COURSE CURRICULUM

The Hospitality and Tourism Management – Restaurant and Service Operations diploma is a two-year, 63-credit program designed to equip students with comprehensive skills in restaurant management and service excellence. The curriculum includes 22 courses, combining core hospitality education with specialized training in restaurant operations. Students begin with foundational subjects such as financial accounting, microeconomics, human resource management, digital business math applications, communication, and hospitality law. They also develop leadership abilities through courses in self-awareness, high-performance team management, and organizational culture. Marketing and sales are emphasized through courses in brand and guest experience, service marketing, and marketing strategy. Practical experience is integrated through a professional internship. The program’s specialized courses focus on the operational side of restaurants, with in-depth instruction in restaurant service and operations, culinary arts and kitchen management, and facilities design. Courses such as Beverage Exploration I and Event Operations and Service give students hands-on knowledge of food and beverage service and event execution. The capstone in Management of Service Operations consolidates all learning into a final applied project. With small class sizes and real-world training at facilities like the Highwood restaurant, graduates are prepared for a wide range of roles in restaurants, catering companies, and other food and beverage service environments.