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Business - Hospitality

Build a career in the hotel and restaurant side of the tourism industry.

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Start Date:
Typical Length:
2 Years

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Pursue your passion for working with people from all over the world.

Gain specialized skills and practical knowledge employers are looking for in a variety of areas, including:

  • Guest experience
  • Customer service delivery
  • Food and beverage theory
  • Wine appreciation
  • Restaurant operations
  • Hotel reservations

You'll also develop an understanding of solid business practices, from human resources and leadership to finance and strategic marketing.

Co-operative education

  • The Business Hospitality program includes a mandatory co-operative education (co-op) credit course between year one and two.
  • Co-op provides an opportunity for paid employment – in a field related to your program.
  • Opportunities are paid, full-time work placements that last between 12 to 16 weeks.
  • Our co-op program follows Co-operative Education and Work-Integrated Learning Canada (CEWIL) guidelines.
  • For more information visit Work Experience Opportunities.

Choose NSCC

  • Experiential learning, the process of learning through experience, is a cornerstone to this program. You'll learn through projects, simulations, excursions and many other hands-on activities.
  • Our classrooms are set up to mirror real-life tourism-working environments. Learn in our student-run, full-service restaurant and get real-world experience, practical skills and knowledge.
  • Our instructors are experts who keep in close contact with the tourism and hospitality industry, ensuring that what you learn is current and relevant to industry's needs.
  • You'll have many opportunities to network with tourism industry partners both on- and off-campus.
  • Small class sizes provide you with lots of one-on-one interaction, so you'll have plenty of opportunity to apply your learning, ask questions and share.

Other info

  • If you have food allergies and sensitivities to environmental conditions, be aware that you may be exposed to substances that may affect these sensitivities.

2021-22 programs

Program delivery may be subject to change based on Public Health guidelines.

September 2021

Campus Location Full time/part time Delivery Availability
Akerley Campus Dartmouth Full time In-class Seats available

Admission requirements

  • High School Graduation Diploma or equivalent.
    • International students – High school diploma equivalency and English language requirements vary by country. View details

Program requirements

  • You're required to complete industry seminars and certifications, including Responsible Beverage Service, Basic Food Safety, and Emergency First Aid, CPR Level A (or Wilderness and Remote First Aid).
    • Additional certifications may be required depending on the electives you choose.
    • There may be additional fees associated with seminars or certifications related to your electives.
  • Portfolio Development – As part of your studies at NSCC, you develop a portfolio of your work; the portfolio captures your achievements and profiles your skills to employers.


Tuition is valid for the 2020-21 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.

Tuition (Domestic):
Tuition (International):

Tuition, fees and program costs

In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for college services, health and dental plans, your student association and parking.

View detailed program fees page(s). Please note that amounts on these pages are meant for planning purposes only. They don't represent final amounts owing.

Career options

  • Graduates earn a solid foundation of skills and experiences that can open doors to opportunities in the food and beverage and accommodations sectors of the tourism industry. Find a range of careers worldwide in:
    • Hotels and resorts
    • Restaurants and bars
    • Cruise ships
    • Wineries, breweries and distilleries
  • In the next decade, Nova Scotia will need thousands of new and highly skilled employees, across all tourism sectors. The Canadian Tourism Human Resource Council (CTHRC) estimates that by 2035, 240,000 jobs will be available in Tourism (CTHRC 2015).

Future study options

  • Continue your studies at university – This program includes courses that count towards a university degree. Find out more.
  • Graduates of the Tourism Hospitality program can apply to the second year of this program.

Courses may include

These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.

ACTG 1015 - Basic Accounting for Managers
This course introduces learners to the role that accounting plays in the managerial decision making process. Learners will have an opportunity to create financial statements and learn how business decisions are influenced from a financial perspective.

ACTG 2300 - Operations Cost Control
In this course students will gain an understanding of financial statements relevant to operational cost control. Students will select and apply methods of cost control for a hospitality operation.

BSHM 2000 - Event Planning and Operations
In this course, students will create, design, and execute a hospitality event. Using a critical path and key performance indicators, students will evaluate the success of the event.

BSHM 2500 - Rooms Division and Facilities Management
In this course, students will explore the world of accommodations; from appropriate brand standards to methods of operation. Students will investigate various distribution channels and their impacts on the business – financial, operational, and key performance indicators.

BSHM 2800 - Applied Food and Beverage Management
In this course, as a management team, students will plan and execute the daily operations of an actual food and beverage operation. This is an applied course consisting of live interactions between the operation and customer. Business results will be analyzed from the perspective of key performance indicators to improve subsequent operations.

BSHM 4000 - Applied Hospitality Development
This project-based capstone course allows learners to apply their accumulated skills and knowledge to develop a business plan. Students will focus on applying skills in all functional management areas.

COMM 1205 - Communications - Workplace Foundations
Ideas and plans are rarely successful when they are not well communicated. Through this course, students will review the fundamentals for effective English communication in the workplace and obtain an introduction to Portfolio.

