Hotel and Restaurant Managers understand the importance of leisure and luxury to the human experience. They are trusted business leaders who inspire efficient and confident work environments. You'll learn advanced skills in accommodations, food, beverage, and tourism operations. The 21st century has been transformed by the tourism industry, and trained managers who know how to balance all aspects of business to create one-of-a-kind experiences for clients are in high demand.
The requirements for this diploma program may be achieved within two years of full-time study.
(NB Francophone High School Math Equivalencies)
0631 - Restaurant and food service managers0632 - Accommodation service managers6313 - Accommodation, travel, tourism and related services supervisors
It is important that industry leaders recognize that automation and technology are crucial factors in the success of any hospitality venture. This course explores the impact that automation and technology have in such areas as front office systems, energy saving software and new equipment designs that all contribute to the financial success of an operation.
This course examines that inter-related nature of the departments within a hospitality property. Students will develop an understanding of the function of these departments and examine the leadership responsibilities of each.
In this course, student will be introduced to the basic formats and principles of business communications. It will examine audience, purpose and message and its impact on style and tone.
In this course, students are introduced to all areas of the professional kitchen. The learner will gain an understanding of the importance of various cooking techniques as they apply to food preparation and service.Prerequisites:
In this course, students will receive and control inventory as well as prepare and deliver food for various meals from a professional kitchen. The learner will exhibit and apply knowledge of the various menu styles and the food production as it impacts the overall success of the food service operation.
This course provides the basic knowledge of menu design and planning. Students learn the components of menu design and planning for each concept category. The course covers the topics of menu layout, selection and development, price structures, labor costing and the theory of menu design.
This course enables students to examine key economic issues and problems as they relate to business and to the Canadian business environment. Students apply economic principles to the study of Canada and its economy. They acquire the skills to manage businesses more effectively, make appropriate personal choices in business, and contribute to society overall.
In this course students build (and present) a framework for a business and the plan they propose for executing the business concept. Students work in teams to create an entrepreneurial venture using the hospitality and tourism skills they have acquired. They are provided a small budget to work with and use the proceeds to benefit the community. The course ties their skills to service learning and community leadership.
Restaurant Service & Supervision provides an introduction to the role of a supervisor as a trainer and team leader in a food and beverage operation. Food and beverage supervisors are responsible for the daily operations of businesses that prepare and serve food and drinks to customers such as restaurants, resorts, hotels, hospitals and banquet halls. They oversee issues pertaining quality control, staff management, inventory, health and safety regulations and customer service. In this course, the learner will carry out supervisory duties such as scheduling, food and beverage costing, and supervision of service and events.
This course provides an introduction to the principles of using wines, spirits and beers when cooking. The students also learn the classifications of wines, spirits and beers in order to pair beverages with specific foods.
Beverage Operations provides the basic skills and knowledge required to tend bar and serve beverages and wine. Emphasis is placed on the practical aspects of preparing drinks, set up of the bar, wine service, inventory control and identifying the importance of responsible beverage service.
In this course, students learn to function effectively in a catering or event environment. The course explores a variety of events including meals, meetings, weddings, conferences, and exhibitions. Students also learn how to work in a team, performing efficiently and effectively, while planning and executing an event.
Students build on accounting and mathematical skills in the process of carrying out intermediate tasks related to financial forecasting, operational budgeting techniques, and cash flow and capital management as they apply to hotel, restaurant and hospitality operations.
This course provides students with the fundamentals of analysis and recording of financial transactions for the complete accounting cycle.
Students are introduced to the basics of restaurant and banquet service. The learners apply table etiquette, prepare proper table/place settings and integrate food and beverage service skills in a real dining environment. Students acquire the basic skills and understanding of how functions are planned, organized, facilitated and executed. Emphasis is placed on participating in convention and banquet set-up and developing service skills in a variety of functions.
Explore the essential components of event management by providing the opportunity for the student to experience the full event planning and implementation process including various elements that support and enhance a successful event.
