This 20 week full-time course of study focuses on Food & Beverage operations in hotels and restaurants and provides students with a combination of in-class and practical hands-on learning in the hotels and/or restaurants in the greater Toronto area.

Texts:
1.   Hospitality Today, Fourth Edition
      Rocco M. Angelo, CHA & Andrew N. Vladimir
2.   Management of Food and Beverage Management, Third Edition
      Jack Ninemeirer, PhD.
3.   Managing Beverage Service, First Edition
      Lendal H. Kotschevar & Ronald F. Cichy
4.   Supervision for the Hospitality Industry, Third Edition
      Raphael Kavanaugh & Jack Ninemeier

All are from the Educational Institute of the American Hotel and Lodging Association

Duration:   20 WEEKS - 500 HOURS
  
Course Flow:

The program consists of 4 theoretical modules of 4 weeks each:

Hospitality Today
Hotels, Restaurants, Cruise Ships, CasinoS and more as part of the global hospitality industry.

Food & Beverage Management
Food, Beverages, Dining, Planning Production and Operations and Controlling Resources.

Managing Beverage Service
Spirits, Beers, Wines of the Old and New Worlds are combined with Smart Serve.

Supervision in the Hospitality Industry
Recruiting, Selecting, Hiring, Training, Motivation, Disciplining and Termination of staff.

Industry Practicum
Students work with a faculty member to arrange a site to do their 4 week practicum in a hotel, restaurant or other hospitality operation in the greater Toronto area.

Upon successful completion of the exams, you will earn 4 Certificates from the Educational Institute of the American Hotel and Lodging Association.