Become a Professional Chef in

Under a Year!

Over 90%

Employment Rate

Ontario's Largest Trainer of

Chefs and Cooks

Hospitality Administration

Hospitality administration trainingThis 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.

Program Overview

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 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
Join us the last Tuesday every month from 5PM-7PM for a free information session & tour of campus. All welcome.

Information Request

Contact Liaison College Kitchener

Canadian Restaurant and Foodservices Association Taste Canada Canadian Chef Education Association WFIM
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