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Hospitality Management - Hotel and Restaurant Ontario College Diploma

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  • Objectives
    This two year Hospitality Management - Hotel and Restaurant Program focuses on the restaurant and hotel sectors and is designed to provide students with balanced training, that combines theory and practical experience in the specific skills involved in people management, hands-on preparation, customer service, and financial controls needed in the Hospitality industry. In addition, courses such as communication, computer skills, marketing, and nutrition ensure graduates are well rounded to meet the demands of industry.
  • Practical experience
    Co-op terms can be completed in a restaurant, hotel, catering or other approved food and beverage facility either locally or across Canada.
  • Academic Title
    Hospitality Management - Hotel and Restaurant Ontario College Diploma
  • Course description
    Level One
    COMM1100     Communication Skills

    Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings.
    Hours: 45
    Credits: 3

    COMP1006     Software Applications I
    Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
    Hours: 30
    Credits: 2

    CUL1010     Nutrition
    Description: This course focuses on interpreting the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, diet related health issues and modified diets is integrated into the nutrition study.
    Hours: 21
    Credits: 2

    CUL1300     Culinary Theory
    Description: Through demonstration and lecture, the elementary principles of food preparation, baking and other skills related to professional kitchen will be introduced.
    Hours: 30
    Credits: 2

    CUL1310     Culinary Techniques I

    Description: This practical learning experience provides the opportunity for the student to develop the fundamental skills of food preparation and live production in a student run dining room. Topics include equipment usage and safety, hygiene and sanitation, product identification and basic professional culinary techniques.
    Hours: 75
    Credits: 4

    HOSP1040     Sanitation and Safety

    Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, cleaning and sanitizing, accident and fire prevention, and management responsibilities.
    Hours: 16
    Credits: 1

    HOSP1070     Wines and Beverages
    Description: Professional wine and beverage service compliments quality food service. This course examines the key wine regions of Canada and the art and science of mixology. A study of the production of wine, beer and spirits is included. Practical experience is acquired in a laboratory environment as well as in the campus dining room.
    Hours: 30
    Credits: 2

    HOSP1090     Restaurant Operations I
    Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food and beverage service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
    Hours: 45
    Credits: 2

    HOSP1160     Cost Control I
    Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
    Hours: 45
    Credits: 3

    Level Two
    CDEV1020     Co-op and Career Preparation

    Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues.
    Hours: 16
    Credits: 1

    CUL1110     Culinary Techniques II
    Description: In the professional kitchen situation, students will gain practical culinary experience through individual and group instruction while preparing menus for the program's dining room.
    Hours: 75
    Credits: 4
    Pre-Requisites: CUL1310

    HOSP1050     Front Office Management
    Description: This course will provide the student with a general overview of the hotel industry as well as an in-depth approach to organizing the reservations and front office departments in a lodging property. Participants will follow the guest through the various activities associated with the pre-arrival, arrival, occupancy and departure stages of the guest cycle while carefully managing the guest’s expectations.
    Hours: 45
    Credits: 3

    HOSP1100     Restaurant Operations II
    Description: The objective of the course will be to improve professional food and beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire team building skills through fulfilling the various roles required to operate a traditional dining room.
    Hours: 45
    Credits: 2
    Pre-Requisites: HOSP1030 or HOSP1090

    HOSP1170     Cost Control II

    Description: Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.
    Hours: 45
    Credits: 3
    Pre-Requisites: HOSP1160

    LIBS1370     The Dynamics of the Tourism Industry

    Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism.
    Hours: 45
    Credits: 3

    MKT2120     Marketing for Hospitality
    Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
    Hours: 30
    Credits: 2

    Level Three
    COOP1020     Co-op Work Term I - Hotel and Restaurant

    Description: This course will provide students with work experience in the hotel and restaurant industry. The work experience will be approved and evaluated by the college.

