Programs & Courses

Tourism & Hospitality Management


About this Program

Earn a Certificate of Achievement in Tourism & Hospitality Management

In this micro-credential, students will enhance their management skills and set themselves apart from other job applicants in the accommodation and food and beverage industry.

Students will learn fundamental skills in:

  • Hotel operations and management: Learn how to develop the average daily rate, calculate revenue per room, forecast hotel occupancy, and adopt back-end accounting methodologies that occur in hotels.
  • Restaurant leadership: Explore the operational and financial side of owning and running a food services operation ranging from food costing for menu development to staff development and leadership.
  • Restaurant marketing: Learn how to connect the image and design of an establishment with consumer demand while creating the experience that customers expect.

Graduates of this micro-credential, will be able to:

  • Apply general management, accounting, and revenue management principles in a hotel setting.
  • Apply front office, housekeeping & property maintenance principles in a hotel setting.
  • Apply leadership, cost control and menu development in a restaurant setting.
  • Apply marketing and service delivery principles in a restaurant setting.

To earn a Certificate of Achievement in Tourism & Hospitality Management all courses must be completed. For more information on micro-credentials, click here.




Canada-Alberta Job Grant

Canada-Alberta Job Grant
Click here
to learn about the Canada-Alberta Job Grant and how you can receive money to train existing or new employees.

Micro-credential: Tourism & Hospitality Management Program Brochure

This micro-credential is delivered online. Once enrolled, students will be provided access to learning materials which can be completed on their own time by the designated completion date. An instructor will be available to answer questions and offer assistance.

This program is delivered online, with access to an instructor throughout the program. Each course takes approximately 20 hours. Upon successful complete all five courses, you will receive a Certificate of Achievement in Tourism & Hospitality Management.

TRSM 100

Hotel Operations: Guest Service, Leadership, HR, and Accounting
Students who successfully complete this course should be able to achieve the following objectives:

  • Describe the hotel operations environment.
  • Explain the role of the General Manager.
  • Describe employment law for employees.
  • Understand productivity analysis and financial statements.
TRSM 101

Hotel Operations: Revenue Management, Sales & Marketing, and Housekeeping
Students who successfully complete this course should be able to:

  • Develop Revenue Management tactics for flexible pricing
  • Use Sales and Marketing strategies and reports
  • Implement Front Desk sales strategies
  • Apply effective oversight of Housekeeping and Property Maintenance departments
  • Apply forecasting techniques and forecasting accuracy methods
TRSM 102

Restaurant Leadership, Cost Control & Menu Development
Students who successfully complete this course should be able to:

  • Apply procurement practices to manage and set-up effective purchasing and receiving procedures
  • Develop a menu using appropriate design techniques and industry best practices
  • Apply a variety of mathematical techniques, including ratios, percentages, conversions and costing to food planning, preparation, and menu costing
  • Apply the principles of food and beverage cost control to assist in making decisions at an operational level and to contribute to the achievement of financial plans
  • Apply human resources, management, and leadership knowledge and skills to enhance employee performance
  • Identify professional, personal, and career development strategies in the food service industry to create a staff development plan
TRSM 103

Restaurant Marketing & Service Delivery
Students who successfully complete this course should be able to:

  • Explain the role of marketing in organizations and society and describe the role marketing plays in facilitating the exchange of value
  • Recognize restaurant marketing principles & identify target markets
  • Explain how a marketing strategy supports an organization’s corporate strategy and define strategy, tactics, and objectives, describe how to align mission, strategy, and objectives
  • Describe common methods of marketing communication, including traditional and digital forms of direct marketing
  • Identify the key elements of the marketing plan including goal setting and budget planning
  • Create a product/service positioning statement that aligns with a value proposition and a target segment
  • Identify the sections of a restaurant business plan
  • Develop a marketing plan
  • Describe the different financing and leasing requirements and options
  • Recognize professional behaviours and service techniques in the food service industry
  • Contribute to customer satisfaction by anticipating guests' needs through proper food and beverage preparation, presentation, and service for a variety of food service operations
  • Assist in providing a healthy, safe, and well-maintained restaurant by adhering to Canadian regulations, standards, and sanitation best practices of food service industry
  • Identify site locations using appropriate selection criteria
  • Create an effective restaurant layout using appropriate design techniques
TRSM 104 Tourism Management Capstone Project $200

Required Learning Resources:

Hotel Operations Management. Hayes et al. 3rd Edition. 2017. ISBN-13: 978-0-13-4337623. Available from the Medicine Hat College Bookstore - $147.20.

Funding for the development of this program was provided by the Government of Alberta.