Hotel & Restaurant Operations

CampusStart DateTuition/Fees
St. AndrewsApril 2025 (Blended Delivery) – Offered every other year / Application opens Spring 2024 Domestic | International
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Program Overview

Travel and leisure is an industry of dream destinations and experiences for people. For hotel and restaurant operations professionals, it can be a dream career in a fast-paced industry filled with global opportunities. Whether it’s at a hotel, restaurant, conference centre, resort, cruise ship, or casino, we're the frontline faces that deliver outstanding customer service and guest experiences.
 
Where can you go with hotel and restaurant operations training? Anywhere you want. In our program, you’ll learn best practices in hotel, food and beverage, and kitchen operations, where the focus is on practical experience. You'll also learn skills in communication, technology, teamwork, environmental ethics, personal development, project and time management, workplace safety, global issues, and problem-solving.
 
You’ll also participate in regional conferences and events, giving you the chance to network, work with industry partners and assist with event planning. Luxury and leisure are always in style. If you have a sense of adventure, a head for business, and a passion for people, enroll today in our Hotel and Restaurant Operations program and check-in to a career with unlimited possibilities in one of the largest industries in the world.

Duration

The requirements for this certificate program may be achieved within one academic year of full-time study.

Admission Requirements

    Profile A

  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency or Essential Skills Achievement Pathway: Post-Secondary Entry High School Diploma

    NB Francophone High School Math Equivalencies
    International Student Admission Equivalencies

    Career Possibilities

    The Hotel and Restaurant industry is a perfect fit for those who enjoy fast-paced work environments. When you graduate, you'll be prepared for employment in hotels, restaurants, resorts, catering companies, hospitality supply companies, convention centres, and beverage operations. Typical starting positions include food server, front office attendant, catering services, and convention services. With hard work and a willingness to relocate, entry-level jobs can lead to supervisory and management positions.
     
    Because the industry is so large, graduates often pursue specific paths such as food and beverage, lodging, event planning, or travel booking and management. As the travel industry makes a comeback worldwide, the demand for trained professionals will also continue to grow.

    Find career possibilities related to this program in Career Coach.

    Specific Considerations

    Participating in regional conferences and events, students have the opportunity to network, work with industry partners and assist with event planning. In the past, students have participated in the Tourism Industry Association of Canada annual conference, Fundy Food Festival, Indulge, the Olympics, and the State of the Province Premier's Address. Students gain valuable experience and contacts by managing and working events. Upon completion of the program, graduates have WHMIS (Workplace Hazardous Materials Information System) training, Responsible Beverage Service, and National Food Safety Training.

    Technology Requirements
    NBCC is a connected learning environment. All programs require a minimum specification, including access to the internet and a laptop. Your computer should meet your program technology requirements to ensure the software required for your program operates effectively. Free wifi is provided on all campuses.

    Areas of Study

    • Hospitality Health and Safety
    • Food and Beverage Operations
    • Accommodations Operations
    • Banquet Service
    • Restaurant Service
    • Bar Service
    • Kitchen Operations
    • Social Media
    • Hospitality Technology
    • Revenue Management
    • Communications
    • Interpersonal Skills
    • Computer Applications

    Program Courses

    Courses are subject to change.

    This course is designed to develop fundamental knowledge and skills for a professional food and beverage environment. Focus is placed on culinary terminology and principles, knife skills, and essential cooking methods.

    Prerequisites:

    • SECU1322B
    • HSHA1019A

    This course is designed to develop culinary knowledge by preparing a variety of meals and baked goods. Focus is placed on applying presentation and seasoning techniques to enhance food appreciation. Additional emphasis is placed on food receiving standards.

    Prerequisites:

    • CUIS1260A

    This course is designed to develop familiarity with and service of alcoholic and non-alcoholic beverages. Focus is placed on basic product knowledge, recipes, and service standards. Learners apply skills required to plan, purchase, control and tend service bars for events or restaurant facilities, while applying responsible beverage service standards.

    Prerequisites:

    • SECU1322B
    • HSHA1019A

    This course is designed to develop and apply advanced restaurant service techniques. Focus is placed on service standards, menu knowledge, upselling techniques, and customer feedback. Additional emphasis is placed on the roles and responsibilities of personnel in restaurants. This course includes experiential learning by operating a live, full-service restaurant.

    Prerequisites:

    • HMIT1036A

    This course is designed to explore advanced topics in mixology, wine, and beer.  Emphasis is placed on establishing a familiarity with wine language, characteristics, and production as well as gaining knowledge and competency in beer literacy.  Additional focus is placed on applying proper service and operational standards while ensuring responsible beverage service.

    Prerequisites:

    • FBSR1052A

    This course is designed to introduce restaurant and banquet service standards. Focus is placed on sequence of service and daily restaurant operations. Emphasis is also placed on banquet planning, set-up, and service.

    Prerequisites:

    • SECU1322B
    • HSHA1019A

    This course is designed to develop knowledge of the various departments within the rooms division and their operations. Focus is placed on the guest service cycle, safety and security, internal communications, and interdepartmental relationships. A simulation using a property management system simulation is completed.

    This course is designed to examine the functions of revenue management and how hotels and restaurants can forecast consumer demand and optimize revenue. Focus is placed on analyzing available information, local and global economic environmental influences, tools, and historical data to develop effective sales and revenue management strategies. The relationship between sales and marketing strategies and revenue management is also explored.

    Prerequisites:

    • HMIT1037A

    This course examines technological tools and trends used in the hospitality industry to effectively engage customers.  Focus is placed on exploring social media platforms and how to leverage social media and other technology to build a stronger brand, enhance public relations, and encourage customer loyalty.  

    This course is designed to allow the learner to work independently in an industry setting related to their field of study. Learners are expected to follow the work schedule of the practicum host. The duration of this practicum is five (5) weeks.

    This course is designed to introduce the housekeeping department and related procedures. Emphasis is placed on daily cleaning, safety and security, guest experience, and operational planning.

    Prerequisites:

    • HMIT1037A

    This course is designed to allow the learner to work in a housekeeping department. Focus is placed on completing daily tasks, performing cleaning procedures, participating as a team member, and contributing to the guest experience.  Learners are expected to follow the work schedule of the practicum host.

    Prerequisites:

    • HOIT1034A
    • HMIT1037A

    The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

    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.

    This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

    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.

    NOC Codes

    12103 - Conference and event planners
    62020 - Food service supervisors
    62022 - Accommodation, travel, tourism and related services supervisors
    64300 - Maîtres d'hôtel and hosts/hostesses
    64301 - Bartenders
    64314 - Hotel front desk clerks
    65200 - Food and beverage servers
    65210 - Support occupations in accommodation, travel and facilities set-up services

    Accreditations

    Organization: SMART+ Premium- Tourism HR Canada
    Accreditation Period:
    Information: SMART+ Premium is a 5 year accreditation awarded by Tourism HR Canada 

    External Certifications

    Hotel & Restaurant Operations graduates may have an opportunity to acquire the following external certifications upon meeting the external agencies certification requirements and paying any required fees to the external agency:

    Institution: Canadian Food Safety Group
    External Certification: Food Safety Certification - SafeCheck
    Information: This certification must be completed prior to progression to other required courses.

    Upon successful completion, this certification is valid in all Canadian Provinces & Territories for 5 Years from Date of Issue.

    Institution: Tourism Association of New Brunswick (TIANB)
    External Certification: Responsible Beverage
    Information: This certification must be completed prior to progression to other required courses. Upon successful completion of the final exam, you will earn a New Brunswick Responsible Beverage certification, valid for 5 years from date of issue.
     

    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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