麻豆精品

Hotel and Restaurant Operations Management banner image Hotel and Restaurant Operations Management banner image Hotel and Restaurant Operations Management banner image

Hotel and Restaurant Operations Management


Start Date: September


Location: Tourism & Culinary Centre


Length: 2 Years


Credential: Diploma, Hotel and Restaurant Operations Management


Program Availability: Fall 2024 Term

Canadian Applicants: Open

International Applicants with a Valid Study Permit: Open

Other International Applicants: Closed


With a diploma in Hotel and Restaurant Operations Management, you will be ready to manage all the details that make a restaurant, resort,  hotel, or nightclub a great experience for customers. Our business courses complement specialized training for food service, catering and hotel operations, and you will participate in practicums in our dining room and at local hotels. An international educational study tour will enhance your knowledge of cultural diversity and global standards of tourism and hospitality. You’ll work frequently at industry-related events, helping you to build a solid network of contacts for future employment. Every aspect of the program has been designed with input from industry, ensuring you will meet international standards of excellence.

The Culinary Institute of Canada is located in the Tourism and Culinary Centre. Take a virtual tour of the Tourism and Culinary Centre .

INTERNSHIP

As part of the program, you will complete a mandatory term of paid internship in a work environment related to your field of study. The placement is a minimum of 500 hours over the summer between your first and second year. The internship placement officer and program instructors work to ensure you are ready for this employment.

EDUCATIONAL STUDY TOUR

Get your passport ready! In your second year, you will participate in an educational study tour, typically in an international destination. 

Program Learning Outcomes


Upon successful completion of the program, graduates will be able to:

  1. Demonstrate an understanding of leadership, and marketing principles in the hospitality industry.
  2. Contribute to and support revenue management principles, menu engineering, kitchen operations, food safety regulations and the planning and execution of events.
  3. Contribute to the analysis of financial transactions of an operation.
  4. Understand the need to stay current with hospitality trends, issues, and regulations, as well as understand sustainable practices and their impact on the hospitality industry.
  5. Provide support by understanding the technology used in the hospitality industry to manage and measure hotel and restaurant operations.
  6. Communicate with stakeholders using current concepts/systems and technologies in written and verbal formats.
  7. Use leadership, teamwork, conflict, and relationship management skills and tools to contribute to a positive work environment.
  8. Support management in various areas of the operation, including food and beverage, accommodations, event planning, and human resources.
  9. Use critical thinking and problem-solving skills to analyze problems and develop solutions.
  10. Demonstrate the ability to apply knowledge and skills to practical applications.
  • Grade 12 or equivalent with credits at or above the general level
  • Résumé including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program

Note: 

2024/2025 Academic Year

Tuition, fees, and other costs are listed in Canadian dollars. International tuition includes the International Student Fee.

Fees are Course Based

1st Year

Canadian

International

Tuition $5,250 $11,250
Fees $1,748 $2,498
Other Costs $164 $164
Total $7,162 $13,912

2nd Year

Canadian

International

Tuition $4,648 $9,748
Fees $4,088 $4,838
Other Costs $164 $164
Total $8,900 $14,750
/

Canadian Cost Breakdown

Tuition Fees

1st Year

2nd Year

Tuition $5,250 $4,648
Lab Fee $460 $450
Study Tour $2,250
Student Union $178 $178
Health Insurance Fee $470 $470
Fitness Centre Fee $ 80 $80
Uniforms/Laundry $ 560 $560
Graduation Fee $100
     Total payable to 麻豆精品 $6,998 $8,736
     
1st installment due first day of first semester $4,193 $3,353
2nd installment due first day of second semester $2,805 $5,383
     

Other Costs

1st Year

2nd Year

On-Site Parking (payable to 麻豆精品) $164 $164
     Total $164 $164
     
Grand Total $7,162 $8,900

 

International Cost Breakdown

Tuition Fees

1st Year

2nd Year

Tuition* $11,250 $9,748
Lab Fee $460 $450
Study Tour $2,250
Student Union $178 $178
Health Insurance Fee $1,220 $1,220
Fitness Centre Fee $80 $80
Uniforms/Laundry $560 $560
Graduation Fee $100
     Total payable to 麻豆精品 $13,748 $14,586
     
1st installment due first day of first semester $10,943 $9,203
2nd installment due first day of second semester $2,805 $5,383
     

Other Costs

1st Year

2nd Year

On-Site Parking (payable to 麻豆精品) $164 $164
     Total $164 $164
     
Grand Total $13,912 $14,750

*Includes the International Student Fee.

