Courses | Hotel and Restaurant Management | Assiniboine Community College
  • School of Business, Agriculture & Environment - MICA


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Courses And Costs

To graduate with a Hotel and Restaurant Management diploma, students must successfully complete 135 credits comprised of either 123 academic credits and 12 practical credits or 117 academic credits and 18 practical credits. Students may choose to exit after year one with a Hotel and Restaurant Management certificate if they successfully complete 69 credits.

Costs listed below are for domestic students. International students should refer to our 'Estimated Fees for International Students' sheet on the International Students Costs webpage.

 *Costs are approximate and may change.


  • Year 1

    • Course ID Title Credits/CEUs Study

    • Legend: D - Distance Education, P - PLAR, E - Elective

      HLTH-0030 1st Aid - Emergency 0 credit(s)
      This course includes first aid and cardiopulmonary resuscitation (CPR) guidelines 2005 and meets Occupational Health and Safety regulations, the minimum standard regulations for basic first aid. Simple first aid and CPR techniques are taught in an interactive environment, for individuals who want an overview of first aid and CPR for the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergencies for adults, CPR, and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. Required CPR level (B, C or HCP) is included in this course. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Texbook included in cost of tuition.

      HOSP-0029 Beer 1 3 credit(s)
      This course includes the theoretical knowledge of beer production and fundamentals of sensory analysis. Students learn to examine and discuss beer styles of various regions and countries and their relationship to food. They participate in a practical beer tasting event as part of their final project. This course also reviews the rules and practices of responsible alcohol service.

      MATH-0040 Business Mathematics 3 credit(s) D P
      This course reviews the basics of arithmetic, graphing and algebra to develop skills for solving practical problems encountered in business. It provides a base for economics and marketing. Course topics include whole numbers, fractions, decimals, problem solving, percents, discounts, markups and markdowns.

      COMM-0006 Communications 6 credit(s) D P
      This course develops students' basic communication skills and provides them with strategies needed to communicate effectively: orally and through written media. Course topics include the process of communication, communicating across cultures, characteristics of effective messages, and composing effective written messages.

      COMP-0006 Computer Systems 3 credit(s) D P
      In this course, students gain skills in using technology to complete a variety of tasks. Students use technology to communicate, research, organize and manage their work while considering various issues associated with the use of technology for such tasks.

      COOP-0005 Co-op Work Placement - HOTEL 12 credit(s)
      Prerequisite: Cumulative weighted grade point average (CWGPA) of 2.0 or greater This course requires a minimum of 480 hours of full-time, paid, program relevant work experience. The work placement is subject to prior approval of and monitoring by a designated faculty member. Credit is given subject to the student submitting evidence that the work has been successfully completed. In addition, the student is required to submit written reports on the work experience. Work experience acquired prior to registration in the program is not eligible for this credit.

      HOSP-0032 Dining Room Service 6 credit(s)
      Prerequisites: HOSP-0001 Dining Room Skills 1, HOSP-0052 Smart Choices, COOK-0014 FoodSafe1 Students focus on the practical application of dining room and operation by operating the on-campus Grey Owl Restaurant at the Manitoba Institute of Culinary Arts. Student complete a pre-determined number of shifts/hours in the Grey Owl Restaurant where they perform various roles that allow them experience the positions required for a successful dining room operation. Fine dining experience is gained in table-side service, bartending, food and beverage service, and guest services.

      HOSP-0001 Dining Room Skills 1 3 credit(s) P
      This course explores the fundamentals of food service, sanitation and safety procedures, responsibility to the public, table setting, side work, meeting, greeting and serving the guest. Students acquire skills for North American and Continental table service. In addition, this course addresses the management of the dining room and develops food and beverage skills through practical applications.

      WRKP-0021 Fire Safety 0 credit(s)
      This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

      HOSP-0005 Food and Beverage Control 6 credit(s)
      This course includes the basic skills required to effectively control production costs of a typical food and beverage establishment. Topics include: cost-effective purchasing, storage, production and service; volumes, profits and pricing; performance expectations and budget development.

      HOSP-0027 Food Preparation 3 credit(s)
      This course is an introduction to basic cooking. It focuses on sanitation, safe and efficient use of equipment and measurement procedures. The course includes a practical component that involves preparation of stocks, popular soups, sauces, meat dishes, vegetables and salads according to standardized recipes.

      COOK-0014 FoodSafe 1 0 credit(s)
      This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing, and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

      HOSP-0033 Front Desk Operations 3 credit(s)
      This course provides an overview of hotel service from a front desk perspective. Students focus on the skills and service that meet the needs and expectations of hotel guests. Topics include guest reception, front office accounting, reservations systems, room management/control, checkout, city ledger, and night audit function.

      COMP-0401 Hospitality Software 6 credit(s)
      This course focuses on using software to manage various hotel and restaurant functions. Through practical exercises, students learn to use software to track and control inventory, manage food costs and analyze their food service operation. Students also gain practice using industry-specific software to complete various operations related to point-of-sale and front desk including reservations, guest check-in and check-out, managing guest folios and order handling and settlement.

