This program, Hospitality Business Management is an integration of hotel and restaurant management where students focus primarily in the hotel, restaurant and tourism industry. This course/program is intended in seeking concise and accessible understanding on the key concepts of hospitality business management.

Understanding the nature and dynamics of the hospitality business industry including demand and supply, the environmental and socio-cultural impacts of the industry, and organizational structures at the community, state and national levels. Barrows, C, The students will be equipped with the following expectations as they finish the course as per National Occupational Classification (, NOC Code: 6313– Accommodation, travel, tourism and related services supervisors and 0632-Accommodations Service Managers or NOC Code 0631 hospitality business management programs’ roles and responsibilities includes:

• accommodation, travel, tourism and related services supervisors supervise and co-ordinate the activities of hotel accommodation service clerks, casino workers, reservation clerks and other travel and accommodations workers.
• front desk manager - accommodation services, Guest-house operator
• hotel assistant manager or Hotel director or Hotel manager
• motel manager

They will be employed by service establishments throughout the public and private sectors. The areas of focus also include hotel and resort management, hospitality sales and marketing and advertisement, front office management, hotel or motel security management, managing food and beverage operations, housekeeping management, human resource management, hospitality supervision, hotel and restaurant accounting, food safety.


Hospitality Business Management (Hotel and Restaurant) Program/Course develop a unique toolbox of skills to implement programs, policies and plans that will enable businesses to respond to planned and unplanned business events. The also gain an enlightened understanding of the available research in hospitality and tourism businesses including the ability to understand and use big data to help identify and solve problems in the industry.

This program is a 1-year course that includes 2 semesters:

• 1st semester is 4 ½ months-theory (290 hours) with 2 weeks training (80 hours)
• 2nd semester is 6 ½ months (350 hours) with 5 weeks training (200 hours)
• 2 weeks for seminars, training, workshops-in-campus (40 hours)
• 2 weeks of Semestral Break (40 hours)

A total of 48 weeks (1,000 hours) with 680 theory hours including 2 weeks (40 hours) of semestral break and 280 hours of internship or on-the-job training plus participation in in-campus training, seminars and workshop.

On the job training or internship for the 1st semester will be limited to observation and tour only. In some instances, instructor will give:
• An introduction to hotel/restaurant set-up
• Observe inventory of vacancies, reservations and room assignments
• Observe on how to register arriving guests and assign rooms
• Observe on how to co-ordinate, assign and review the work of hotel, motel and other accommodation services clerks, casino workers, reservation clerks and other travel and accommodations workers not elsewhere classified
• Observation in the use of the hotel/restaurant software

For the 2nd semester, it focuses on:
• Answer enquiries regarding hotel services and registration by letter, by telephone and in person, provide information about services available in the community and respond to guests' complaints
• Compile and check daily record sheets, guest accounts, receipts and vouchers using computerized or manual systems
• Present statements of charges to departing guests and receive payment.
• Establish work schedules and procedures and co-ordinate activities with other work units or departments
• Resolve work-related problems and prepare and submit progress and other reports
• Hire and train staff in job duties, safety procedures and company policies
• Ability to work and experience in a supervisorial or managerial role and competency
• Ensure smooth operation of computer software systems, equipment and machinery, and arrange for maintenance and repair work


This curriculum prepares students to seek entry-level management positions in the hotel, restaurant and tourism management industry. Graduates from this program have the potential of working throughout the world in major hotels, motels, tourism and restaurant companies whether private or public business and industry food-service providers, theme parks and recreational facilities, consulting firms and other related industries.

The curriculum or program has developed to provide and equipped our students with the necessary skills and knowledge on hospitality business management industry. No matter how the worldwide economy is doing the growth trend of the hospitality industry will not slow down. The hospitality industry is set to become the largest global employer, with travel & tourism. All of this makes hospitality exciting, rewarding and flexible, as there are so many career possibilities to choose from. Since the hospitality industry is growing, the job opportunities it offers will naturally increase as well.

The College would strongly encourage high school graduate to enroll in this program even employers require high school education in some areas/field of employment. It would be different to have a diploma/certificate for said program to qualify to the entry-level management positions and will benefit graduates to achieve not only for personal growth but also for professional career advancement. Graduates of this course will also profit from stability of employment with higher pay/remuneration compared to non-diploma/non certificate holder that will further enhance career advancement from entry-level supervisor to managerial position.

As specified in the National Occupational Classification profile index (NOC 6313), after graduation, students job title will include:
• Airline sales and service agent’s supervisor
• Assistant passenger service coordinator – railway
• Baggage handler supervisor or baggage porter supervisor
• Bell captain or head baggage porter
• Casino dealer supervisor or casino pit boss or casino section head
• Casino shift manager, Customer relations supervisor – casino
• Gaming tables supervisor or guest service supervisor – casino
• Hotel clerk head or hotel clerk supervisor or hotel managing supervisor
• Lodging house managing supervisor
• Motel managing supervisor
• Night clerk supervisor – hotel, Night supervisor – hotel
• Passenger service coordinator – railway, Railway station clerk supervisor
• Reservations supervisor, Reservations supervisor – airline
• Reservations supervisor – hotel, Reservations supervisor - travel agency
• Slot machines section head. Slot supervisor
• Tour guide supervisor
• Travel clerk supervisor


Pre-Practicum Orientation

Students will be oriented about the expectations in the area/site and how to deal with COVID-19 related issues/problems.

During the Practicum, students must strictly follow:

1. Physical distancing (2 meters or 6 feet apart). These includes at the start and end-times of internship if possible, to avoid crowded in the immersion/practicum area
2. Use of mask Albertans are encouraged to wear non-medical masks in public places or if they have a higher risk of severe illness from COVID-19.
3. Handwashing is very important. Hand sanitizer is an alternate way if no soap and water available in the practicum site.
4. Students will be screened for symptoms every day during the internship in their respective areas using the Alberta Health Daily Checklist.
• Any students experiencing symptoms of COVID-19 that are not related to a pre-existing illness or health condition during the practicum/internship is required by law to follow Alberta’s isolation requirements.
• The College/students will strictly follow the COVID-19 protocol of the industry/establishment.

Any students who have symptoms of COVID-19 will be:

1. Sent home and advise to call the Health Link 811 or perform the self-assessment tool from the Alberta Health Services website 2. Self-isolation for 14 days must be implemented and practicum/internship will be postponed until clearance to resume practicum/internship from Health link 811 will be issued.

If student prefers to delay practicum/internship (for this pandemic only), the College will advise student to submit a letter via email stating the reason(s) for the postponement and will copy furnish to PCC Branch and to the Alberta Student Aid for their record. The College will grant extension of practicum for up to 1 year provided a valid and acceptable reasons must be stated clearly as specified in the Student Handbook page 12 (Procedure in filing Leave of Absence).

All Rights Reserved 2021
Canadian Health and Business College