Hospitality Administration

Program Overview

This program is for students interested in stepping out of the kitchen and into the front of the house.

You will learn the skills you need to run and manage a full-service restaurant.


Fundamentals And History

  • History of the food service
  • Today’s food service Industry
  • Introduction to financial management
  • Challenges in the food service Industry
  • Advantages and disadvantages to starting a food service outlet
  • Food service terminology
  • Basic math calculations: percentages, averages
  • Basic bookkeeping principles


Restaurant Types

  • Family or commercial
  • Coffee shop
  • Cafeteria
  • Gourmet
  • Ethnic
  • Fast food
  • Delicatessen
  • Buffet
  • Institution
  • Coffee car


Menu Planning

  • General menu requirements
  • Menu presentation
  • Effect of menu on decision making
  • Menu design
  • Menu merchandising
  • Menu analysis


Business Organization

  • Proprietorship
  • Partnerships
  • Limited company
  • Corporations
  • Chains and franchises
  • Professional help: bankers, accountants, etc


Food Service Feasibility

  • Importance of site: general suitability, site specialists
  • Visibility, suitability, accessibility
  • Location factors
  • Downtown versus shopping centre
  • By-laws and zoning considerations
  • Feasibility study


Premises And Equipment

  • Leasing agreements, buy-outs
  • Fixtures and equipment
  • Rentals
  • Sale / leaseback
  • Rental agents
  • Architects and contractors
  • Leasehold improvements, blueprints, landlord negotiations
  • Insurance


Equipment, Furnishings And Sanitation

  • Cost of equipment
  • Equipment based on needs
  • Kitchen design
  • Equipment requirements
  • Professional assistance
  • Sanitation and the Health Department


Market Analysis

  • Market research
  • Demographics
  • Customer profiles
  • Compiling data


Financial Planning Controls

  • Financial statements
  • Balance sheets: assets, liabilities, equity
  • Income statements
  • Retained earnings
  • Forecasting, budgeting and analysis
  • Financing options
  • Cash receipts, disbursements, bank reconciliations


Purchasing

  • Purchasing cycle
  • Suppliers
  • Receiving and storage
  • Inventory and turnover


Human Resources

  • Job descriptions
  • Employee hiring
  • Employee training
  • Employee evaluation
  • Employee records
  • Scheduling and payroll
  • Worker’s Compensation


Marketing And Advertising

  • Trading area analysis and business environment analysis
  • Competitor analysis
  • Location
  • Opportunity analysis
  • Marketing plan
  • Planning and budgeting
  • Sales promotion
  • Restaurant critics

Contact Us


Liaison College
350 Rutherford Road South
Brampton, ON, L6W 3M2

Phone: 905-460-8555
Toll-Free: 1-800-854-0621
Email: info@liaisoncollege.com

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