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Hospitality training courses and schools
Hospitality Management

School: Niagara-on-the-Lake Culinary School
[All Courses]

Marketing Hospitality Services
Course Format: Classroom
This Program is designed to provide students with basic knowledge and practical experience that will enable them to develop strategic and operating plans for hospitality properties. It stresses market orientation as a management philosophy that guides the design & delivery of guest service. The Program topics include: Strategic Marketing Management Guest Behaviour & Market Segments Defin...
 

Hospitality Today
Course Format: Classroom
This Program introduces the student to the various sectors of the Hospitality Industry and the various unique operating and management Issues of each sector, and includes: Service makes the Difference The Travel & Tourism Industry Exploring Hospitality Careers Hospitality Organization Understanding the Restaurant Industry Restaurant Organization & Management Understanding the Wor...
 

Planning and Organizing the Housekeeping Department
Course Format: Classroom
The Module covers Operational Management of the Housekeeping Department and includes: The Role of Housekeeping in Hospitality Operations Planning and Organizing the Housekeeping Department Housekeeping Human Resource Issues Managing Inventories Controlling Expenses Safety & Security Managing an On premises Laundry Guestroom Cleaning Public Area and other types of Cleaning C...
 

Supervision in the Hospitality Industry
Course Format: Classroom
This module introduces the student to the basic principles of management and the key functions and tasks of a supervisor Topics covered include: Supervison and the Management Process Effective Communication Supervisory Responsibilities Recruitment & Seelction Orientation & Traioning Managing Productivity and controlling Labour Costs Evaluating and Coaching Discipline Special ...
 

Front Office Management
Course Format: Classroom
This module introduces the student to the Lodging Industry and the key functions and tasks of the Front Office, including: The Lodging Industry Hotel Orgainisation Front Office Operations The Guest Cycle from Reservation to Check Out The Role of Housekeeping in Hospitality Operations Revenue Management Managing Human Resource
 

Hospitality Management Diploma
Course Format: Classroom
Niagara on the Lake Culinary School offers a two year internship-based Hospitality Management Diploma program in conjunction with the American Hotel & Lodging Associations Educational Institute. The Program includes two 6 month Paid internships with a Deluxe Hotel or Restaurant which gives students the opportunity to apply skills in the real World. The two six month in school programs cover ...
 

Wine & Alcoholic Beverages
Course Format: Classroom
Students are introduced to wine, wine and food pairing and wine in relation to the dining experience. The module covers the world’s principal wine producing regions, their soil, climate, grape varieties, and production methods, and how each impacts the characteristics of each wine and its suitability for food pairing. Topics include: the wine production process; impact of soil, climate and...
 

Food & Beverage Service
Course Format: Classroom
Students approach the theory and practice of food and beverage management, organization and service in a restaurant environment. Topics include: restaurant organization, roles and management; server function tasks and interpersonal skills; legislative framework for the industry; monetary transactions and operational control systems; and mise en place and service practicals.
 

Kitchen Management
Course Format: Classroom
Kitchen Management I: Food Costing Basic Gives an overview of the principle stages of the Food control cycle and introduces the student to costing tools and techniques in order to establish precise Recipe costs. The course also covers establishing Food & Liquor Costs and Cost percentages, Establishing Food Order quantities, Yield percentages and Recipe Conversion Methods. Kitchen Ma...
 

Nutrition
Course Format: Classroom
Students are taught the importance of nutritionally balanced menus within the food service industry and identify the basic food groups. They discuss the benefits of vitamins, minerals, fats, proteins, and carbohydrates, and explore the effects of basic metabolic rate in relation to the body’s ability to function and its usage of nutrients. A balanced three course menu is also constructed.
 

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