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Get your diploma in hotel and restaurant operations management

With a diploma in Hotel and Restaurant Operations Management, you will be ready to manage all the details that make a restaurant, resort,  hotel, or nightclub a great experience for customers. Our business courses complement specialized training for food service, catering and hotel operations, and you will participate in practicums in our dining room and at local hotels. An international educational study tour will enhance your knowledge of cultural diversity and global standards of tourism and hospitality. You’ll work frequently at industry-related events, helping you to build a solid network of contacts for future employment. Every aspect of the program has been designed with input from industry, ensuring you will meet international standards of excellence.

The Culinary Institute of Canada is located in the Tourism and Culinary Centre. Take a virtual tour of the Tourism and Culinary Centre .

INTERNSHIP

As part of the program, you will complete a mandatory term of paid internship in a work environment related to your field of study. The placement is a minimum of 500 hours over the summer between your first and second year. The internship placement officer and program instructors work to ensure you are ready for this employment.

EDUCATIONAL STUDY TOUR

Program Learning Outcomes

Upon successful completion of the program, graduates will be able to:

1. Demonstrate an understanding of leadership, and marketing principles in the hospitality industry.
2. Contribute to and support revenue management principles, menu engineering, kitchen operations, food safety regulations and the planning and execution of events.
3. Contribute to the analysis of financial transactions of an operation.
4. Understand the need to stay current with hospitality trends, issues, and regulations, as well as understand sustainable practices and their impact on the hospitality industry.
5. Provide support by understanding the technology used in the hospitality industry to manage and measure hotel and restaurant operations.
6. Communicate with stakeholders using current concepts/systems and technologies in written and verbal formats.
7. Use leadership, teamwork, conflict, and relationship management skills and tools to contribute to a positive work environment.
8. Support management in various areas of the operation, including food and beverage, accommodations, event planning, and human resources.
9. Use critical thinking and problem-solving skills to analyze problems and develop solutions.
10. Demonstrate the ability to apply knowledge and skills to practical applications.