A great deal of responsibility is placed on the staff at the front desk of any hotel operation. Successful Desk Clerks have the ability to focus on a multitude of functions such as control procedures, costing, service standards and interdepartmental communications while anticipating and addressing the needs of the customers. In order to do this they must understand the basic operations of a Front Desk from the reservation process, to the guest arrival and departure procedure; record keeping of guest history to the general aspects of quality customer service.
Students participate in an industry operation where they apply and assess their learning. The student is required to document this experience on a daily basis in a reflective journal and compare their experiences to those encountered during Work Experience I. This journal is shared with the student’s faculty facilitator.
Students spend a period of time working in an industry setting where they apply their learning in a real-world context. Students are required to document this experience on a daily basis in a reflective journal. This journal is shared with the student’s faculty facilitator.
Learners discover and compare the variety of lodging operations in existence and the impact they have on the tourism industry and the economy.
This course provides an understanding of the importance of housekeeping department to the overall success of the hospitality operation, namely the daily cleaning and tidying of all the hotel bedrooms and any public areas.Participants examine the skills required for planning, organizing, facilitating and executing the daily housekeeping responsibilities, with emphasis on the practical application of cleaning guest rooms and public spaces.
This course builds on the analytical skills the students have acquired to date relating to rooms management, technology, food and beverage controls. They are challenged to analyze the factors that the hotelier and restauranteur considers in building and maintaining a successful operation.
This course is delivered on a seminar basis over a day and a half or can be taken on-line. This external certification allows the graduate to serve alcohol anywhere in Canada. The focus is on serving alcoholic beverages responsibly and within the confines of the Liquor License Act of NB.
This course will see the student study and apply the principles and procedures involved in an effective food and beverage control system. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation using both manual and automated Point of Sale (POS) systems. Participants play a role in supervising service during a variety of functions.
The goal of this course is for participants to develop a clear understanding as to how the quality of customer service can "make or break" a business. It is imperative that members of the hospitality community recognize their role in impacting and creating quality customer service (both internal and external). Participants examine methods for providing excellent service so that customers not only return but recommend the establishment.
Students examine current trends and issues that drive forced change in the hospitality and tourism industry. They examine the impact of influences such as (but not limited to) epidemics, recessions, natural disasters, economic forces and legislation on market demand and they consider the methods that organizations pursue as they strategically respond to such forces. Students are challenged to research, interpret and report back on a specific trend and share findings within the group. They are expected to keep up with readings and assignments so as to actively participate in group discussions and class activities.
Working on a student-created, independent, application-based project, the learners engage in a project that allows them to demonstrate the skills and abilities that they have developed over the duration of the program including: hospitality management, oral and written communications, planning and executing, human relations and supervisory skills, sales and marketing and financial management.
This course is designed to expose students to management concepts with particular emphasis on developing supervision and interpersonal skills.
The learners in this course will be introduced to all areas of health and safety required in the hotel and restaurant business as outlined by national standards.
This course is an introduction to basic concepts in business law. It provides students with an overview of various acts and legislations that govern the marketplace such as contract law, tort liability, employment legislation, intellectual property, and real property.
This course provides students with fundamental marketing and sales skills important to managing a hospitality operation. Students will learn about the creation and execution of a marketing plan with a strong focus on the role of the sales manager and how to sell.
This course provides an introduction to the meaning of community service. Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.
In this course, students focus on applying communication skills in reading, writing, speaking, document use, and critical thinking to make occupation-specific communication effective and efficient while developing computer-related skills necessary to be successful in college and on the job.
In this course, students focus on acquiring job search skills to gain a work-term placement as well as employment while also, developing interpersonal communication skills needed to grow their career.
A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.
NFSTP is a comprehensive review of food safety issues and safe food handling practices, including:• Food Safety Hazards (Parts I and II)• Facilities and Equipment Design• Control of Hazards Following the Flow of Food• Sanitation and Pest Control• Employee and Visitor Issues
Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.
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