Program Status

SEP, 2012

Open

B Brantford
D Doon (Kitchener)
I Ingersoll
W Waterloo

C   Cambridge
G   Guelph
S   Stratford

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Hospitality Management - Hotel and Restaurant (Co-op)

College: CONS Program: 0056C Campus: WA Academic Year: 2012 / 2013

About the Program

This two year Hospitality Management - Hotel and Restaurant Program focuses on the restaurant and hotel sectors and is designed to provide students with balanced training, that combines theory and practical experience in the specific skills involved in people management, hands-on preparation, customer service, and financial controls needed in the Hospitality industry. Co-op terms can be completed in a restaurant, hotel, catering or other approved food and beverage facility either locally or across Canada.

In addition, courses such as communication, computer skills, marketing, and nutrition ensure graduates are well rounded to meet the demands of industry.

Visit our dining room

Program Facts

Length: Two-year Ontario College Diploma program
Location: Waterloo
Start: September
First-Year Capacity: 32
Tuition: Please refer to Fees Chart for more detail
*Fees are higher for international students on a Student Visa.
*Recreation/Athletics, Graduation/Alumni, Insurance, as well as program-related costs such as books and supplies are additional.

Co-op Information

To ensure successful completion of the program, it may be necessary to relocate or commute during co-op work terms
To be eligible to participate in any co-op work term, students must maintain the required academic standards for their program (see Co-op program page on college website for details)
The college cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Co-op Office
Co-op & Career Services maintains comprehensive Co-op Policies & Procedures to which all co-op students must adhere (see Co-op program page on college website for details)

Admission Requirements

Ontario Secondary School Diploma (OSSD) or equivalent or 19 years of age or older with mature student status. (See Mature Student Definition for details.)
Grade 12 Compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270).
Grade 11 Mathematics, C, M(U/C), or U, or equivalent, OR Conestoga College Preparatory Mathematics (MATH1420)
For more information on preparatory programs, visit Academic Upgrading

Note:

English and Mathematics testing may be required.
Service industry experience and good communication skills are assets.
Applicants must be able to receive instruction, respond and research in the English language.

Admission Procedures

An academic strength is calculated by averaging the submitted marks of required subjects. If more than one mark is received for a required subject, the highest mark will be used in the calculation.
Twenty (20) additional marks are added to each Advanced level, OAC, U, U/C, or post-secondary course used in the calculation of the academic strength.
A sound mathematical and English background is important for success in this program and is considered during the admission process.

Note:

To complete program objectives students are required to handle and serve wine and liquor.
Applicants are advised that in order to comply with the Alcohol & Gaming Commission of Ontario, regulations, students under 18 will be unable to serve alcohol in the Restaurant Operations class

For program information call the Information Centre for details at 519-748-5220 ext. 3656.

Prior Learning Assessment and Recognition (PLAR)

Adults with significant life and work experience may receive credits toward a college certificate or diploma program through a prior learning assessment process (PLAR). Prior learning must be measurable at the college level and meet Conestoga standards of achievement for current courses . PLAR process is not used for admission process. Obtaining credits for courses linked to a specific program does not guarantee entrance into the program. To require guidance on the PLAR process contact the PLAR office at 519-748-5220, ext 2260 or visit: www.conestogac.on.ca/caa/testing/plar.jsp

