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Hospitality and Tourism Management (Co-op)

Credential:
Ontario College Diploma
College Code:
CONS
School:
Business and Hospitality
Program Code:
1023C
Accelerated Delivery:
No
Campus:
WA
Academic Year:
2016 / 2017

About the Program

This program provides students with an overview of the hospitality and tourism industry along with entry-level management skills for this very diverse and integrated industry. Students will receive a broad base of business and entrepreneur skills ensuring a strong understanding of financial, customer service, marketing, and the human resources aspects of the industry.

Program Information

Length: Two-year Ontario College Diploma program
Delivery Sequence: Waterloo - September/2016 (Open) - Fall | Winter | Spring/Summer | Fall | Winter
Location: Waterloo
Start: September
First-Year Capacity: 40

Admission Requirements

Admission Procedures

Program Requirements

Tuition & Fees

Tuition fee details for the 2016-2017 year are listed below. Books and supplies are additional.

Domestic Fees

Estimated fees based upon the previous academic year (2015 / 2016) for Hospitality and Tourism Management (Co-op) - Program # 1023c

Waterloo - Fall 2016 Level 1 & 2 & 3 & 4 (Program Start: 2016-09-06)
Description Fall 2016 Winter 2017 Spring 2017 Spring 2017
Full-time Program Tuition $1420.00 $1420.00 $0.00 $0.00
Student Priority Fee $49.45 $49.45 $0.00 $0.00
Graduation/Alumni Services Fee $27.80 $27.80 $0.00 $0.00
Administration Fee $25.30 $25.30 $0.00 $0.00
Technology Enhancement Fee $133.35 $133.35 $0.00 $0.00
Program Services Fee $265.10 $265.10 $0.00 $0.00
Program Supply Fee $25.00 $25.00 $0.00 $0.00
CSI Association Fee $82.50 $82.50 $0.00 $0.00
CSI - CSA $4.56 $4.56 $0.00 $0.00
CSI Health Plan Fee $286.00 $0.00 $0.00 $0.00
Session Total $2319.06 $2033.06 $0.00 $0.00
Year Total       $4352.12
Waterloo - Spring 2016 Level 3 & 4 & 5 & 6 (Program Start: 2015-09-08)
Description Spring 2016 Spring 2016 Fall 2016 Winter 2017
Full-time Program Tuition $0.00 $0.00 $1420.00 $1420.00
Student Priority Fee $0.00 $0.00 $49.45 $49.45
Graduation/Alumni Services Fee $0.00 $0.00 $27.80 $27.80
Administration Fee $0.00 $0.00 $25.30 $25.30
Technology Enhancement Fee $0.00 $0.00 $133.35 $133.35
Program Services Fee $0.00 $0.00 $265.10 $265.10
Program Supply Fee $0.00 $0.00 $25.00 $25.00
CSI Association Fee $0.00 $0.00 $82.50 $82.50
CSI - CSA $0.00 $0.00 $4.56 $4.56
CSI Health Plan Fee $0.00 $0.00 $286.00 $0.00
Session Total $0.00 $0.00 $2319.06 $2033.06
Year Total   $4218.12   $4352.12

International Fees

Estimated International fees based upon the previous academic year (2015 / 2016) for
Hospitality and Tourism Management (Co-op) - Program # 1023c


Waterloo - Fall 2016 Level 1 & 2 & 3 & 4 (Program Start: 2016-09-06)
Description Fall 2016 Winter 2017 Spring 2017 Spring 2017
International Program Tuition $5850.00 $5850.00 $0.00 $0.00
Student Priority Fee $49.45 $49.45 $0.00 $0.00
Graduation/Alumni Services Fee $27.80 $27.80 $0.00 $0.00
Administration Fee $25.30 $25.30 $0.00 $0.00
Technology Enhancement Fee $133.35 $133.35 $0.00 $0.00
Program Services Fee $265.10 $265.10 $0.00 $0.00
Program Supply Fee $25.00 $25.00 $0.00 $0.00
CSI Association Fee $82.50 $82.50 $0.00 $0.00
CSI - CSA $4.56 $4.56 $0.00 $0.00
ISR $375.00 $375.00 $0.00 $0.00
International Health Fee $550.00 $0.00 $0.00 $0.00
Session Total $7388.06 $6838.06 $0.00 $0.00
Year Total       $14226.12

