Hotel and Restaurant Operations

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.

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.

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.

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.

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.

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.

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.

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 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