Helping Canadians get back to work.

Hospitality Administration

400 Hours – 15 weeks Full-time

In addition to full-time day classes, Liaison College Durham offers part-time evening and weekend classes with frequent start dates. Prior to graduation students receive job search information and assistance in finding fulfilling employment through Liaison College’s exclusive Career Action Plan Services (CAPS).

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 and Franchises
Professional help: banker, accountant, lawyer, consultants, government, Services

Premises and Equipment

Leasing: agreements, clauses, bare leases, net and gross, offer and acceptance, conditions, renewal options, buy-out options, interest
Fixtures and 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

Food Service Feasibility

Importance of site: general suitability, site specialists
Visibility, Suitability, Accessibility
Location Factors
Downtown versus Shopping Centre
By-laws and similar considerations: zoning, utilities, highways, property appraisal
Feasibility Study

Financial Planning & Controls

Financial statements
Balance sheets: assets, liabilities, equity
Income statements
Retained earnings
Forecasting, budgeting and analysis
Financing: equity financing, debt financing, interest, balloon payments, variable rate, lender competition, security, personal guarantees, guarantee release
Cash receipts and disbursements, bank reconciliation’s

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 and the Health Department

Market Analysis

Market Research
Demographics
Customer Profiles
Compiling data

Purchasing

Purchasing cycle
Suppliers
Receiving and storage
Inventory: perpetual inventory, requisitions, quantity control, turnover

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 and Budgeting
Sales Promotion
Restaurant critics

Human Resources

Job Descriptions
Employee selection, applications, interview techniques, probation, employment standards
Employee Training
Employee evaluation, pay raises, promotions, discipline, termination
Employee records
Scheduling and Payroll
Worker’s Compensation

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Provincial Funding

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*All student funding, whether made available privately or through various government branches, is only approved to those who qualify, by the original source of funding. There are many criteria that each candidate must meet to be approved. Schools can only inform you of what may be available.