  • Hotels, motels, and country inns
  • Resort operations
  • Restaurants
  • Pubs, lounges, and night clubs
  • Catering operations
  • Front office and guest services
  • Administration
  • Housekeeping
  • Food and beverage
  • Sales and marketing
  • Convention and conference services

Course Code

Course Name & Description

Credit Values


Course Code:SAFE-1005

PEI Occupational Health and Safety

An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.

Credit Value:0


Course Code:ACCT-1001

Financial Accounting I Part 1

Gain an understanding of the accounting cycle and the use of accounting as an information system. Explore basic financial accounting theory and learn to analyze business transactions and the accounts affected by these transactions. Develop accounting skills by using the rules of debit and credit, journalizing business transactions, posting transactions, and completing financial statements.

Credit Value:3


Course Code:ACCT-1002

Financial Accounting I Part 2

Building on the concepts from Financial Accounting I Part I, following a manual system and/or using accounting software, learn about subsidiary ledgers and special journals, as well as internal control and basic financial accounting theory and practical concepts. Learn to account for merchandise inventory. Develop the skills to prepare, maintain and close financial statements and learn the fundamental principles required to control and account for cash, banking, and inventory. Prepare payroll according to government guidelines and regulations and learn to follow procedures to account for sales tax and workers compensation.

Credit Value:3


Course Code:BUSI-1005

Hospitality Law

Explore Canadian law as it applies to the tourism and hospitality industry. Develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and learn how our lives are intimately influenced by the law.

Credit Value:2


Course Code:BUSI-1143

Managing Human Resources

Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to communication, teamwork, management functions, styles of leadership, motivation, staffing, training, delegating, and performance assessments.

Credit Value:3


Course Code:BUSI-2050

Entrepreneurship

Entrepreneurship education is the process of providing individuals with the concepts and skills to recognize opportunities that others have overlooked, and to have the insight and self-esteem to act where others have hesitated. This course includes instruction in opportunity recognition, obtaining resources, and initiating a business venture. It also provides instruction in business management processes such as business planning, capital development, marketing, and financial analysis. Students will have the opportunity to summarize much of what they have learned by researching and completing a business plan for a specific enterprise.

Credit Value:3


Course Code:COMM-1300

Business Communications

Students acquire competency in clear workplace language, writing, and proofreading skills expected in a professional, technologically sophisticated workplace setting. Students draft and evaluate various correspondence, as well as demonstrate oral communication skills through business presentations.

Credit Value:3


Course Code:COMP-1000

Computer Essentials

Students learn productivity software and explore digital environments with practical applications for various workplaces and educational institutions. The main areas of focus include word processing, spreadsheets, presentation software, email and other electronic communication tools, various digital environments, and industry-specific applications.

Credit Value:3


Course Code:HOSP-1007

Wine, Beer, Spirits and Infusion

While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.

Credit Value:3


Course Code:HOSP-1008

Introduction to Rooms Division

Examine the role of the Rooms Division Manager and how they monitor their department for efficiency and profitability. Explore the role of the executive housekeeper and how the department's human and physical resources are managed. Learn about the operational organization, physical plant design, renovation process, and crisis management of lodging accommodations.

Credit Value:3


Course Code:HOSP-1201

Professional Food and Beverage Service Theory

Develop the professional behaviours and techniques required for a variety of food and beverage service environments. Explore the fundamental principles of hospitality and service including requirements for personnel, equipment and styles of service. Aquire competency with safety/sanitation practices, point of sales systems, and related monetary and control systems. Learn the key principles of restaurant service and introductory bartending skills as they relate to the service industry.

Credit Value:3


Course Code:HOSP-1202

Professional Food and Beverage Service Lab

Apply the professional behaviours and techniques required in a variety of food and beverage service environments. Implement the fundamental principles of hospitality and service including requirements for personnel, equipment and styles of service. Further develop competency in safety/sanitation practices, the use of point of sales systems and related monetary and control systems. Apply the key principles of professional food and beverage service in a contemporary dining room environment.

Credit Value:2


Course Code:HOSP-1301

Lodging Industry and Room DIVI

Identify the roles and responsibilities of the front office and its positions and the importance of revenue generation. Discover the relationship with other room division departments and the operational organization. Learn about the fundamental guest service skills required for a front office position. Explore the guest cycle and other departments within the rooms division. Learn front-office accounting and night audit processes.

Credit Value:3


Course Code:HOSP-1400

Restaurant and Bar Operations

Discover the evolution of the restaurant and bar industry as well as various factors associated with an operation's concept, location and design. Identify the organizational structure of industry operations and the training required to prepare individuals for employment including:staffing,financial issues and customer service.

