Hospitality – Hotel And Restaurant Operations Management (Co-op Option Available)

Program overview

Durham College’s Hospitality – Hotel and Restaurant Operations Management program is designed for those eager to dive into the vibrant hospitality and tourism industry. This program equips students with essential operational skills and management techniques that are highly valued by employers. With a focus on practical experience, students can choose between a paid co-op placement or a field placement, allowing them to apply their classroom knowledge in real-world settings. The program prepares students for a rewarding career in various sectors, including hotels, restaurants, and tourism, making it an excellent choice for anyone passionate about customer service and hospitality management.

Program structure

The Hospitality – Hotel and Restaurant Operations Management program spans four semesters, providing a comprehensive education in hospitality management. The program is delivered in person at the Whitby campus, ensuring students receive hands-on training in a supportive environment. Key features of the program structure include:

• Co-op option available, allowing students to gain practical experience in the industry.
• Field placement opportunity in the fourth semester for additional hands-on learning.
• Active learning through labs, case studies, and simulation exercises integrated into the curriculum.
• Access to state-of-the-art facilities at the W. Galen Weston Centre for Food.

Students will engage in a mix of theoretical and practical coursework, preparing them for various roles in the hospitality sector upon graduation.

Featured Experiences

The Hospitality – Hotel and Restaurant Operations Management program offers several unique experiences that enhance learning and professional development:

• Paid co-op placement between the first and second years, providing real-world experience in hospitality settings.
• Field placement in the fourth semester, allowing students to apply their skills in a professional environment.
• Hands-on training in Bistro ’67, a full-service teaching restaurant operated by students and staff.
• Active learning opportunities through labs focused on food and beverage preparation, service, and front desk operations.
• Participation in industry events and networking opportunities to build professional connections.

Career Options

Graduates of the Hospitality – Hotel and Restaurant Operations Management program can pursue a variety of exciting career paths in Canada. Here are some potential job roles:

• Guest Service Representative: Responsible for providing excellent customer service and addressing guest inquiries and concerns.
• Restaurant Manager: Oversees daily operations, staff management, and customer satisfaction in a restaurant setting.
• Concierge: Assists guests with reservations, recommendations, and special requests to enhance their experience.
• Hotel Manager: Manages all aspects of hotel operations, ensuring guest satisfaction and efficient service delivery.
• Sales Manager: Focuses on promoting the hotel or restaurant's services, managing client relationships, and driving revenue.
• Banquet Captain: Coordinates events and banquets, ensuring smooth operations and exceptional service.
• Night Auditor: Handles overnight operations, including financial reporting and guest services.
• Food & Beverage Supervisor: Manages food and beverage operations, ensuring quality service and compliance with health standards.
• Catering Manager: Plans and oversees catering events, managing logistics and client relationships.
• Hospitality Consultant: Provides expert advice to businesses in the hospitality sector to improve operations and profitability.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.