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
Fall semester
CMNS 1810
Professional and Academic Composition (3,0,0)

CMNS 1810 Professional and Academic Composition (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Note: Students cannot receive credit for more than one of CMNS 1810, CMNS 1291, ENGL 1810, CMNS 1811 or CMNS 1290
For more information, search for this course here.

HMGT 1110
Catering and Service Management (3,0,5)

HMGT 1110 Catering and Service Management (3,0,5)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent and Serving It Right and Foodsafe Level 1.
For more information, search for this course here.

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
Delivery: Campus

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-
Note: Students can get credit for only one of the following MATH 1070, MATH 1071, MATH 1090, MATH 1091, MATH 1100 or MATH 1101. Science Students do not receive credit for Math 1100.
For more information, search for this course here.

TMGT 1110
Introduction to Tourism (3,0,0)

TMGT 1110 Introduction to Tourism (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent
Note: Students may only receive credit for one of TMGT 1110, TMGT 2600, CONV 1010 or CONV 1011.
For more information, search for this course here.

TMGT 1160
Organizational Leadership in Tourism (3,0,0)

TMGT 1160 Organizational Leadership in Tourism (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum 73% or equivalent or completion of ENGL 0600, or completion of ESAL 0570 and ESAL 0580 with a grade of C+ or better.
Note: Students may only receive credit for one of BBUS 2720, BBUS 2721, ORGB 2810, ORGB 2811 or TMGT 1160.
For more information, search for this course here.

Winter semester
ACCT 1000
Financial Accounting (3,0,0)

ACCT 1000 Financial Accounting (3,0,0)

Credits: 3 credits
Delivery: Campus

Students develop a basic understanding of financial accounting, which involves recording a variety of financial transactions for an organization and then preparing and evaluating its financial statements. Topics include financial statements; accounting events and journal entries; accounting adjustments; internal controls and cash; accounts receivable; inventory purchases and sales; inventory costing methods; long-term assets, liabilities; shareholders' equity; statement of cash flows; and financial statement analysis.
Prerequisite: Admission to the Diploma in Horticulture and Management, Tourism programs, Adventure Studies programs
Note: Students cannot receive credit for more than one of ACCT 1000, ACCT 1211, ACCT 1221, ACCT 2210, ACCT 2211, ACCT 1030, ACCT 1210, ACCT 1220, BBUS 2210 or BBUS 2211
For more information, search for this course here.

HMGT 1210
Food and Beverage Preparation (1,1,3)

HMGT 1210 Food and Beverage Preparation (1,1,3)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum 73% or equivalent and Serving It Right and Foodsafe Level 1.
For more information, search for this course here.

HMGT 1410
Hotel Operations 1 (3,0,0)

HMGT 1410 Hotel Operations 1 (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent or ENGL 0600 or ESAL 0570 with a minimum C+ and ESAL 0580 with a minimum C+ Notes: Students may only receive credit for one of HMGT 1410 or HMGT 2410.
For more information, search for this course here.

CMNS 2290
Technical Communication (3,0,0)

CMNS 2290 Technical Communication (3,0,0)

Credits: 3 credits
Delivery: Campus

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
Note: Students cannot receive credit for more than one of CMNS 2290, ENGL 2290 AND CMNS 2291
For more information, search for this course here.

TMGT 1150
Tourism and Services Marketing (3,0,0)

TMGT 1150 Tourism and Services Marketing (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum 73% or equivalent or completion of ENGL 0600, or completion of ESAL 0570 and ESAL 0580 with a minimum C+.
Note: Students may only receive credit for one of BBUS 2430, BBUS 3430, BBUS 3431, CONV 1060, CONV 1061, MKTG 2430, MKTG 2431 or TMGT 1150.
For more information, search for this course here.

Summer semester
COOP 1170
BTM Co-op Work Term 1

COOP 1170 BTM Co-op Work Term 1

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: COOP 1000
For more information, search for this course here.

Total credits for Year 1 — 33
Year 2
Fall semester
HMGT 2210
Food and Beverage Management (2,1,1)

HMGT 2210 Food and Beverage Management (2,1,1)

Credits: 3 credits
Delivery: Campus

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.
For more information, search for this course here.

HMGT 2510
Hotel Operations 2 (3,0,0)

HMGT 2510 Hotel Operations 2 (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: HMGT 1410 or HMGT 2410
For more information, search for this course here.

TMGT 1140
Human Resources Management (3,0,0)

TMGT 1140 Human Resources Management (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent, or completion of ENGL 0600, or completion of ESAL 0570 and ESAL 0580 with a minimum of C+
Note: Students may only receive credit for one of BBUS 2810, BBUS 3810, BBUS 3811, HRMN 2820, HRMN 2821 or TMGT 1140.
For more information, search for this course here.

TMGT 2010
Financial Operations Control in Tourism (3,0,0)

TMGT 2010 Financial Operations Control in Tourism (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent and ACCT 1000-Introduction to Financial Accounting
Note: Students may only receive credit for one of ACCT 1010, ACCT 2250, ACCT 2251, BBUS 2541 or TMGT 2010.
For more information, search for this course here.

TMGT 2250
Tourism and Hospitality Law (3,0,0)

TMGT 2250 Tourism and Hospitality Law (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent, or ENGL 0600, or ESAL 0570 with a minimum C+ and ESAL 0580 with a minimum C+
Note: Students may only receive credit for one of TMGT 2250, CONV 1050 or CONV 1051.
For more information, search for this course here.

Winter semester
HMGT 2100
Food and Beverage Cost Control (3,0,0)

HMGT 2100 Food and Beverage Cost Control (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: ACCT 1000 Recommended
Prerequisite: Knowledge of Excel
For more information, search for this course here.

HMGT 2120
Hotel Sales and Convention Services (3,0,0)

HMGT 2120 Hotel Sales and Convention Services (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: TMGT 1150 or equivalent.
Note: Students will only receive credit for one of HMGT 2120, BBUS 3450, BBUS 3451, MKTG 3450 or MKTG 3451.
For more information, search for this course here.

HMGT 2500
Field Experience (0,2,3P)

HMGT 2500 Field Experience (0,2,3P)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: Students must be enrolled in the 2nd year of the Resort and Hotel Management Diploma program.
Note: This course has an activity fee attached
For more information, search for this course here.

HMGT 2610
Resort and Hotel Operations (3,0,0)

HMGT 2610 Resort and Hotel Operations (3,0,0)

Credits: 3 credits
Delivery: Campus

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.
Prerequisite: HMGT 1410 and HMGT 2510.
Note: Students will only receive credit for one of HMGT 2610 or HMGT 2110.
For more information, search for this course here.

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

Debi Schranz
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

Jordan Amon
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.

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