Great way to know about the hospitality management at Niagara College. Follow the slide show to learn more.

1. Hospitality Management
JINGYI Wu

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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

7. 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

8. • 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

9. • “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

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

11. 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.

13. • 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.

15. • 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.

18. • Relaxed learning
environment
• Team work
• Good facilities

20. • http://www.niagaracollege.ca/content/Programs/FulltimeS
tudies/HospitalityandTourism/HospitalityMgmtHotelandR
estaurantCoop.aspx
• https://www.google.ca/search?
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