Hospitality Management (Concentration)
Overview
Gain important business and management skills that will help you climb the hospitality ladder to top management positions. You’ll get to mold your hospitality education by picking the courses that fit your career goals and interests. Choose from courses such as sustainability, event management, revenue management, tourism business structure, hospitality sales and advertising, front desk operations and strategic planning. You’ll also get to work on real-life projects and gain valuable work experience while you study so you can graduate job-ready.
Get paid, full-time work experience
Put your skills to work by joining the optional Co-operative Education Program, which alternates semesters of study with paid, full-time work in your field. You’ll earn money while gaining experience, building your resume and getting an employer reference, all before you graduate.
Jobs, jobs, jobs
Graduate with the education needed for management roles in operations and marketing in hotels and restaurants as well as event planning and the broader service sector. You’ll be joining a huge industry, with over 108,000 job openings in BC expected between now and 2029.*
*Source: Work BC
Note: This is a concentration that can only be taken if you are enrolled in a Bachelor of Business Administration degree at Douglas College.
Admissions Requirements
There are no separate admission requirements for a concentration, but students must be enrolled in a BBA degree program in order to complete a concentration.
Cost
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For more information, refer to the tuition fee charts.
Program Requirements
Concentration in Hospitality Management:
- This concentration is available for all BBA degree students.
- Successful completion of at least 21 credits
- 12 credits upper level coursework required
- A minimum GPA of a 2.0 in core concentration courses (listed below and marked with an * in the course table)
- Lower level (1000-2000) level HOSP courses
- Upper level (3000-4000) level HOSP course(s) or Upper Level HOSP-related course(s) (see note 2)
- Concentrations are not noted on the credential but will be noted on the transcript
Course Requirements (see note 1):
| Course Number | Course Title | Credits |
|
Lower Level HOSP* Courses (see notes) |
Any three HOSP* (1000-4000) courses, except HOSP 1210 and HOSP 2310 |
9.00 |
|
Upper Level HOSP* (see notes) or Upper Level HOSP*-related courses (see note 2) |
Any three upper level HOSP* (3000-4000) courses or HOSP*-related courses (see note 2) |
9.00 |
|
Upper Level CBA Elective (see note 3) |
One course (3000-4000 level) from ACCT, BLAW, BUSN, CSIS/CISY, CMPT (check with BUSN department), COBA, ECON, FINC, HOSP or MARK |
3.00 |
|
Total Credits |
|
21.00 |
Notes:
1. To be eligible to register in HOSP courses students must declare a Hospitality Management Concentration before they can register in HOSP courses. Students would benefit from a knowledge of spreadsheets, marketing and accounting before starting this concentration.
2. Students who plan to pursue a career in Hospitality would benefit from taking as many HOSP courses as possible. However, if needed, BUSN 3100 (Global Business Environment) and/or BUSN 3380 (Operations Management) may also be used to satisfy this requirement. If choosing these courses, it is important to note any additional pre-requisites that may be required. This information can be found on the Douglas College Course Catalogue website. For other upper-level HOSP-related courses that can count, please connect with the BBA Management program coordinator.
3. Because many of the HOSP courses are at the lower level (1000-2000 level), students may need to take one or more upper level courses in their CBA Elective in order to meet the requirement that at least 12 of the 21 credits in the concentration are at the upper level (3000-4000 level).
Program Guidelines
Program Guidelines for previous years are viewable by selecting the version desired. If you took this program and do not see a listing for the starting semester / year of the program, consider the previous version as the applicable version.