Hotel & Restaurant Operations (St. Andrews)

Program Overview

The Hotel and Restaurant Operations program at St. Andrews is designed for those who aspire to thrive in the dynamic travel and leisure industry. This program prepares students to become the frontline faces of hospitality, delivering exceptional customer service in various settings such as hotels, restaurants, resorts, and cruise ships. Students will gain practical experience and learn best practices in hotel, food and beverage, and kitchen operations. The curriculum emphasizes essential skills such as communication, teamwork, and problem-solving, ensuring graduates are well-equipped for a successful career. With opportunities to participate in regional conferences and events, students can network with industry partners and enhance their learning experience. If you have a passion for people and a desire for adventure, this program offers a pathway to a fulfilling career in one of the largest industries worldwide.

Program Structure

The Hotel and Restaurant Operations program is structured to be completed within one academic year of full-time study. The program includes a blend of theoretical knowledge and practical experience, ensuring students are well-prepared for the workforce. Key features of the program structure include:

• Hands-on learning through practical experiences in various hospitality settings.
• Participation in regional conferences and events for networking and professional development.
• Focus on essential skills such as workplace safety, environmental ethics, and project management.
• Opportunities for internships or co-op placements to gain real-world experience.

Students will also engage in a practicum, allowing them to apply their skills in a real industry setting, further enhancing their employability upon graduation.

Featured Experiences

The Hotel and Restaurant Operations program offers several unique experiences that enrich the learning journey:

• Participation in regional conferences, such as the Tourism Industry Association of Canada annual conference and the Fundy Food Festival.
• Opportunities to assist with event planning and management, gaining valuable contacts in the industry.
• Hands-on practicum experiences in various hospitality environments, including hotels and restaurants.
• Training in WHMIS (Workplace Hazardous Materials Information System) and Responsible Beverage Service.
• External certifications in Food Safety and Responsible Beverage Service, enhancing employability.

Career Options

Graduates of the Hotel and Restaurant Operations program can pursue a variety of career paths in the hospitality industry. Here are some potential job options:

• Food Server: Responsible for taking orders, serving food and beverages, and ensuring customer satisfaction in restaurants and cafes.
• Front Office Attendant: Manages guest check-ins and check-outs, provides information about the hotel, and addresses guest inquiries.
• Catering Services Coordinator: Plans and executes catering events, ensuring all details are managed for successful service.
• Event Planner: Organizes and coordinates events, from corporate meetings to weddings, ensuring all aspects run smoothly.
• Hotel Manager: Oversees the daily operations of a hotel, ensuring guest satisfaction and managing staff effectively.

With the hospitality industry continually evolving, the demand for trained professionals is expected to grow, providing ample opportunities for career advancement.

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