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Overview

Assiniboine's two-year Hospitality Business Management program provides graduates with a solid foundation in hospitality and business. Students may choose to exit after one year of study and graduate with a Hospitality and Events Operation certificate.

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Program Learning Outcomes 

  • Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member. 
  • Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards, and objectives. 
  • Employ food and beverage management skills and principles in the delivery of hospitality operations. 
  • Apply relationship management skills and product knowledge to promote and sell hospitality services, products, and guest experiences. 
  • Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations, and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations. 
  • Use appropriate technologies to manage and enhance the quality and delivery of hospitality services and products. 
  • Show a continual desire to keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development. 
  • Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment. 
  •  Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability. 
  • Use interpersonal communication skills in order to collaborate with co-workers and clients in the hospitality workplace in written, spoken, and visual formats as necessary for hospitality operations. 
  • Support the business management of a variety of hospitality operations to foster an engaging work environment that reflects service excellence. 
  • Contribute to the development of marketing strategies and plans that promote the successful operation of a hospitality service business. 
  • Support human resources operations including planning, recruitment and selection, and performance management. 
  • Use graphic design, internet, and web fundamentals to support marketing initiatives and develop a web presence.  

Examples of what jobs graduates can do: 

  • Hospitality Business Management graduates are prepared for a variety of positions, from entry-level to management, in the hospitality and event operations industry. 

Success Factors 

You might be a good fit for this program if you would enjoy: 

  • A two-year diploma leading to employment in a service industry, with ability to advance into supervisorial or managerial positions. 
  • Developing business acumen in financial management, strategic planning, marketing strategies, and organizational skills to drive success. 
  • Leadership roles that require team management, conflict resolution, and communication skills. 
  • Being outgoing and having a lot of social interaction with others, including guests and patrons. 
  • Finding satisfaction in providing a high level of customer service. 
  • Working in a fast-paced environment. 
  • Being part of the restaurant, hotel, tourism, and attractions environment. 

The industry and program environment require individuals to: 

  • Work in shifts, schedules, and conditions that are unique to the industry. 
  • Be outgoing and people oriented. 
  • Resolve conflict and meet customer concerns or needs. 
  • Be reliable, punctual, and regularly attend work. 
  • Listen to directions and act on them accordingly. 
  • Have physical strength and stamina as well as mobility and motor skills to undertake the required tasks. 

Students may choose to exit after one year of study and instead graduate with a Hospitality and Events Operation certificate.

Admissions

  • A complete Manitoba Grade 12 or equivalent
  • Consumer/Essential Mathematics 40S or equivalent
  • IELTS score of 6.5 with no subscore of less than 6.0
  • Age restriction: Must be 18 years of age by program start date

English is the language of instruction at Assiniboine. All applicants educated outside of Canada or in a country not on the test exempt list are expected to meet the English language proficiency requirement. See assiniboine.net/elp for more information. 

Program Considerations

Program requirements include participating in live restaurant and event operations outside of the typical day schedule and include early mornings, evenings and weekend hours. Alcohol and a variety of culinary traditions are part of the program.

Careers & Connections

Career Opportunities

Upon graduation of the diploma program, you will be well-prepared to pursue a range of hospitality management roles, including hotel management, food and beverage management, event management, and more. With a solid foundation in both hospitality and business management, you will be ready to excel in this exciting and dynamic industry.

Connections

Assiniboine has a number of agreements with other colleges, universities and professional organizations, making it possible for students to apply credit taken at Assiniboine to programs at other institutions. For up-to date information on agreements, visit assiniboine.net/articulation.

Tools & Supplies

Textbooks, supplies and uniforms for all of our programs and courses may be purchased at the Assiniboine Bookstore at the Victoria Avenue East Campus. Booklists are available from your school office 30 days prior to the start date of your program. Visit the Assiniboine Bookstore’s website to learn more.

International Applicants

If you are an international applicant, please read our Helpful Information for International Applicants prior to applying to this program. 

Technology Requirements

Students in this program are required to bring their own laptop for use on-campus. The laptop must meet the technical needs outlined by the program. Refer to assiniboine.net/tech for detailed information.

Courses & Costs

Costs

Estimated Program Costs (Domestic students)
 CreditsTuitionCourse feesStudents' Association fees (Inc Health Premium)Estimated textbooks, tools and supplies
Hospitality Business Management (Year 1)60$5,222includedincluded$900
Hospitality Business Management (Year 2)60$3,310$650$450$1,500

 

All tuition and fees for Year One are required to be paid in full before your program begins. Tuition and fees to this program are non-refundable and non-transferable. All fees are estimated and subject to change without notice.

