The program focuses on the management of hotel, restaurant and tourism enterprises and is designed to provide you with a thorough foundation of the professional skills required to begin a career in these sectors. Given the hands-on nature of the hospitality industry, all courses are designed to provide you with active learning opportunities including labs for food and beverage preparation and service and front desk operations, along with numerous case studies and simulation exercises. Built on three key themes – profitable business management, exemplary customer service and an appreciation of sustainable hospitality management practices – each course will take you on an exploration of the various business aspects of the hospitality service industry, including:
- Customer service
- Event planning
- Financial and human resource management
- Food service
- Hotel operations
- Restaurant operations
Teamwork, effective decision-making, critical thinking and leadership skills are explored in Year 1 and also emphasized throughout the second year of the program. You will also participate in a capstone course in Semester 4 designed to provide you with an opportunity to apply the skills you have acquired throughout the program as you operate a full-service hotel through a robust simulation program.
To develop a better affiliation with industry and further your skills, you will be invited to apply to the co-op option during your first semester. Qualified students will complete a four-month, paid work term in the summer between the second and third semesters of the program. Students can also choose to complete an 120-hour field placement to gain work experience during their fourth semester.
The Hospitality - Hotel and Restaurant Operations Management program is offered at the Whitby campus, home of the college’s W. Galen Weston Centre for Food. This incredible learning environment provides access to state-of-the-art labs, classrooms and meeting spaces all designed to offer you the best possible learning experience.
Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.