DOCUMENT SUBMISSION
Upload Through Your Future Student Account
If you do not have a Future Student Account or require assistance, please contact our Student Service Centre at 204-632-2327.
Internationally Educated Applicants - visit www.rrc.ca/credentials for credential assessment information.
However, if you apply within 6 weeks of the program start date, admission requirements are due within 5 days of applying.
If you have a food allergy, review our accommodation of food allergies information before applying.
Regular Admission Requirements
| Location | Start Date | Apply Link |
|---|---|---|
| Paterson GlobalFoods Ins. | Aug 31, 2026 | Apply Now |
Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Polytech Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.
In this course, the student will be introduced to fundamental accounting principles, concepts and techniques. This course will focus on double-entry bookkeeping and the preparation of financial statements, focusing on corporations. Period end processes, such as adjusting accounts, and the closing process are also discussed. The result is a complete presentation of the accounting cycle for service and merchandise businesses. Throughout the course, interpreting financial statements from a non-accounting manager perspective will be included.
In this course students will reinforce accounting competencies gained in ACCT-1071 Accounting Fundamentals, focusing on specialized skills tailored for the hospitality sector. Emphasizing profit management, students delve into critical financial aspects such as revenue analysis, cost controls, and budgeting within hospitality contexts. Key topics include interpreting financial statements, optimizing payroll, food, and beverage expenses, and integrating sustainability practices. Practical applications encompass hands-on spreadsheet use for financial operations, proficiency of key performance metrics, and formulation of strategic plans to enhance business profitability and operational efficiency.
(No description available at this time)
In the final semester, this program capstone will integrate and apply the knowledge gained by students throughout the program to assess the strategy of a business. Determining the ramifications of the strategy and how it impacts the business both short and long term is critical to business success. Through group case studies and simulations, students will focus on how an effective strategy provides a clear roadmap, consisting of guiding principles that define and prioritize actions organizations should take to achieve desired goals given the external environment, internal resources, and the needs of multiple stakeholders.
In this course the student will develop an understanding of the legal rights and responsibilities attached to a wide range of activities necessary to conduct business and commerce. The goal of this course is to teach the legal aspects and consequences of various business endeavours and to introduce the following areas of law: contract, tort, property, and case analysis using legal writing.
This course focuses on innovation and entrepreneurial skills vital for success as a startup business or within larger organizations. The student will learn innovation, ideation, and business modeling strategies as well as obtain opportunities to explore and connect with Manitoba’s entrepreneurial community. New venture proposals will be tested through validation techniques, building of a minimal viable product and a feasibility report. The student will also learn and practice effective pitching techniques.
This course serves as an introduction to the field of organizational behaviour with a specific focus on how individuals work together within organizational systems to achieve common goals. The student will study the impact individuals and groups have on the organization through a wide breadth of theories and applications. Topics include dealing with different personalities, diversity, innovation, adaptability, Emotional Intelligence (EI), group dynamics, perception and decision-making, conflict, and ethics. The student will study and develop an awareness of how these topics can create an effective work environment and cultivate positive organizational citizenship.
Everyone communicates, but are they doing it well? Communicative competence takes practice and self-awareness. In this foundational course, students will learn through discovery and project-based activities to practice approaching situations critically and collaboratively. By developing their communication skills, students will improve their interpersonal ability, intercultural competence, and digital fluency to prepare for success in the workplace and beyond. The strategies students will gain in this course will be useful throughout their program and in their chosen industry.
This foundational course focuses on essential communication skills for entering and advancing in industry. Students will develop skills for effective resumes, cover letters, and job interviews that are tailored to the specific needs of prospective employers. Additionally, students will enhance their interpersonal skills and digital fluency while applying speaking, writing, and collaboration techniques crucial for job searching, adapting to new roles, and achieving long-term career goals. Students will also develop strategies for continuous learning to remain competitive in an ever-changing job market.
(No description available at this time)
(No description available at this time)
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
This foundational course provides students with the customer service skills needed to apply and progress in the hospitality and tourism industry. Students will learn effective customer service skills for routine and challenging customer interactions while serving customers with disabilities and from diverse backgrounds. Students will explore businesses that are designed for excellent customer delivery and have guest retention programs. Emphasis will be on helping students improve their customer’ service skills necessary for advancement in a hospitality career.
In this course, students will classify hotels and target markets in the accommodations sector. Using industry terminology, students will identify daily duties and perform tasks to complete the guest cycle. Students will evaluate and apply basic sales skills and room rate structure through industry research. They will practice guest cycle duties and demonstrate the accurate use of a Property Management System (PMS) and perform basic front office accounting. This course is the foundation for developing comprehensive front office management skills in the hospitality industry.
In this foundational course students will learn the responsibilities and functions of a food service operation. Students will apply American Service techniques while serving customers in a food service operation setting. Students will enhance their customer service abilities to engage effectively with a diverse range of guests and team members. The topics of safety and sanitation procedures, and the use of restaurant technology-based systems will be highlighted. Students will develop team effectiveness and individual time management skills in a professional setting. This course is a pre-requisite for Food & Beverage Service Management.
In Rooms Management II, students will expand and reinforce knowledge and skills learned in Rooms Management I. Students will plan and organize daily operations in a housekeeping department while maintaining hotel standards and profitability. Students will learn to prepare forecasts and budgets required to manage hotel operations. Students will also apply revenue management principles to daily operations of a potential business. This course is crucial for developing comprehensive housekeeping and revenue management skills in the hospitality industry.
In this foundational course, students create a business concept for a food service operation using design layout principles. Students analyze target markets, locations, and competition to determine their impact on creating a sustainable restaurant concept. Students will plan a menu for their concept by outlining the essential steps in the menu development process including accurate food costing. Course topics will also cover knowledge of inventory processes, purchasing and receiving methods, and sustainable practices that contribute to organizational profitability.
