This program is no longer accepting applications.

If the idea of hosting a memorable event, helping others have a fantastic experience or planning the perfect party fills you with excitement, you should prepare for a career in the ever-changing, fast-paced hospitality industry!

This two-year diploma in Hotel and Restaurant Management will provide you with a solid foundation in marketable skills fit for a fast-paced career in the hospitality industry. Along with management and business training, you will walk away with WHMIS, FoodSafe and Smart Choices certificates.

Take field trips and tours to develop your palate and your knowledge. This hands-on program includes settings such as a teaching kitchen, a culinary theatre, and the 60-seat Great Grey Owl dining room. Learn to manage premier, public events while working alongside our Culinary Arts students.

Gain the transferable skills you need to quickly move up in the industry with a 12-week paid co-operative work placement between your first and second year. Help arrange annual public events, including the popular Great Grey Owl Restaurant.

Land a variety of positions in the food and beverage industry. Paths include careers in areas such as administration, management, marketing, event planning, tourism, banquet and catering, and new venture development.

**As part of the college’s multiyear plan and commitment to improving the student experience, this program is under review. Program changes may occur for 2022-23.**



  • A complete Manitoba Grade 12 or equivalent

  • English 40G/40S or equivalent

  • Consumer/Essential Math 40S or equivalent.

  • 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. 

International Applicants

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

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

Graduates find employment in a wide range of challenging careers in all sectors of the food and beverage industry, including hotels, motels, lodges and resorts. Career choices include convention services, front office, administration, hospitality marketing, restaurant, banquet and catering, and new venture development.

Students completing their first year of the program, to fulfil the requirements of their co-op work placement, take a summer position in the food and beverage industry. This employment, which is pre-approved for its relevance, can take students back to their home, into towns and cities all across Canada and into resort areas such as Lake Louise/Banff /Jasper. Students are able to practice the skills they learned in year one and to focus their future career direction.


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 the Articulation Agreements page.

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 Bookstore website to learn more.

2023-24 Lists:


Notes: This booklist contains all of the requirements for the Business Administration program. Students please select the appropriate course(s) based on your timetable and the text required will be indicated.

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


Estimated Program Costs (Domestic students)
  Credits Tuition Course fees Students' Association fees (Inc Health Premium) Estimated textbooks, tools and supplies
Hotel and Restaurant Management (YR 1) 81 $4,820 $1,550 $530 $1,380
Hotel and Restaurant Management (YR 2) 54 $2,980 $900 $430 $1,280

All fees are estimated and subject to change without notice.

Estimated Program Costs (International students)
  Credits Tuition Course Fees Students' Association fees (Inc Health Premium) Required Health Insurance Textbooks, Tools, & Supplies
Hotel and Restaurant Management (YR 1) 81 $20,870 $1,550 $530 $750 $1,380
Hotel and Restaurant Management (YR 2) 54 $13,680 $900 $430 $750 $1,280

All fees are estimated and are 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.


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. The minimum passing grade for each course is indicated on the course outline. Course offerings are subject to change and may vary by intake.


Year One 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 1 (HOSP-0029)

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.

3 credit(s) No No No
Co-op Work Placement - HOTEL (COOP-0005)

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.

12 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-0006)

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.

6 credit(s) No Yes Yes
Dining Room Service (HOSP-0032)

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.

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
Food and Beverage Control (HOSP-0005)

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.

6 credit(s) No No No
Food Preparation (HOSP-0027)

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.

3 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. 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.

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
Organizations and Management (BUSN-0168)

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.

6 credit(s) No Yes 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
Spirits 1 (HOSP-0030)

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.

3 credit(s) No No No
Tourism (HOSP-0003)

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.

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 1 (HOSP-0031)

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.

3 credit(s) No No No
Year Two Courses
Title Credits/CEUs Elective Distance PLAR
Canadian Business and Society (BUSN-0166)

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.

6 credit(s) Yes Yes No
Co-op Work Placement - HOTEL (COOP-0026)

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.

6 credit(s) Yes No No
Conference Services Management (HOSP-0010)

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.

3 credit(s) No No No
Dining Room Management (HOSP-0026)

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.

6 credit(s) No No No
Economics 1 (ECON-0006)

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.

6 credit(s) No Yes Yes
Economics 2 (ECON-0007)

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

6 credit(s) Yes Yes Yes
Facilities Management (HOSP-0022)

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.

3 credit(s) No No No
Financial Accounting 1 (ACCT-0003)

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.

6 credit(s) No Yes Yes
Financial Accounting 2 (ACCT-0004)

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.

6 credit(s) No Yes Yes
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) Yes 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) Yes 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) Yes Yes No
Labour Relations (HRMG-0039)

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.

6 credit(s) Yes 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) Yes 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
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) Yes 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) Yes 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) Yes 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) Yes Yes No
Wine Production (HOSP-0024)

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.

3 credit(s) Yes No No


Kyle Zalluski

Kyle Zalluski BA (hons)

Instructor, Hotel & Restaurant Management

Raised in Neepawa, Manitoba, Kyle has always known his life would revolve around customer service, food and beverage and guest hospitality. He has always enjoyed working with food and beverage, taking care of others and facing diverse challenges. All of these elements are found in the hospitality industry where Kyle has worked since his teenage years. Owning and operating a Caribbean resort was a future goal of Kyle’s mentioned in his high school grad book. While his career didn’t land him on the white beaches of the south Kyle has thoroughly enjoyed over 15 years instructing at Assiniboine. 

As a graduate of the Hospitality Administration program (now Hotel and Restaurant Management) at Assiniboine, along with a Business Administration degree from Brandon University, Kyle calls Brandon home with his family. He takes great pride in instructing students from Canada and all over the world, and assisting learners to achieve their future career goals in the Canadian hospitality industry.


Chef Donald Berger

Donald Berger RSE

Instructor, Culinary Arts and Hotel & Restaurant Management

Chef Berger's culinary expertise has taken him across the world! Before joining Assiniboine as an Instructor, Culinary Arts, Chef Berger worked in numerous high profile hotels and restaurants. Immediately prior to joining Assiniboine, he was the Chef owner of Don's Bistro in Vietnam. Don's Bistro was recognized with many accolades, including 50 Best Restaurants in Asia, and received First Place in Vietnam by Diners Club. Before this, he was the Executive Chef at the Shanghai American Club and Tokyo Capital Club, Opening Executive Chef at the prestigious Ritz Carlton Hong Kong, Executive Sous Chef of the Ritz Carlton Laguna Niguel California, Opening Chef of the Ritz Carlton in San Francisco. He also worked in Monte Carlo with Alain Ducasse, at the 3 Michelin star Louis XV Hotel De Paris, as well as in Milan Italy at the 3 star Gualtiero Marchesi. Before leaving for Europe, Chef Berger was Banquet Chef at The Four Season’s Hotel in Newport Beach California, as well as working in Hawaii at the Mauna Kea Beach Resort, The Los Angeles Century Plaza and Towers, and The Westin Calgary. 

Chef Berger has earned many honours and accolades, including the Award of Merit from Escoffier Society, member Disciples d' Escoffier. He was Co-Chairman of the International Wine Challenge, and was on the Founding Board of the Shanghai Chef’s Association and Shanghai Chaine des Rotisseurs where he was the Conseiller Culinaire, Commanderie De Bordeaux, Hanoi. 

Fast Facts

Frequently Asked Questions

When is the next program information session?

Program information sessions are completely free to attend, and we invite you to bring a guest along as well. It's a good idea to register in advance so we know you're coming.

To find the complete schedule for our program information sessions and to RSVP, visit the program information session page.