | Hospitality Guest Service Management | 3 |
| HOSP 1620 | Hospitality Computer Applications | 3 |
| HOSP 1311 | Introduction to Business Communications | 3 |
| HOSP 1470 | Human Resources Management in Hospitality | 3 |
| HOSP 1360 | Food and Beverage Operations | 3 |
| HOSP 1370 | Accommodation and Lodging Management | 3 |
| HOSP 1860 | Introduction to Hospitality Accounting | 3 |
| HOSP 1312 | Essentials of Business Communication | 3 |
| HOSP 1365 | Principles of Food Production | 3 |
| Credits | 30 | |
| Second Year | ||
| HOSP 2360 | Restaurant Operations | 3 |
| HOSP 2102 | Catering, Meetings and Event Management | 3 |
| HOSP 2620 | Tourism and Hospitality Marketing | 3 |
| HOSP 2311 | Communicating Effectively as a Hospitality Professional | 1.5 |
| HOSP 2660 | Hospitality Sales Management | 3 |
| HOSP 2113 | Global Business Decisions | 3 |
| HOSP 2114 | Management Accounting and Cost Control | 3 |
| HOSP 2470 | Organizational Behaviour | 3 |
| HOSP 2230 | Trends in Global Hotel Management | 1.5 |
| HOSP 2240 | Work Experience Co-Op | 6 |
| Credits | 30 | |
| Total Credits | 60 | |
* 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 | 9632 | |
| Student union | 256 | |
| College initiative | 171 | |
| Materials | 0 | not including textbooks |
| Campus resource | 193 | |
| 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 $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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Entrance award
September intake of this full-time program is eligible for financial award.
† British Columbia Labour Market Outlook 2018: Tourism and Hospitality Industry Profile