Course Information

Course #	Courses
Level One
COMM1100	Communication Skills Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
COMP1006	Software Applications I Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
CUL1010	Nutrition and Healthy Lifestyle Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets. Hours: 21 Credits: 2 Pre-Requisites: CoRequisites:
CUL1300	Culinary Theory Description: After the completion of this course the student will have a strong understanding of the inner workings of the heart of the restaurant, the kitchen and be familiar with good food purchasing and storing habits. Students will understand culinary terminology and kitchen organization. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
CUL1310	Culinary Techniques I Description: Students will learn to prepare, plate and present foods in a professional working kitchen, serving real customers. The course focuses the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Students will rotate through the various areas of the kitchen and have to perform as an effective team member in each area. Hours: 75 Credits: 4 Pre-Requisites: CoRequisites:
HOSP1040	Sanitation and Safety Description: In the food service industry, food safety is everyone’s job. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilities. Hours: 16 Credits: 1 Pre-Requisites: CoRequisites:
HOSP1070	Wines and Beverages Description: Professional wine and beverage service complements quality food service. This course examines the key wine regions of Canada and the art and science of mixology. A study of the production of wine, beer and spirits is included. Practical experience is acquired in a laboratory environment as well as in the campus dining room. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
HOSP1090	Restaurant Operations I Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained. Hours: 45 Credits: 2 Pre-Requisites: CoRequisites:
HOSP1160	Cost Control I Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
Level Two
CDEV1020	Co-op and Career Preparation Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues. Hours: 16 Credits: 1 Pre-Requisites: CoRequisites:
CUL1110	Culinary Techniques II Description: In the professional kitchen situation, students will gain practical culinary experience through individual and group instruction while preparing menus for the program's dining room. Hours: 75 Credits: 4 Pre-Requisites: CUL1310 CoRequisites:
HOSP1050	Front Office Management Description: This course will provide the student with a general overview of the hotel industry, hotel operations, management, as well as an in-depth approach to organizing the reservations and front office departments in a lodging property. Students will analyze the guest cycle and perform the various activities associated with the pre-arrival, arrival, occupancy and departure stages of the guest experience while learning how to manage guest’s expectations. This course is complemented by students operating RoomMaster - a hotel Property Management System. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
HOSP1100	Restaurant Operations II Description: The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room. Hours: 45 Credits: 2 Pre-Requisites: HOSP1090 CoRequisites:
HOSP1170	Cost Control II Description: Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses. Hours: 45 Credits: 3 Pre-Requisites: HOSP1160 CoRequisites:
LIBS1370	The Dynamics of the Tourism Industry Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
MKT2120	Marketing for Hospitality Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
Level Three
COOP1020	Co-op Work Term I - Hotel and Restaurant Description: This course will provide students with work experience in the food and beverage industry. The work experience will be approved and evaluated by the college. This course increases the student's understanding of employer expectations with regards to academic, practical and attitudinal skills. These skill areas will be developed during the work term while the student performs the responsibilities as defined in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience. Hours: 360 Credits: 12 Pre-Requisites: CDEV1020, HOSP1040 CoRequisites:
Level Four
COOP1170	Co-op Work Term II - Hotel and Restaurant Description: This course will provide students with college-approved work experience in the food and beverage industry. This course is important to the student's general education as it increases their understanding of employer expectations with regards to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description. Work Term Two follows immediately after Work Term One and if students choose to work for the same employer, they are encouraged to perform different and/or more progressive tasks than were experienced during the first work semester. Hours: 360 Credits: 12 Pre-Requisites: CDEV1020 CoRequisites:
Level Five
ACCT2040	Hospitality Accounting I Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
COMM1030	Interpersonal And Group Dynamics Description: In this introductory level course, students learn to apply knowledge from interpersonal relations and group dynamics to working in a team. Emphasis will be placed on utilizing effective communication skills with individuals and groups. Group cohesiveness and group decision-making will be discussed. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
COMP2025	Intermediate Excel - Business Applications for Hospitality Description: Intermediate Excel ? Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables. Hours: 30 Credits: 2 Pre-Requisites: COMP1006 CoRequisites:
HOSP2030	Catering and Sales Management Description: Expanding on previous food and beverage courses, students will examine hotel sales and catering department structures and operations. The students will examine the elements of an effective hotel sales force required in sales and catering departments. Students will explore relationships between sales and marketing, sales force structure, customer relationship management (CRM), the use of technology to improve sales effectiveness, sales techniques and sales methodology. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
