Hospitality – Hotel and Restaurant Operations Management (Co-op option available)

Program Overview

This two-year program provides a comprehensive foundation in hospitality management, covering essential topics such as customer service, food preparation, operations, finance, and marketing. Through hands-on field placements and industry-relevant coursework, students develop the skills and knowledge necessary for a successful career in the hospitality industry. Graduates are prepared for roles in various hospitality sectors, including hotels, restaurants, and tourism.

Program Outline

Outline:

Year 1

• Semester 1
• Communications for Business 1
• Computers for Hospitality
• Customer Service
• Food Safety and Sanitation
• Food Preparation and Global Cuisine
• Managing Teams and Leadership
• Culinary Nutrition
• Introduction to Tourism and Hospitality
• Semester 2
• Accounting for Hospitality
• Beverage Knowledge
• Career Planning
• Restaurant and Beverage Operations
• Hotel Operations
• Human Resource Management for Hospitality

Year 2

• Semester 3
• Hotel Catering and Banquet Services
• Field Placement Workshop
• Hospitality Finance
• Marketing and Social Media
• Restaurant Service
• Semester 4
• Field Placement - HROM
• Entrepreneurship
• Hospitality Capstone

Careers:

• Guest Service Representative
• Restaurant Manager
• Concierge
• Front Office Supervisor
• Hotel Manager
• Sales Manager
• Banquet Captain
• Night Auditor
• Housekeeping Supervisor