    This course increases the student's understanding of employer expectations with regards to academic, practical and attitudinal skills. These skill areas will be developed during the work term while the student performs the responsibilities as defined in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience. The student’s written communication skills are evaluated by the Co-op Advisor after the work experience through submission of a formal report.
    Hours: 360
    Credits: 12

    Level Four
    COOP1170     Co-op Work Term II - Hotel and Restaurant

    Description: This course will provide students with college- approved work experience in the hotel and restaurant industry.
    This course is important to the student's general education as it increases their understanding of employer expectations with regards to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description. Work Term Two follows immediately after Work Term One and if students choose to work for the same employer, they are encouraged to perform different and/or more progressive tasks than were experienced during the first work semester.
    Hours: 360
    Credits: 12

    Level Five
    ACCT2240     Hospitality Accounting I

    Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
    Hours: 36
    Credits: 3

    BUS1020     Organizational Behaviour
    Description: Studying people and organizations, this course examines the behaviour of individuals working alone or in teams. Using actual examples, this course examines how behavioural factors affect organizational effectiveness. Note: This course is an approved HRPAO credit. Equivalent: Introduction to Business Management & Organizational Behaviour. OLRN1470 (Internet).
    Hours: 45
    Credits: 3

    COMP2020     Computer Concepts For The Hospitality Industry

    Description: The student will gain additional experience using Microsoft Excel and become aware of its many applications in the hospitality industry. The course will also focus on restaurant management system, the selection criteria for point of sale systems and future trends in hospitality technology. Current restaurant software will be identified and evaluated.
    Hours: 36
    Credits: 3

    HOSP2030     Catering and Sales Management

    Description: Expanding on previous food and beverage courses, students will examine hotel and restaurant catering department structures and operations. In addition, this course will examine the elements of an effective sales force required in a catering organization. Students will explore relationships between sales and marketing, sales force structure, customer relationship management (CRM), the use of technology to improve sales effectiveness, sales techniques and sales methodology.
    Hours: 36
    Credits: 3

    HOSP2040     Hotel and Resort Management

    Description: This course provides the student with an overview of the complexity of managing hotels and resorts through examination of case studies. Students will examine the management decision making process, while reviewing Property Management Systems, Risk Management, Leadership and current industry trends.
    Hours: 36
    Credits: 3

    HOSP2240     Restaurant Management & Menu Design
    Description: This capstone course is taught through a blend of theory classes and culinary labs. Students will work in teams to plan their Restaurant Operations for the following semester. Students will be responsible for developing and testing the menu, costing it, developing a marketing plan and preparing a labour schedule for their restaurant.
    Hours: 45
    Credits: 3

    Level Six
    ACCT2120     Hospitality Accounting II

    Description: The student will gain additional experience in preparing and analyzing financial statement for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included.
    Hours: 45
    Credits: 3
    Pre-Requisites: ACCT2240

    BUS2030     Applied Ethics
    Description: This course will familiarize students with the bases of ethical theory and assist them in the development of a critical process for making ethical decisions. Students will learn to make these decisions in the context of their discipline of study.
    Hours: 45
    Credits: 3

    HOSP2250     Applied Restaurant Management

    Description: This is the conclusion of the capstone course. Students will apply their menu and marketing plan form the Restaurant Management and Menu Design course, and they will be fully responsible for managing all aspects of the kitchen and dining room operations.
    Hours: 90
    Credits: 5
    Pre-Requisites: HOSP2240

    HRM2045     Human Resources Management

    Description: The primary focus of this introductory course is to offer the student an overview of the Human Resources Management function and each of its disciplines. The course emphasis is on the application of the skills and techniques commonly used today and on understanding how they are related to the organization’s overall strategy and objectives. Pertinent legislation is studied.
    Hours: 30
    Credits: 2

    MGMT2160     Physical Resource Management

    Description: The importance of restaurant design criteria, foodservice equipment selection, fundamental principles of interior design, economical use of energy, and preventative maintenance will be explored. The student will apply basic drafting techniques when drawing restaurant layouts.
    Hours: 45
    Credits: 3

          Electives: Program Option
    Description: Student must complete a minimum of 30 Hours

    Elective Courses:

    HOSP2050     Rooms Management and Housekeeping

    Hours: 30
    Credits: 2

    HOSP2260     Advanced Wine and Food Pairing

    Hours: 30
    Credits: 2
    Pre-Requisites: HOSP1070

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