Hospitality and Tourism Management
Overview
  • Two-year (24-month consecutive) diploma
  • Students can choose a second year major to focus on Hotel & Restaurant Management is or Tourism Management.   
  • Entry date: August
  • Paterson GlobalFoods Institute, Exchange District Campus, Winnipeg 
  • Paid co-op work experience
  • Laptop delivery (bring your own laptop)
  • Optional one-year certificate exit
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online application instructions

Description
The first year of this program is designed to prepare students to work in hospitality and tourism businesses by providing courses aimed at developing a fundamental business and customer service background. Students will study through classroom based course work and lab based lunchtime fine dining service in Jane’s restaurant. Students will also obtain certifications in First Aid and It's Good Business. While a one year exit-certificate is available, it is recommended that students complete a diploma to be most competitive in the marketplace after graduation.

In the second year of the program, students will select a major course of study in one of two areas:

The Hotel and Restaurant Management major focuses primarily on developing skills to work in the food and beverage and accommodation areas of the tourism industry. The courses are delivered from a management perspective and include classroom and lab based course work. Hospitality Simulation offered in the final term is the capstone course in which you work in teams to resolve a variety of case studies, drawing on your academic and work experience from previous terms.

The Tourism Management major concentrates on building skills in a variety of business models in a variety of Tourism sub-sectors including attractions, events and tourism services.  In a capstone course in the final term, students will work on teams during Tourism Entrepreneurship, to develop a visitor attraction using skills learned and developed from previous academic/work terms.

Admission Requirements

Regular Admission Requirements

  1. Grade 12
    • Submit proof of successful completion of or enrolment in Grade 12, including one credit in each of the following:
      • Grade 12 English
      • Grade 12 Math
    • Many students have found successful completion of Grade 11 Accounting and Grade 12 Accounting to be very helpful in this program
    • Due within 30 days of applying. However, if you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • If you provide proof of enrolment, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See Regular Admission Requirement 2 for more information.
      and
  2. English Language Requirements (ELRs)
    • Have you successfully completed the equivalent of three years of full-time secondary (high school) education in Canada, the United States, or an ELR exempt country where English was the language of instruction? To view a list of ELR exempt countries click here.
      • If yes, you meet English language requirements. Submit your transcripts within 30 days of applying for verification purposes.
        or
      • If no, you are required to submit proof of meeting an English language requirements option within 30 days of applying.  For information click here.
        or
      • If you completed all of your education in Canada, the United States, or an ELR exempt country in English but did not complete three years of high school, submit your transcripts within 30 days of applying for review.
    • If you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • Approved English language assessments and required levels for this program are:
      • Language Instruction for Newcomers to Canada (LINC) Certificate - exit Canadian Language Benchmark (CLB) levels from an English as a second language (ESL) program:
        Listening 8, Speaking 8, Reading 8, Writing 7
        or
      • International English Language Testing System (IELTS - Academic):
        Listening 6.5, Speaking 6.5, Reading 6.5, Writing 6.0
        or
      • Canadian Test of English for Scholars and Trainees (CanTEST):
        Listening 4.5,  Speaking 4.5,  Reading 4.5,  Writing 4.0
      • If completing an assessment, we strongly advise you complete it before submitting your application to ensure you meet language requirements and can submit your results within 30 days of applying.
      • Assessment results must be dated within two years of your application date.
      • After confirming you’ve met English language requirements through your assessment results, the College will send you an e-mail requesting submission of your transcripts.

Mature Student Admission Requirements
If you are 19 years of age or older and have been out of high school for a minimum of one year at time of application, and you do not meet the regular admission requirements, you may apply under the Mature Student admission requirements.

  1. Academic Requirement
    • Submit proof of successful completion of or enrolment in:
      • The courses listed in the Regular Admission Requirements
        or
      • RRC's Introduction to Business program (this program is no longer offered by the College)
    • Due within 30 days of applying. However, if you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • If you provide proof of enrolment, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See Regular Admission Requirement 2 for more information.
      and
  2. Meet Regular Admission Requirement 2
Who Should Enrol?

This program is designed to provide a solid foundation for those aiming to attain a high performance career in the hospitality and tourism industry. While most courses are presented from a Canadian perspective, core skills are relevant to those seeking hospitality employment globally.

