Hospitality & Restaurant Business Management
About the Program
Explore the various dimensions of culinary, such as the role of culinary education and various career opportunities, before moving on to both practical and theoretical skills in the business arena. Purchasing, budgeting, planning, and cost control knowledge informs students of the market requirements of running a food and beverage business.
Front-end management issues such as dining room procedures, management by menu, and human resources management expand on the student’s ability to foster effective communication with key staff.
Explore various levels of engagement in diverse hospitality contexts, round out your portfolio of expertise, and step in to your best role in the hospitality and restaurant business.
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Learning Outcomes
- Engage with key market, financial, and human experience management, leadership, and development within the hospitality and restaurant business.
- Consider and apply the impact of cross-cultural, moral, ethical, environmental issues.
- Define managerial roles and responsibilities across various hospitality environments.
- Create a relevant business plan.
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Profile
Successful Hospitality & Restaurant experts and entrepreneurs have a unique combination of skills, including:
Fast-paced motivation
Thrive in a busy, dynamic work environment;Creative problem-solving
Think critically. Adapt to changing human, product, and business demands, locally and beyond;People-focused attention to detail
Strive to provide excellent customer experiences through careful, high quality work and forethought.Taste
Cultivate a discerning palette beyond food, for industry trends, market demands, and worthwhile innovations.
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Career Prospects
Graduates have the training and skills necessary to seek employment in positions in the food service industry, such as assistant front-of-the-house manager, management trainee, assistant department manager, and catering manager.
Work BC consistently highlights Restaurant and Food Service Management as a high-opportunity career.
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Career Fields
Business Owner or Management positions in:
- Restaurants,
- Hotels,
- Food & Beverage,
- Catering,
- Dining Rooms,
- Hospitals and Long-term care,
- Private Clubs,
- Cruiseships.
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Diploma & Accreditation
This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Post Secondary Education and Future Skills.
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Required Materials
Program requires a culinary kit (kit voucher), as well as:
- Uniform,
- Non-slip, CSA safety approved kitchen shoes.
It has been determined that a Windows PC is required for your program. If you plan to use a Mac, you may need to configure your Mac laptop to run software on Windows.
Minimum Requirements:
- Intel Core i5 processor or equivalent
- 8 GB of RAM or more
- 512 GB or larger SSD (Solid State Drive)
- Windows 11 (Home, Education, or Pro versions).
Recommended Requirements:
- Intel Core i7 processor or equivalent
- 12 GB of RAM or more
- 512 GB or larger SSD (Solid State Drive)
- Windows 11 (Home, Education, or Pro versions).
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Opportunities
Cutting-edge facilities & equipment
Get diverse, practical, personalized mentorship from industry experts an innovative, collaborative, state-of-the-art learning environment.
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Work experience
Gain real-world work experience in an approved restaurant/hospitality establishment.
LaSalle College Vancouver's Hospitality & Restaurant Business Management Practicum (3 credits) provides supervised entry-level work experience in the restaurant/hospitality field for a minimum of 99 hours.
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Admissions Criteria
Domestic applicants generally require:
Proof of secondary school graduation or equivalent
Copy of government-issued photo ID
International applicants generally require:
Proof of secondary school graduation (with official English translations)
Copy of a valid Passport
Proof of English proficiency
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Academic Dates
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List of Courses
QUARTER 1
- Introduction to Hospitality and Tourism
- Nutrition
- Management, Supervision, and Career Development
- Sustainability and Dimensions of the Hospitality Industry
- Employee Health and Workplace Safety
QUARTER 2
- Lodging Operations
- Marketing for the Hospitality Industry
- Menu Development and Design
- Hospitality Technology Systems
- Sustainable Food Purchasing & Controlling Costs
QUARTER 3
- Hospitality and Human Resources Management
- Leadership and Organizational Development
- Food and Beverage Operations
- Financial Management
- Banquets and Events Management
QUARTER 4
- A la Carte Service
- Practicum
- Capstone
*Actual course order subject to change
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Tuition & Aid
Make a plan with the support of LaSalle College Vancouver's Financial Planning Services! Let us:
- Estimate the cost of your education,
- Add up your available education-cost resources,
- Subtract available resources from estimated cost,
So that you can get money matters out of the way and focus on your dream career!
