Re-certification, certificate issued
Food
and beverage services can be operated as a stand-alone business as well as
within hotels and resorts, where they are a valued guest amenity and an
important source of revenue. While emphasizing the basic elements of restaurant
and bar operations, students in this course will learn how to combine creative
design with the solid foundation required to ensure profitability.
The 680 hour co-op semester is a partnership involving students, employers, and the Canadian Institute of Blended Learning that provides a work experience component which is intended to complement their in-class training and bring concepts to life. Students gain valuable, paid, on-the-job experience and build networks to enhance employment options after graduation.
Course Description
Students will explore careers in the Hospitality Industry in order to gain a broad sense of hotel and restaurant operations as a whole. This course explores the day to day tasks of front and back of house positions, customer service, communication fundamentals and problem solving techniques through the use of case studies and projects.
Learning Outcomes:
By the end of this course students will:
· Understand the scope and diversity of careers available in the hospitality industry
· Describe the key day-to-day tasks associated with front of house and back of house positions, and the skills required to perform them effectively.
· Identify the importance of excellent customer service in the hospitality industry, and apply fundamental customer service principles to real-world scenarios.
· Develop effective communication skills in order to interact professionally with guests, coworkers, and supervisors in a hospitality setting.
· Apply problem-solving techniques to common hospitality industry challenges
· Evaluate personal strengths and interests in relation to potential career paths within the hospitality industry, and develop a career plan based on that assessment.