Food and Beverage Management - Hotel and Restaurant Operations (Optional Co-op)

• Hours: 420
• Credits: 14
• Pre-Requisites: CDEV1020 OR CEPR1020 AND HOSP1040 OR OHS1390
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $117.00

Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.

• Hours: 28
• Credits: 2
• Pre-Requisites: COMP1006 OR COMP1201
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Expanding on previous food and beverage courses, students will examine hotel sales and catering department operations. Students will review the roles performed by the sales and catering team with a focus on the activities and responsibilities of the sales director and catering manager. Students will explore the inter-departmental activities evolving from room and catering event sales and how they inter-relate with the daily operations of the other hotel departments: front desk, reservations, housekeeping, bars, restaurants and the banquet department. Selling techniques will be reviewed.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 56
• Credits: 4
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

• Hours: 28
• Credits: 2
• Pre-Requisites: HOSP1070
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

• Hours: 42
• Credits: 3
• Pre-Requisites: HOSP2250 OR HOSP2255
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

This course explores emerging trends and best practices in the golfing and gaming industries, two dynamic sectors of the hospitality industry. Students will examine the evolving demands of consumers, innovative business models, and the role of technology in enhancing guest experiences. Key topics include sustainability in golf course management, luxury and experiential travel trends, responsible gaming, and the integration of digital technology in casinos and resorts.Through case studies, industry insights, and hands-on projects, students will develop a comprehensive understanding of market trends, guest expectations, and operational strategies that drive success in these industries. This course is ideal for those pursuing careers in hospitality management, resort operations, or event planning within golf and gaming establishments.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

As a culminating course in the diploma program, Restaurant Management provides students with an in-depth understanding of the complexities of running a successful restaurant. This course integrates key concepts from previous hospitality studies, focusing on strategic decision-making in restaurant operations, financial management, leadership, and customer experience enhancement.Students will analyze industry trends, develop business strategies, and apply management principles to real-world scenarios. Topics covered include menu engineering, cost control, human resource management, marketing, and operational efficiency. The course also emphasizes problem-solving and leadership skills essential for managing a restaurant in today’s competitive hospitality landscape.

• Hours: 56
• Credits: 4
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.