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Mentora College of Business and Technology Faculty of Hospitality in Toronto, Canada


Mentora College of Business & Technology offers courses that teach industry relevant essential skills and provides valuable workplace experience that enable our graduates to be job ready in pursuit of their employment opportunities. Our well-rounded curriculum enhances the critical thinking and leadership skills to lay the foundations for career and personal growth.


Classes are currently capped at a maximum of 14 students, ensuring highly personalized instruction and engaged interactions with faculty, who are well regarded industry professionals.

Mentora College of Business and Technology offers training in hotel management


1 in every 10 jobs worldwide is supported by travel and tourism.*

International tourist arrivals grew 5% in 2018 to reach the 1.4 billion mark. At the same time, export earnings generated by tourism have grown to USD 1.7 trillion. **

The Hotel industry in Canada is expected to see a 32% increase in labour demand between 2010 and 2030. By 2030, demand for labour could support over 308,000 full-year jobs in the Hotel industry***

*World Travel and Tourism Council, 2018

**World Tourism Organization (UNWTO)

***Canadian Tourism Human Resources Council


Program length
48 weeks

In-class hours
25.5 hours per week

Industry-Work Placement
384 hours

Class size
Currently capped at 14 students

Downtown Toronto


  • Front office supervisor
  • Front office agent
  • Guest services supervisor
  • Guest services agent
  • Reservations supervisor
  • Reservations agent
  • Banquet supervisor
  • Catering supervisor
  • Marketing assistant
  • Human resources assistant
  • Assistant restaurant manager
  • Restaurant manager
  • Assistant bar manager
  • Bar manager
  • Food and beverage controller
  • Customer relations staff
  • Hotel housekeeping supervisor
  • Hotel/resort security manager
  • Room service supervisor
  • Room service manager
  • Purchasing assistant
Canadian Tourism College - Mentora College of Business and Technology Advanced Diploma in Hospitality


  • Attain broadly applicable knowledge and skills of hotel management and develop a diverse set of transferable skills.
  • Learn from qualified faculty with meaningful and relevant experience in the hospitality, tourism, travel and convention industries.
  • Engage with fellow students and instructors in small classes, where learning can be personalized.
  • Gain relevant, real-world experience during a 384-hour industry-work experience placement in the third semester of your program.



1 Foundations of Lodging Management
60 hours

In this course student will learn how lodging industry operate. The course covers both small and large hotels and it addresses each department including Front Office, Housekeeping, Maintenance, Sales and Marketing, Food and Beverage and more. Students will learn about the interconnectedness of hotel departments and identify the characteristics and skills that are necessary to be successful  lodging manager. They will learn about revenue optimization efforts and their role in hotel profitability. Students will analyze current trends in lodging industry including lodging industry green initiatives, focusing on industry sustainability best practices.

2 Managing Front Office Operations
60 hours

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

3 Rooms Division Part II:
Housekeeping and Facilities Management
60 hours
4 Management of Food and Beverage Operations
60 hours 

This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

5 Human Resources Management in the Hotel Industry
60 hours 

Today’s hotel manager must be an expert at managing many functions. In every segment of the hotel industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. In this course the students will learn about the strategic role of human resource management and its importance in the daily operations of the hospitality organization. Students will learn about best human resources practices among the leaders in hotel industry that are important to the success of overall hotel operations. Among the practises discussed and analyze will be: workforce planning, recruitment, selection, training, employee relations, promotion and retention.
Students are also introduced to employment legislation, workplace diversity and health and safety. Human resource management practices in both unionized and non-unionized workplaces are explored.

6 Service Excellence: Guest Services in the Hospitality Industry
60 hours 

This course provides students with the basic principles involved in learning and delivering Service Excellence. The course emphasizes the importance of service excellence in today’s International and competitive environment. The student in this course will learn about the value-added service strategies and tactics for developing and maintaining service excellence. They will learn about the latest trends in customer service field focusing on problem solving and communication strategies while focusing on the skills needed to improve and sustain customer satisfaction.
The course includes cultural and team based learning applications, quality assurance methods, service recovery strategies and the importance of customer relationship management

7 Hotel and Restaurant Accounting
60 hours

This course provides a basis for understanding hospitality accounting concepts and procedures. Students learn about the processing of hospitality financial data, and the flow of financial information in the accounting cycle that result in the production of financial statements.


8 Marketing in the Hospitality Industry
60 hours

This course explains the integrative approach to marketing in the hotel industry. Students will learn how each member in every area of operation participates in hotel marketing and the unique characteristics of marketing in hotel industry. By taking this course students will develop marketing knowledge and skills to assist in the development of a marketing plan and sales campaign for products and services in the hotel industry. Students will learn about marketing strategies in hotel industry, designing and managing products and services that build customer value.

