Hospitality – Hotel and Restaurant Operations Management

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 Catering, Customer service, Event Planning, Financial and human resource management, Foodservice, Hotel operations, Marketing, Restaurant Operations, and Entrepreneurship.

To develop a better affiliation with the industry and further your skills, you will be invited to apply to the co-op option during your first semester (September Intake Only). 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 a 120-hour field placement to gain work experience during their fourth semester.

What You’ll Learn

• Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
• Deliver customer service and solutions that anticipate, meet, and/or exceed individual expectations, as well as organizational expectations, standards, and objectives.
• Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills, and product knowledge to promote and sell hospitality services, products, and guest experiences.
• Apply business and revenue models as well as basic accounting, budgeting, financial, and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.