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Hotel and Restaurant Management

The tourism and hospitality industry is the world’s largest industry and offers unrivalled opportunities for an exciting and rewarding career. The Hotel and Restaurant Management program responds to this challenge with a comprehensive blend of practical and theoretical courses driven by industry. The program’s performance-based training is increasingly recognized as vital to promoting the standards of excellence required in today’s business world. Graduates of Hotel and Restaurant Management will have a broad base of management and technical skills which enable them to immediately be productive in the workplace.

Special emphasis will be placed on preparing students for the trends in globalization which will be prevalent in tomorrow’s tourism and hospitality industry. Hotel and Restaurant students will acquire the competencies they need to be industry leaders in the competitive hotel and restaurant business environment.

Hotel and Restaurant Management students have the opportunity to gain practical experience in the on-campus Lucy Maud Dining Room as well as numerous industry related activities scheduled during the school year. The program prides itself on interacting with industry and building a network which promotes career preparation and development.

Graduates of Hotel and Restaurant Management may take advantage of the articulation agreements Holland College has with other institutions. For more information on this university articulation program, please click here.

There are two areas of concentration in the Hotel and Restaurant Management program:

1. Hotel and Resort Operations
2. Restaurant Operations

Core Courses

• Introduction to Tourism and Hospitality
• Information Technology
• Business Communication
• Financial and Managerial Accounting
• Human Resource Management
• Tourism Marketing
• Entrepreneurship
• Tourism and Hospitality Law
• Computerized Accounting

Areas of Competency

Organizational Behavior
Outlines concepts that relate to how individuals, groups and structure affect and are affected by behaviour within organizations. Organizational behaviour is an important part of everyday life and the topics covered will provide the context for understanding organizational behaviour in the Canadian workplace. Exposure to the problem solving model and components of critical thinking through practical exercises and case studies.

Professional Food and Beverage Service
Develops confidence in the order of service from the guest's arrival to their departure. Practical training provided in the Lucy Maud Dining Room for lunch and dinner service. Additional training provided in the areas of director of service, table side cookery, beverage stewarding and an extensive wine seminar.

Bar and Beverage Operations
Outlines the history of the beverage industry, physical layout of the bar, beverage product knowledge, bar staffing requirements, beverage pricing, beverage cost control, marketing of the beverage operation, as well as the legal aspects of operating a bar. In a bartending lab, students develop professional bartending skills as well as responsible beverage service training.

Food Service Operations
Develops confidence in successful restaurant operation by developing a concept, determining a location, developing a menu, planning the finances, staffing the facility, purchasing equipment and supplies, and marketing the restaurant.

Math for Food Service and Lodging
Reviews basic math concepts related to standard recipes, payroll, interest, taxes, yield tests, industry statistics and management reports.

Food and Beverage Computer Applications
Explores the ability of the ALOHA point of sale system in a food and beverage operation to perform tasks such as guest check control, table management, sales management, database management, menu management and front of the house reporting.

Industry Certifications
Obtains certification in First Aid, CPR, WHMIS and Serve Safe.

Rooms Division
Explores the front office and housekeeping aspects of the accommodation sector which is the largest revenue centre of the hotel/resort operation. Utilizing local properties, practical training will be provided in these areas.

Quantity Food Production
Provides an introduction to the culinary arts, menu terminology, sanitation, safety, equipment, basic cooking methods, soups/sauces/stocks, meats/poultry, fish/shellfish, fruits/vegetables, sandwiches, salads, breakfast/dairy foods, and baked products. Completes practical training in a food production lab preparing products from the above categories.

Train the Trainer
Outlines the basic principles of adult education. Develops techniques for planning, delivering and evaluating training within the workplace. Training sessions will be completed in one on one, small group and large group environments.

Marketing Management
Identifies the target market, determines their needs and develops products and services to meet those needs. Completes each stage of the process in developing a marketing plan by discussing product, price, place and promotion.

Food, Beverage and Labor Cost Control
Develops cost control skills in the areas of menu planning, purchasing, receiving, storing, issuing, production and service. Reviews accounting methods for controlling food and beverage costs. Implements labor cost control by developing productivity standards, staffing guides, schedules and labor cost analysis procedures.

Convention and Catering Management
Outlines the impact of the meetings and convention industry. Identifies the market segments and the techniques used by hotel/resorts to sell their products/services to these markets. Focuses on service delivery prior to the client arriving, during their visit to the property and following their departure. Computerized software will be utilized to manage conventions, meetings and banquets in a hotel/resort environment.

Menu Planning Analysis and Design
Examines different menu types and the importance of knowing the customer and the restaurant when determining menu content, costing, pricing and describing the menu items. Menu analysis techniques will determine the effectiveness of the menu from a popularity and profitability standpoint. A menu will be developed through desktop publishing by utilizing various design and layout features.

Hospitality Facilities Management
Identifies the role of personnel and their responsibilities in regards to the operation and maintenance of hotel and restaurant facilities. Focuses on hotel and restaurant planning in the areas of design, layout, and atmosphere. Develops safety, security, plant engineering and maintenance procedures in these types of operations.

Internship

All students are required to complete a mandatory term of paid internship in a work environment related to their field of study. The placement is a minimum of 500 hours occurring between the end of the first year and the beginning of second year. Internship placement officer and program instructor’s work to ensure students are prepared for potential summer employment; however it is the ultimate responsibility of the student to obtain their placement.

Educational Study Tour

Second year students are required to participate in an educational study tour experience. Such tours are generally planned to an international destination.

Career Opportunities

• 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

Graduates could follow a career path leading to:

• Resort Management
• Accommodations Management
• Food and Beverage Management
• Banquet Management

Admission Requirements

• Grade 12 or equivalent with credits at or above the general level
• Ability to perform physically challenging tasks
• Resume 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 to which you are applying

If you have any questions concerning the Hotel and Restaurant Management program, contact: mwebster@hollandc.pe.ca