The program is designed to introduce students to the industry and build core skills in year one, and to build industry-specific management skills in year two.

Customer service is an essential aspect of work in the hospitality industry. This program may be suitable if you enjoy working with people, problem-solving and thrive in a fast-paced environment. Previous hospitality experience is an asset.


Next Estimated Term 1 Start Date
(subject to change)

LOCATION START DATE  

Costs (estimates only; subject to change)
Program/Student Fees
Year 1 $5,597.00 1
Books and Supplies
Year 1 $2,070.00 2
Other Fees
Year 1 $65.00 3
Program/Student Fees (International)
Year 1 $15,449.00
1 After completing Year 1, students register into Hotel and Restaurant Management or Tourism Management for Year 2. Program fees include a coop term at $851.
2 Includes an estimated cost of $500 for the purchase of a laptop.
3 Fees for Emergency First Aid Course.
 
Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.


Program Content
YEAR 1
TERM 1 COURSE NAME CREDIT HOURS
  ACCT-1051 Financial Accounting A 4
  COMM-1015 Business Communication 1 - Hospitality Management 3
  HOSP-1008 Customer Service 3
  HOSP-1013 Introduction to Tourism 3
  HOSP-1019 Restaurant Service Practical 6
  HOSP-1024 Restaurant Theory 3
  HOSP-1026 Hospitality Computer Applications 1 3
  HOSP-1030 Professional Development 1 1
  HOSP-1034 Smart Choices 0
  SAFE-1028 WHMIS 0
  SEMR-9080 Emergency First Aid 0
TERM 2 COURSE NAME CREDIT HOURS
  ACCT-2007 Financial Accounting B 4
  COMM-2016 Business Communication 2 - Hospitality Management 3
  HOSP-1011 Front Office 6
  HOSP-1012 Human Behaviour-Hospitality 3
  HOSP-1017 Cooperative Education Preparation 0
  HOSP-1027 Meetings and Conventions 3
  HOSP-1030 Professional Development 1 1
  HOSP-1034 Smart Choices 0
  HOSP-2005 Hospitality Computer Applications 2 3
TERM 3 COURSE NAME CREDIT HOURS
  WRKE-1020 Co-operative Education Work Placement 1 9
 
Course Descriptions
ACCT-1051 Financial Accounting A
This first course in accounting introduces the basic concepts and principles of financial accounting. By the end of this course, students will be able to complete an accounting cycle for a service-based business, including the preparation of an income statement and a balance sheet in proper format. Students will then add to the cycle by learning concepts related to inventory. Instructional methods will include lectures and solving questions manually and online.
 
ACCT-2007 Financial Accounting B
Financial Accounting B builds on the concepts learned in Financial Accounting A. There is an additional emphasis on the tools and techniques that are specific to the hospitality industry. Topics include cash control, payroll, sales taxes, capital assets, the uniform system of accounts, departmental income statements, and using appropriate accounting software. Instructional methods include lectures and solving questions manually and online. Students will use small business accounting software.
Prerequisites:
ACCT-1051;
 
COMM-1015 Business Communication 1 - Hospitality Management
The ability to communicate effectively with people in your own organization, clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you. By the end of this course, students will apply the techniques and processes involved in writing and speaking effectively for business. They will use MLA citations, proper sentence structure, grammar and language mechanics. Students will be able to format letters, e-mails, and informational reports. Participation in group projects like meetings and oral/visual presentations will enable students to develop teamwork and collaboration skills.
 
COMM-2016 Business Communication 2 - Hospitality Management

Hospitality and tourism are services products serving both internal and external customers. These customers have exceptionally high expectations of service; an essential aspect of excellent customer service is the use and delivery of appropriate and professional communications with particular attention given to the composition of language. By the end of this course, students will be able to apply the techniques and processes involved in writing and speaking effectively for business in services industries. Students will build on communication skills developed in Business Communications 1 through reinforcement of the MLA style, and advanced development of the direct and indirect writing patterns. Students will apply the direct pattern to writing claim letters, responding to positive messaging, and composing analytical reports. Students will apply the indirect pattern to negative messaging. They will practice oral/visual presentation skills and will learn to prepare effectively for employment opportunities by learning resume tailoring techniques and interview preparation. 

