Thursday, April 25, 2013

Hospitality Management Prepares You For Fast Paced Work Environment

When choosing a Hospitality Management program with a focus on restaurant, catering and menu management, you want to ensure that you are enrolling in training that will balance theoretical and practical learning. That’s because the restaurant business is a quick-paced one that requires managers to think and act on the go. Just think, restaurant operations managers work with other managers and owners in the planning, directing and coordinating of restaurant operations. They also deal directly with customers and employees and are responsible for a variety of duties that include financial record keeping and hiring, handling and firing employees.

At Centennial College, students of the Hospitality Management program (officially known as Hospitality Management – Restaurant and Catering) have the benefit of courses taught by professionals that incorporate hands-on learning, a campus fully equipped to offer them opportunities for practical application and real-life work experiences prior to graduation. To apply to Hospitality Management applicants must possess, at minimum, an Ontario Secondary School Diploma (OSSD) or equivalent, or have mature student status (19 years or older). In addition, they must have finished the English Grade 12 C or U or equivalent, or skills assessment.

Once accepted, students study from Centennial College’s Progress Campus, which houses all of the School of Hospitality and Tourism’s programs. As such, students have the advantage of facilities that include a hospitality management centre and real restaurant called Horizons. This “living lab” allows students to interact with real customers, run the kitchen, carry out menu management in Canada and apply what they have learned in class. Speaking of which, the Hospitality Management program’s curriculum teaches students skills that are essential to this segment of the industry, including menu management and design, kitchen management, beverage knowledge and bartending. These skills are taught through training that includes business practices in accounting, purchasing, human resources, supervision and cost control.

To ensure that students have an opportunity to apply what they have learned, they partake in two field placements. The first field placement allows them to better understand the dynamics of the kitchen manager position, increase their knowledge of industry practices and provides a competitive advantage of experience in the job market. The second Hospitality Management field placement (15 weeks, 240 hours in total) provides students with a continued learning experience, this time in the restaurant and catering manager positions. Among the Hospitality Management program’s industry partners are: Swiss Chalet, Kelsey’s, Milestones, Red Lobster, The Keg, Jack Astor’s, Canyon Creek and more. 

Upon completion of the Hospitality Management program, students obtain an Ontario College Diploma as well as certifications that include the Smart Serve program and the National Sanitation Training certificate. Should they wish, students may pursue further education though the programs educational partnerships that allow them to apply academic credit towards further study. Partnership schools include: Athabasca University, International Hotel Management Institute (Switzerland), Vancouver Island University, University of New Brunswick and Royal Roads University (B.C.).

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