Hotel and Restaurant Management

In this course, students 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:

• HSHA1015C

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.

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.

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.

Fundamental Bar Service provides students with the basic knowledge and skills required to plan, purchase and tend bar for an event. Emphasis is placed on the practical aspects of bar set-up, management and inventory control. Students also have the opportunity to apply what they learned by ensuring responsible beverage service.

Prerequisites:

• HOIT1019B

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.

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 Practicum 1. This journal is shared with the student’s faculty facilitator.

Rooms division is the hub of the hotel’s activity and therefore essential to the success of a hotel’s operations. Departments within rooms division include the following: front office, reservations, housekeeping, auditing, concierge, guest services, security/loss prevention, and communications.

Fundamentals of Rooms Division focuses on lodging operations and hospitality fundamentals. In this course, students explore the various departments involved in rooms divisions, including their processes and interconnections. This course includes the opportunity to work with a property management system.

Revenue management is the practice of analyzing data as a means to predict consumer demand and optimize revenue. This multifaceted approach leverages records such as market segmentation, historical demand and displacement as a means for businesses to make proactive, data-driven decisions. This strategy is emerging as a critical pathway to commercial success, especially in the hospitality industry. 
 
Hotel and Restaurant Revenue Management explores revenue growth. Students learn which reports provide the best insights, effective analytical strategies and how to employ revenue management tools. In addition, students examine the functions of a revenue manager within both hotel and food service sectors.

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.

The Rooms Division Manager is responsible for managing and overseeing the general operation of the Front Office (i.e.  Reception, Reservations, Concierge, Housekeeping Department, Switchboard and Night Management). In collaboration with their team, the Rooms Division Manager must ensure positive guest experiences and overall satisfaction.

Rooms Division Management examines the roles, responsibilities, and importance of communication as the manager. In this course, students explore topics related to rooms division management including trends, inventory management, budgeting, lodging operations, and customer service strategies.

Prerequisites:

• HMIT1032A
• HMIT1033A

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 online course provides alcohol service and safety training related to the hospitality industry. The focus of this external certification is on serving alcoholic beverages responsibly and within the confines of the Liquor License Act of New Brunswick. Successful completion allows learners to serve alcohol anywhere in New Brunswick. 

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.

Working on a student-created, simulated project, students  engage in activities that requires them to demonstrate the skills and abilities 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.

Prerequisites:

• FINA1058A
• MKTG1076A
• HMIT1034A

Today, a key component of a successful hospitality operation is their effective use of social media and an appreciation for its relationship to marketing and reputation. Social media allows consumers to leave instant feedback anywhere in the world, so it is important hotel and restaurants know how best to respond and manage their public communications.

In this course, students will explore how a focused approach to social media and embracing modern technology can result in a stronger brand, greater public relations and encourage guest loyalty.
 

Bartending is an effective combination of art, science and technique, applied to create the right drink for the customer. In recent years, bartending has emerged as an important part of the hospitality industry.

This course examines the roles of beverage personnel and teaches students how to operate a bar. Students explore mixology, from a historical perspective through to current trends. They establish a familiarity with wine language, characteristics and production. In addition, they gain knowledge and competency in beer literacy. Emphasis is placed on proper service theory and techniques.

Prerequisites:

• FBSR1050A

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 Practicum 1. This journal is shared with the student’s faculty facilitator.

A menu is a key piece of a restaurants branding. It not only communicates what the restaurant has to offer but also sets the tone and expectations for your customer.

This course provides the basic knowledge of menu planning and design. Students explore the relationship that operational constraints have on the planning and executing a menu. The course covers price structures and profitability, customer demographics and menu analysis.

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