COMM 2220 - Applied Managerial Communications
This course focuses on the communication strategies necessary to manage internal and external communication systems within a tourism organization. Topics will include communication models, management communication styles and organizational approaches to successfully manage communication.

COMP 1105 - Business Computer Technology
This course provides students with an introduction to acceptable practices and uses of the computer, including the role of social media in Business. It provides the foundation for using computers that will contribute to success in both the Business Administration program and future careers. This course is accepted toward certification with the Canadian Institute of Bookkeeping (CIB).

COMP 2000 - Applied Social Media
Students will explore current trends in the use of social media platforms in the workplace. They will develop the skills to assess and identify the suitability of social media platforms. This course will engage students in hands-on application of these platforms to communicate. Course content will emphasize the importance of ethical and respectful communication in building professional relationships and delivery of outstanding customer service.

COMP 2110 - Spreadsheets I
This course introduces the student to electronic spreadsheets including their design and creation. Formulae and functions will be used to perform calculations on the spreadsheet data providing business solutions. Students will apply formatting skills to enhance the appearance and clarity of printed spreadsheets as well as using graphs to represent spreadsheet data. This course is accepted toward certification with the Canadian Institute of Bookkeeping (CIB). This course cannot be used to fulfill an elective requirement for students in Office Administration.

FINC 2700 - Operations Finance and Revenue Management
This course builds the students ability to comprehend and interpret financial data. Students will explore various analytical techniques to understand the financial position of a hospitality operation.

LEGL 1250 - Tourism Law
This course outlines Canadian law applicable to the tourism and hospitality industry. It identifies areas where there may be potential legal problems and discusses rights and liabilities relative to relationships within the tourism industry.

MGMT 2300 - Human Resources Issues in Hospitality
In this course, students will explore current human resource challenges, issues and needs across sectors of the hospitality industry. Students will have an opportunity to research a select an issue or challenge and formulate a potential solution.

MKTG 2100 - Hospitality Marketing
In this course, advertising and promotion in the hospitality industry is explored. Topics include advertising, sales promotion, publicity, public relations and merchandising.

TOUR 2996COOP - Cooperative Education A
Cooperative education is one of the most valuable and memorable experiences for students. Students will have opportunity to work for major companies provincially and regionally, as well as across Canada and internationally. This is a course of 425 hours spread over 15 weeks between year one and year two beginning in May.

TOUR 2997COOP - Cooperative Education B
Cooperative education is one of the most valuable and memorable experiences for students. Students will have opportunity to work for major companies provincially and regionally, as well as across Canada and internationally. This is a course of 175 hours spread over 5 weeks between year one and year two beginning in Sept.

TRHS 1000 - Introduction to Tourism
The learner will explore regional as well as global issues and trends in tourism. This exploration will begin with an examination of the Nova Scotia tourism sector, how it operates and what roles the learner may wish to pursue for further study and employment. This course will also focus on the economic, socio-cultural and environmental impact of tourism and tourism development from a national and global perspective.

TRHS 1020 - Guest Service Essentials
Tourism is a service based industry. This course is aimed at identifying and applying service techniques that consistently meet industry standards and customer needs. Service excellence is an integral part of attracting and retaining customers. Industry standards and personal management skills will be examined and applied.

TRHS 1030 - Food and Beverage Service Foundations
In this course, learners will gain a basic understanding of the principles of food and beverage operations. Using an applied approach, learners will explore service styles, bartending skills and a variety of foodservice operations.

TRHS 1040 - Introduction to Tourism Marketing
In this course, learners will explore consumer behaviour, marketing research, branding and consumer travel trends, as well as unique aspects of the tourism industry. Learners will also be introduced to marketing strategies and opportunities in the context of social media.

TRHS 1200 - Accommodations
This course is designed to provide the learner with an understanding of roles, contributions and responsibilities of the various departments in the successful operation of a hotel, resort, or inn. Learners will practice systems, procedures and communication techniques that ensure professional guest service throughout the guest cycle.

TRHS 1240 - Wine, Spirits and Beer Fundamentals
This course is an introduction to a variety of beverages and their production. Topics will include new trends in the beverage industry, wine producing regions of Nova Scotia and beyond, and food and beverage pairing.

TRHS 1250 - Leadership Essentials and Group Dynamics
In this course, you will explore the role of leadership within tourism and hospitality industries with an emphasis on strategic management. You will develop an awareness of the characteristics needed to be a successful leader. Topics will include leadership styles, group dynamics and conflict resolution.

TRHS 1260 - Nova Scotia Tourism
This course introduces the learner to Nova Scotia's environments, natural and cultural history, and their influences on provincial tourism. Using an applied learning approach, learners will also explore the principles of guiding and interpretation.

Business - Hospitality Elective Course Requirement . Students must take one (1) unit from a prescribed list of courses.

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