Honours Bachelor of Business Administration (Hospitality) (Fast-Track) (H312)

This fast-track program is designed for students with a two-year Hospitality diploma or degree in a related field wishing to pursue a degree in business focusing on hospitality.

Qualified applicants who have completed one of the following diploma programs may be eligible:

• Food and Beverage Management (H102)
• Hospitality – Hotel Operations Management (H133)
• Special Events Management (H131)
• Tourism and Hospitality Management (H130)

Honours Bachelor of Business Administration (Hospitality) (Fast-Track) students will complete a bridging semester from May to August and then go on to complete all outstanding credits toward their degree. This pathway will give students an opportunity to earn a degree credential in two additional years plus the one summer semester, or more, depending on the total transferable credits granted (please see ’How to Qualify and Apply’ section for specific admission requirements).

The program is designed to teach you how to plan and manage complex integrated hospitality operations so that you can become one of the skilled, knowledgeable leaders the hospitality sector is pursuing. The employment prospects in this sector are outstanding. In Canada, the hospitality industry employs more than 1.2 million people, representing over 7 per cent of all employment[i]. In the Greater Toronto Area alone, the hospitality sector accounts for almost 329,000 jobs[ii].

A Comprehensive Curriculum

The curriculum has been developed to prepare students for management, supervisory and administrative careers through training in analysis and problem-solving, critical thinking, integrated operations, customer management and international applications. Students will become technically proficient in the major components of a hospitality business, including operational processes, finance, human resources, facilities, risk management, research, sustainability and corporate social responsibility.

In addition, the curriculum is designed to:

• Provide flexible student learning- Courses are offered in online and in-class hybrid format throughout the program to accommodate the paid work placements. Semester 7 is delivered completely online.
• Integrate knowledge and practical applications developed through projects and experiential learning in two paid work placements.
• Build strong management abilities, with every student working on projects individually and with team members.

Applied Learning – Benefit from Hands-on Training

Co-operative education is an important component of this degree program. Students spend two paid summer terms working full-time in industry, giving them a chance to apply the knowledge they have acquired in a real-life, hands-on situation. Students obtain practical experience and further develop their skills – an asset for our graduates and their future employers. Students also establish valuable contacts with potential employers, and many graduates find full-time employment with their co-op employer.

[i]http://www.statcan.gc.ca/tables-tableaux/sum-som/l01/cst01/econ40-eng.htm

[ii]http://www.toronto.ca/toronto_facts/entertainment_tourism.htm

Students spend two paid terms working full-time in industry, giving them a chance to apply the knowledge they have acquired in a real-life, hands-on situation.

George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can in turn be added to your resume.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

The graduate has reliably demonstrated the ability to:

1. Assess the impact and implications of external environmental factors on the hospitality industry, its sectors, organizations and stakeholders.
2. Explain results of original research that has been conducted using social science research principles and methods.
3. Apply management knowledge and technical ability for effective operation and organization of a variety of hospitality enterprises.
4. Justify ideas generated, decisions made and actions taken to address business opportunities, challenges, risks and crises.
5. Interpret quantitative and qualitative data to support business decisions, operations, and strategic initiatives.
6. Present information clearly, concisely, persuasively, professionally and respectfully using appropriate and alternative modes/means of communication in a variety of hospitality contexts and situations.
7. Display ethical behaviour and social responsibility in personal and professional pursuits.
8. Design creative marketing, sales and customer service strategies for chosen market segments.
9. Apply strategies to keep current in the field, respond effectively to change, and support personal and professional development.

*Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2017. Fees are subject to change for programs starting in fall 2018 and at later dates.

† Fees for this program do not include the cost of the co-op work term.

‡ Students should also expect to pay approximately $500 for textbooks and $100 for field trips and industry site visits per semester. International students please check with the International Centre at 416-415-5000, ext. 2115.

International students: Visit the International Fees and Related Costs page for more information.