Hospitality Administration Diploma Program

The Hospitality Administration Diploma Program at Liaison College is geared to students who want to move into management or potential ownership of a restaurant or culinary arts business.

Can’t stand the heat in the kitchen but l0ng to be involved in a restaurant or catering business? Tired of working in the kitchen and looking to move into the front of the house? This program was designed for you!

Learn what you need to know to manage and administer a fine restaurant or other hospitality establishment. The Hospitality Administration Diploma covers core areas of instruction including:

accounting
marketing
human resources
purchasing, and more

APPLY NOW : The application process is free.

Ten Reasons to study for your new career at Liaison College

For a complete breakdown of our curriculum, please review our course outline below.

Hospitality Administration Diploma – Course Outline

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 Mathematic Calculations: Percentages, Averages
Basic Bookkeeping Principles

Restaurant Types

Family or Commercial
Coffee Shop
Cafeteria
Gourmet
Ethnic
Fast Food
Delicatessen
Buffet
Institution
Coffee Bar

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 & Franchises
Professional Help: Banker, Accountant, Lawyer, Consultants, Government Services

Food Service Feasibility

Importance of Site: General Suitability, Site Specialists
Visibility, Suitability, Accessibility
Location Factors
Downtown Versus Shopping Centre
By-laws & Similar Considerations: Zoning, Utilities, Highways, Property Appraisal
Feasibility Study

Premises and Equipment

Leasing: Agreements, Clauses, Bare Leases, Net & Gross, Offer & Acceptance, Conditions, Renewal Options, Buy-out Options, Interest
Fixtures & Equipment
Rentals: Fixed Rental, Variable Rental, Percentage of Sales, Percentage of Profit
Sale / Leaseback
Rental Agents
Architect and Contractors: Leasehold Improvements, Blueprints, Preliminary Work, Landlord Negotiations
Insurance: Building & Contents, Liability, Insurance, Business Interruption

Equipment, Furnishings and Sanitation

Cost of Equipment
Equipment Based on Needs: Menu, Storage Areas, Hours of Operation, Level of Service, Budget
Kitchen Design
Equipment Requirements: Kitchen Equipment, Bar Area, Dining Area, Sales Control Equipment
Professional assistance
Sanitation controls, procedures & 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 & Analysis
Financing: Equity Financing, Debt Financing, Interest, Balloon Payments, Variable Rates, Lender Competition, Security, Personal Guarantees, Guarantee Release
Cash Receipts & Disbursements, Bank Reconciliations

Purchasing

Purchasing Cycle
Suppliers
Receiving & Storage
Inventory: Perpetual Inventory, Requisitions, Quantity Control, Turnover

Human Resources

Job Descriptions
Employee Selection, Applications, Interview Techniques, Probation, Employment Standards
Employee Training
Employee Evaluation, Pay Raises, Promotions, Discipline, Termination
Employee Records
Scheduling & Payroll
Worker’s Compensation

Marketing and Advertising

Trading Area Analysis: Attractions Analysis, Business Environment Analysis
Competitor Analysis: Sources of Information
Product Analysis: Physical Limitations, Location, Parking
Opportunity Analysis: Internal Opportunities, External Opportunities
Marketing Plan: Strategies, Measuring Results
Planning & Budgeting
Sales Promotion
Restaurant critics