Course description
Year 1
Academic Term 1 (Fall)
BUS 150 Introduction to Management
ENGL 150 English Composition
HMGT 100 A Hospitality Career Skills 1
HMGT 180 Foods: Theory & Practicum
HMGT 182* Beverage Operations
HMGT 186 Hotel Operations 1
HMGT 187 Food and Beverage Cost Control
HMGT 192 Business Data Processing
or
BUS 140 Business Info. Technology
Academic Term 2 (Winter)
ACCT 130 Hospitality Accounting
BUS 125 Hospitality Law
BUS 130 Business Communications
HMGT 100B Hospitality Career Skills 2
HMGT 182* Beverage Operations
HMGT 280 Restaurant Management 1
*Students take this course in alternating weeks over both the 1st and 2nd semester.
Fees are assessed and paid in Academic Term 1. The “Total Credits” for each of Academic Term 1 and 2 include 1.5 credits for this course.
Work Term 1 (May-Aug)
HMGT 101 Co-operative Work Experience 1
Year 2
Academic Term 3 (Oct-Dec)
ACCT 230 Hotel Managerial Accounting
BUS 210 HR Management Foundations
HMGT 281 Restaurant Management 2
HMGT 283 Hotel Operations 2
Work Term 2 (Dec-Mar)
HMGT 201 Co-operative Work Experience 2
Academic Term 4 (Apr-Jun)
BUS 214 Leadership Skills
BUS 290H Restaurant Management Simulation
ECON 102 The Canadian Economy
or
ECON 103 Principles of Microeconomics
MARK 110 Introduction to Marketing
HMGT 100 A&B Hospitality Career Skills 1 & 2
(1.5 credits each) F, W (0,0,1.5,0)
These courses will provide students with essential skills to participate in the co-op work search process and successfully transfer learning from the classroom to the workplace. Topics will include the development of effective work search tools, effective interviewing skills, learning transfer, goal setting, and professional workplace behaviours.
Open to HRADMGMT students only.
HMGT 101 Co-operative Work Experience 1
(8 credits) P, S (0,0,0,35)
This course gives students an opportunity to apply and extend academic knowledge while employed with qualified co-op employers throughout BC, Canada and the world. This full-time work experience is facilitated and monitored by the College.
Prerequisite(s): HMGT 100A and HMGT 100B and 34 program credits toward a Hotel and Restaurant Management diploma. These credits must include HMGT 280.
HMGT 180 Foods - Theory and Practicum
(3 credits) F (1,3,0,0)
This course introduces both the theoretical and practical basics of food preparation in Dunlop House Restaurant. It includes the Provincial FOODSAFE 1 certificate and is designed for those individuals who wish to broaden their knowledge of the kitchen in order to become more effective managers.
Prerequisite(s): English 10, or assessment.
HMGT 182 Beverage Operations
(3 credits) F, W (1,4 every 3 weeks,0,0)
Students gain theoretical and practical experience through the running of a beverage operation. Specific functions include obtaining necessary licenses, purchasing food and beverages, cashiering, bartending, serving, cooking, managing and conducting inventory and financial controls. Students also will receive an introduction to mixology, beverage product knowledge and sound beverage management practices.
Prerequisite(s): "C+" in English 12 or TPC 12, or assessment; and, a "C" in Principles of Math 11 or Applications of Math 12, or "C+" in MATH 072, or assessment.
HMGT 186 Hotel Operations 1
(3 credits) F (2,1,0,0)
This course will introduce students to many aspects of hotel operations especially front office management and the operation of computerized front desk systems. Students will also cover aspects of cashiering and night audit, interdepartmental communication, housekeeping systems, maintenance and security.
Prerequisite(s): English 12, or assessment.
HMGT 187 Food and Beverage Cost Control
(3 credits) F, W, Q2 (3,0,0,0)
Concentrating on food and beverage control and cost analysis, this course gives a thorough background to the various control systems utilized within hotels and restaurants.
Prerequisite(s): "C+" in English 12 or TPC 12, or assessment; and, a "C" in Principles of Math 11 or Applications of Math 12, or a "C+" in MATH 072, or assessment.
HMGT 192 Business Data Processing
(3 credits) F (1,2,0,0)
An introductory study of computer systems. Students will understand the use of computers in a business context, with an emphasis on hotel and restaurant operations. Topics include: an introduction to hardware and software, data processing systems, input/output devices, storage devices, and communications. Students will be required to demonstrate hands-on skill with popular microcomputer software.
Open to HRADMGMT students only.
HMGT 201 Co-operative Work Experience 2
(6 credits) W (0,0,0,35)
See description for HMGT 101. This work term will normally involve an out-of-town placement.
Prerequisite(s): HMGT 101 and 43 credits toward a Hotel and Restaurant Management diploma. These credits must include HMGT 280 and HMGT 281.
HMGT 280 Restaurant Management 1
(4 credits) W (1,11.5,0,0)
Each week the students run their own gourmet restaurant, open to the public. Students rotate through positions as manager, chef, assistant manager, sous chef, controller, purchasing agent, steward, cook and server. Coupled with practical experience is a theory class where students study principles of restaurant management.
Prerequisite(s): HMGT 180.
HMGT 281 Restaurant Management 2
(3 credits) F (1,11,0,0 for 10 weeks)
Building on the foundation skills learned in HMGT 280, students will focus on increasing the leadership, operational and critical-thinking skills required to manage a facility. Student learning will be achieved through a combination of assignments, theory and the realistic setting of Dunlop House Restaurant.
Prerequisite(s): HMGT 280.
HMGT 283 Hotel Operations 2
(3 credits) F (4,0,0,0 for 10 weeks)
Students will continue to build on the skills and expertise learned in HMGT 186 by examining effective leadership and operational procedures in hotels and their various departments. Specific areas of study include safety and security operations, housekeeping, facilities management, revenue management, productivity, profitability, hospitality sales, service management, tourism and ethics.
Prerequisite(s): HMGT 186.
