Management accounting is about making good decisions that will translate into results that an organization wants to see. This accounting course presents conceptual understanding and practical use of management accounting techniques in the hospitality industry. Topics covered include analysis of financial statements, pricing, cost-volume-profit approach, budgeting, cash budget, investment decisions, and ethics. Instructional methods include lecture, problem-solving, case studies, and projects.
A successful food and beverage outlet is heavily dependent on a manager’s ability to identify and purchase the right products, and their ability to promote practices in alcohol responsibility in their licensed establishment. By the end of this course, students will be able to apply the rules and regulations that affect the service of alcohol. They will acquire the ability to describe the differences between traditional and modern production methods of alcohol products. Students will educate their palates and develop an appreciation for a variety of wines, spirits and beers through sight, aroma, and taste. A testament of their new found knowledge will be displayed in the creation of a wine, spirits and beer menu. Instructional methods for this course will include lectures, class activities, facility tours and group and individual assignments.
This course presents fundamental food preparation techniques in both the lab and classroom environment and provides students with the related practical skills. Students will practice basic cutting techniques and cooking methods and learn to prepare basic stocks, soups, and sauces as well as meat cookery, cold preparations, grains, starches and pastas. Students will gain an understanding of kitchen safety and sanitation and safe food handling techniques. Students will write the city of Winnipeg food handlers exam.
Part of fiscal responsibility is the controlling of expenses. As inventories in a hospitality operations can be expensive as perishable, good inventory management practices are essential. By the end of this course, you will demonstrate the essential procedures for purchasing, receiving, storing, and issuing food and beverage products. Through the use of projects you will demonstrate cost control, learning how to calculate daily food and beverage cost in order to maintain profitability in food and beverage operations. There will be an emphasis on ethical issues in inventory management. Instructional methods include lecture, problem-solving, and projects.
Developing products and services that appeal to customers and contribute to profit is an important aspect of a hospitality manager’s responsibilities. By the end of this course students will be able plan a menu by outlining the essential steps in the menu development process. Students will have the ability to utilize accurate food costing formulas that will assist in the management and profitability of a food service menu. Emphasis in the course will be on working in student teams to create menus for a food and beverage concept which will appeal to customers and address current trends, while ensuring profit for the operation.
In this course, students will work on developing self-awareness and being able to identify themselves and others as diverse individuals. Participation in community engagement, workshops, and classroom activities will provide an opportunity for reflection on everyday interactions both on and off campus, and will aid students in developing and improving strategies for mindful management and respect towards the diverse groups in the Canadian hospitality industry.
Managers in the hotel industry have fixed inventory. Seizing opportunities to maximize profits through
managing the hotel asset, using operational expense controls and understanding strategic revenue
management are key to a successful business.
In this course, students learn the operational and revenue
aspects of the rooms division of a hotel. Students develop skills in
housekeeping operations including; staffing requirements, laundry, management,
inventory, purchasing, and safety. The room renovation and planning process is
studied and applied. Students practice skills related to management functions
such as room forecasting, statistical reporting and revenue management
principles. Skills will be developed using case studies, group projects, field
trips, guest speaker engagement, mastery assignments, testing and evaluation.
In order to ensure business sustainability, hospitality managers are required to work in teams to solve operational challenges and capitalize on opportunities on a daily basis. Working in teams and acting the roles of departmental managers of a hotel, students will meet to solve problems, direct operations and evaluate scenarios. Students are expected to apply personal management skills and knowledge from previous course work. Students will present proposed action plans to the Board of Directors for approval. These skills will be evaluated through written action plans and the use of performance appraisals completed by their student colleagues.
Sales management plays an important role in meeting and
exceeding hotel revenue goals. In this
course, students will learn and demonstrate the sales techniques and methods necessary to
sell goods and services. Emphasis will be placed on sourcing and qualifying businesses,
creating proposals, and communicating effectively in order to determine the client's needs and
to foster ongoing client relationships. Students will apply the steps to complete the sales
process, including the use of sales presentations. Class participation will include
theoretical learning, class activities, case studies, group and individual
assignments, role play and oral presentations.
A well trained bartender is essential to the profitability and guest satisfaction of many food and beverage outlets. At the completion of this course, students will be able to set up a functional beverage service bar, and apply basic bartending skills to mix and prepare a predetermined list of cocktails. Students will acquire the ability to use and identify bar tools and equipment, and to differentiate between the glassware types used in bar operations. Students will apply knowledge adapted from the prerequisite course Wines, Spirits and Beers to use and identify common liquors, liqueurs and beer during cocktail preparation. Instructional methods will include demonstrations, guest speakers, theory based lectures and real time practice behind fully equipped functional bars. The skills students acquire will be applied in a practical way in the course Advance Restaurant Service.
In order to maximize the efficiency and profitability of a food service operation, it is necessary to understand and use basic design functions and processes. By the end of this course, students should be able to create a business concept for a food service operation applying design layout principles. Students will implement elements that reinforce a design concept for a successful food service operation. Knowledge will be assessed through a group project where students design a food service operation, and by a theoretical exam.
Hospitality industry professionals are expected to conduct themselves with a high level of professionalism and provide exceptional customer service. This course requires students to apply excellent leadership, problem solving and communication skills in a team environment. Students will increase their knowledge of food and beverage while applying French and American Service techniques, practicing tableside flambé and formal wine service while serving dinner in a fine dining restaurant. Evaluation includes daily practical performance and food and beverage knowledge testing.
Managing people resources is a challenging daily task for managers of tourism operations. By the end of this course, students will be able to design and apply processes and procedures for the recruitment, selection, training, and management of both paid and volunteer staff, including topics such as discipline, compensation and anti-harassment. Building on the analysis and application of the Manitoba Employment Standards and the Manitoba Human Rights Code in case studies and class exercises, students will apply theory to design documents and interview questions to be used in a job interview simulation at the end of the course.
The Coop placement provides experiential, workplace-based learning opportunities to build employable competencies and practice the principles and skills learned during classroom study. It links students to industry managers and employers and establishes the foundations of their employment history. By the end of this course students will further acquire and develop skills for progression within at least one area of the hospitality or tourism industry while demonstrating their potential for a future industry leadership role. During Coop Work Placement 2 or Service Learning Industry Project students will develop new learning goals to build on their learning from Coop Work Placement 1 and their term 4 and 5 classes. Students will self-assess their own skill development and professional behavior through reflection and they will update their existing portfolio showing progression of skill development or the acquisition of new skills. The Coop Coordinator and employer will assess their skill development and/or acquisition of new skills and their professionalism.