Waterloo - Spring 2016 Level 3 & 4 & 5 & 6 (Program Start: 2015-09-08)
Description Spring 2016 Spring 2016 Fall 2016 Winter 2017
International Program Tuition $0.00 $0.00 $5850.00 $5850.00
Student Priority Fee $0.00 $0.00 $49.45 $49.45
Graduation/Alumni Services Fee $0.00 $0.00 $27.80 $27.80
Administration Fee $0.00 $0.00 $25.30 $25.30
Technology Enhancement Fee $0.00 $0.00 $133.35 $133.35
Program Services Fee $0.00 $0.00 $265.10 $265.10
Program Supply Fee $0.00 $0.00 $25.00 $25.00
CSI Association Fee $0.00 $0.00 $82.50 $82.50
CSI - CSA $0.00 $0.00 $4.56 $4.56
ISR $0.00 $0.00 $375.00 $375.00
International Health Fee $0.00 $0.00 $550.00 $0.00
Session Total $0.00 $0.00 $7388.06 $6838.06
Year Total   $13975.12   $14226.12

Financial Assistance

The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Services/Awards.

Co-op Information

Graduate Opportunities

Graduates of this multi-discipline program will have broad career opportunities across all sectors and will be prepared to begin their career in conference operations, sales and marketing, destination sales and marketing, attraction management, restaurant management and festival operations.

67% of 2013-2014 graduates found employment within 6 months of graduation.

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca

Pathways & Credit Transfer

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions. View the transfer agreement opportunities for this program.

Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Learn more about PLAR.

Program Courses

Course Details
Course Code Course Title and Description
Level 1
CDEV1020 Co-op and Career Preparation

Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will reflect on their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues while developing an awareness of self-reflective practice.
Hours: 16
Credits: 1
Pre-Requisites:
CoRequisites:

COMM1085 College Reading & Writing Skills

Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

COMP1006 Software Applications I

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP1040 Sanitation and Safety

Description: In the food service industry, food safety is everyone's job. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilities.
Hours: 7
Credits: 1
Pre-Requisites:
CoRequisites:

HOSP1500 Costing for Hospitality and Tourism Operations I

Description: Costing for Hospitality and Tourism Operations from both a wholesaler and a retailer prospective will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages, breakeven point and revenue management. The procedures for calculating sales commissions, net remittance, business expenses and profit are also discussed and applied through various case studies.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2210 Travel and Tour Planning I

Description: Travel and Tour Planning I will introduce the student to the customer services skills, geographic knowledge, and legal regulations that are necessary in order to successfully plan a one day tour. Through a variety of assessments, including written assignments and presentations, students will apply knowledge in order to create a successful tour at both a regional/local and national level. Through research, technical application of geographic knowledge and customer focused service, students will learn how to create a variety of different tours and recommend the most suitable fit for a number of different travel profiles.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

MKT2120 Marketing for Hospitality

Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours
Level 2
HEAL1020 Wellness: The Better You

Description: This course will introduce the students to the concept of wellness and provide practical strategies for developing a healthy lifestyle in all aspects of their lives. The students will, through lectures, group associations, practical experience and self-evaluation explore such issues as stress-management, self-responsibility, physical fitness, nutrition, social interaction, the relationship between feelings and thinking and the rationale for holistic health alternatives. This course is part of both the Recreation and Leisure Services and Educational Assistant programs.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1080 Hotel Services

Description: This course provides the tourism student with an overview of the hotel industry and hotel operations in relation to the tourism industry. Students will analyze the front office guest experience cycle: they will perform the various activities associated with managing guests' service expectations at the front desk during the pre-arrival, arrival, occupancy and departure stages in conjunction with operating RoomMaster - a hotel Property Management System. Students will develop an understanding of the importance of generating group meeting business by planning group business bookings in conjunction with tourism management organizations.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1420 Destination Management

