Create Memorable Experiences within Food and Beverage Management
When dining at a restaurant, you look for things such as the taste of the meal, the presentation, the décor of the venue, the atmosphere and small details that make your experience memorable. The people ensuring that all of these expectations are taken care of have been trained in hospitality management programs that see them become professionals in the Hospitality Management – Food and Beverage sector. With the Canadian Tourism Human Resource Council (CTHRC) anticipating that the food and beverage services sector will grow to employ 1.95-million people by 2015, now is a great time to get your career started with training from institutions such as Centennial College.
This two-year program, which focuses on hospitality management and menu management, takes two years to complete and sees students obtain an Ontario College Diploma along with adequate training and education to enter the field upon graduation. To apply for the Hospitality Management – Food and Beverage program, Centennial College expects students to present at minimum an Ontario Secondary School Diploma (OSSD) or equivalent or be 19 years of age or older. Compulsory English 12C or U skills assessment, or equivalent is also required. Possession of minimum admission requirements does not guarantee admission to the program.
Once you have been accepted into this hospitality management program, you will see a combination of practical and theoretical training. The hands-on component offers students a chance to spend two days per week in a placement at a restaurant or hotel. This placement gives students the practical experience to be employable upon graduation. Also, many of the program’s corporate and business partners will hire students during or after periods of work experience. However, to get them ready for the field experience, students spend time in Centennial College’s on-campus student training restaurant, a hospitality management centre and lab practice facilities where they learn much about menu management and design, kitchen management, beverage knowledge and bartending. These topics are taught through courses such as Exploring Customer Service, Dining Room Management, Menu Management & Design, Supervisory Practices of the Kitchen Manager and more. Lastly, certifications include the Smart Serve program and the National Sanitation Training Certificate. School of hospitality trains students meticulously to carve their future in this field.
Restaurant operation managers are responsible for monitoring the day-to-day operations of an eatery. They collaborate with other managers in the planning, directing and coordinating of restaurant operations. They also deal directly with customers and employees and are responsible for a diversity of duties that include financial record keeping and hiring, handling and firing employees. More specifically, those trained in a hospitality management program, handle duties such as ensuring that all materials used in food preparation and serving are working properly, ordering new refrigerators, cookers or blenders or ordering repair services; marketing the restaurant and devising promotional programs, interacting with customers and vendors and ensure that their needs are met, managing inventory and keeping financial records of purchases, and sales and working with the human resources department to train, develop, hire, retain and fire employees.
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