      HRMG-0036 Human Resource Management 6 credit(s) D
      This participative course provides an overview of the field of human resource management from the perspective of both the employer and the employee. Students will learn the skills and strategies needed to compete effectively in the job market as well as gain an understanding of the roles and responsibilities of the human resource function within an organization.

      PSSY-0004 Organizational Behaviour 6 credit(s) D P
      This course develops students' knowledge of behaviour science theory and concepts useful in organizations. Topics include: perception, values and attitudes, foundations of group behaviour, teamwork, leadership, organizational culture and organizational change.

      COMM-0110 Presentation Skills & Graphics 3 credit(s)
      This course provides students with the skills needed to produce and present professional presentations.

      HOSP-0052 Smart Choices 0 credit(s)
      Smart Choices is a new responsible service training program, focussing on current laws, safety requirements, and responsible strategies when serving and selling liquor. This training helps people who sell and serve liquor and those who offer gambling in their establishments, understand the legal requirements and put in place responsible strategies to reduce risks and harm. This certification is a legal requirement in Manitoba for anyone serving in, supervising, managing or owning a licensed establishment to increase public safety. Certification through Manitoba Tourism and Education (MTEC) will be awarded after successfully completing the exam.

      HOSP-0030 Spirits 1 3 credit(s)
      This course provides learners with the theoretical knowledge of spirit production along with sensory analysis of various spirits. The course focuses on spirit classifications from world regions including the history of the spirit industry, pairing spirits with various foods and bartending exercises. Learners increase their knowledge through bartending labs where they prepare recipes ranging from classic to trendy. Skills including stirring, shaking, building and layering are emphasized in addition to bartending etiquette, and operation. Students study spirit recipes and are tasked with developing and presenting their own recipes as part of the final exam. This course reviews the rules and practices of responsible alcohol service.

      HOSP-0003 Tourism 3 credit(s)
      This introductory course familiarizes students with the various components of the Canadian tourism industry and some of the critical issues facing the industry today. Specifically, the course focuses on the organization of the sectors, travel motivators, components of the industry, measuring and forecasting demand, planning and development, the impact of deregulation of the airline industry, consumerism and the future of the hospitality industry.

      HLTH-0047 WHMIS 1 0 credit(s)
      If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.

      HOSP-0031 Wine 1 3 credit(s)
      This course provides learners with theoretical knowledge of Viticulture and Viniculture practices in wine making along with sensory analysis related to wine classifications and pairing with food. The course focuses on wine styles and regions throughout the world, along with the history of wine making, geography regulations and legislation. Learners are able to properly examine and discuss various styles of wine from world-wide regions through structured tastings. Learners apply their knowledge of wine and food in a practical setting at the annual Manitoba Institute of Culinary Arts Wine and Food Festival. Learners are tested in a practical exam with a blind tasting final exam. This course reviews the rules and practices of responsible alcohol service.

      COMP-0058 Word Processing 3 credit(s) D P
      In this course students learn to create, save, edit and print business documents including memoranda, letters, envelopes, labels, tables, forms and long reports in proper format. It covers word processing features including page set-up, formatting and document checking.

    Tuition and other related fees: $5460
    Textbooks, tools, supplies and extracurricular costs: $1550

  • Year 2

    • Course ID Title Credits/CEUs Study

    • Legend: D - Distance Education, P - PLAR, E - Elective

      BUSN-0121 Canadian Business 3 credit(s) D E
      This course provides an introduction to the functional areas of business with an emphasis on the Canadian environment. Current concepts and practices are reviewed. It shows how the functional areas are co-ordinated and integrated to ensure the goals and strategies of a business are realized.

      HRMG-0005 Compensation 3 credit(s) E
      Prerequisite: HRMG-0007 Managing the HR Function or HRMG-0036 Human Resource Management This course familiarizes students with the elements of a compensation program including its theoretical foundations. Activities are introduced to build skills in developing an organization's compensation philosophy and goals, reviewing incentive programs, choosing an appropriate job evaluation system, conducting salary surveys and developing an organization's salary structure. This course examines the basic concepts and principles of effective wage and salary administration systems.

      HOSP-0010 Conference Services Management 3 credit(s)
      This course provides students with the strategies necessary to stage a successful conference. Topics include conference co-ordination, choosing meeting dates and locations, choosing a facility, banquets, program design and pre and post-event tours.

      COMP-0009 Database 1 3 credit(s) D P E
      This course introduces the fundamental concepts of database management. Students learn how to operate database application software, how to design and create databases, how to add and modify data and extract information using queries and reports.

      HOSP-0026 Dining Room Management 6 credit(s)
      This course allows students to practice and demonstrate their management functions, skills and roles in a simulated work setting, i.e. the Grey Owl restaurant. Drawing on previous courses and Grey Owl experience, students assist in developing operating procedures, training first year students in these procedures, preparing shift schedules, monitoring performance and demonstrating correct practices, tracking sales and inventory, and monitoring budgets. Students in this course work under the direction of an instructor at all times.