Description: This course will provide the student with an understanding of the principles of managing tourism at specific tourist locations. Students will take an active role in researching, formulating and presenting marketing strategies for a variety of tourism destinations.
This course explores how the tourism industry suppliers and travelers contribute to the development of tourism destinations. Topics include: analysis of global tourism destinations and attractions, destination marketing and competitiveness, and the role tourism managers play promoting local hospitality services and accommodations. The student will monitor the Canadian Tourism Commission and government involvement in destinations, the political and economic environment of destinations, and the management of infrastructure and natural resources within Ontario's regional tourism organizations.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1430 Meetings & Conferences

Description: Meetings and Conferences generate significant revenue at all levels of the economy (national, provincial and local). As a student in the Hospitality and Tourism field it is important to understand how the business of meetings and conferences are integrated into this industry. Students will develop a working knowledge and in-depth understanding of terminology, operational models and best practices as they apply to meetings, conferences, festivals, events and expositions. The course will also cover such topics as (but not limited to) the role government plays, the impact on local/regional economy and infrastructure, and career opportunities.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1460 Beyond Traditional Tourism

Description: Through a detailed analysis of several local, national and international geographic regions, students will explore various tourism trends including culinary, eco and adventure tourism. Building on prior learning the students will examine the emerging environmental elements of tourism. Through the phases of research planning, marketing, implementation and evaluation of current tourism activities students will incorporate the best practices of sustainable tourism.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1510 Costing for Hospitality and Tourism Operations II

Description: Building on the costing principles learned in the first semester, this course focuses on costing for group bookings for hotels and tours, income statements, operating budgets, employee scheduling and methods of controlling other variable and fixed expenses.
Hours: 42
Credits: 3
Pre-Requisites: HOSP1500
CoRequisites:

Electives: Program Option
Student must complete a minimum of 42 Hours
HOSP1120 Customer Service and Restaurant Operations

Description: This practical and theoretical course introduces students to the knowledge, skills, and abilities required to work in a customer-centric position. The fundamental concepts of delivering and monitoring excellent service, service recovery and essential employee service training techniques will be reviewed. Students will also obtain Smart Serve Industry certification upon completing and passing the Smart Serve Ontario test.
Hours: 42
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP1520 Hospitality and Tourism Study Abroad I

Description: This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.

This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The fundamental concept of delivering and monitoring excellent service, service recovery and employee service training techniques will be reviewed. Students will also gain valuable insight into the sourcing, securing, planning and managing programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Level 3
COOP1530 Co-op Work Term I (Hospitality & Tourism)

Description: This course will provide students with work experience in the hospitality and tourism industry. The work experience will be approved and evaluated by the college. This course increases the student's understanding of employer expectations with regards to academic, practical and attitudinal skills. These skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience.
Hours: 360
Credits: 12
Pre-Requisites: CDEV1020, HOSP1040
CoRequisites:

Level 4
COOP2310 Co-op Work Term II (Hospitality & Tourism)

Description: This course will provide students with college-approved work experience in the hospitality and tourism industry. This course is important to the student's general education as it increases their understanding of employer expectations with regards to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description. Work Term Two follows immediately after Work Term One and if students choose to work for the same employer, they are encouraged to perform different and/or more progressive tasks than were experienced during the first work semester.
Hours: 360
Credits: 12
Pre-Requisites: CDEV1020
CoRequisites:

Level 5
ACCT2040 Hospitality Accounting I

Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

COMP2025 Intermediate Excel - Business Applications for Hospitality

Description: Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.
Hours: 30
Credits: 2
Pre-Requisites: COMP1006
CoRequisites:

HOSP2160 Event Planning and Catering

Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2200 Attraction & Festival Management

Description: Attractions draw visitors to specific destinations for a variety of reasons. The purpose of this course is to give an overview of seven key elements of attraction and festival management: role of events, research, development, organization, marketing, management and assessment. This will be achieved by studying the development and management of visitor attractions, exploration through case studies and participation in creating an attraction event. Through understanding the context, exploring the issues involved in their development, considering the challenges; students will understand the role of attractions in tourism and the management issues surrounding them.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP2270 Travel and Tour Planning II