Estimated Program Costs (International students)
 CreditsTuitionCourse FeesStudents' Association fees (Inc Health Premium)Required Health InsuranceTextbooks, Tools, & Supplies
Hospitality Business Management (Year 1)60$17,995includedincluded$1,000included
Hospitality Business Management (Year 2)60$15,200$650$450$750$1,500

All fees are estimated and subject to change without notice. All international students must purchase health insurance. The college adds this fee to your student account and then sends your name and fee to the insurance provider on your behalf.

All tuition and fees are required to be paid in full before your program begins. Tuition and fees to this program are non-refundable and non-transferable. All fees are estimated and subject to change without notice.

Courses

Students may choose to exit after year one with a Hospitality and Events certificate if they successfully complete 60 credits. The minimum passing grade for each course is indicated on the course outline. Course offerings are subject to change and may vary by intake.

To graduate with a Hospitality Business Management diploma, students must successfully complete 120 credits. The minimum passing grade for each course is indicated on the course outline.

 

Year 1 Courses
Title Credits/CEUs Elective Distance PLAR
1st Aid - Emergency (HLTH-0030)

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

0 credit(s) No No No
Beer (HOSP-0054)

Prerquisite: HOSP-0052 Smart Choices
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 and service.
This course also reviews the rules and practices of responsible alcohol service.

3 credit(s) No No No
College Foundations (PEDV-0356)

This course improves students’ ability to navigate the college experience and environment, including student's rights, roles, and responsibilities. In this course, students reflect on their skills, attitudes, and expectations and develop learning strategies to help them to become successful, resilient, and self-directed learners. The course covers topics such as success in online learning, time management strategies, learning strategies, assessment taking strategies, academic integrity, information and digital literacy, and wellness, among others. It integrates elements of student orientation.

0 credit(s) No No No
Communications (COMM-0045)

This course includes instruction in techniques to improve both written and oral communication with prospective employers, co-workers and clients. Effective strategies for customer service are emphasized. It also serves to familiarize students with the regulations related to the workplace. As well, students receive an introduction to the use of computer software and hands-on experience with Windows operating system, Internet and email.

3 credit(s) No No No
Dining Room Service (HOSP-0032)

Prerequisites: HOSP-0001 Dining Room Skills 1, HOSP-0052 Smart Choices
Students focus on the practical application of dining room operation by operating the on-campus Great Grey Owl Restaurant and
participation in Culinary Arts work integrated events. Student complete a pre-determined number of shifts/hours in the Great Grey Owl Restaurant where they perform various roles that allow them to 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.

6 credit(s) No No No
Dining Room Skills 1 (HOSP-0001)

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.

3 credit(s) No No Yes
Fire Safety (WRKP-0021)

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.

0 credit(s) No No No
FoodSafe 1 (COOK-0014)

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.

0 credit(s) No No No
Front Desk Operations (HOSP-0033)

This course provides an overview of hotel service from a front desk perspective with a focus on the skills and service that meet the needs and expectations of hotel guests including the use of property management software.

3 credit(s) No No No
Human Resource Management (HRMG-0036)

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.

6 credit(s) No Yes No
Marketing Principles (MKTG-0044)

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.

6 credit(s) No Yes Yes
Meetings and Events Planning (HOSP-XXXX)

Course description in development.

6 credit(s) No No No
Mixology (HOSP-0056)

Prerequisite: HOSP-0052 Smart Choices
This course provides learners with the theoretical knowledge of alcoholic and non-alcoholic beverages coupled with practical mixology learning. Practical lab instrtuction allows students to create a variety of beverages. This course reviews the rules and practices of responsible alcohol service.

3 credit(s) No No No
Organizations and Management (BUSN-0242)

This course develops students' knowledge of behaviour science theory and concepts useful in organizations related to personal behaviour, group behaviour, teamwork, leadership, organizational culture and organizational change. The four managerial functions of planning, organizing, leading and controlling will also be examined. Practical exercises will illustrate
concepts.

3 credit(s) No No No
Personal Management (PEDV-0322)

This course is a skills-based course, designed to improve personal and professional competencies in the areas of self-assessment, supportive communication, conflict management, decision-making, stress management, influencing others, goal setting and teamwork.