Credit Value:3


Course Code:HOSP-2000

Convention and Catering Management

Develop an awareness of the economic impact of conventions, meetings and banquets in the hospitality industry from a local, national and international perspective. Identify various market segments, determine their requirements and analyze how the hotel reaches these markets and sells their services. Develop the skills required to take a client's initial request and follow the process through to a confirmed booking.

Credit Value:3


Course Code:HOSP-2001

Training and Supervision Lab

Learn how to develop training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Develop communication and supervisory skills required to be an effective leader in the hospitality industry.

Credit Value:2


Course Code:HOSP-2167

Food, Beverage and Labour Cost Control

Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.

Credit Value:3


Course Code:HOSP-2200

Cultural Diversity in the Hospitality Industry

Explore hospitality trends and issues within a global context. Gain an understanding of the complexities of diversity management within the hospitality industry from a regional, national and international perspective.

Credit Value:3


Course Code:HOSP-2271

Revenue Management

Develop competency with the basics of revenue management in hospitality and related industries including future trends and applications. Learn the evolution of revenue management and the roles, responsibilities, and operational organization of the revenue management department. Utilize principles, identify processes and apply formulas to analyze the potential profitability of front office and food and beverage operations.

Credit Value:3


Course Code:HOSP-2300

Food Theory and Production

Explore food history and the cultures that have influenced and currently shape culinary trends. Learn culinary terminology, basic cooking methods and nutritional considerations for food production. Experience hot and cold food production of various food items. Sanitation, safe working practices and the basic tools and equipment used in a food production area is emphasized.

Credit Value:3


Course Code:MKTG-1000

Marketing

Learn the fundamentals of marketing and the major environmental factors influencing today's marketing environment. Discover how individual consumers, industrial and organizational buyers reach their purchase decisions. Develop an understanding of target marketing and examine the elements of the marketing mix.

Credit Value:3


Course Code:MKTG-1255

Introduction to Advertising Layout and Design

Explore the general field of advertising layout, graphic design and visual communication. Examine the roles of the client and the advertising agency in the creative planning process. Learn the tools used to develop, design, and produce advertising.

Credit Value:3


Course Code:NCPR-1001

Standard First Aid and CPR/AED Level C

A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.

Credit Value:0


Course Code:NCPR-1002

Workplace Hazardous Materials Information Systems

Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.

Credit Value:0


Course Code:NCPR-1015

Professional Internship Preparation

Internship is the cooperative educational component of the program in which students are required to complete a work term in the industry. Prior to beginning an internship placement, there are a number of activites and requirements that should be addressed in order to prepare both students and host sites. This course is intended to explore those activities, ensuring a smooth and positive experience for all parties involved in this mutually beneficial activity.

Credit Value:0


Course Code:NCPR-1040

Customer Service Certification

Customer Service certification is highly valued by employers throughout the service and hospitality industries who are seeking employees well-trained in providing exceptional customer service. Students will gain both practical skills and techniques for providing excellent customer service.

Credit Value:0


Course Code:NCPR-1050

Food Safety Certification

Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.

Credit Value:0


Course Code:NCPR-1055

Responsible Beverage Server

The nationally recognized Responsible Beverage Service Fundamentals certificate is required by employers throughout the service and hospitality industries for the service of alcoholic beverages. Students must be at least 19 years of age to complete this certificate.

Credit Value:0


Course Code:NCPR-2055

Professional Internship

Internship is the cooperative educational component of the International Hospitality Management program where students are required to complete a work term relevant to their field of study. This internship placement provides students with the opportunity to put into practice what they have learned, to acquire new skills, and to gain first hand experience.

Credit Value:0


Course Code:PRAC-1203

Professional Food and Beverage Service Clinical

Demonstrate professional behaviours and techniques for a variety of food and beverage service environments. Apply the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Demonstrate competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems.

Credit Value:2


Course Code:PRAC-1301

Lodging Industry and Rooms Division: Practicum

Gain hands on experience while discovering the intricate workings of the front office department and its relationship with the other room division departments.

Credit Value:3


Course Code:PRAC-2001

Training and Supervision Clinical

Create and deliver training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Demonstrate supervisory skills including the ability to delegate, communicate, evaluate and provide feedback to trainees.

Credit Value:2


Hotel and Restaurant Operations Management background image Hotel and Restaurant Operations Management background image Hotel and Restaurant Operations Management background image

The college’s facilities are the best and the staff are always friendly and ready to help. The instructors are probably the biggest asset because they know what the hospitality industry expects from you, they are always willing to help you achieve your best, and they have many years of industry experience so they know what they are talking about! The program exceeded my expectations and I started working in a management position in the industry before graduating.

Ricardo, Class of 2021

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