COURSE CURRICULUM

The Diploma in Hospitality and Restaurant Business at LaSalle College Vancouver is structured over four quarters, combining theory with hands-on experience to develop well-rounded hospitality professionals. In Quarter 1, students are introduced to the fundamentals of the industry through courses such as introduction to hospitality and tourism, which explores global industry trends, and sustainability and dimensions of the hospitality industry, which emphasizes environmental and social responsibility. Additional courses like nutrition, employee health and workplace safety, and management, supervision, and career development build foundational knowledge in health, safety, and leadership. Quarter 2 shifts focus to operations, featuring lodging operations, menu development and design, and sustainable food purchasing and controlling costs. Students also explore marketing for the hospitality industry and gain exposure to current technologies with hospitality technology systems. In Quarter 3, the curriculum dives deeper into people and process management with hospitality and human resources management, leadership and organizational development, and food and beverage operations. Students further strengthen their business acumen with financial management and learn event planning through banquets and events management. Quarter 4 emphasizes professional readiness, with a la carte service delivering front-of-house service skills, and a practicum offering real-world industry experience. The program concludes with a capstone project, allowing students to synthesize their learning into a comprehensive hospitality business plan.