Tourism Management Menu
Resort and Hotel Management Diploma
Explore your interest in hospitality operations and obtain key knowledge and skills to move beyond the front lines of service into leadership and management roles in the dynamic global tourism industry.
In this program you’ll learn key business principles necessary to successfully manage hotels and resorts, flawlessly execute food and beverage operations, and sharpen your understanding of excellence in service culture overall. Skills and knowledge gained in this program are easily transferable to other business sectors.
Enter a growing sector that employs one in twelve workers worldwide in a wide range of career opportunities:
- Resort and hotel operations
- Food and beverage management
- Conference services
- Project management
- Cruise ship industry
- Wine industry
- Hospitality sales and marketing
- Human resource management
- Financial controls/operations
- Sales and marketing
Sequence of study
Year 1
CMNS 1810 Professional and Academic Composition (3,0,0) CMNS 1810 Professional and Academic Composition (3,0,0)Credits: 3 credits Students learn the theory and practice of successful academic and professional writing. Students compare and apply techniques involved in writing for business and academic purposes, learning skills in audience assessment, document planning and design, research, and effective writing. Students complete assignments ranging from academic essays to a variety of professional communication documents.
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HMGT 1110 Catering and Service Management (3,0,5) HMGT 1110 Catering and Service Management (3,0,5)Credits: 3 credits This course presents a basic overview of the principles of catering and service management in a hospitality environment. Students review and critique styles of service and develop an understanding of how to make food and beverage outlets more guest-friendly and profitable. Service management is introduced by both theory and practice, and students reflect on contemporary issues related to providing service excellence in different service environments.
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MATH 1100 Finite Math with Applications 1 (3, 1.5, 0) MATH 1100 Finite Math with Applications 1 (3, 1.5, 0)Credits: 3 credits This course is intended primarily for Liberal Arts or Tourism students. Students solve problems that have direct relevance in the “real world." Topics to be covered include sets, counting, probability, matrices, linear programming, and math of finance.
Prerequisites: Foundations of Math 11 with a minimum grade of 67% (C+) or Pre-Calculus 11 with a minimum grade of 67% (C+) or Foundations of Math 12 with a minimum grade of 60% (C) or MATH 0510 with a minimum grade of C- or MATH 0520 with a minimum grade of C- or MATH 0523 with a minimum grade of C- or MATH 0650 with a minimum grade of C-
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TMGT 1110 Introduction to Tourism (3,0,0) TMGT 1110 Introduction to Tourism (3,0,0)Credits: 3 credits This course introduces tourism as an industry and a phenomenon. Topics will include the economic, social, environmental and political environment in which tourism operates at a global and local level. Students are introduced to tourism products and experiences in B.C. and given the opportunity to identify career paths in the tourism industry.
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TMGT 1160 Organizational Leadership in Tourism (3,0,0) TMGT 1160 Organizational Leadership in Tourism (3,0,0)Credits: 3 credits This course is designed to address the changes occurring in the workplace today. As many of the graduates of this program will find themselves in supervisory positions within the tourism industry, the course will be delivered from the perspective of a supervisor and how he/she fits into today's organizations.
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ACCT 1000 Financial Accounting (3,0,0) ACCT 1000 Financial Accounting (3,0,0)Credits: 3 credits Students develop a basic understanding of financial accounting, which involves analyzing and recording a variety of financial transactions and preparing and evaluating financial reports. Topics financial statements; accounting events and entries; accounting adjustments; internal control and cash; accounts receivable; merchandising and inventory; long-term assets, liabilities; statement of cash flows; and financial statement analysis.
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HMGT 1210 Food and Beverage Preparation (1,1,3) HMGT 1210 Food and Beverage Preparation (1,1,3)Credits: 3 credits This course explores the techniques and procedures of quality and quantity food production and service, and provides the principles underlying the selection, composition and preparation of major food products. Students gain practical experience by working in a food and beverage outlet.
