Hospitality and Food Service Systems Management

CREDENTIAL: Diploma

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Learn professional business management practices for careers in hotels, cruise ships, convention centres, and dining establishments.

Tuition: 9632*

Credential: Diploma

Length: 2 0 years

Hours: Full-time

Delivery: Class-based

Campus: Downtown Downtown

Start Dates: Jan, Sep

106_K

Job openings predicted
(2018-2028)^†

106_K

Job openings predicted
(2018-2028)^†

Why choose us

Hospitality and Food Service Systems Management

Attend an Information Session

Meet instructors, ask questions, and tour our facilities.

Entrance award

September intake of this full-time program is eligible for financial award.

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What you will learn

Effective communication and leadership skills for the hospitality sector
Financial decision-making in the context of a hospitality enterprise
Ethical practices and legal frameworks within the hospitality industry
Hands-on food and beverage service
Front-of-house and back-of-house hotel and restaurant operations
Human relations management in a hospitality setting
Marketing and communications strategies
Hospitality industry trends and sustainability practices
Customer service principles

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 Management. Maximum time to complete the certificate is two (2) years.

Lectures, seminars, and group discussions
Role plays in culinary, hotel, and restaurant settings
Simulations and computer labs
Course projects
Reports and term papers
Independent research
500 hours industry work experience

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

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 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 Hospitality 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).

Plan of Study Grid
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	Hospitality 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 *

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	9632	Breakdown Tuition Breakdown 4816 - Year 1 4816 - Year 2 0 - Year 3 0 - Year 4 0 - Year 5
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

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.

Apply now

PROGRAM START
MONTH/TERM APPLICATION STATUS^*

without valid study permit

with valid study permit

Jan 2025

(Winter term)

Application open date: February 01, 2024 closed closed If you do not have a valid study permit, application is closed. If you have a valid study permit, application is closed.

May 2025

(Spring/Summer term)

Application open date: June 01, 2024 Apply Now Apply Now If you do not have a valid study permit, Apply Now. If you have a valid study permit, Apply Now.

Sep 2025

(Fall term)

Application open date: September 20, 2024 Apply Now Apply Now If you do not have a valid study permit, Apply Now. If you have a valid study permit, Apply Now.

ONLINE

You will be directed to EducationPlannerBC
Get started

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.

Entrance award

September intake of this full-time program is eligible for financial award.

Lean more

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

Hospitality and Food Service Systems Management

Hospitality and Food Service Systems Management

Attend an Information Session

Entrance award

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

Fees and other costs *

Apply now

Attend an Information Session

Entrance award

Ask a question