Hotel and Restaurant Management

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.

Prerequisite: 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. 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.

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.

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.

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.

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 Great Grey Owl Restaurant at the Manitoba Institute of Culinary Arts. Student complete a pre-determined number of shifts/hours in the Great 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Prerequisite: HOSP-0052 Smart Choices
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.

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.

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.

Prerequisite: HOSP-0052 Smart Choices
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.

Students explore the complex business environment and the relationships organizations have with civil society, the natural environment and each other. Through this examination, students learn that ethical decision-making is critical to the successful management of any organization. Topics include changing economic, political, social and cultural forces and their influences on business and society; the continuum of socially responsible management and ethical business practices; and the challenges and opportunities that influence where an organization fits on the continuum. Special attention is given to Indigenous history and developments.

Prerequisite: Cumulative weighted grade point average (CWGPA) of 2.0 or greater
This requires a minimum of 240 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 a written report on the work experience for approval by the designated faculty member. Work experience acquired prior to registration in the program is not eligible for this credit.

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.

This course allows students to practice and demonstrate their management functions, skills and roles in a simulated work setting, i.e. the Great Grey Owl restaurant. Drawing on previous courses and Great 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.

This introductory course in economics acquaints students with some of the basic principles of economics, including economic activity, the theory of prices and output under various degrees of competition, and application of these theories. Income distribution and resource allocation are also included.

Prerequisite: ECON-0006 Economics 1
This course examines national income and product, money and banking, public finance, international trade and exchange rates, and growth.

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.

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.

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.

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.

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.

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.

Prerequisite: HRMG-0036 Human Resource Management
This course develops the knowledge and skills for human resource students to work in a unionized environment. Topics include the development of labour relations in Canada, the current environment for labour relations, the Manitoba Labour Relations Act, the Canada Labour Code, union organization and certification, and unfair labour practices. In addition, this course covers collective agreement negotiation and administration, distinguishing between conciliation, mediation, and arbitration in collective bargaining, interpreting and writing contract language, dealing with an impasse, and discussing the legislation as it applies to a strike, lockout and work stoppage.

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.

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.

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.

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.

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.

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.

Experience wine tasting, experiment with wine/food pairing and gain insight into the practice of vinification (wine-making). Discover the tools of the wine-maker and the processes of wine-making, and study how various factors can influence the nature and quality of the wine. This learning opportunity is enhanced by a field school component, included with the cost of tuition, held in major vineyards and wineries of one of Canada's premier grape-growing regions.