Prerequisites:
COMM-1015;
 
HOSP-1008 Customer Service
Customer service is a vital part of developing and growing hospitality and tourism businesses. By the end of this course, students should be able to apply the fundamental principles of quality customer service. Students will practice efficient and personalized customer service to solve problems and exceed expectations through case studies and role play exercises. While completing a service audit for an existing business, students will demonstrate knowledge of quality service principles. Instructional methods for this course will include lectures, class activities, group discussions, and individual and group assignments.
 
HOSP-1011 Front Office
Accommodations are an essential component of any tourism destination and provide a variety of job opportunities. Hotels are very diverse in their accommodations, operations, and service offerings. This course is designed to introduce students to the scope of the hotel industry with a focus on front office operations. Through theoretical study and industry research, students will learn the classifications of accommodations and guests, hotel procedures, room rate strategies, selling skills, and hotel industry terminology. Students will apply theoretical study in the practical application of using a property management system to demonstrate their skills in guest reservations, guest reception processes, guest accounting, and cash control.
 
HOSP-1012 Human Behaviour-Hospitality
Being able to function within an organization as both a leader and an effective team member is directly related to career advancement in the hospitality and tourism industry. At the end of this course, students should be able to self-assess individual behaviour within an organization, while working with a team and developing leadership skills. Empowered by this information, students can reflect on finding that right-fit organization. Instructional methods for this course will include lectures, class activities, group discussions, knowledge testing and individual assignments.
 
HOSP-1013 Introduction to Tourism

As a global industry, tourism significantly contributes to the Gross Domestic Product of most nations while providing a broad scope of career opportunities across several sectors. Students will study the interrelation of the eight sectors that make up the tourism industry; identify Canadian target markets, and assess customer motivations in selecting tourism products. In addition, learners will apply industry terminology and concepts to current events and trends in local and global tourism. Evaluation will include written reflections of industry interactions, case study, a group project, oral presentation, and testing.

 
HOSP-1017 Cooperative Education Preparation
The Coop prep class prepares students for success in the Coop work placements in years one and two. By the end of this course students will prepare for, and participate in, a job search and interviews. Students will research and gather information on potential job positions, and will understand how to set and measure learning goals for their Coop placement. Students will be able to identify the steps they need to achieve in order to successfully complete Cooperative Work placement 1 and 2. Students will be able to describe how to create a portfolio. 
 
HOSP-1019 Restaurant Service Practical
Students will apply Restaurant Service skills while serving customers lunch in an upscale restaurant using American Service techniques. Students will build on the necessary skills learned for effective communication with guests and team members, will follow safety and sanitation procedures, and will use a Point of Sale system. The application of additional practical skills will include the preparation and provision of quality food and beverage service by maintaining tables, processing checks, and closing a section. Students will be evaluated on their customer service skills, professional conduct, food and beverage menu knowledge, technical service skills, and daily practical performance.

Prerequisites:
HOSP-1024 HOSP-1034 SAFE-1028;
 
HOSP-1024 Restaurant Theory

Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course, students will have learned about the responsibilities and functions of staff in a dining room. Theoretical studies will include food and beverage safety, sanitation procedures, and the preparation and provision of quality food and beverage service. Students will demonstrate their knowledge of food, beverage, and restaurant menu terminology through written and verbal evaluations. This course is a prerequisite to Restaurant Service Practical.

 
HOSP-1026 Hospitality Computer Applications 1
The use of modern technology is essential to operating in the hospitality industry. At the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Word and PowerPoint.
 
HOSP-1027 Meetings and Conventions
The meetings and conventions sector is the fastest growing industry in Canada. Catering and convention management involves complex planning, organization, and attention to detail. By the end of this course, students will be able to describe the process that an event coordinator needs to follow in order to plan and execute a convention from beginning to end. Emphasis will be on the formulation of banquet event orders, room set-ups, event billings and staffing. Instructional methods for the course will include lectures, group activities, facility tours, and projects designed to apply hospitality catering and event planning strategies.
 
HOSP-1030 Professional Development 1
Professionalism is a key skill in career advancement. This course will help students recognize how professional development is exhibited. Students will discuss how emotional intelligence can aid them in the workplace. Students will have the opportunity to develop hospitality or tourism skills and experience volunteering within the industry, and will identify and articulate the skills they have used or developed from their participation in a community engagement activity.
 
