Hospitality ManagementJINGYI Wu

• Two Years• Ontario College Diploma• With Co-op• A great place to earn your degree in hospitality management

in hotels and restaurants• Prepares you to be a manager of a hotel or restaurant

With the right knowledge, attitudes and experience, you can enjoy an accelerated career path in the vibrant hotel and restaurant

industry. This program will help set your course for success.

Opportunities for graduates include:

•Banquet management•Food and beverage management•Group sales of hotel facilities•Hotel and restaurant accounting•Hotel front office work and reception•Housekeeping supervision•Hospitality sales

• Niagara is located in the heartland of Canadian hospitality• Program quality is excellent, as are faculty and facilities• Co-op work term offers practical experience (5 months for

September start students)• Program advisory committee includes representation by

college and industry hospitality leaders• Graduates are prepared for a wide range of career

opportunities in Niagara and around the world• Students can transfer credits to pursue advanced hospitality

management studies at the graduate certificate or bachelor's degree levels

• “Located in the heart of Ontario tourism, this program combines cutting-edge instruction with unbeatable practical experience.”

• Rachael Beltrame, Hospitality Management - Hotel and Restaurant (Co-op) graduate

• “Faculty members have incredible experience and passion for the industry and are perfect role models to what we strive to become. Niagara College inspires you to not only reach your goals but to surpass them.”

• Kelly Robinson, Hospitality Management - Hotel and Restaurant (Co-op) graduate

• Accommodation Operations Management• Quality Sanitation Management• Dining room service• E-commerce in Hospitality• Food Service Operations• Hospitality Supervision• Business Communication• Accounting

A first introduction to accounting including: the purpose and nature of accounting for external reporting principles; the double entry recording system; measuring the income of a business operation; end of period adjusting entries and merchandise recording emphasizing the perpetual inventory systems.

• This course provides you with a systems approach to answering public health concerns, reducing sanitation risk for guests, staff members and owners. You will explore the "importance of food safety and planning in each critical control point from menu planning to service. Examples will be cited and critiqued that are used in the hospitality operation. Several case studies will be examined and studied by the students to provide real life operational experiences.

• This course will provide the learner with an opportunity to become proficient with respect to professional dining room service techniques. Accordingly, the "theoretical" in class component will include live demonstrations, scenario analysis and practical “Hands On” problem solving exercises. In particular, learners will be introduced to the essential elements of professional dining room service behavior and team dynamics within a controlled clinical educational environment. The importance of the "server" is a major component and theme throughout this course.

• Relaxed learning environment• Team work• Good facilities

• http://www.niagaracollege.ca/content/Programs/FulltimeStudies/HospitalityandTourism/HospitalityMgmtHotelandRestaurantCoop.aspx

• https://www.google.ca/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1163&bih=613&q=hospitality+management+perspectives&oq=hospitality+management+perspectives&gs_l=img.3...3209.3209.0.4193.1.1.0.0.0.0.73.73.1.1.0....0...1ac.2.35.img..1.0.0.MaewQpHbXuQ#hl=en&q=hospitality%20management&tbm=isch&imgdii=_