6 credit(s) No Yes No
Smart Choices (HOSP-0052)

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.

0 credit(s) No No No
Software Applications (COMP-0597)

In this introductory course, students develop the fundamental computer skills necessary in business. Students learn how to manage their files on a network and utilize techniques to improve data security. Students use text processing software to create, format and share a variety of documents including memos, letters, one-page publications, reference lists and long documents. Students also prepare spreadsheets that incorporate various formulas and functions, formatting techniques, 'what-if' options to enhance data analysis and data integrity features. Lastly, students prepare effective electronic presentations using presentation software.

6 credit(s) No Yes No
Tourism (HOSP-0003)

This course familiarizes students with the various components of the Canadian tourism industry. With a focus on tourism sectors, travel motivators, measuring and forecasting demand, planning and development, and the future of the hospitality industry.

3 credit(s) No No No
WHMIS 1 (HLTH-0047)

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.

0 credit(s) No No No
Wine (HOSP-0055)

Prerequisites: HOSP-0052 Smart Choices
This course provides learners with the understanding of Viticulture and Viniculture practices along with sensory analysis related to wine classifications and pairing with food. 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 work integrated learning eventsl. This course reviews the rules and practices of responsible alcohol service.

3 credit(s) No No No
Year 2 Courses
Title Credits/CEUs Elective Distance PLAR
Business Capstone (BUSN-0167)

Prerequisite: COMM-0386 Research and Report Writing
This course, taken in the final term of study, requires students to integrate professional, technical and employability skills gained throughout the program in order to work as teams to produce a unique business project or solve a complicated case study related to their specialization.

6 credit(s) No No No
Graphic and Web Design (COMP-0599)

This course is designed to provide students with a foundation in internet and web fundamentals from a marketing perspective. Students learn how key internet technologies, including email, websites and domain names, function at a conceptual level. Students learn and apply simple HTML coding and image preparation skills using industry standard applications. Copyright and licensing issues are addressed. Key web/mobile design concepts are introduced. Web analytics and social media are explored. Students apply what they learn through the development of a personal web presence.

6 credit(s) No No No
Human Resource Law (HRMG-0115)

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, harassment, discrimination, collective agreements and workers' compensation.Particular attention is paid to the expanding responsibilities pursuant to workplace safety and health.

6 credit(s) No No No
International Business (MKTG-0032)

Prerequisite: MKTG-0044 Marketing Principles
This course provides the skills required to evaluate, plan and develop international business opportunities, analyze various government programs, understand the importance of culture and customs, economic development, political environment, legal issues, currency considerations, pricing strategies etc., as they relate to the development of an international marketing plan.

6 credit(s) No Yes No
Marketing Communications (COMM-0387)

Prerequisite: MKTG-0044 Marketing Principles; COMM-0006 Communications
This course provides students with the various forms of advertising and sales promotion, including social media marketing, relating them to promotional campaigns and to an overall marketing plan.

6 credit(s) No Yes No
Marketing Strategy & Analysis (MKTG-0066)

This course provides skills to design, develop and implement marketing strategies that create value for the business in the competitive environment. It will explore the primary issue of creating and sustaining competitive advantages in the marketplace. Students will gain knowledge from identifying opportunities and threats through the analysis of complex and unfamiliar market environment.

6 credit(s) No No No
Professional Selling (MKTG-0065)

Prerequisite: MKTG-0044 Marketing Principles; COMM-0006 Communications
This course involves students in creating and role-playing consultative sales presentations - both business-to-business and business to person. Topics include the steps in a sales presentation as well as sales force management. Various role-play situations enable students to apply the selling principles and techniques.

6 credit(s) No No No
Retail Management (MKTG-0052)

This course addresses the various types of retailers and retailing strategies, such as retail logistics, store location strategies, E-commerce, vendor relations, store layout, visual merchandising, product development and strategic planning. The course assists students in developing a retail marketing plan.

6 credit(s) No No No
Staffing (HRMG-0040)

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 these skills form the basis for ensuring that staffing decisions are made in alignment with an organization's overall strategy and in compliance with relevant legislation.

6 credit(s) No No No
Training and Development (HRMG-0034)

Prerequisite: HRMG-0036 Human Resource Management
This course develops students' ability to design and implement a training program. There is a strong emphasis on identifying training needs, developing objectives, designing training programs and measuring results.

6 credit(s) No Yes No

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