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HMGT 1410 Hotel Operations 1 (3,0,0) HMGT 1410 Hotel Operations 1 (3,0,0)Credits: 3 credits The intent of this course is to help prepare the learner for positions in the hotel industry by providing an overview of the complexities of the hotel industry and the various operating departments that are key elements of a hotel operation. Students will be expected to take an active role in the learning process through their in-class contributions. Through lectures, presentations, assignments and readings, the student will leave this class with a foundation that will assist them in future career decisions.
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CMNS 2290 Technical Communication (3,0,0) CMNS 2290 Technical Communication (3,0,0)Credits: 3 credits Students study a variety of technical communications used to document professional activity, including proposals, technical and formal reports, policies and procedures, technical descriptions and definitions, and instructions. Students learn the importance of documentation and accountability as part of professional due diligence, applicable across many fields including journalism, business, government, public service, consulting and research institutes. Students develop skills in assessing communication needs in a scenario, identifying communication goals, audience need and relevant media. Finally, students learn skills in research and synthesis to ensure professional engagement and presentation of research material.
Prerequisites: CMNS 1291 OR CMNS 1290 OR ENGL 1100 OR ENGL 1101 OR CMNS 1810
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TMGT 1150 Tourism and Services Marketing (3,0,0) TMGT 1150 Tourism and Services Marketing (3,0,0)Credits: 3 credits This course explores the role, concepts and principles of marketing within the tourism industry. It examines market
research and planning, product pricing and costing, packaging, promotion, service as a primary product, advertising
methods, target marketing, factors in consumer preference and assessment of guest satisfaction.
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COOP 1170 BTM Co-op Work Term 1 COOP 1170 BTM Co-op Work Term 1Credits: 3 credits This course provides TRU students access to co-op education. Co-operative education integrates academic studies with paid periods of relevant work experience and provides students with the opportunity to develop specific competencies, professional skills and technical knowledge related to their field of study.
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| Total credits for Year 1 — 33 |
Year 2
HMGT 2210 Food and Beverage Management (2,1,1) HMGT 2210 Food and Beverage Management (2,1,1)Credits: 3 credits This course discusses the management of Food and Beverage Operations within a hotel. Students will learn aspects of front of the house and back of the house operations of this department and will have an overview of the complexities of managing this dynamic area. Topics that will be covered include: product knowledge, legal issues, responsible beverage service, industry trends, service styles, marketing, sales and profitability.
Prerequisites: HMGT 1110 and HMGT 1210 and Foodsafe Level 1. Minimum age requirement of 19 years of age. |
HMGT 2510 Hotel Operations 2 (3,0,0) HMGT 2510 Hotel Operations 2 (3,0,0)Credits: 3 credits Continuing from HMGT 1410, the intent of this course is to focus student learning on the rooms division area of hotel management. Regardless of the level or variety of services offered by the lodging facility, essentially all properties provide accommodation and the services required to register the guest and ensure that the guestroom is maintained. Therefore, the focus of this course is on the guest cycle (reservations, registration, occupancy and check-out). Students are introduced to basic front office operating procedures theory and application with a Hotel Property Management System (PMS) as well as principals of revenue management, hotel security and housekeeping issues.
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TMGT 1140 Human Resources Management (3,0,0) TMGT 1140 Human Resources Management (3,0,0)Credits: 3 credits Changing values, shifting demographics, evolving legislation and a growing emphasis on social responsibility are among the forces shaping the way we manage people today. Students examine human resource management issues as they relate to human resource planning, the legal environment, recruitment, and selection, evaluation and development, compensation, and emerging labour issues and trends in the tourism industry.
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TMGT 2010 Financial Operations Control in Tourism (3,0,0) TMGT 2010 Financial Operations Control in Tourism (3,0,0)Credits: 3 credits This course offers students an understanding of how they can use managerial accounting skills in their careers in the tourism industry. Students use accounting information for decision making, planning and control in the areas of marketing, operations, human resources, strategic investment, business performance evaluation, and budgeting.