      ECON-0006 Economics 1 6 credit(s) D P
      This introductory course acquaints students with some of the basic principles of economics, including economic activity, theory of prices and output under various degrees of competition, and application of these theories. Income distribution and resource allocation are also included.

      HOSP-0022 Facilities Management 3 credit(s)
      This course addresses the importance of Facilities Management to the overall operation of hotels and restaurants along with the basic understanding of technical knowledge and skills required to provide effective guest services through plant management in a hospitality services establishment.

      ACCT-0003 Financial Accounting 1 6 credit(s) D P
      This introductory course in the fundamental principles of accounting provides a basic understanding and application of principles relating to the accounting cycle and current assets.

      ACCT-0004 Financial Accounting 2 6 credit(s) D P
      Prerequisite: ACCT-0003 Financial Accounting 1 This introductory course in the fundamental principles of accounting provides a basic understanding and application of principles relating to current and long-term liabilities, as well as accounting principles relating to partnerships and corporations.

      LAWG-0003 Government 3 credit(s) D E
      Canada has three levels of government - federal, provincial and municipal. This course examines the functions and responsibilities of each level of government and other elected bodies. Examples of topics covered include the structure of government, the electoral process, roles within government, decision-making processes, legislative instruments, budgeting policies and procedures, the relationship between government and business, and current issues facing governments.

      HRMG-0003 Human Resource Legislation 3 credit(s) D E
      Employees and employers alike benefit from knowing the laws that affect their working relationship. This course covers the laws affecting employer/employee and union/management relationships. Topics include: hiring, firing, vacations, wages, compensation and time for holidays, hours of work, overtime, harassment and the Human Rights Code, Employment Standards Code, Labour Relations Act and other labour/management legislation.

      LAWG-0001 Legal Principles 3 credit(s) D
      Knowledge of laws affecting your commercial activity can help you avoid unnecessary legal, and, consequently, financial liabilities. The fundamental principles underlying relevant Canadian law are covered in this course. Topics include the legal system, torts (intentional and unintentional), contract creation, contract validity, contract breach, contract remedies and other relevant topics.

      BUSN-0019 Management Skill Development 6 credit(s) D E
      This course is a skills-based management course, designed to improve management competencies in the areas of self-assessment, supportive communication, conflict management, decision-making, stress management, influencing others, goal setting, and teamwork. Emphasis in the class is on the demonstration and practical application of the skill in team settings.

      MKTG-0044 Marketing Principles 6 credit(s) P
      This course provides students with an understanding of the basic marketing skills that are required by employers for success in today's competitive marketplace. Students gain a basic understanding of the role of marketing in society and business, types of markets, the marketing environment, the elements of the marketing mix and the development of marketing strategies and plans.

      HRMG-0021 Payroll Administration 3 credit(s) D E
      This course addresses employment classifications, legislation related to payroll, maintenance of payroll records, payroll deductions, tax implications of benefits, allowances and expenses, government remittances, and termination records. The course focuses on solving analytical problems and completing exercises, review questions, marked assignments and payroll registers to build the necessary skills required in processing a payroll.

      MKTG-0061 Social Media Marketing 3 credit(s) E
      The goal of social media is to turn customers into a volunteer marketing army. Today's businesses live and die by marketing. Social media is the new affordable, effective, and engaging way to market. This course prepares marketing students to create a social media marketing plan. Topics covered in this course are: using social media, setting goals, social media rules, types of social media, the impact of social media and social media marketing, and social media marketing planning.

      HRMG-0040 Staffing 6 credit(s) E
      Prerequisite: HRMG-0036 Human Resource Management The ability to anticipate workforce needs and recruit and retain qualified employees can be a key factor in the success of any business. This course gives students the tools necessary to develop skills in the areas of human resource planning, recruitment and selection and performance management. The development and application of the skills taught in this course form the basis for ensure that staffing decisions are made in alignment with the organizations overall strategy and in compliance with relevant legislation.

      WRKP-0020 Workplace Health and Safety 3 credit(s) D E
      Rights and responsibilities regarding health and safety at the workplace are expanding. This course examines legislative requirements for workplace health and safety, current policies and practices used within industry, and models for developing health and safety guidelines at work.

    Tuition and other related fees: $3460
    Textbooks, tools, supplies and extracurricular costs: $1320

Fast Facts

Duration/Start 2 years / September

Credential Diploma

Credits 135.00

Optional Exit Yes

Optional Exit Credits 66

Co-op Work Placement Yes

Distance Delivery No

International Students Yes

Study Options
On Campus
Open to International Students

Student Spotlight: Jungmin Yang

In this Student Spotlight we chat with Hotel and Restaurant Management student, Jungmin Yang, about the program and Harvest on the Hill.

Read More