Hotel Operations: Guest Service, Leadership, HR, and Accounting
Students who successfully complete this course should be able to achieve the following objectives:

• Describe the hotel operations environment.
• Explain the role of the General Manager.
• Describe employment law for employees.
• Understand productivity analysis and financial statements.

Hotel Operations: Revenue Management, Sales & Marketing, and Housekeeping
Students who successfully complete this course should be able to:

• Develop Revenue Management tactics for flexible pricing
• Use Sales and Marketing strategies and reports
• Implement Front Desk sales strategies
• Apply effective oversight of Housekeeping and Property Maintenance departments
• Apply forecasting techniques and forecasting accuracy methods

Restaurant Leadership, Cost Control & Menu Development
Students who successfully complete this course should be able to:

• Apply procurement practices to manage and set-up effective purchasing and receiving procedures
• Develop a menu using appropriate design techniques and industry best practices
• Apply a variety of mathematical techniques, including ratios, percentages, conversions and costing to food planning, preparation, and menu costing
• Apply the principles of food and beverage cost control to assist in making decisions at an operational level and to contribute to the achievement of financial plans
• Apply human resources, management, and leadership knowledge and skills to enhance employee performance
• Identify professional, personal, and career development strategies in the food service industry to create a staff development plan

Restaurant Marketing & Service Delivery
Students who successfully complete this course should be able to:

• Explain the role of marketing in organizations and society and describe the role marketing plays in facilitating the exchange of value
• Recognize restaurant marketing principles & identify target markets
• Explain how a marketing strategy supports an organization’s corporate strategy and define strategy, tactics, and objectives, describe how to align mission, strategy, and objectives
• Describe common methods of marketing communication, including traditional and digital forms of direct marketing
• Identify the key elements of the marketing plan including goal setting and budget planning
• Create a product/service positioning statement that aligns with a value proposition and a target segment
• Identify the sections of a restaurant business plan
• Develop a marketing plan
• Describe the different financing and leasing requirements and options
• Recognize professional behaviours and service techniques in the food service industry
• Contribute to customer satisfaction by anticipating guests' needs through proper food and beverage preparation, presentation, and service for a variety of food service operations
• Assist in providing a healthy, safe, and well-maintained restaurant by adhering to Canadian regulations, standards, and sanitation best practices of food service industry
• Identify site locations using appropriate selection criteria
• Create an effective restaurant layout using appropriate design techniques