9 Canadian Hospitality Law, Risk Management and Guest Security
60 hours

This course will introduce students to an overview of the Canadian Legal System, and Laws, relating to human rights, contracts, consumer protection, insurance and security issues of current concerns in hotel industry. The students will learn the concepts of risk management and legal liability, emergency management and media relation. Emphasis will be placed on negligence prevention in the hospitality industry including the accommodation sector, food, and alcohol. Students will learn about the management issues including regulatory requirements, ownership and property issues, employer–employee relationships, and employment standards. Legal issues pertaining to hotel industry will be discussed in the context of improving hotel management, operations, decision making, and service leadership.

10 Managing Technology in the Hospitality Industry
60 hours

This course provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry.

11 Hospitality Managerial Accounting
60 hours

Managerial Accounting is the system of analyzing accounting information for the purpose of making informed management decisions. In this course the learner will work with theoretical managerial situations to enhance their understanding of accounting principles and concepts and the application of these principles and concepts related to the hospitality and tourism industry.

12 Principles of Management and Leadership in Hotel Industry
60 hours

Effective leadership of individuals and teams is the key to successful hotel organizations. The students in this course will learn about business management and leadership. Students will be introduced with different concepts and styles of leadership, assess the differences between leading and managing, and learn the leadership skills necessary to be an effective leader.

This course will provide students with the opportunity to assess their current leadership styles, skills, and behaviors and develop an action plan of leadership skills to develop in the future. Students will learn to apply the knowledge learning in the course to real business situation in hotel industry. 

13 Purchasing: Selection and Procurement for the Hospitality Industry
60 hours

There is not a single job in the hospitality industry that does not involve purchasing in one way or another. The manager of a hotel must be able to find the best price for sheets and pillows in a reasonable quantity for her size of operation. An accountant for a hotel chain must know enough about the company’s purchasing agreements to take advantage of discounts based on timely payments. It is the person in charge of purchasing who spends the majority of the money made by a hospitality operation, and it is this person’s skills and knowledge that significantly assist in achieving profitability in an operation
This course is designed to demonstrate to the learner the procedures required to build an integrated purchasing system for food and non-food items. The learner will investigate the responsibilities of the purchaser and learn to apply quality standards and ethical conduct.

14 Personal Development and Career Planning
60 hours 

This course will provide students the essential skills required to participate in the industry learning experience work search process, and to successfully transfer learning from the classroom to the workplace. Topics will include the development of effective work search tools, effective interviewing skills, knowledge application, goal setting, and professional workplace behaviors. This course will also examine personal development by exploring a wide variety of ways in which to change, grow, and achieve one’s creative potential.


384 hours


To be eligible for the Industry-work placement in the third semester students must:

  • Complete all their courses in semesters 1 and 2 and achieve a minimum mark of 60% in each course.

In order for a student to receive his/her diploma he/she must:

  • Fulfill all the requirements of the program as outlined in the student contract.
Canadian Tourism College - Mentora College of Business and Technology Faculty of Hospitality

Fees for Hotel Management

Hotel Management Compulsory Fees:
Hotel Management Compulsory Fees:Fee Amount
Program Tuition Fee$10,000.00
Program Book Fee$1,400.00*
Application Processing & Administrative Services Fee & Required Program Certifications:$650.00
Uniform & Equipment Fee:
Program Field Trip Fee:
Hotel Management Optional Fees:
Hotel Management Optional Fees:Fee Amount
Laptop Computer Fee:
Students entering the Hotel Management Program are required to have a laptop computer. This is an expenditure assumed by the student as the laptops are not supplied by the school.
Attire for Industry-Work Experience:
For their Industry-Work Experience students in the Hotel Management Program may be required to purchase appropriate business casual attire during their placement.
Course Retake Fee:
Students who fail to attain a passing grade of 60% in a course are able to retake that particular course the next time it is offered at a cost specified in the Optional Fees.

A student is only permitted three (3) retakes of different courses in total during the program. If a student fails a fourth course they are to be removed from the program.
Industry Work-Experience/Practicum Retake Fee:
A student who fails to report to his/her industry experience organization at the pre-arranged times and does not call in to report, will be removed from the work experience and receive an “F” (failing grade) with no opportunity to complete the failed course during that semester.

A student who fails this course for whatever reason. (e.g., failing to successfully complete requirements to the supervisor’s expectations or not meeting the minimum hour requirements within the semester) will have no opportunity to complete the failed work experience until the subsequent semester and will be required to pay a tuition fee equivalent to the fee for the semester.

Scholarships are available for qualified applicants. Please get in touch for more information.


Now accepting students for 2020.