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TMGT 2250 Tourism and Hospitality Law (3,0,0) TMGT 2250 Tourism and Hospitality Law (3,0,0)Credits: 3 credits In this course, students are introduced to the legal rights, responsibilities and obligations of organizations in the hospitality industry. This industry operates under a combination of Common Law and Statute Law passed by both federal and provincial legislature. Emphasis is placed on the legal problems regularly faced by business firms within this industry and their possible solutions.
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HMGT 2100 Food and Beverage Cost Control (3,0,0) HMGT 2100 Food and Beverage Cost Control (3,0,0)Credits: 3 credits This course outlines the essential principles and procedures of effective food and beverage cost control. Students will be introduced to various control techniques that apply to different types of operations, from maintaining sales and cost histories to developing systems for monitoring current activities and projecting future profits. Topics covered will include budgeting techniques, standards determination, purchasing systems and menu pricing.
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HMGT 2120 Hotel Sales and Convention Services (3,0,0) HMGT 2120 Hotel Sales and Convention Services (3,0,0)Credits: 3 credits This course provides insight into the scope and various segments of the groups market and demonstrates the relationship between professional service and operational success. Students will be given a comprehensive introduction to the complexities of managing a convention facility as well as exposure to key group markets and techniques for attracting them to the property.
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HMGT 2500 Field Experience (0,2,3P) HMGT 2500 Field Experience (0,2,3P)Credits: 3 credits This course offers students the opportunity to connect academic course work with practical application by participating in a multi-day field experience within a world-class destination. Prior to engaging in the field experience, students use seminars to develop a deeper understanding of the field experience. Students research the chosen destination, set personal and group objectives, liaise with industry partners and plan their travel itinerary within a budget. Upon return, the students undertake reflective oral and written assignments.
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HMGT 2610 Resort and Hotel Operations (3,0,0) HMGT 2610 Resort and Hotel Operations (3,0,0)Credits: 3 credits This course builds on material and concepts learned in Hotel Operations 1 and 2 and offers an introduction to the operation of resort properties. Beginning with historical development, details are presented in planning, development, financial investment, management, and marketing that deal with the unique nature of the resort business. The course uses a simulation program to integrate management concepts learned in the Resort & Hotel Management courses.
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| Total credits for Year 2 — 27 |
| Total program credits — 60 |
TRU Story: Debi Schranz
Resort and Hotel Management Diploma - Duty Manager, Hotel Hof und Post, Innertkirchen, Swizerland
Why TRU?
I started looking at hotel management programs and found that TRU had small class sizes — where teachers would know my name — and it was affordable, in a community I wanted to live in.
From global to local
Being able to work in Switzerland speaks highly of my TRU education as Switzerland has impeccably high standards in the hotel industry. Working in a small town in the Swiss Alps has been a great experience. My responsibilities as a duty manager are diverse and incredibly exciting! I am involved in every aspect of managing a hotel: human resource management, sales and marketing and ensuring excellent customer service is delivered every single day. For my first international job opportunity out of university, I am really pleased!
TRU Story: Jordan Amon
BTM 2009, Resort and Hotel Management Diploma 2007
Why TRU?
“Be patient while you gain your experience. Realize that the bad days, the difficult situations, the tough managers and the good times all contribute towards your experience. Your attitude now is what is going to land you your dream job later.”
More about Jordan
Hometown: Kamloops
Current residence: Kamloops
Employment: General Manager at Chartwell Ridgepointe Retirement Residence
Jordan’s journey with Chartwell Retirement began back in April 2016, when he was hired as the retirement living consultant. Before that, he spent eight years at Starwood’s Four Points brand, serving as the operations manager for five years. Realizing that he needed to work on his sales experience, Jordan leapt on the opportunity to learn marketing with a supportive company that aligned with my morals and offered room to grow. After being awarded top salesman in 2017, he entered into the internal aspiring leader’s education program to expand his skillset. Jordan loves his current job and duties.
