ÍõÖÐÍõÁùºÏ²ÊÌØÂë

This course is designed to develop fundamental knowledge and skills for a professional food and beverage environment. Focus is placed on culinary terminology and principles, knife skills, and essential cooking methods.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop culinary knowledge by preparing a variety of meals and baked goods. Focus is placed on applying presentation and seasoning techniques to enhance food appreciation. Additional emphasis is placed on food receiving standards.

Prerequisites:

• CUIS1260A

This course is designed to create a business plan for a hospitality business. Focus is placed on business conceptualization, market research, and development of key elements of a business plan, including financial, marketing, and operational plans. The business plans developed in this course are executed in Business Ventures: Operations.

This course is designed to execute the business plan created in Business Ventures: Planning. Focus is placed on arranging logistics, implementing marketing plans, executing business operations, and preparing financial records.

Prerequisites:

• ENTR1099A

This course is designed to develop food and beverage knowledge to create pairings that deliver an exceptional experience for the customer. Focus is placed on the influence of wines, spirits, and beers on menus, food preparation, and service.

This course is designed to develop familiarity with and service of alcoholic and non-alcoholic beverages. Focus is placed on basic product knowledge, recipes, and service standards. Learners apply skills required to plan, purchase, control and tend service bars for events or restaurant facilities, while applying responsible beverage service standards.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop and apply advanced restaurant service techniques. Focus is placed on service standards, menu knowledge, upselling techniques, and customer feedback. Additional emphasis is placed on the roles and responsibilities of personnel in restaurants. This course includes experiential learning by operating a live, full-service restaurant.

Prerequisites:

• HMIT1036A

This course is designed to explore advanced topics in mixology, wine, and beer.  Emphasis is placed on establishing a familiarity with wine language, characteristics, and production as well as gaining knowledge and competency in beer literacy.  Additional focus is placed on applying proper service and operational standards while ensuring responsible beverage service.

Prerequisites:

• FBSR1052A

This course is designed to examine the principles and procedures involved in an effective food and beverage control system. Focus is placed on the inventory cycle, internal control systems, and food and beverage trends. Additional emphasis is placed on menu engineering, development, and design techniques to increase revenue and minimize costs.

This course is designed to develop knowledge of the accounting equation, the accounting cycle, and financial statements used in the hospitality industry.  Focus is placed on preparing financial statements, including the income statement (profit and loss statement), balance sheet, statement of owners’ equity, and statement of cash flows.

This course is designed to introduce managerial accounting principles. Focus is placed on price and cost analysis, budgets, variance analysis, and capital investment decisions for hospitality operations.

Prerequisites:

• GACG1138A

This course is designed to introduce restaurant and banquet service standards. Focus is placed on sequence of service and daily restaurant operations. Emphasis is also placed on banquet planning, set-up, and service.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop knowledge of the various departments within the rooms division and their operations. Focus is placed on the guest service cycle, safety and security, internal communications, and interdepartmental relationships. A simulation using a property management system simulation is completed.

This course is designed to examine the functions of revenue management and how hotels and restaurants can forecast consumer demand and optimize revenue. Focus is placed on analyzing available information, local and global economic environmental influences, tools, and historical data to develop effective sales and revenue management strategies. The relationship between sales and marketing strategies and revenue management is also explored.

Prerequisites:

• HMIT1037A

This course examines technological tools and trends used in the hospitality industry to effectively engage customers.  Focus is placed on exploring social media platforms and how to leverage social media and other technology to build a stronger brand, enhance public relations, and encourage customer loyalty.  

This course is designed to allow the learner to work independently in an industry setting related to their field of study. Learners are expected to follow the work schedule of the practicum host. The duration of this practicum is five (5) weeks.

This course is designed to allow the learner to work independently and with a team in an industry setting related to their field of study. Learners are expected to follow the work schedule of the practicum host. The duration of this practicum is three (3) weeks.

Prerequisites:

• HMIT1040A

This course is designed to examine the essential components of catering and event management. Emphasis is placed on the cycle of organizing and evaluating an event, determining required event services and space requirements as well as preparing various documents used to coordinate an event. Additional focus is placed on determining staffing, trends, tools and technology, and event execution.

Prerequisites:

• FBSR1053A

This course is designed to further develop knowledge of the hotel rooms and facilities divisions. Focus is placed on the functions of the various departments and leadership responsibilities. Additional emphasis is placed on standard operating procedures (SOPs), trends, technologies, and the impact of facility design and maintenance on operations. Safety, security, and legal issues are also explored.

Prerequisites:

• HMIT1037A

This course is designed to introduce the housekeeping department and related procedures. Emphasis is placed on daily cleaning, safety and security, guest experience, and operational planning.

Prerequisites:

• HMIT1037A

This course is designed to allow the learner to work in a housekeeping department. Focus is placed on completing daily tasks, performing cleaning procedures, participating as a team member, and contributing to the guest experience.  Learners are expected to follow the work schedule of the practicum host.

Prerequisites:

• HOIT1034A
• HMIT1037A

This course is designed to apply the skills and abilities developed over the duration of the program. Focus is placed on revenue management, sales and marketing, financial analysis, rooms management, business planning, and human relations. A hotel simulation platform is used to deepen understanding and provide further experiential learning.

This course is designed to introduce human resource management and leadership principles. Emphasis is placed on supervisory skill development, strategies for motivating employees, professional development plans, and examining the concepts of diversity, equity, and inclusion.

The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

This course is designed to introduce basic concepts in federal and provincial laws that pertain to the hospitality industry. Focus is placed on the various acts and legislations that govern the marketplace. Topics include contract law, tort liability, employment legislation, intellectual property, and real property. Risks and responsibilities specific to the hospitality sector will also be explored.

This course is designed to develop fundamental marketing and sales skills. Focus is placed on market segmentation and creating a marketing plan for a hospitality operation. Emphasis is also placed on the sales cycle, creating sales opportunities, and building customer relations.

This course provides an introduction to the meaning of community service.  Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.

This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.