In this culminating course, students will apply their foundational knowledge from the HOSP-2041 Food and Beverage Operations and HOSP-3007 Mixology and Beverage Essentials in a supervisory role. Students will enhance food knowledge and suggestive selling techniques, as well as apply their mixology and wine practices during service. Students will further develop their management skills by overseeing daily operations in a live food and beverage setting. Key areas of focus include customer service, technology utilization, business planning, and sustainability standards. Students will pay attention to managing inventory, adhering to safety and sanitation standards, and analyzing trends in the industry. The material covered in this course provides the base knowledge required to work in bar and beverage operations.
In this reinforcing course, students will learn about the historical evolution and cultural significance of cocktails, wine, spirits, and beer, including their methods of production and impact on society and traditions. Students will develop advanced mixology skills and perform sensory evaluations to assess beverage quality. Students will also interpret labels, understand regulations, set up and maintain bars according to industry.
This course introduces the student to the comprehensive responsibilities of Human Resource Management in today’s evolving and diverse business environment. The student will learn how Human Resource Managers apply best practices, provide value, manage the global marketplace, and oversee talent in the workplace. Specific emphasis will be placed on the topics of recruitment, job analysis, legal compliance, human capital, training, performance management, and building and maintaining stakeholder relationships.
This foundational course demonstrates the importance of mathematics in today’s business environment. Through a modular design, the student will explore the terminology, characteristics, and calculations of business measures as they relate to general business skills, accounting, human resource management, logistics, marketing, and financial services
This course focuses on the high level role that marketing plays in strategic planning and organizational management. This course takes a student-centred approach to the current customer-focused marketing landscape in today’s digital and global world. The student will gain an in depth understanding of the marketing mix and the impact these elements have on the marketing process. The student will apply the broad framework of market segmentation using the concepts of segmentation, targeting and positioning (STP). The student will segment a market by organizing the market into groups, use targeting to send a message to potential segments, and use positioning to identify how customers view a product or service.
(No description available at this time)
This course is an introduction to the business of tourism as a global economic phenomenon. It provides a comprehensive overview of the tourism industry, helping students identify career pathways in lodging, restaurants, transit, adventure tourism, cultural tourism, event management, and travel services. Students will analyze current trends, the economic, environmental, and societal impacts of tourism, and the strategic roles of destination management. Through collaborative projects, virtual and in-person site visits, and exploration of Indigenous Tourism in Canada, students will develop skills to create competitive itineraries and enhance destination appeal.
This foundational Event Planning and Sponsorship course explores various types of events and related career opportunities in the tourism industry. Students will learn the essential steps to plan an event by identifying the target market, working within a given budget, and by identifying key performance indicators. They will also learn how to secure resources through fundraising and sponsorships, develop strategic plans, and implement risk management and financial practices. The course culminates in the creation of a comprehensive event plan, and the use of post-event evaluation methods to assess its success.
In this foundational course, students will acquire essential skills and knowledge for the event and meeting industry. Topics related to sales concepts and techniques, identifying emerging trends, and determining food and beverage service requirements to satisfy diverse clients will be highlighted. Students will analyze room setups to meet event goals, estimate costs, and manage expenses. Operational efficiency strategies, stakeholder roles, and sustainable practices will be explored. The use of industry specific applications and tools for events will be identified. Upon successful completion of this course, students will demonstrate the ability to coordinate and oversee aspects of on-premises events.
Tourism relies on industry professionals that can enhance visitor experiences through the delivery of high-quality communication techniques. In this course students will be introduced to various interpretive techniques, develop essential guiding skills, and gain in-depth knowledge of key Canadian and local attractions. By the end of this course, students will be able to provide interpretation of a heritage, natural or cultural attraction, providing enriching and informative experiences for visitors.
This course introduces students to the community development process that helps both rural and urban areas identify potential issues and generate collective solutions. Students will identify local assets including cultural, natural, and community-based resources and conduct a gap analysis. Learners will propose strategic improvements, explore potential funding opportunities, and develop skills in writing compelling grant applications. This course equips students with the knowledge and tools needed to foster sustainable tourism that benefits and empowers local communities.
Get ready to master the art of making places irresistible! This course will hone students’ skills in marketing strategies essential for attracting tourists to exciting destinations. Dive into market research, digital marketing, and the magic of branding. Students will explore the art of place-making to create must-visit spots. Through engaging projects and real-world case studies, students will gain the expertise to craft and execute winning destination marketing plans. By the end of this course, students will be equipped with the expertise to develop and implement effective marketing strategies that drive tourism and contribute to the economic vitality of destinations.
This course builds on the skills and knowledge gained in TOUR-1077 Event Planning and Sponsorships with an added focus on assisting clients in promoting and managing meetings, conventions, sports events, special events, and group tours. Students will learn to review proposals, coordinate logistics, leverage technology for planning, and implement sustainable practices. The course emphasizes practical applications to increase visitor attendance and elevate customer satisfaction, contributing to the growth of the visitor economy.
This capstone course focuses on boosting community visitation by transforming local tourism assets. Students will dive into exciting, hands-on projects to identify, analyze, and develop new tourism business opportunities. Students will apply strategic planning, marketing expertise, and sustainability principles to create actionable business plans that drive economic growth and enhance visitor experiences. This course will equip students with the skills needed to contribute to community economic development and the growth of the tourism sector.
Recognition of Prior Learning (RPL) is a process which documents and compares an individual's prior learning gained from prior education, work and life experiences and personal study to the learning outcomes in College courses/programs. For more information, please visit www.rrc.ca/rpl.