This program will prepare graduates for direct entry into hospitality venues such as resorts & hotels, catering & conference centres and restaurants & bars. The hospitality student will be provided with solid information on how both the accommodation operations (hotels) and the food & beverage operations (restaurants) function through learning about:
All back-of-the-house and front-of-the-house departments
How entry level jobs lead to hospitality management positions
Theoretical course lessons taught by hospitality professionals
Practical skills learned in labs and in working hospitality settings
Sensory experiences by tasting and gaining knowledge in the production, preparation and serving of beverages and meals
The hospitality experience from the customer perspective and the impact of the hospitality employee and manager in that experience
Graduates of this program will enter the hospitality and tourism sectors with the knowledge and skills in:
Front desk & guest services operations
Hotel housekeeping & reservations
Food & beverage service
Special event planning and delivery
Professionalism and customer service
The program is located at the St. Clair College Centre for the Arts which houses a full convention centre and is connected to two major hotel chains.
Participate in multiple field trips and site inspections of hospitality industry venues
Active Hospitality student club
Planning and participation in annual student-operated Grand Gala event
Internship placement in one of our Hospitality industry partners host sites or through our student “work and learn” programs.
Operation of our simulated restaurant venue by performing in the roles of host and a la carte server and by preparing meals for our lunch and dinner service.
Gain additional certification in Smart Serve, Food Safety & Sanitation, and Customer Service Excellence.
Students can apply to work and earn credits through the Disney College at Disney World in Orlando, Florida, working, living and earning St. Clair College and Central Michigan University credits.
Ontario's hospitality industry is expanding and so are job opportunities in the accommodations and food service sectors. Areas such as: front desk, housekeeping, catering, bartending, restaurant/resort/club services, sales and marketing, guest services, convention/conference services, and hotel restaurant management are just some of the opportunities that await our graduates. Our students enjoy an almost 100 percent hire success rate upon graduation. Student work and earn programs are available through recruitment visits by Fairmont Resorts & Hotels, through the Disney College Program, and internally by the St. Clair College Centre for the Arts.
Hospitality Management Alumni of Distinction: Edward Mady
Edward Mady Hotel Management '74
The Beverly Hills Hotel & West Coast Regional Director for the Dorchester Collection
Beverly Hills, California
Edward (Ed) Mady grew up in Windsor, Ontario. He is a graduate of the St. Clair College Hotel Management program, class of 1974. While attending Riverside High School, he worked behind the soda fountain counter at his father's diner and convenience store called Baker's Dairy Bar - it still exists today as Baker's Bar and Grill. Little did he realize then that it would be his introduction to the hospitality industry. Ed's journey continued in Windsor and then took him across Canada and the United States.
He spent two decades with The Ritz-Carlton Hotel Company, serving most prominently as vice president and area general manager overseeing five hotels in San Francisco and Half Moon Bay, California; Phoenix, Arizona; Las Vegas, Nevada; and Bachelor Gulch, Colorado. Other positions included general manager of The Ritz-Carlton, San Francisco from 1997 to 2009; general manager of The Ritz-Carlton, New York from 1989 to 1997; and hotel manager of The Ritz-Carlton, Buckhead in Atlanta from 1988 to 1989.
Ultimately, it led him to a great opportunity in the Dorchester Collection in 2009. The Dorchester Collection hotels are landmarks of individuality, prestige and comfort with peerless reputations that continue to attract royalty, dignitaries, celebrities, and an international set accustomed to the finer things in life.
Widely recognized as a leader in the luxury hospitality industry, Ed has worked with Dorchester Collection since June 2009, serving as general manager of The New York Palace, the 899-room hotel on Madison Avenue that was sold in 2011 to Northwood Investors, a highly-regarded private investment company. During his tenure at The New York Palace, Ed improved service levels in all areas of operation and achieved unprecedented results in the area of employee satisfaction – a critical measurement category in which he has set new standards for the hotel industry.
Named general manager of the famous Beverly Hills Hotel in 2011, Ed is responsible for all operations of the iconic 210-room "Pink Palace" in Beverly Hills. This Dorchester Collection property celebrated its 100th birthday in 2012. Ed is also west coast regional director, USA for Dorchester Collection, overseeing The Beverly Hills Hotel as well as Hotel Bel-Air, which reopened in October 2011.
Ed's professional path has also encompassed high-profile leadership positions with Helmsley Hotels, Four Seasons Hotels and Resorts, and Fairmont Hotels and Resorts. He began in hospitality as Assistant Chief Steward with The Royal Hotel in Toronto in 1974.
Ed has attracted industry and consumer recognition as well as national awards for his hospitality coaching strategies, which have generated top ratings for every hotel he has led. He received the 2011 Hospitality Professional of the Year Award from the Food and Beverage Association. Earlier in 2011, he was a keynote speaker by Cornell University School of Hotel Administration to address culture and leadership in the hotel industry. In 2009, he received the Gold Plate award for worldwide excellence in the hotel sector from the International Foodservice Manufacturers Association. He has been at the forefront of green hospitality as well, with his efforts recently lauded by the American Hospitality and Lodging Association Educational Foundation and the University of Michigan.
Graduates have the opportunity to obtain a Bachelor of Arts in Hotel Management at the Institute of Technology Tralee in Ireland by completing 2 semesters abroad.
The standard tuition and compulsory fees for the current academic year:
For programs with Experiential Learning (Work Placement/Internship): Costs for accommodation, if needed, travel and related expenses is at the student's own expense. It is recommended for most programs, that students have access to a laptop or desktop computer while away from home during experiential learning periods.