Description: Travel and Tour Planning II builds on knowledge gained via Tour Planning I.
Successful tour operators know that research, extensive product knowledge and service are key elements that can lead to competitive advantage in the marketplace. Students will learn about what steps to take in order to prepare, promote and sell a variety of tourism products at a national and international level. Whether it be a one day tour with custom activities and services, or the coordination of a multi-day tour to an exotic destination keeping a customer-service approach is a necessity to survival in this business. Students will apply their knowledge in order to identify key partnerships, create policies and procedures and design tour itineraries that best meet the needs of their customer base.
Hours: 30
Credits: 2
Pre-Requisites: HOSP2210
CoRequisites:

HOSP2280 Tourism Sales and Presentation Skills

Description: The ability to sell your product is vital to the survival of any business including tourism. Sales calls, written communications, telemarketing and oral and visual presentations are just a few of the ways that tourism professionals convince potential customers to come to their destination whether it is a hotel, restaurant, zoo or museum.
Students need to effectively understand the message they want to convey and then communicate their ideas and thought to a wide range of audiences, using a variety of methods. These skills are relevant in order to sell their own talents at job interviews to convincing a group to choose their destination over another's.
Students will look at a variety of techniques so they can match the appropriate method of what can work, depending on their own skills and the goal of the presentation.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

Level 6
ACCT2120 Hospitality Accounting II

Description: The student will gain additional experience in preparing and analyzing financial statements for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included.
Hours: 42
Credits: 3
Pre-Requisites: ACCT2040
CoRequisites:

HOSP2180 Risk & Security Management

Description: This course focuses on Canadian law and its application in the Tourism and Hospitality Business.
Canadian law regulates the relationship between innkeeper and guest, restaurateur and diner, travel agent and traveler and private host and guest, employer and employee and knowledge of its implications are essential to the future tourism professional.
Legal and management policies, legislation covering purchasing, operating and selling a business, ensuring human rights to staff and public are followed, drafting and reading of contracts and dealing with lawyers are covered.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2290 Tourism Business Development Capstone Project

Description: This capstone course will provide the student an opportunity to apply the learning from all prior program courses by creating a business plan for the start-up of an owner operated small tourism business or food service operation. All aspects of opening a new business will be reviewed: business validation, the feasibility study, the marketing plan and business financing. Furthermore, the key elements of strategic partnerships, business law, owner liability, risk and business insurance will be examined.
Hours: 56
Credits: 4
Pre-Requisites: HOSP1420
CoRequisites:

LIBS1680 Introduction to World Culture

Description: In order to enhance an individual's sense of personal understanding and contribution to civic life, there must be a willingness and ability to appreciate others' cultural similarities and differences. In this course, students will, through a variety of mediums, examine a number of world cultures, specifically their economic, environmental, political, and social characteristics while furthering a respect for cultural and religious diversity.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

MKT2160 E-Commerce & Tourism

Description: E-commerce transactions, internet sales, email promotions, fax and telephone sales have created new customer expectations and profit opportunities for operators. This course covers the techniques used in successful electronic selling; developing customer knowledge bases; evaluating customer satisfaction levels; improving customer satisfaction levels; minimizing customer turnover frequency; and ethics and etiquette in cyber-selling.
Hours: 42
Credits: 3
Pre-Requisites: MKT2120
CoRequisites:

Electives: Program Option
Student must complete a minimum of 42 Hours
HOSP2060 Hospitality and Tourism Study Abroad II

Description: This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.
This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HRM2050 Managing People in the Hospitality Industry

Description: The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Program Outcomes

Program Advisory Committees

The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.

For a list of the current members, please visit our Program Advisory Committees.

Apply Now

Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3

Detailed steps on the application process may help you to apply.

International students should apply online using a Conestoga College International Application Form. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.

For program information, call the Information Centre at 519-748-5220 ext 3656.

Disclaimer

The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.

PROGRAM SEARCH

Program Status
Start DateCampusStatus**
SEP, 2016 Waterloo Open
** Status applicable to domestic students

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