HOSP-1034 Smart Choices
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
 
HOSP-2005 Hospitality Computer Applications 2
The ability to use modern technology is essential to successful operation within the hospitality industry. By the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Excel.

 

 
SAFE-1028 WHMIS
The Workplace Hazardous Materials System (WHMIS) is a system for ensuring that important information about hazardous products is communicated where products are used, stored and handled. This course provides Information necessary to understand and interpret information about hazardous products, including pictograms (symbols), labels and Safety Data Sheets.
 
SEMR-9080 Emergency First Aid
This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, students will receive an Emergency First Aid certificate from St. John Ambulance.
 
WRKE-1020 Co-operative Education Work Placement 1
This Coop placement provides experiential, workplace-based learning opportunities to build employable competencies, and allows students the opportunity to practice the principles and skills learned during classroom study. It links students to industry managers and employers, and establishes the foundations of their employment history. By the end of this course, students will develop and acquire skills for progression within at least one area of the hospitality or tourism industry. During Coop Work Placement 1, students will effectively communicate with customers, their employer and the Coop Coordinator to achieve or modify their personal learning goals. Students will self-assess their own skill development and professional behavior and will create a portfolio. The Coop Coordinator and employer will assess the students' overall skill development or skill acquisition, their professionalism at both a site visit and via employer evaluation, and also through their portfolio and self reflection. 
Prerequisites:
HOSP-1019 HOSP-1017;
 

CO-OP/Practicum Information

Co-operative education integrates classroom theory with related on-the-job-training by alternating terms of academic study and employment. This program includes paid co-op work experience.

Both co-operative education terms are scheduled during the summer. The first co-operative education term will allow you to obtain employment in any sector of the hospitality/tourism industry. It is expected that choice of co-op placement will be related to the selected second year major.

Choice of employment for the second co-op term will again be made from any hospitality/tourism sector. It is expected that the choice will be influenced both by the second year major and opportunities for full-time employment upon graduation.

Laptop Delivery

You will be required to purchase a laptop computer and related software for use throughout the program.

The use of laptop computers is an integral part of this program. It will enhance your learning and competitiveness in the job market. This universal-access approach to learning is a shared one between students and the College. Laptop and software specifications will be provided to you by the College after you are accepted into the program to ensure the laptop complies with the program requirements.

Do not purchase a laptop until you have been accepted and registered in the program.  Laptop Requirements

The College will also provide a detailed list of required software, network access, and help desk support if you require assistance. You will have on-campus access to e-mail, College networks, and the Internet.

Off-campus access to the Internet is the responsibility of the student.

Transfer Credit Opportunities

Canada

Royal Roads University

  • Upon successful completion of a two year diploma with a minimum 4.33 GPA, Royal Roads University may facilitate block transfers of Red River students meeting appropriate prerequisite qualifications in third year Bachelor of Arts programs.
  • Qualified graduates of Red River's diploma in Hotel and Restaurant Management  may transfer into third year degree programs including:

Ryerson University, Ted Rogers School of Hospitality and Tourism Management

http://ryerson.ca/undergraduate/admission/programs/htm.html

University of Guelph

www.htm.uoguelph.ca/future-students.shtml

University of Victoria

http://www.uvic.ca

International

Griffith University, Australia

http://www17.griffith.edu.au/cis/p_cat/programsubarea.asp?cat=Business%20and%20Commerce&subcat=hospitality&display=open)  (http://www.australearn.org)

Additional admission requirements and more detailed information may be obtained from these university websites or from the Chair, Red River College Hospitality Department.

Employment Potential

Graduates of this program will have the educational credentials to support a fast-tracked career in hospitality management. Our graduates are often promoted quickly once working in the industry.

Graduates of this program have found positions locally, nationally and internationally at major hotels, restaurants and resorts in positions such as:

• General Manager
• Sales & Marketing Manager
• Front Office Operations Manager
• Front Desk Manager/Supervisor
• Food & Beverage Manager
• Banquet Manager/Captain
• Executive Housekeeper

Contact Information

For general information about this program or how to apply, contact Enrolment Services at 204-632-2327.

For detailed program information, contact:

Laurie Slater, Program Coordinator
lslater@rrc.ca
(204) 632-3757