College Diploma - Tourism and Hospitality Management (H130)

In George Brown College Tourism and Hospitality Management program, students will learn about the exciting and diverse tourism industry with courses in culinary tourism, heritage tourism, and sustainable tourism. Students' first year in this program will provide them foundational industry knowledge, by learning and working alongside their peers across all sectors in the School of Hospitality and Tourism Management, referred to as a “common first year approach”. In first year students will gain knowledge in the areas of hotels, event planning, tourism, and food and beverages through a range of practical and theoretical courses.

The graduate demonstrates the ability to:

• Provide professional guest services to enhance customer satisfaction by anticipating, meeting and/or exceeding individual and organizational standards and objectives. • Create marketing plans informed and supported by market research, social networks, product knowledge and sales strategies. • Contribute to effective management in hospitality, tourism and leisure settings by implementing leadership skills and strategies. • Evaluate and apply effective financial management and accounting practices to support operations in the tourism industry. • Comply with relevant organizational and workplace systems, processes, policies, standards, legal obligations and regulations, and use knowledge of risk management principles, to support and maintain efficient, productive, safe, secure, accessible and healthy tourism operations. • Apply principles of teamwork and constructive relationship management to support positive workplace culture. • Integrate hospitality skills and knowledge to promote ongoing personal and professional development. • Design and deliver inclusive tourism and hospitality programs, products and services that comply with all relevant legislation, conform to relevant ethical guidelines and promote corporate social responsibility best practices. • Analyze and implement sustainability practices in the tourism and hospitality industry by adapting to environmental, social, cultural, political and economic trends and issues.