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Hospitality management is a broad term that describes the area of hospitality, tourism and culture that deals with the day-to-day functions as dealt with by a manager who oversees operations. However, hospitality management can be narrowed down to a host of different areas. One such area within hospitality management is restaurant and catering. At Centennial College's Hospitality Management program, which focuses on restaurant and catering, students obtain the know-how they need to enter a challenging and satisfying career in restaurant operations management. In this role, they will be tasked with completing duties such as overseeing all restaurant activities; providing training to all employees; managing all shifts for restaurant operations; preparing estimates of all food and beverage costs; following sanitary procedures for all food handling; maintaining neat and clean kitchen area; and more. Due to the wide range of duties that they will complete in the field, Centennial College students spend the two years of the program exploring a host of topics through a practical approach that includes a field placement. Here is a look at some of the courses offered through this program. Hospitality Managerial Accounting: Learners work with theoretical financial situations and increase their understanding of accounting principles and concepts, and the application of these principles and concepts as related to the hospitality and tourism industry. Beverage Knowledge and Bartending: This course offers a general understanding of the three basic categories of alcoholic beverages: wines, spirits and beers. Students learn how to dispense a wide selection of alcoholic and non-alcoholic beverages, follow standardized drink recipes and - using the correct sequences, techniques, garnishes and glassware - prepare drinks upon customer request. Menu Management: A menu goes beyond listing what a restaurant has available to patrons. It can be used as a sales tool, a marketing tool and a control tool. Students, through practical application, examine the concept of the menu as a marketing tool, its design and layout and how to evaluate its effectiveness and profitability. Food Production, Practical Supervision: Kitchen managers must be aware of the extensive requirements and challenges of their chosen profession. In this course, students have an opportunity to be part of a team and the supervisor of that team for a real food service operation. While the training students receive equips them for the food and beverage services sector, which The Canadian Tourism Human Resource Council (CTHRC) anticipates will grow to employ 1.95-million people by 2015, they have another option available to them. Centennial College has forged relationships with a host of institutions that will allow students to use the credits they have earned towards further education. Among this program's partners are Athabasca University, International Hotel Management Institute (Switzerland), Vancouver Island University, University of New Brunswick and Royal Roads University (B.C.).
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