HOSP2040	Hotel and Resort Management Description: This course provides an overview of hotel resort management and operations in the context of beach, golf, gaming, ski, and spa types of resorts. Building on the Front Office Management course, the principles of successful hotel management, marketing and resort development will be covered. The course includes a review of the history of the growth of specific resort brands in Canada and the United States, expansion of resorts worldwide, and their operations and characteristics. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
HOSP2240	Restaurant Management & Menu Design Description: This capstone course is taught through a blend of theory classes and service labs. Students will plan their Restaurant Operations for the following semester. Students will be responsible for developing and costing menu ideas, developing a marketing plan and preparing a labour schedule for their restaurant. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
Level Six
ACCT2120	Hospitality Accounting II Description: The student will gain additional experience in preparing and analyzing financial statements for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included. Hours: 45 Credits: 3 Pre-Requisites: ACCT2040 CoRequisites:
HOSP2250	Applied Restaurant Management Description: This is the conclusion of the capstone course. Students will apply their menu and marketing plan from the Restaurant Management and Menu Design course, and they will be fully responsible for managing all aspects of the kitchen and dining room operations. Hours: 90 Credits: 5 Pre-Requisites: HOSP2240 CoRequisites:
HRM2050	Managing People in the Hospitality Industry Description: This course is a study of the Human Resources Management (HRM) function in the hospitality industry with a focus on how employees think, feel and do, in and around hospitality organizations today. The course examines the behavior of both management and employees working alone or in teams and the thought processes and structural contexts surrounding these actions. In conjunction with actual work place examples, it examines hospitality management practices and the environmental factors, which influence individual and team behavior, which ultimately affect organizational effectiveness. Pertinent HRM legislation is studied. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
LIBS1680	Introduction to World Culture Description: In order to enhance an individual's sense of personal understanding and contribution to civic life, there must be a willingness and ability to appreciate others' cultural similarities and differences. In this course, students will, through a variety of mediums, examine a number of world cultures, specifically their economic, environmental, political, and social characteristics while furthering a respect for cultural and religious diversity. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
MGMT2160	Physical Resource Management Description: The importance of restaurant design criteria, foodservice equipment selection, fundamental principles of interior design, economical use of energy, and preventative maintenance will be explored. The student will apply basic drafting techniques when drawing restaurant layouts. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
Electives: Program Option	Student must complete a minimum of 30 Hours
HOSP2050	Rooms Management and Housekeeping Description: This course provides the student with basic knowledge and skills required for Rooms Division Management ensuring customer expectations are met. Planning, evaluating, scheduling, costing, statistical analysis, housekeeping and maintenance of hotel rooms will be studied. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
HOSP2260	Wine, Beverages and Food Pairing Description: Pairing wine and beverages with food is an essential skill for all successful hospitality managers. The student will explore the concepts and sensory analysis of pairing food with not just wines but other popular beverages such as beer, ciders and fortified wines. The components of the wine, beverages and food will be analyzed and their impact on the taste and overall enjoyment of the meal. Knowledge will be gained by practical tastings and evaluation while also examining the world wine regions. Hours: 30 Credits: 2 Pre-Requisites: HOSP1070 CoRequisites:

Graduate Opportunities

Graduates find employment in various hotel and food and beverage settings - restaurants, catering companies, franchises, hotels, resorts, clubs or private establishments - as service or kitchen supervisors, general staff supervisors or manager trainees. With experience, self-employment becomes an option.

100% of 2009-2010 graduates found employment within 6 months of graduation.

Degree Completion Opportunities

Conestoga College is dedicated to creating exciting and flexible degree completion opportunities for its current, former and prospective students. Learn how a Conestoga education can respond to the community's demand for a skilled workforce and help you to reach your goal of a challenging and rewarding career.

Visit our Degree Completion Opportunities website.

Financial Assistance

The Ontario Student Assistance Program (OSAP) is a needs based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website: http://osap.gov.on.ca. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Aid/Awards.

Program Advisory Committees

The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.

For a list of the current members, please visit our Program Advisory Committees.

How to Apply

Students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3

Conestoga Career Centre
careercentre@conestogac.on.ca
519-748-3535 or 877-748-3535

Disclaimer The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.