Food and Beverage Management - Hotel and Restaurant Operations (Optional Co-op)

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Courses - September 2025

Level 1

Course details

College Reading & Writing Skills
COMM1085

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Software Applications I
COMP1201

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Conestoga 101
CON0101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Nutrition and Healthy Lifestyle
CUL1010

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: $5.00

Hotel Services and Front Office Management
HOSP1050

Description: This course provides the student with an overview of the hotel industry, hotel departmental management and operations, with a focus on front office operations. Students will analyze the front office guest experience cycle: they will perform the various activities associated with managing guests' service expectations at the front desk during the pre-arrival, arrival, occupancy and departure stages in conjunction with operating RoomMaster - a hotel Property Management System. Students will develop group reservation and meeting planning skills by creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: $140.00

Introduction to Restaurant Service
HOSP1130

Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
  • Hours: 56
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: $35.00

Cost Control I
HOSP1160

Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: $113.50

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).
  • Hours: 7
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Level 2

Course details

Co-op and Career Preparation
CEPR1020

Description: This series of modules will prepare students for job searching for their co-op work terms with the guidance of a Coop Advisor. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.
  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Hospitality Culinary Techniques
CUL1585

Description: This introductory practical kitchen techniques lab provides students an opportunity to practice and develop fundamental food preparation skills. This kitchen lab includes essential cookery techniques, recipe development and presentation of dishes suitable for a variety of food service settings. The student will be instructed on fundamental cooking methods and basic presentation of foods. The students will learn culinary terminology, practice knife handling and become accustomed to operating basic kitchen equipment.
  • Hours: 98
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Wine, Beer and Spirit Fundamentals
HOSP1070

Description:

This course examines the world of alcoholic beverages including wine, beer and spirits. The production method used for each type of beverage and factors affecting their style will be discussed and explored. Practical experience will be acquired through in-class tastings using structured tasting techniques.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Restaurant Operations
HOSP1105

Description:

The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room.

  • Hours: 56
  • Credits: 3
  • Pre-Requisites: HOSP1090 OR HOSP1130
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Cost Control II
HOSP1170

Description:

Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: HOSP1160
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Marketing for Hospitality
MKT2120

Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options
Electives: Program Option
Student must pass 1 Course(s), selected in the Student Portal from available course options

View Program Option Electives

Please note that all courses may not be offered in all semesters. Go to your student portal for full timetabling details under "My Courses".

Hospitality and Tourism Study Abroad I
HOSP1520

Description:

This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The fundamental concept of delivering and monitoring excellent service, service recovery and employee service training techniques will be reviewed. Students will also gain valuable insight into the sourcing, securing, planning and managing programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated resource cost: No resources required

Introduction to Mixology
HOSP1550

Description:

This practical and theoretical course provides students with the opportunity to learn the art and science of mixology. Using premium spirits, professional tools and hosted in a state-of-the-art mixology lab, this course will teach students about cocktail preparation, the importance of quality ingredients, and professional cocktail service. Students will also gain valuable insight into the role of bartenders in the hospitality industry.

  • Hours: 35
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
  • Estimated resource cost: No resources required

Rooms Management and Housekeeping
HOSP2051

Description: This course provides the student with basic knowledge and skills required for Rooms Division Management ensuring customer expectations are met. Planning, evaluating, scheduling, costing, statistical analysis, housekeeping and maintenance of hotel rooms will be studied.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated resource cost: No resources required

Level 3

Course details

Co-op Work Term I - Hotel and Restaurant
COOP1025

Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students’ awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace.
  • Hours: 420
  • Credits: 14
  • Pre-Requisites: CDEV1020 OR CEPR1020 AND HOSP1040 OR OHS1390
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Level 4

Course details

Hospitality Accounting I
ACCT2045

Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: $117.00

Business Applications for Hospitality
COMP2025

Description:

Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites: COMP1006 OR COMP1201
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Small Business Management and Marketing
ENTR2026

Description: This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Hotel Catering and Sales Management
HOSP2030

Description:

Expanding on previous food and beverage courses, students will examine hotel sales and catering department operations. Students will review the roles performed by the sales and catering team with a focus on the activities and responsibilities of the sales director and catering manager. Students will explore the inter-departmental activities evolving from room and catering event sales and how they inter-relate with the daily operations of the other hotel departments: front desk, reservations, housekeeping, bars, restaurants and the banquet department. Selling techniques will be reviewed.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Restaurant and Food Service Innovation
HOSP2255

Description: This is the conclusion of the capstone course. Students will apply their menu and marketing plan from the Restaurant Management and Menu Design course, and they will be fully responsible for managing all aspects of the kitchen and dining room operations.
  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Bar and Restaurant Menu Development
HOSP2311

Description: This entrepreneurship course will provide students an opportunity to research and practice the creative art of bar and restaurant menu design. The principles of classic and modern menu writing techniques will be applied; integrating marketing concepts, demographics and economic practicalities for several bar and restaurant business models. Students will develop and cost themed menus based on product cost, availability and facility layouts.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Level 5

Course details

Wine, Beverages and Food Pairing
HOSP2260

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in-class wine tasting using a structured format.A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites: HOSP1070
  • CoRequisites:
  • Estimated required text and/or learning resource costs: No cost.

Applied Hospitality Event Capstone
HOSP2301

Description: Students will administer, create, plan and manage hospitality events in both the restaurant and at events. Prior learning related to costing, marketing, purchasing, planning, operating and managing live food and beverage events will be applied in this course. Students will deliver customer service excellence to the college community and public at large.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites: HOSP2250 OR HOSP2255
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Hospitality Trends in the Golfing and Gaming Industries
HOSP2330

Description:

This course explores emerging trends and best practices in the golfing and gaming industries, two dynamic sectors of the hospitality industry. Students will examine the evolving demands of consumers, innovative business models, and the role of technology in enhancing guest experiences. Key topics include sustainability in golf course management, luxury and experiential travel trends, responsible gaming, and the integration of digital technology in casinos and resorts.Through case studies, industry insights, and hands-on projects, students will develop a comprehensive understanding of market trends, guest expectations, and operational strategies that drive success in these industries. This course is ideal for those pursuing careers in hospitality management, resort operations, or event planning within golf and gaming establishments.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Restaurant Management
HOSP2340

Description:

As a culminating course in the diploma program, Restaurant Management provides students with an in-depth understanding of the complexities of running a successful restaurant. This course integrates key concepts from previous hospitality studies, focusing on strategic decision-making in restaurant operations, financial management, leadership, and customer experience enhancement.Students will analyze industry trends, develop business strategies, and apply management principles to real-world scenarios. Topics covered include menu engineering, cost control, human resource management, marketing, and operational efficiency. The course also emphasizes problem-solving and leadership skills essential for managing a restaurant in today’s competitive hospitality landscape.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Managing People in the Hospitality Industry
HRM2055

Description:

The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
  • Estimated required text and/or learning resource costs: Not available at this time.

Please note:

Estimated required text and/or learning resource costs are based on the most recent available data through the Conestoga Campus Store.

Program outcomes

  1. Plan, prepare and present quality food and beverage for a variety of hospitality environments.
  2. Deliver accomplished service of food and beverage for a hospitality enterprise.
  3. Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
  4. Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
  5. Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
  6. Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
  7. Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
  8. Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
  9. Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
  10. Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
  11. Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.